Forget low-carb: Utahns’ love of bakeries cannot be denied
Utah is blessed with a wealth of bake shops to satisfy any sweet tooth. Specialty bakeries—the ones that create niche delicacies from scratch that win loyal customers—are on the rise, rewarding diners seeking quality, uniqueness and an elevated treat worthy of indulgence. Whether you crave flaky croissants, delicate puff pastry or a sturdy waffle, these four bakeries will satisfy.
Linda Ruegner and Gin Chao are a match made in pastry heaven. The husband-and-wife team specialize in both sweet and savory croissants at their Lone Pine Bakery in Sandy, where they develop their own recipes. Their handrolled buttery, flaky croissants include plain ($2.49), ham and cheese, or turkey pesto ($3.99 each), almond or pan au chocolat ($3.99)
Ruegner attended culinary school, worked in food and beverage in New York City and owned/operated a craft-services business for film productions. Chao is a self-taught baker who worked at Snowbird before running the bakery at Emigration Market.
“We use basic, plain ingredients: flour, sugar, butter and eggs,” Ruegner says. “No artificial flavoring. Only flavors from nature are used here.”
Lone Pine Bakery
834 E. 9400 South, No. 58, Sandy
Beaumont Bakery opened because its owner longed for a neighborhood spot that sold croissants. And while those pastries are delicious, it’s the cruffin ($5.50) that’s a standout treat at this Millcreek café. A hybrid pastry creation, the croissant dough is formed into a muffin, filled with lemon cream and then is dusted with a sugary exterior.
Owner Jana Whiting opened Beaumont in the summer of 2018 after she and her husband launched Pizzeria Limone in 2011 and Aspen Hills Bread Co. in Palm Springs, in the ‘90s.
“It was out of our love of croissants and the feel of a café that inspired us to open this place,” Whiting says.
Beaumont Bakery & Café
3979 S. Wasatch Blvd., Millcreek
This classic French pastry, whose name means “a thousand leaves” for its delicate layers, is a meticulously handcrafted treat that melds together crunchy puff pastry and sweet cream to create the perfect bite.
The mille-feuille ($4.55) can be found at Delice, a new bakery that opened in November 2018 by longtime French baker Jean-Jacques Grossi and pastry chef Masoud Abbasi.
Grossi relocated from France to Utah in 1977 and worked in several local eateries before co-owning Bakers De Normandie with his father in 1992. He worked as a pastry chef for other establishments before becoming a bakery owner again.
“I hope to just keep doing what I love,” says Grossi.
Delice Bakery & Café
2747 S. State, SLC
A crowd is always waiting for coffee, pastries and seasonally flavored ice cream at Java Cow Café and Bakery in Park City. If you’re cool, you’ll depart with a “walking waffle” ($4.50).
Made from a dough using yeast, instead of a batter, these waffles are crunchy and sturdy enough to stand in as a hand-held treat.
Owner Ken Davis bought what was then the Cows ice cream shop on Main while on a ski vacation. He attended “ice cream school” and then stocked Java’s case with up to 32 flavors, using the finest ingredients and seasonal flavors—even peaches into the winter using fruit bought from a Provo orchard.
“I just want people to walk out of here with a smile,” Davis says.
Java Cow Café and Bakery
402 Main, Park City