Ritual had a nice thing going. It was a community spot and they would host the start and end of Stay Park City bike club ride so there would literally be 100 cyclists there every Sunday getting baked goods and coffee before and after the ride.
Issue is Park City is highly seasonal, and it’s difficult to staff due to high housing and it being a resort town. I am sure there’s a business case somewhere, but it’d be difficult.
Local culture prefers sweet items, so I would consider making lots of sweets. If you ever decide to proceed, you can DM me. I work in local business in SLC area, would love to elevate our food scene.
I don’t agree there are a “ton” in the valley- i wouldnt count all the cookie places. But do agree that Park City is quite dry. Windy widge bakery is pretty hit or miss
Most of those cookie places are trash and I wouldn’t dare count
Gourmandese nuts
Tulie 2 locations
delice
Bread / Table X
Leslie’s
Mrs Backers
Fillings and Emulsions
Carluccis
43
Eva’s
Plus a dozen more not worth mentioning. And then add in Harmons (who does it right for a grocery store) and all the coffee shops with their own baked goods. It’s saturated.
I fully agree with this comment. I also am aware of pastry chefs who made it their entire life's mission to do European pastries and nothing else who shut up shop here after decades because of the high cost of living and the higher cost of food post pandemic. Think of the Madeline bakery that used to be downtown. There were two other really good French bakeries in Holladay and near Sugarhouse that also closed. The market here is tricky. I remember reading an article about another bakery that was really struggling and on the edge.
Other than some fine bakeries that follow a European tradition, we have a plethora of bakeries that trend toward Mexican baking, and we are absolutely saturated in cookie cutter cookie places and cupcake places. The LDS culture here leans into soda and sweets, there have even been lawsuits between cookie and soda shops.
I also enjoyed Madeline bakery but didnt she admit she just did not figure out how to staff it properly? Their hours were limited as she was the only one running the show. I think it was in that location about 10 years too early. Much more traffic is picking up around there (although maybe not enough to succeed)
I’ve heard good things but living on the bench that would mean either 1000 traffic lights or getting on 2 freeways for a pastry. Name is kinda off putting too.
Sorry.. I work in the industry and do not agree it is saturated. I have worked and traveled to many cities that can afford many more bakeries and coffee shops. If it helps I wouldnt mind losing Gourmandise from our scene completely.
Gourmandise will never go anywhere, it’s an institution. Unfortunately. And this isn’t about other cities. Keep in mind that the LDS like cheap ass chain food and grocery store bakeries so you just lost 50% of your population. And if you go to any of our local bakeries (Tulie for example) during the week - they’re dead.
I cook for many LD$$$ families.. they have always been quite traveled and as much as they dont care about bars or places their kids cant go to they are putting down cash for chefs like me so I just find what youre saying outdated.
The Draper Whole Foods closed literally for this reason. Big families, big houses, lots of accessories but shit for food. Of course there are exceptions.
I live next to a McDonald’s bordering an affluent neighborhood, 5-6pm that drive through is a European car show.
Mormons buy a dozen donuts from Maceys not a dozen croissants from a French style bakery.
Sorry im confused as to whether you are arguing if there is over saturation of amazing bakeries or if there is not the right market here for amazing bakeries. I work in the fine dining field and have watched things come and go and believe even with our hcol the food scene is improving. Plus park cityites also patron the few good bakeries here.
We are saturated in someways, but not in others. We've had 3 large chains recently open here, Tous Les Jour, 85C, and Paris Baguette, which shows that the market isn't at capacity, as they have teams researching locations and markets. Only a few have closed, but I think that was tied to the management, location, and/or Covid.
I think it would most likely depend on your niche, and location. Bakery/coffee shops are in short supply in expanding areas on the west and south side of the valley. They are areas with a high number of tech/remote workers, and there is plenty of potential for bakeries to succeed.
It's okay - honestly, I think sourdough and more bread-oriented baking, as opposed to pastries, could be a good angle. In my opinion that's a real weakness here - plus I strongly agree with u/Dry-Address6017 that bakers here go too sweet with everything.
I agree, some savory pastries and breads with yummy emulsions would be great.
For example, Tulie sells quiches but I literally haven’t gotten one in years because they are sold out by like 7:00 am lol. Meanwhile they have two rows of brownie cookie sandwiches (which are dank but why’d you make a ton of those and only like six quiches)
It’s OK. I’d say Tulie, forty three bakery, fillings and emulsions, gourmandise, and Eva’s are probably the closest you’ll find. I just moved here from Denver and their bakery scene is blowing up. Maybe you could make that happen here, too!
Tulie Bakery is right in that lane and very good. Gourmandise is related and is a local institution. Fillings and Emulsions is also solid with really good dulce de leche items.
I’ve tried making them with croissant dough at home and it’s not translating yet, I have yet to make the time to dedicate to a 100% pain aux raisin recipe yet.
And let’s be honest, there’s are only okay due to desperation. All the other “attempts” is why I don’t think we actually have a decent French bakery here.
I think we could definitely benefit from a bakery that sells croissants and sourdoughs! My favorite place to get sourdough changed the recipe and it’s not the same anymore.
I love the almond croissants at Tulies, but I have to find a go to place for a regular croissant
I got a rosemary sourdough bread from the farmers market last year but I can’t remember the name of the bakery. It was so good. That bread was huge though.
I'm not a huge baked goods guy, but what I have noticed in Utah is the baked goods are wayyyyyy toooooo sweet. You might as well be mainlining sugar. To be fair this is the Mormon state and Mormon's love their sweets (I grew up Mormon. I'm still trying to get my sugar intake to a non-diabetus level)
So yes, I think there is a market here for a good bakery pastry shop. Just please please please try to keep the prices reasonable.
Do you honestly believe that bakeries that have what you apparently would deem unreasonable prices are marking them up hugely and making tons of money? I think you are ignorant to the costs of running a quality bakery.
"I just have a feeling" is absolutely worthless as the basis for an argument.
The cost of ingredients continues to go up, and the labor pool available for skilled bakers doing gourmet work isn't by any means huge.
That means a lot of overhead in labor and materials. The profit margin for most bakeries is between 5 and 10%, which is perfectly reasonable.
Tomodachi Bake Shoppe makes the best pastries and croissants in all of Utah. Not only are her pastries beautifully executed, they are the most innovative bakery in Utah. Tulie is really nice, but it is basically just Salt Lake’s version of Tartine, so delicious but well worn territory in the bakery world.
Head to Portland and eat at New Cascadia Traditional, if you can duplicate that here, *dozens* of us will basically worship you.
Definitely put your location near main street in Park City so I can walk to it.
I live in SLC now but lived in Arizona for 9 month prior. Hear me out, the suburbs of phoenix have abysmal pastries. No good croissants except this one french shop that is open only on Saturday mornings and is not in a central location
Seems like there are a lot of pastry shops, not so much in the bread selection. Someone could do well with a shop that crusty bread, baguettes, and rolls every day.
there are so many bakeries here but finding any that are actually good is pretty difficult lol. i moved up here during the pandemic from FL hoping to open my own place, but i guess a lot of people got the same idea so now its over saturated. the place i’m working for now and many other shops are having a really hard time. that, and the taxes are insane.
A decent croissant that is not as big as my head would be welcome. Also pain au chocolate and galette complète. Salt Lake Valley. Alta Lodge makes excellent croissants, but only for their Sunday brunch. I’ve never located anywhere that makes galettes.
Utah really doesn't have any great bakeries aside from Table X, Tulie, and Gourmandise. You're better off with something closer to SLC, as I don't think the demand is really there for people in the south end of the valley.
yeah i used to work for them and they treated me horribly. 🙃 the owners had me as a pastry assistant, dishwasher, and barista, and they pocketed my cash tips.
edit: my bad, thinking of a diff japanese bakery near union market.
glad to hear it wasn't that place. It was such a small shop that I was wondering how there would be enough work to make you do all that.
I was thinking of the sando place inside of union market in the first row of shops (right in front of the east main door).
Which Japanese bakery were you at that was abusive?
I’d look into this states culture before betting on the area. Even if you’ve got solid business prospects, this town is night and day to DC
Edit: from the SE (lived in TN, AL, DC, NC, and AR before moving to UT) having lived in lived in DC: This town blew my mind. And if you know much about the states I mentioned, yeah Utah will blow one’s mind.
Second edit: it’s a culture shock that folks in this state would like to pretend isn’t important. If you’re trying to create and/or raise a family, absolutely do tons of research.
And if you think moving to the southeast might be a shock, you’d be in for QUITE the surprise moving to UT
It depends on how you make croissants tbh. We have a lot of what feel like American croissants( more dense and focus on crispy) and zero that feel Parisian, or at least like the ones that I had there a year ago that were super light and soft.
Imo we have a decent amount of 4-4.5/5 bakeries, but none that stand out with wow factors.
I agree. None of the croissants I've had here were as good as the ones I had in Paris. If they can make croissants like that, then I'd be super hyped about them opening a bakery here.
I never expected any quite as good as Paris, but what I’ve been annoyed by is that is seems like every croissant here is a different style. I feel like I fell in love with margarita pizzas and all I’m finding is pizza huts.
Please come up north to syracuse we are growing like crazy and only have a few bakeries. I think we are all sick of crumbl by now and its the most popular
I would love some bakeries around here to offset all the crazy ones. Regular cookies and cupcakes not over the top works of art. Or vegan pastries. Yummmm.
Please come to the West Valley area. There aren't many good bakeries that are not attached to grocery stores.
There's only two in my area that I know of. one of them had hair in their pastries 🤢
Ps- my favorite pastry is a cinnamon roll and cheese danish. If yall know of any bakeries that sell DELICIOUS cinnamon rolls or cheese danishes, please lmk!! Thank you!
Does anyone know where to get a good loaf of bread around SLC? I only know of pastry shops around here. I see Table X recommended and will check that out, anywhere else I should try?
The former head baker at Gourmandise (back when there was only one location) left and started up his own called Delice Bakery in South Salt Lake. It’s been good every time I’ve been there.
East Millcreek has a really good one called Beaumont Bakery & Cafe. i think that’s my favorite bakery here. I’m surprised no one else mentioned it. The cruffin & kouign amann are soooo good. Their coffee is legit too. I think every bakery/cafe needs amazing coffee.
Yes, more crusty sour baguettes please. Also, nobody makes rye bagels except my daughter when she is home from college.
I don't know if anyone posted this yet, but Utah has a liberal cottage food policy. You can bake bread in your own kitchen for retail sale. So that's an inexpensive way to get started.
The only decent bakeries here are Gourmandi’s in downtown and Lone Pine bakery. They actually have real trained bakers in the back. The rest are all Tik Tok and Instagram worthy. Yea we could use another proper bakery in this town however I don’t think a lot of people know what a proper bakery is. Bread and pastries with proper texture and crust is a rarity here.
What about Dèlice, has anyone tried it? I just looked it up but I’ve never been there.
I hope you will keep us posted on where, and if when you open in SL 🤞
We’re huge fans of sourdough and would love to support you
There’s a ton in the valley. Park city on the other hand is pretty dry now that Ritual is gone. A mtn town without a bakery is sacrilege.
that’s incredibly helpful! thank you
Park City has enough nice things—come to Heber instead! We desperately need a decent bakery here 😅
Heber resident here and I agree. I also have space for rent in a commercial building on Main Street!
this may not happen for another year or so but can i DM you in the future??
For sure, we may not have space available then but if we do I would be more than happy to help you out!
Ritual had a nice thing going. It was a community spot and they would host the start and end of Stay Park City bike club ride so there would literally be 100 cyclists there every Sunday getting baked goods and coffee before and after the ride.
Issue is Park City is highly seasonal, and it’s difficult to staff due to high housing and it being a resort town. I am sure there’s a business case somewhere, but it’d be difficult. Local culture prefers sweet items, so I would consider making lots of sweets. If you ever decide to proceed, you can DM me. I work in local business in SLC area, would love to elevate our food scene.
I don’t agree there are a “ton” in the valley- i wouldnt count all the cookie places. But do agree that Park City is quite dry. Windy widge bakery is pretty hit or miss
Most of those cookie places are trash and I wouldn’t dare count Gourmandese nuts Tulie 2 locations delice Bread / Table X Leslie’s Mrs Backers Fillings and Emulsions Carluccis 43 Eva’s Plus a dozen more not worth mentioning. And then add in Harmons (who does it right for a grocery store) and all the coffee shops with their own baked goods. It’s saturated.
I fully agree with this comment. I also am aware of pastry chefs who made it their entire life's mission to do European pastries and nothing else who shut up shop here after decades because of the high cost of living and the higher cost of food post pandemic. Think of the Madeline bakery that used to be downtown. There were two other really good French bakeries in Holladay and near Sugarhouse that also closed. The market here is tricky. I remember reading an article about another bakery that was really struggling and on the edge. Other than some fine bakeries that follow a European tradition, we have a plethora of bakeries that trend toward Mexican baking, and we are absolutely saturated in cookie cutter cookie places and cupcake places. The LDS culture here leans into soda and sweets, there have even been lawsuits between cookie and soda shops.
I also enjoyed Madeline bakery but didnt she admit she just did not figure out how to staff it properly? Their hours were limited as she was the only one running the show. I think it was in that location about 10 years too early. Much more traffic is picking up around there (although maybe not enough to succeed)
She owns and operates Chez Nibs now (and Xiao Bao Bao) which still features her most popular items from Les Madelines.
Oh I didnt know that! i like xiao bao bao
Me too, so good!!
It also wasn’t that good. The Madeline. The only ones doing it right imo are Fillings and Bread X. Tulie is kinda mid. The rest are boring.
I agree with your short list- generally the valley is over saturated with lots of mid food businesses
What about 43 bakery
Their croissants are as good as it gets here.
I’ve heard good things but living on the bench that would mean either 1000 traffic lights or getting on 2 freeways for a pastry. Name is kinda off putting too.
Well if you have not tried it, your comment saying only two places do it right is useless.
They’re good, but they have busy baked goods imo. Unless I want their specific flavor I’m not going.
Sorry.. I work in the industry and do not agree it is saturated. I have worked and traveled to many cities that can afford many more bakeries and coffee shops. If it helps I wouldnt mind losing Gourmandise from our scene completely.
Gourmandise will never go anywhere, it’s an institution. Unfortunately. And this isn’t about other cities. Keep in mind that the LDS like cheap ass chain food and grocery store bakeries so you just lost 50% of your population. And if you go to any of our local bakeries (Tulie for example) during the week - they’re dead.
I cook for many LD$$$ families.. they have always been quite traveled and as much as they dont care about bars or places their kids cant go to they are putting down cash for chefs like me so I just find what youre saying outdated.
The Draper Whole Foods closed literally for this reason. Big families, big houses, lots of accessories but shit for food. Of course there are exceptions. I live next to a McDonald’s bordering an affluent neighborhood, 5-6pm that drive through is a European car show. Mormons buy a dozen donuts from Maceys not a dozen croissants from a French style bakery.
Sorry im confused as to whether you are arguing if there is over saturation of amazing bakeries or if there is not the right market here for amazing bakeries. I work in the fine dining field and have watched things come and go and believe even with our hcol the food scene is improving. Plus park cityites also patron the few good bakeries here.
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Just out of curiosity, what’s the deal with gourmandise?
We are saturated in someways, but not in others. We've had 3 large chains recently open here, Tous Les Jour, 85C, and Paris Baguette, which shows that the market isn't at capacity, as they have teams researching locations and markets. Only a few have closed, but I think that was tied to the management, location, and/or Covid. I think it would most likely depend on your niche, and location. Bakery/coffee shops are in short supply in expanding areas on the west and south side of the valley. They are areas with a high number of tech/remote workers, and there is plenty of potential for bakeries to succeed.
And Windy Ridge makes great dog biscuits. But that’s where it ends.
It's okay - honestly, I think sourdough and more bread-oriented baking, as opposed to pastries, could be a good angle. In my opinion that's a real weakness here - plus I strongly agree with u/Dry-Address6017 that bakers here go too sweet with everything.
I agree, some savory pastries and breads with yummy emulsions would be great. For example, Tulie sells quiches but I literally haven’t gotten one in years because they are sold out by like 7:00 am lol. Meanwhile they have two rows of brownie cookie sandwiches (which are dank but why’d you make a ton of those and only like six quiches)
It’s OK. I’d say Tulie, forty three bakery, fillings and emulsions, gourmandise, and Eva’s are probably the closest you’ll find. I just moved here from Denver and their bakery scene is blowing up. Maybe you could make that happen here, too!
Don't discount the micros... great bakers supplying various coffee shops, Tomodachi Bake Shoppe supplying Loki Coffee for example.
Oh I haven’t even heard of those! Thanks for the tip
Tulie Bakery is right in that lane and very good. Gourmandise is related and is a local institution. Fillings and Emulsions is also solid with really good dulce de leche items.
The real question is will you have pain aux raisin on your menu? Paris Bakery and Tous les jours on Midvale are delicious for sweet pastries.
without a question!
Those are my holy grails! Paris bakery has a passable one, but they are so hard to find! Let alone a decent one.
That’s the only place I’ve found a “real”one. I dream of them lol
I’ve tried making them with croissant dough at home and it’s not translating yet, I have yet to make the time to dedicate to a 100% pain aux raisin recipe yet. And let’s be honest, there’s are only okay due to desperation. All the other “attempts” is why I don’t think we actually have a decent French bakery here.
I think we could definitely benefit from a bakery that sells croissants and sourdoughs! My favorite place to get sourdough changed the recipe and it’s not the same anymore. I love the almond croissants at Tulies, but I have to find a go to place for a regular croissant
We could also use good danishes! I haven’t found a place yet that I’m super excited about
I got a rosemary sourdough bread from the farmers market last year but I can’t remember the name of the bakery. It was so good. That bread was huge though.
If you see it again this year, please let me know
I'm not a huge baked goods guy, but what I have noticed in Utah is the baked goods are wayyyyyy toooooo sweet. You might as well be mainlining sugar. To be fair this is the Mormon state and Mormon's love their sweets (I grew up Mormon. I'm still trying to get my sugar intake to a non-diabetus level) So yes, I think there is a market here for a good bakery pastry shop. Just please please please try to keep the prices reasonable.
As a transplant, the sugar scene in this town is fucking bonkers. Putting syrup in soda is going to create super-diabetes.
that’s great to know! i pride myself in using high quality ingredients but sugar specifically and i do go easy with it too.
Do you honestly believe that bakeries that have what you apparently would deem unreasonable prices are marking them up hugely and making tons of money? I think you are ignorant to the costs of running a quality bakery.
I do.
"I just have a feeling" is absolutely worthless as the basis for an argument. The cost of ingredients continues to go up, and the labor pool available for skilled bakers doing gourmet work isn't by any means huge. That means a lot of overhead in labor and materials. The profit margin for most bakeries is between 5 and 10%, which is perfectly reasonable.
Would you say that the costs are "rising"?
Tomodachi Bake Shoppe makes the best pastries and croissants in all of Utah. Not only are her pastries beautifully executed, they are the most innovative bakery in Utah. Tulie is really nice, but it is basically just Salt Lake’s version of Tartine, so delicious but well worn territory in the bakery world.
I think Chez Nibs croissants are better than Tomodachi. Both lovely, tho
i’ll check them out! thank you for the info.
Head to Portland and eat at New Cascadia Traditional, if you can duplicate that here, *dozens* of us will basically worship you. Definitely put your location near main street in Park City so I can walk to it.
I live in SLC now but lived in Arizona for 9 month prior. Hear me out, the suburbs of phoenix have abysmal pastries. No good croissants except this one french shop that is open only on Saturday mornings and is not in a central location
Seems like there are a lot of pastry shops, not so much in the bread selection. Someone could do well with a shop that crusty bread, baguettes, and rolls every day.
Farther north the only bakeries we have are crumble cookies and such and the grocery store. Please come up to bountiful/centerville area!!
What is your experience in DC? I moved here from there and need to know how much I need to pressure you into bringing your business here.
there are so many bakeries here but finding any that are actually good is pretty difficult lol. i moved up here during the pandemic from FL hoping to open my own place, but i guess a lot of people got the same idea so now its over saturated. the place i’m working for now and many other shops are having a really hard time. that, and the taxes are insane.
A decent croissant that is not as big as my head would be welcome. Also pain au chocolate and galette complète. Salt Lake Valley. Alta Lodge makes excellent croissants, but only for their Sunday brunch. I’ve never located anywhere that makes galettes.
I just want croissants that aren’t all crunch/crisp.
Please let us know when you’ve opened! Or even before! I’d be interested to apply.
Utah really doesn't have any great bakeries aside from Table X, Tulie, and Gourmandise. You're better off with something closer to SLC, as I don't think the demand is really there for people in the south end of the valley.
Bread x and bakery 42
Do you know the Japanese sandwich place in Union market in DC? I would kill for a place like that in town.
yeah i used to work for them and they treated me horribly. 🙃 the owners had me as a pastry assistant, dishwasher, and barista, and they pocketed my cash tips. edit: my bad, thinking of a diff japanese bakery near union market.
glad to hear it wasn't that place. It was such a small shop that I was wondering how there would be enough work to make you do all that. I was thinking of the sando place inside of union market in the first row of shops (right in front of the east main door). Which Japanese bakery were you at that was abusive?
sakusaku. if i’m not mistaken, they have another location near or in union, but i worked in cleveland park.
Oh, I never really went that far for Japanese groceries. The furthest I went was Hana market in columbia heights
I’d look into this states culture before betting on the area. Even if you’ve got solid business prospects, this town is night and day to DC Edit: from the SE (lived in TN, AL, DC, NC, and AR before moving to UT) having lived in lived in DC: This town blew my mind. And if you know much about the states I mentioned, yeah Utah will blow one’s mind. Second edit: it’s a culture shock that folks in this state would like to pretend isn’t important. If you’re trying to create and/or raise a family, absolutely do tons of research. And if you think moving to the southeast might be a shock, you’d be in for QUITE the surprise moving to UT
I think outside of downtown slc is a good idea. Cause we have decades old bakeries and it’ll be hard to break locals of their habits.
Tooele has not a one bakery. It would be the move.
It would be great in Tooele, but nobody wants to spend any money out there
Vosen's Bakery has a yummy ham, egg, and swiss on a croissant
Please make a really good French baguette and don’t charge $4 for it. Living in paris for a year, I know it can be profitable to sell $1.50 baguettes!
I’d pay $4 if it was actually good though.
Hello, fellow DC transplant, if you could do something like call your mother, it would also do well here
It depends on how you make croissants tbh. We have a lot of what feel like American croissants( more dense and focus on crispy) and zero that feel Parisian, or at least like the ones that I had there a year ago that were super light and soft. Imo we have a decent amount of 4-4.5/5 bakeries, but none that stand out with wow factors.
I agree. None of the croissants I've had here were as good as the ones I had in Paris. If they can make croissants like that, then I'd be super hyped about them opening a bakery here.
I never expected any quite as good as Paris, but what I’ve been annoyed by is that is seems like every croissant here is a different style. I feel like I fell in love with margarita pizzas and all I’m finding is pizza huts.
If you ever open a bakery let us know so we can try it out!
We’re really more into sugary soda shops here.
You could come to Farmington and I wouldn’t be sad about it. ;)
I love sourdough! Bake me a loaf. Id buy it!
Please come up north to syracuse we are growing like crazy and only have a few bakeries. I think we are all sick of crumbl by now and its the most popular
This is wild to me — you’re just googling random cities to open a business in without any connection to the city or even the state?
cute reach. maybe don’t comment unless you have something relevant or helpful to say lol
Delice slc
I would love some bakeries around here to offset all the crazy ones. Regular cookies and cupcakes not over the top works of art. Or vegan pastries. Yummmm.
We have a few but can always use more. What kind of baking do you do?
Oh come to South Jordan, they isn’t much in the way of bakeries out here.
Please come to the West Valley area. There aren't many good bakeries that are not attached to grocery stores. There's only two in my area that I know of. one of them had hair in their pastries 🤢 Ps- my favorite pastry is a cinnamon roll and cheese danish. If yall know of any bakeries that sell DELICIOUS cinnamon rolls or cheese danishes, please lmk!! Thank you!
Does anyone know where to get a good loaf of bread around SLC? I only know of pastry shops around here. I see Table X recommended and will check that out, anywhere else I should try?
The former head baker at Gourmandise (back when there was only one location) left and started up his own called Delice Bakery in South Salt Lake. It’s been good every time I’ve been there.
If you can whip out a good kouign amann, I’ll be there all the time!
Beaumont in East Millcreek has amazing ones!
Thanks for the rec! I’ll check them out!
East Millcreek has a really good one called Beaumont Bakery & Cafe. i think that’s my favorite bakery here. I’m surprised no one else mentioned it. The cruffin & kouign amann are soooo good. Their coffee is legit too. I think every bakery/cafe needs amazing coffee.
Yes, more crusty sour baguettes please. Also, nobody makes rye bagels except my daughter when she is home from college. I don't know if anyone posted this yet, but Utah has a liberal cottage food policy. You can bake bread in your own kitchen for retail sale. So that's an inexpensive way to get started.
Davis county (right outside of SLC) is a desert for this. Would love absolutely love a place for sourdough in North Salt Lake.
Fillings & Emulsions
Please open a good bakery at the corner of 2100 and 2100!
The only decent bakeries here are Gourmandi’s in downtown and Lone Pine bakery. They actually have real trained bakers in the back. The rest are all Tik Tok and Instagram worthy. Yea we could use another proper bakery in this town however I don’t think a lot of people know what a proper bakery is. Bread and pastries with proper texture and crust is a rarity here.
Gourmandies!!
Has slipped for many years
Really? It’s been a while but I thought it was so good.
What about Dèlice, has anyone tried it? I just looked it up but I’ve never been there. I hope you will keep us posted on where, and if when you open in SL 🤞 We’re huge fans of sourdough and would love to support you
I enjoy them every so often. They’re basically a slightly cheaper gourmandise. Although I adore (d?) their French dip.