The Bakery Issue
Gateways to
G l bal Goodness
Artisan bakeries bring a taste of the old country to Utah BY DEVOUR STAFF
F
rench pastries might be the most common foreign food we dough-lovers eat, but it’s time to add some spice to our éclair habit. Utah is home to thriving immigrant and refugee communities—1 in 12 of us is an immigrant and about 60,000 are refugees. And while our newer arrivals hail from all over the world, some things are universal: A yearning for a taste of home and a desire to share it with strangers. Let’s face it, food is an easy entrée to learning about other cultures. Each of these bakery owners has a delicious story to tell—so be sure to ask. Then, open your senses to the sweet or savory flavors, textures and aromas of the old country.
22 Devour Utah • march 2019