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Bake 360 This family-owned Swedish bakery cafe specializes in scrumptious breakfasts, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E. 123000 S, Draper, 801-571-1500. GL Bagel Project “Real” bagels are the whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698 GL Caffe d’Bolla John Piquet is a coffee wizard and a cup of one of his specially roasted siphon brews is like no other cup of coffee in the state. And his wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL Carlucci’s Bakery Pastries and a few hot

dishes make this a fave morning stop, but desserts are showstoppers. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL

Elizabeth’s English Bakery Serving ohso-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL


Souvlaki in its natural habitat Padeli’s Street Greek Years later, too many to name, one of my strongest memories of Athens is the aroma of grilling lamb mixing with traffic fumes. Greek street food is memorable, and one of the most developed aspects of that ancient and extraordinary cuisine. It’s also the most exported. Padeli’s, an extension of SLC’s original Greek Souvlaki which brought gyros to Utah (say it three times, fast), feels right at home in its downtown location, across from Spitz, by Rich’s burgers, down the block from Salt Lake City’s restaurant row. These few blocks of Salt Lake City have a lot of midday pedestrians, even if they’re just hiking from their parking place to their lunch spot. They’re happy if that spot is Padeli’s, because Padeli’s has everything one requires for a working-day or shopping Saturday lunch: 1. It’s quick. The usual line-’em-up, build-it-yourself format familiar from other home-grown fast food places like Zao’s, Tonyburgers and Pizzeria Limone is used at Padeli’s. 2. It’s inexpensive. Prices for buildyour-owns range from $6.50 for a gyro to $8.00 for a wrap (surcharges for pork and chicken) and nothing on the menu is more than $8.50. 3. It’s convenient. At least it is for those who work within the range of downtown and preferably have the parking app on their cell phones. Finally, the hardest to come by, 4. It’s local. Not a national chain, but another outlet from the Paulos family, which has been feeding souvlaki to Utahns for generations. Obviously, none of this would even matter if the food wasn’t really good. 30 E. Broadway, SLC, 801-322-1111.


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Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL Gourmandise This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. GL La Barba Owned by local coffee roaster La Barba coffee—a favorite with many local restaurants, this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL La Bonne Vie Cuter than a cupcake, Grand America’s pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL

Les Madeleines The kouing aman still

reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options, Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL

Mini’s Leslie Fiet has added 7-inch pies to

her bakery’s repertoire of cupcakes. (“Break-

Profile for Salt Lake Magazine

Salt Lake Magazine July August 2016  

Salt Lake Magazine July August 2016