Filings and Emulsions

Adalberto Diaz is on a mission to take the city’s dessert scene into new territory. He has developed a pastry menu that combines tropical and Latin flavors with his classic French culinary training. The result: gorgeous individual cheesecakes and tarts that surprise and delight the tastebuds. The big deal for me, though, is the cruffin—a mufffin-croissant hybrid. Available in four different flavors, this hybrid pastry is the perfect example of the emerging food scene we’re starting to see in the city.

1475 Main St., SLC, 385-229-4228.

Here are all the baker’s dozen of exceptional local dessert shops: The Mighty BakerJune PieRockwell Ice CreamBubble & Brown BakeryShirokuma Snow CreamThe Chocolate DessertPierre Country Bakery & CafeThe Protein FoundryThe Baking HiveBig O DougnutsDolcetti GelatoRuby Snap CookiesFilings and Emulsions

See more inside our 2017 November/December Issue.