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. fillingsandemulsions.com
Here are all the baker’s dozen of exceptional local dessert shops: The Mighty Baker | June Pie | Rockwell Ice Cream | Bubble & Brown Bakery | Shirokuma Snow Cream | The Chocolate Dessert | Pierre Country Bakery & Cafe | The Protein Foundry | The Baking Hive | Big O Dougnuts | Dolcetti Gelato | Ruby Snap Cookies | Filings and Emulsions
See more inside our 2017 November/December Issue.