Season of Sweets: Fillings and Emulsions

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

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Derek Deitsch
Derek Deitsch
A lover of all foods, Derek Deitsch has a serious sweet tooth, making him perfectly suited to cover Salt Lake's dessert scene for the magazine. He is always ready and willing to provide a food recommendation, whether you want sweet or savory. When he's not eating, you'll likely find Derek in the mountains, at community events and festivals, shows, or on a flight to find some adventure!

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