At age 13, Jean-Jacques Grossi discovered his passion for baking. He traveled through France, apprenticing and working at renowned bakeries and restaurants, before making his home in Salt Lake City, where he spent the next 20 years delighting residents with breads, pastries, and café-style dishes. Now the executive chef of Gourmandise, Jean-Jacques serves seasonal sandwiches, expertly crafted pastries, and hearty breakfasts, all made from scratch. A covered patio welcomes diners to feast alfresco in the warmer months, and an open WiFi network encourages guests to immediately blog about the menu's font.
Since 1997, experienced baker and German national Markus Vosen has vended an assortment of fresh baked goods free of artificial flavors and preservatives from his authentic German bakery. Slices of Italian rustique ($2.45), rye ($3.25), or french baguette ($2.50) can be dipped in oil and vinegar or be covered with fancy fromages. Diners can also delight in sampling Vosen’s foreign-sounding sweets, such as bienenstich, a cake with honeyed almonds ($3.25), mohnstriezel, a poppyseed pastry ($6), and cheesecake, a cheese-based cake ($3.25). Vosen’s also proffers alluring loaves of bread baked daily, including seven-grain ($6.50), sunflower ($5), and more, ideal for bearing breakfast marmalades or carrying around as an accessory in a chic brown paper bag.
A quaint brick home converted into an Anglophilic oasis, Elizabeth’s Bakery & Tea Shop charms snack seekers with a host of potable pleasures, as well as sweet treats and savory lunches made fresh in-house. Day-sippers can sample the shop’s long list of teas ($5.75 for a full pot), including a soothing chamomile, honey, and vanilla blend and a peppermint tea that refreshes tuckered taste buds the way bracing gatorade baths refresh dozing football coaches. The Billionaire Flapjack fulfills fans of circular snackery ($3.25), while the Millionaire Shortbread makes up for what it lacks in megawealth with flavorful moxie ($2.95). For heartier nibbling, diners can dig into the chicken-and-mushroom pie, a satisfying synthesis of poultry and fungi encased in flaky crust ($7.25).
Since 1935, freshly baked goods have lined the glass cases at Glaus Bakery, beckoning passersby with glistening icing and sweet fillings. Inside the shop, steam rises off of piping-hot bread delivered straight from the oven as hands and feet clamor for chocolate-rum-and-pineapple cakes, a customer favorite. Icing-topped danishes and turnovers and classic pastries, such as éclairs and napoleons, join the tempting roster of dainties cooked up by chefs who also craft made-to-order cakes for special occasions.
At Feldman's Deli, the spirit of a New York City delicatessen meets the rustic, comfortable aesthetic of a ski chalet. Behind a thick wooden counter, servers slice pastrami and corned beef for half-pound sandwiches and craft Old World and Jewish specialties such as matzo-ball soup, pierogi, and freshly made bagels. Those bagels are first boiled, then baked, giving them their signature chewy crust. Chandeliers made from antlers hang over wooden tables where diners sit, savoring their meals and sipping old-fashioned egg cream sodas.