A Salt Lake City bakery — one that recently received national recognition as a James Beard Award semifinalist — is on the move.
Fillings & Emulsions, a Latin-inspired bakery that also sells French pastries, is closing its Main Street store and moving into new headquarters in the Granato’s building at 1391 S. 300 West in Salt Lake City, the company announced in a newsletter.
The Granato’s building location is now open to the public, and a grand opening is scheduled for March 1, according to the newsletter. The old location, at 1475 S. Main St., which has been the bakery’s home for the last eight years, will remain open through Valentine’s Day.
(Trent Nelson | The Salt Lake Tribune) Macarons at Fillings and Emulsions in Salt Lake City on Wednesday, Feb. 5, 2025.
Adalberto Diaz, the co-owner, founder and executive chef of Fillings & Emulsions, told The Salt Lake Tribune that the move means the bakery’s production and its retail facility will be under the same roof again. Baking classes have already moved to the new spot.
“We have basically everything that makes us who we are in one place,” he said.
The newsletter touted that the move will allow for extended hours, better parking, and access to five other restaurants within the Granato’s complex.
The move comes after Fillings & Emulsions closed its West Valley City location last September.
Last month, Diaz was named a national semifinalist for the prestigious James Beard Awards, in the Outstanding Pastry Chef or Baker category. Finalists will be announced April 2, and the winners will be announced June 16.
(Trent Nelson | The Salt Lake Tribune) Cold Cold Heart, a frozen mousse dessert, at Fillings and Emulsions in Salt Lake City on Wednesday, Feb. 5, 2025.
