Eva’s Bakery

Eva's Boulangerie in Downtown SLC

Eva’s Boulangerie in Downtown SLC

My wife and I were looking into the direct Salt Lake City to Paris, France flight that Delta has leaving every Friday.  The round trip ticket will run you around $1800, unless you want to fly first-class, which will run you $18,000.  We have all heard how good French pastries are thanks to the Griswold Family and Piixar’s Ratatouille. (mildy kidding).  Up until now, we even had some quite good pastry options like Gourmandise and Les Madelines, both full of yummy delights.  This new place Eva’s Bakery however, has me really excited.  I had a chance to attend a tasting session there along with some fellow food bloggers to sample some of their wares, and learn more about how much preparation goes into creating some of their food.  I learned that when you finally get the chance to try Eva’s bakery, there was a lot of work and preparation that paved the way for that pastry to be created.  It definitely gave me a greater appreciation for fine food like this.

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Let me present to you exhibit number 1.  The green things on the top of the platter are the grasshopper macaroons.   Charlie Perry, the owner, of Eva’s was particularly exited about this batch.  He explained that macaroons have to mature 24 hours before they reach their optimum tasting quality.  These ones were just right.  The ones in the middle were a hazelnut/nutella delight of some sort, and on the bottom, goat-cheese cheesecake bites with blackberries on top.  Each one of these little treats were revelations in their own right.  Eva’s has a pastry chef, Alisa Watson, that took the time to talk about each one to our group.  I got the sense that she has made a tasty snack or two in her time.

Stuffed French Toast

Stuffed French Toast

My favorite treat from that day were the stuffed french toast with lemon creme inside and topped with blueberries.  You can pick up these beauties during breakfast hours starting at 7 AM, and I suggest you do so soon.  The first time I tasted one, I had to blink my eyes several times to keep the tear that was forming on my eyeball from falling down my cheek.  They were just so heavenly good.  It took a great deal of constraint to allow everyone else a chance to sample them, before I took 2-3 more.

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I’m a really bad note-taker, but wanted to particularly point out the above picture.  The crust of this pastry was made of butter and beeswax with creme brulee baked on the inside.  Uhm yeah.  Good.  Very Good.

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Of course the pastry selection would not be complete without an assortment of croissants and breads.  Eva has a baker, Ryan Moore, who bakes fresh bread daily.  Some of the bread takes up to 36 hours to prepare before baking.  Ryan doesn’t use any unhealthy additives in his breads, he believes in just using natural grains and water to prepare the bread, to use as a “canvas” and then adding cheese and other items on the bread ofter the fact.  You will find his creations like the karimata olive loaf, rye, and various types of foccacia.  Everything was delicious.  There are even some vegan offerings available.

Finally one of the most fascinating things about Eva, is where they actually get the flour to make the products.  I always just assumed that bakeries bought flour from the supermarket and then created breads in their kitchens.  Eva goes much further.  They get their flour from Central Milling which is the longest running business in the state of Utah.  Brigham Young sent early settlers up to Logan to build a church and a mill.  That milling company is still in business today providing organic flour of different blends and tastes to bakeries like Eva across the country.  Central milling president Lynn Perry, explained that you so many elements that go into growing grain and milling into flour.  Where was the grain is grown, and what elevation for example.  Central Milling works with bakers to create custom blends of grains depending on the bread the chef wants to create.  That is what makes Eva so special, the collaborate effort of the entire A through Z process, and every level of detail has been covered by Eva.

Charlie’s favorite thing about Paris aside from the historical sites, are the many boulangerie or bakeries around the city that have the awesome baked goods.  That is what he wanted to create in downtown Salt Lake City.  A place where folks can go without spending thousands of dollars to experience Paris.  Based on what I’ve tasted and seen, I wish them all the best in their endevours.  The food was awesome, the service was outstanding, and the atmosphere was unique and special.  A+

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2 comments

  1. Hi Hyrum, It was a pleasure meeting you at Eva’s Bakery opening. You are doing great things.

    Jeff

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