At a new Salt Lake City bakery, its owner is obsessed with croissants
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Hello, Eaters! The historic pink and green Maven District building at the corner of 800 South and 200 East in Salt Lake City is so beautiful, I always thought it deserved some lovely business to set up shop inside. And now, one has.
All Purpose Bakehouse, at 779 S. 200 East, is the first brick-and-mortar business of baker Eli Fuhrman (pictured below). We recently had a nice chat at his new bakery, where he taught me the characteristics of a good croissant.
(Chris Samuels | The Salt Lake Tribune) All Purpose Bakehouse in Salt Lake City, Friday, Feb. 27, 2026.
The origin story: Born and raised in Salt Lake City, Fuhrman got his start in the restaurant industry at 16. But he said it wasn’t until college that he realized he was a foodie.
At one point, he was taking a programming class at Westminster, on track to go into IT like his dad. But he admits he would often watch baking videos in that class instead of doing schoolwork.
While working on a group project, Fuhrman would host his group at his apartment, where he’d cook and bake for them. Eventually, he told his parents he wanted to return to restaurants. He’s been baking professionally for the past 10 years, and he opened All Purpose Bakehouse in January.
(Chris Samuels | The Salt Lake Tribune) The display case at All Purpose Bakehouse in Salt Lake City, Friday, Feb. 27, 2026.
The vibe: The inside of All Purpose Bakehouse is clean and simple, with the warm hues of the exposed brick and wooden beams contrasting with the concrete floor. The long pastry case, which Fuhrman built with a friend, is the star of the space. Touches of pink echo the outside of the building.
The menu: “I’m obsessed with croissants more than anything else,” Fuhrman said, and that’s obvious when you look at the gorgeous pastries in the case, most of which are croissants or made with laminated dough (thin layers of dough with butter baked in between). You’ll see platters of freshly sliced cakes on top of the case, including gluten-free options. Fuhrman said the rotating pastry menu is about 90% French, and he bakes all of his pastries fresh daily. There’s also a menu of coffee drinks. To read about my order, scroll down to “Baked Goods of the Week.”
(Chris Samuels | The Salt Lake Tribune) All Purpose Bakehouse owner Eli Fuhrman prepares danishes in Salt Lake City, Friday, Feb. 27, 2026.
The hours: All Purpose Bakehouse is open Wednesday through Sunday, 8 a.m. to 2 p.m., and closed Monday and Tuesday.
Live deliciously,
Kolbie
Pizza Madness
Now’s the time for you Eaters to vote in the first round of Pizza Madness, The Salt Lake Tribune’s bracket-style tournament that will choose the best pizza place in Utah.
Last week, we started with three play-in matches, to get the field down to 32 pizzerias. In those matches, Salt Lake City’s Rusted Sun Pizza and From Scratch won handily, while Maxwell’s — with locations in downtown Salt Lake City, Park City and Daybreak in South Jordan — squeezed out a narrow victory.
Click here to find the ballot, where you can vote in 16 head-to-head matches to cut the field in half. The Sweet 16 will be announced in next week’s newsletter.
Food News
• Ritual Chocolate, at 2175 W. 3000 South, Suite 100, in Heber, is holding a drinking-chocolate class on Thursday, March 19, from 6 to 7 p.m., according to a news release. The class will begin with a tour of the production facility, then participants will be able to customize Ritual’s drinking chocolate and take home their own flavor. Space is limited for the event; email [email protected] to make a reservation. Tickets are $50 per person.
Openings:
(Trent Nelson | The Salt Lake Tribune) The brownstone at 22 E. 100 South in Salt Lake City on Tuesday, Jan. 6, 2026.
• Brownstone 22, a high-end seafood restaurant and wine bar from the folks at Felt Bar & Eatery, is now open in the downtown SLC brownstone building (pictured above) at 22 E. 100 South., according to an Instagram post. From what I’ve seen on social media, the space is gorgeous and looks like the perfect place for a fancy meal. Book your reservation at Brownstone22.com.
• Swedish Moose Candy Co. is a new shop specializing in Swedish candy that has opened at 42 W. Center St. in downtown Provo. With a selection “curated by Swedes,” Swedish Moose offers treats like sour strawberry bananas, salty herring licorice, mushroom strawberries and much more.
• Bar-W Steakhouse is a new “farm-to-table steakhouse” that’s now open in Nephi at 2276 S. 425 West, in the same building as Bar Dub Grill, which offers burgers, house-churned ice cream and soft “spudnuts” (doughnuts made with potatoes).
• Urban Gyro & Chicken has opened a second location, in addition to its home base on Regent Street in Salt Lake City, according to an Instagram post. The new spot is at 2121 S. McClelland St., Suite 104, where Señor Pollo used to be.
• Mo’Bettahs Hawaiian Style Food has opened a new location in Foothill Village at 1400 S. Foothill Drive, Suite 107, according to a news release. The restaurant is Mo’Bettahs’ eighth location in the Salt Lake City area, and 77th overall.
Booze (and Drink!) News
• 7Sins Cocktail Bar, at 6405 S. 3000 East, Suite 101, in Holladay, is holding its grand opening on Saturday, according to anInstagram post. The bar promises “bold flavors, handcrafted cocktails, and a vibe you won’t find anywhere else,” the post read.
Baked Goods of the Week
(Chris Samuels | The Salt Lake Tribune) An Americano coffee, a pain Suisse, and a croissant at All Purpose Bakehouse in Salt Lake City, Friday, Feb. 27, 2026.
All Purpose Bakehouse owner Eli Fuhrman told me the marks of a good croissant include a deep caramelized color on the outside, definition in the layers of dough, and a lot of height. He said he likes his croissants to be “proud.”
The croissant I ordered was all that and more, with an exterior that “shattered” perfectly when I bit into it, and a nice soft interior. It was so nice with my Americano.
I also tried the pain Suisse, which is a classic rectangular French pastry that Fuhrman said isn’t usually found in the United States. It’s made with laminated dough that’s filled with vanilla pastry cream and dark chocolate, and I thought it was rich with just the right amount of sweet.
