Fillings & Emulsions 300 West

Fillings & Emulsions brings Cuban flavors and precise pastry technique to guava pasteles, macarons, decorated cakes, and savory meat pies. The display is colorful without sacrificing craft, and many items balance sweet fruit with buttery dough or restrained cream fillings. This 300 West location is the local bakery's practical Salt Lake flagship.

Picks from Salt Lake Magazine, The Salt Lake Tribune, Deseret News, Gastronomic Salt Lake City, and Salt Lake City Weekly

Fillings & Emulsions closes out The Salt Lake Tribune's cocoa ranking, its hot chocolate made from a ganache mixture an employee told the paper is stirred slowly into steamed milk. The result reads less sweet than the other cups the Tribune tasted, but still creamy and chocolatey, from the eclectic Latin-influenced bakery. Order it with one of the bakery's meat pies or a kouign amann for a savory counterpoint, or a macaron if you want to keep things sweet, all part of the wide pastry case the review describes.

Picks from The Salt Lake Tribune and Salt Lake Magazine

Fillings & Emulsions turns chef Adalberto Diaz's Cuban roots and French pastry training into guava pasteles, picadillo meat pies, café Cubano and meticulously finished cakes. The 300 West bakery pairs a large pastry case with savory bakes and coffee traditions Diaz learned from his grandmother. It works equally well for a quick cafecito, a Cuban breakfast ritual or a box of pastries.

Picks from Gastronomic Salt Lake City, The Salt Lake Tribune, Salt Lake Magazine, and Deseret News