Forty Three Bakery

Forty Three Bakery brings seasonal fruit into its pastry case, with stone-fruit pastries singled out for summer. The Genesee Avenue shop gives this bakery list a different emphasis from the French counters already represented: come for a pastry that lets the fruit lead, with the dough and baking work supporting it.

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The Salt Lake Tribune ranks Forty Three Bakery's cocoa second, made from a hot chocolate powder mix the Poplar Grove bakery blends itself from dark cocoa powder, granulated sugar, milk powder, flaky sea salt and baking spices, then steams into the milk. Chef Andrew Corrao tops it with croissant whipped cream and shaved chocolate, and the paper describes the result as complex and lightly spiced, with a foam layer that unfolds as you drink it. Order it alongside the croissant donuts, the pairing the Tribune recommends.

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