725 E 12300 S
Draper, UT 84020
Oh, the poor tattered remains of my diet. I’ve loved the fruit danish, the Sarah Bernhardt, the salted caramel eclair. I’ve had nothing bad at all.
Two treats at Bake 360 deserve special mention. One is quite seasonal: a cloudberry tart. That Chef Roy Olsen is able to even get cloudberries, much less make a beautiful, chocolate-lined, pastry-cream-filled, beautiful conveyance for such a beautiful berry is impressive enough. He wasn’t sure if he’d be able to get them for much longer, so I’d drive right now if you can.
The second one is, I have no doubt, here to stay longer: passion fruit cream kouing aman. Let that concept wash over you. for a second.
The kouing aman is created hollow, and yet still manages to maintain all of that beautiful, creamy interior that the pastry usually has. Call that magic trick number 1.
Then a rich, sweet, tart passion fruit cream is piped into the hollow. The cream on its own is quite delicious. Add it as an accoutrement to the salty, sweet, crispy notes of the pastry and it’s perfect.
It’s also the best kouing aman in the state.
We also had a warm cannelle, which is going to be a small treat that I frequent. You know the ones, right? The solution to the “hey, I’m going to get something awesome from the bakery…but one feels like not enough. I need one more thing.” kind of problem.
After our Saturday visit where we ordered a fairly stupid haul of pastries to sample, my wife asked how much the damage was. When I gave her a figure in the low $20 range, she was gobsmacked. The love and care that goes into each product is evident and while paying a bit more might have been understandable, I really appreciate the effort to keep things reasonable.