Hot off the heels of his recognition as the 2012 National Pastry Chef of the Year, Adalberto Diaz is bringing his famous touch for pastries and desserts to Salt Lake City.
The new bakery, Fillings and Emulsions, opened recently on Kensington Ave. with a slew of different tasty things to choose from. If you’re feeling more traditional, you could go for the always-pleasing, conventional baked goods: cookies, macarons, biscotti, custard, cakes, scones and tarts… Just typing that is making my mouth water…
But, if you’re feeling a little more adventurous and want to give your palate something new to sample from, you could try out Diaz’s Cuban offerings. As a native of Cuba, Diaz combines his own culinary skills with that touch of home to create some pretty exotic and savory recipes. The Cuban meat pies and Diaz’s own freshly baked bread are some of the highlights of the shop’s menu.
This kind of combination of the standard and more out-there food has earned the shop its self-given tagline as a “Latin and eclectic patisserie.” No matter what your pastry pleasure is, you’ll find it here, whipped up fresh and homemade.
Their doors just recently opened, and to celebrate the occasion, Diaz and co-owner Christian Kubak are giving customers a special discount good for the rest of the month: 10 percent off on everything and 20 percent off on their signature dish, the colorful macarons.
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