{"id":2934,"date":"2026-06-27T19:37:23","date_gmt":"2026-06-27T19:37:23","guid":{"rendered":"https:\/\/americanmovershub.com\/?p=2934"},"modified":"2026-06-27T19:37:23","modified_gmt":"2026-06-27T19:37:23","slug":"utahns-are-going-crazy-for-these-croissants","status":"publish","type":"post","link":"https:\/\/americanmovershub.com\/?p=2934","title":{"rendered":"Utahns are going crazy for these croissants"},"content":{"rendered":"
\n

People around Salt Lake City are going crazy for croissants \u2014 at least the ones being made by Eli Fuhrman at All Purpose Bakehouse.<\/p>\n

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The buzzy new bakery is located in a charming pink brick building in downtown Salt Lake City and features multiple versions of laminated pastries, such as croissants, Danishes and pain au chocolat, as well as some other breakfast pastry options. <\/p>\n

All Purpose Bakehouse opened in February, and croissants often sell out before lunchtime. They\u2019re popular for a reason \u2014 they\u2019re delicious and indulgent. They just might be the best croissants you can find in Utah.<\/p>\n

About the croissants<\/h3>\n

Making the croissants takes three days \u2014 a process that demands patience and time from the baker. <\/p>\n

On the first day, he or the other baker on his team mix the dough that ferments during the day and overnight. The next day, he comes in and shapes the dough and laminates the butter into the dough to build up those tasty, flaky layers. Then he lets the dough rest until it\u2019s time to bake the croissants. <\/p>\n

\u201cThere\u2019s just something that\u2019s tactile about it, and it\u2019s a slow process, and it is very grounding,\u201d Fuhrman said. \u201cAnd then you kind of get super detailed about it when you start laminating butter into it. That\u2019s what makes it a pastry in a croissant.\u201d<\/p>\n

The key to a great croissant is knowing both the bread and the pastry side of things. <\/p>\n

\u201cIt\u2019s like this crossover of bread and pastry that I think is like endlessly interesting because it\u2019s very challenging,\u201d Fuhrman said. \u201cThey\u2019re easy to mess up. But you get this kind of thing that\u2019s kind of ethereal, and you\u2019re like, it started out as the most simple bread dough and now it\u2019s this light, airy, decadent pastry. You just get kind of obsessed about it.\u201d<\/p>\n

What led to All Purpose Bakehouse<\/h3>\n

Fuhrman grew up in Salt Lake City, but recently moved back from Boulder, Colorado, where he spent three years learning from other bakers. He went there with the intention of learning to make bread but inevitably became \u201cthe pastry guy.\u201d<\/p>\n

After three years, he missed his family, friends and home and decided to move back to Utah. After about six months, an opportunity to buy the space that would become All Purpose Bakehouse arrived. <\/p>\n

\u201cI was like, wow, this place is so cute. I love the brick,\u201d Fuhrman said. \u201cI thought I could see this area working for what I want.\u201d<\/p>\n

The space was completely bare when Fuhrman took over, so renovations to build out a kitchen and turn the space into what he wanted took about eight months. To save money, he and friends did a lot of the renovations themselves.<\/p>\n

\u201cI\u2019d say it\u2019s going pretty well,\u201d Fuhrman said. \u201cI\u2019m still trying to figure it out and get the name out there, but there are definitely people who come for their croissants at least once a week. I just feel lucky.\u201d<\/p>\n

Becoming a pastry chef<\/h3>\n

Fuhrman made his first croissant in 2018, but he\u2019s always had a sweet tooth. He grew up \u201cobsessed with being in the kitchen.\u201d<\/p>\n

\u201cI would just like hover, I had to be around if there were smells coming from the kitchen or if my parents were in the kitchen,\u201d Fuhrman said. <\/p>\n

Although he loved being in the kitchen and around food, he didn\u2019t start baking until his first job in high school. He started out as a dishwasher at a little cafe near his house at age 15, and slowly they started letting him do prep cook work. <\/p>\n

They were known for fresh-baked scones, and soon, that was the first thing he baked in a professional setting. <\/p>\n

\u201cThat was the first time I made something that we sold and other people ate, and I remember the feeling that came with that, feeling really good,\u201d Fuhrman said. \u201cI took some pride in it. It just felt good to see people enjoy something that you make.\u201d<\/p>\n

The staff at the restaurant made an impression on Fuhrman and \u201chad a paternal vibe with me.\u201d After that, he was hooked on working in kitchens and learning about chefs. He read Anthony Bourdain\u2019s \u201cKitchen Confidential\u201d and began spending his free time watching YouTube videos about chefs and books about chefs. <\/p>\n

He tried attending college, but it never felt like the right fit. He was in an introductory level coding class that would do group projects, and he always felt like \u201cthe weakest link\u201d in the group. <\/p>\n

He would invite his group over on Fridays to work on the projects together, and he would always cook or bake something for the group. <\/p>\n

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\u201cIt would alleviate my guilt a little bit,\u201d he joked. \u201cI think that\u2019s kind of where I was like, I\u2019m starting to feel a more serious pull or draw to this.\u201d<\/p>\n

The baker tried out catering for a while but realized he was more drawn into the baking side of things. He started working with someone who would host European chefs to teach classes, so he had the opportunity to learn from chefs from Paris, Sweden and \u201call over.\u201d<\/p>\n

\u201cI just got exposed to so much by doing that,\u201d Fuhrman said. \u201cI kind of got to see like how high the ceiling was.\u201d<\/p>\n

After that, he worked in bakeries on and off for the last five to 10 years. <\/p>\n

\u201cIt\u2019s the thing that I found that I\u2019m the best at and I\u2019m still pretty obsessed about it,\u201d Fuhrman said. <\/p>\n

\n
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Meet the pro snowboarder turned chef behind innovative Oquirrh Restaurant<\/div>\n<\/div>\n

Becoming obsessed with croissants<\/h3>\n

After baking his first croissant, he started digging into the croissant world. He would search for the best croissants in cities like New York City, San Francisco, or Los Angeles, and soon, he started forming opinions and theories on what makes for the best croissants. <\/p>\n

He started teaching himself how to make the croissants first using a book called \u201cAdvanced Bread and Pastry\u201d by Michel Suas, who is a classic French baker in San Francisco. <\/p>\n

\u201cThere\u2019s just something about it,\u201d Fuhrman said. \u201cIt changes so much and it\u2019s just challenging. It kind of feels like you\u2019re always like chasing this like perfection that you can never really consistently get.\u201d<\/p>\n

How travel impacted his baking<\/h3>\n

Shortly after moving back from Colorado, Fuhrman took a trip abroad with some friends and explored the pastries of Europe. He spent about a month between Poland, Germany and Copenhagen.<\/p>\n

\u201cAny time I travel somewhere, especially big international cities, there\u2019s just usually a really good baking scene or pastry scene,\u201d Fuhrman said. \u201cIn Europe, they have hundreds of years of that tradition.\u201d<\/p>\n

Most days on the trip, he would wake up a few hours before his friends and check out a couple bakeries and coffee shops and try out the pastries. <\/p>\n

\u201cThat\u2019s just how I like to travel, just eat and explore,\u201d Fuhrman said. \u201cThere\u2019s something about the culture over there that people really like. There\u2019s so many people who just want to start the day with coffee and croissants and pastries.\u201d<\/p>\n

After exploring the cafes, he figured something similar would work back home and he continued working on a business plan that would eventually come to fruition as All Purpose Bakehouse. <\/p>\n

\u201cI just want people to get to taste the thing that I like to eat every morning,\u201d Fuhrman said. \u201cIt\u2019s fun for me to make most of the time, and I get to make my whole career around it.\u201d<\/p>\n

What I ordered<\/h3>\n

The first time I went into All Purpose Bakehouse, it was about 1 p.m., and unfortunately, all the croissants were sold out. <\/p>\n

Undeterred, I showed up early the next time and purchased two different croissants, and I wish I had tried more. <\/p>\n

The butter croissant: <\/b>It\u2019s flaky on the outside and soft on the inside. The butter and sweetness provide the perfect balance of salty and sweet. It\u2019s a perfect croissant, in my opinion. <\/p>\n

The pain au chocolat:<\/b> This one was also flaky and soft with little shots of chocolate layered throughout in the best way. It\u2019s amazing. <\/p>\n

I\u2019ll definitely be going back to try the same croissants, as well as a few others. <\/p>\n

\u201cI\u2019ve been so lucky with just how receptive people have been,\u201d Fuhrman said. \u201cI\u2019m also really grateful for my team. I could not do any of this without them.\u201d<\/p>\n

Read more Letter to the editor: Protecting Utah\u2019s future<\/a><\/p>\n

Storefront information<\/h3>\n
    \n
  • Address: 779 S. 200 East, Salt Lake City, UT 84111<\/li>\n
  • Hours: Wednesday-Sunday 8 a.m.-2 p.m.<\/li>\n
  • Price: $<\/li>\n<\/ul>\n
    \n
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    Where can I get croissants in Salt Lake City? What are the best bakeries in Salt Lake City? Where are the best pastries in Utah?<\/p>\n","protected":false},"author":1,"featured_media":2933,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-2934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"yoast_head":"\nUtahns are going crazy for these croissants - American Movers Hub<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/americanmovershub.com\/?p=2934\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Utahns are going crazy for these croissants - American Movers Hub\" \/>\n<meta property=\"og:description\" content=\"Where can I get croissants in Salt Lake City? 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