At Fillings & Emulsions we offer a tasty and colorful array of desserts and pastries with French influence and a Latin Flair. We are proud to serve our community and offer delicious pastries that will leave you craving for more. Best macarons in the state
At Fillings & Emulsions we offer a tasty and colorful array of desserts and pastries with French influence and a Latin Flair. We are proud to serve the Salt Lake community and offer delicious pastries that will leave you craving for more. We have a fresh, wide selection, focusing on French techniques that bring out the best in our pastry chefs. You won’t find better macarons in Salt Lake City! Our Executive Chef and Co-owner, Adalberto Diaz is the American Culinary Federation 2012 Pastry Chef of the Year. He was featured as one of the finalist on Food Network’s “Holiday Baking Championship” Season 2. He has put his heart and soul into Fillings & Emulsions and has been honing his skills for over 30 years. Take a chance with us, visit us today. You won’t regret it!
Hi, my name is Alberto Diaz, I am the chef and owner of Fillings and Emotions. We are located on 25 East Kensington Avenue in Salt Lake City, very close to downtown. We have a big variety of pastries and some of the famous ones are macarons. We have six different delicious flavors and also we have Cuban meat pies and a variety of pastries with Latin twist. So we do have a big variety of pastries and most of the items that we use are fresh ingredients. We make all of our fillings in the house, all of our fruit fillings are made here as well as almost all of our items are made from scratch. The only thing we don't make in the house is our puff pastry and we're working on that. So everything else, we do it here. We try to use local ingredients and local suppliers to take care of most of our needs as much as we can. And basically our concept is to bring a high-end good quality pastry with a reasonable price. I decided to open the shop after working for different companies. I've been working in the industry for over 20 years. I was awarded the pastry chef for the year from the American Culinary Federation in the year 2012. After probably around nine months of competitions from the state to the regional to national level. And I won the national title in August of 2012 in Orlando. Then I decided From breakfast pastries to desserts, to hearts, to cakes as well. So we do a lot of things and basically because we're a pastry shop we can do anything anybody wants. So come and visit us.