Adalberto Diaz
Cuban-French pastry in Salt Lake. His first cake was in a pressure cooker at age nine.
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Services
- Pastry
- Macarons
- Cakes
- Coffee
- Custom Orders
Adalberto Diaz baked his first cake at nine, in a pressure cooker, in Cuba. One grandmother taught him meringues. The other taught him custards and pies. He brought that kitchen to Salt Lake and, in August 2013, opened Fillings & Emulsions.
The official story says he pairs the food of his homeland with French technique. The team page calls it bringing a little bit of Cuba to SLC. In 2012 he was American Culinary Federation Pastry Chef of the Year. The shop later became a James Beard Outstanding Pastry Chef or Baker semifinalist. He has also competed on Food Network.
The bakery is at 1395 South 300 West, Monday through Saturday, 7 a.m. to 7 p.m. Katie R Ray, who started unpaid, is now majority owner. Brian Maas, a co-owner, made the blackberry cheesecake.