Salt Lake Tribune food coverage for Salt Lake City and the surrounding area.
Andrew Corrao named his business Forty Three Bakery as a “love letter” to Salt Lake City.If you were to create a croissant that represented a certain city, which ingredients would you use? Pastry chef Andrew Corrao explored that question as he created the recipes for Capital City Croissants, a new concept that’s part of his Salt Lake City
Corrao has been baking since he was about 14, when he would make dough in his great-aunt’s pizzeria. After he graduated from culinary school, he started working in kitchens with the goal of learning as many new skills as he could. That year, Corrao launched his business, originally named Streusel, in Square Kitchen. But he outgrew that space after about five months, and moved into another commissary kitchen, which he outgrew after about a year.
There aren’t many places like it on the west side, Corrao said, spaces where people can hang out during the day, working on their computer or spending time with friends. “It’s a void in the community that I’m hoping I can fill,” he said. S'mores Danish at Forty Three Bakery, on Friday, Oct. 6, 2023. Take the s’mores Danish, for example. The pastry features a small slice of housemade chocolate cake on top that’s soaked in a little pumpkin spice syrup, so it gives you that “fall warmth,” Corrao said. And then there’s vanilla bean pastry cream inside and toasted meringue on top, so it eats like a s’more, “but I think it’s just a bit more sophisticated and a bit more interesting,” he said.
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