eva's boulangerie

i have this slight obsession with paris.  maybe my love of frenchpastriesis to blame or the way the city is synonymous with romance is responsible.  either way, i’m aching to visit the city.  i want to see all the touristy places, and the opera (of course) but most of all i want to sit in a little cafe, sip on a cup of coffee while people-watching, munch of freshly-bakedpastriesand enjoy the simple pleasures of life. the bright storefront can’t be missed on main street. unfortunately a trip to paris is not in my immediate future so to get my parisian cafe fix in salt lake city i’ve been going to eva’s boulangerie, otherwise known as eva’s bakery .  brought to us by the same owners as the mediterranean tapas-serving eva’s also on main street, both restaurants are a few blocks’ away from each other but have much different vibes.  i’ve long been a fan of eva’s for a post-work dinner or sunday brunch , but the bakery version has a daytime focus with laid back coffee shop atmosphere. th

boulangerie: a bakery or a place where bread is sold (noun). chef & owner charlie perry invited some food writers down for a media opening of his bakery. he has operated eva, a small restaurant located right down the street for a couple years now. even if you don’t have the address, you will find it as long as you are on the same block. eva’s bakery likely glows in the dark with it’s bright blue exterior. it truly is a treat to the eye. inside, there are many treats for the mouth; too many to count. they serve breakfast items, salads, lunch specialties and soups. i look forward to coming back and trying all of these. how can you turn down carbonara mac & cheese, especially when the cheese is gruyere. on this day, we were here forpastries& bread. it was carbo loading time. charlie wanted be a chef since he was 7, after spending ample time with his great-grandmother. she was a fabulous cook and passed on her enthusiasm. they are from logan and run central milling, the oldest operating

high quality. coffee census jan 2013 morning bun and mug of coffee $4.

classic french baked goods professionally prepared:croissants, brioche, gateau basque, st honore, artisan breads and america standards like cookies and scones.
sandwiches like croque madame and pizzaish flatbreads plus a few hot dishes for slightly more substantial meals. wonderfully savory onion soup. of the half dozen or sopastrieswe have tried so far the gateau st honore was the best example of the careful preparation here..i picked this since it involves about five different parts..mille feuille type base,pastry cream, pate a choux type ball, caramel glaze and chantilly cream. all parts were nicely done and the sum was truly delicious.

friendly service. traditional ambiance. a great, if calorically dangerous, addition to downtown.