Chef Adalberto Diaz Labrada baked his first cake at age 9 using a pressure cooker. And he’s been baking ever since.
His passion for baking sweet treats led him to open up Fillings & Emulsions in Salt Lake City — an “eclectic Latin bakery with a French flair.”
“I just love sugar,” he said.
He also loves giving people a reason to smile by handing them a warm and crisp sourdough baguette to enjoy or by sharing his award-winning colorful macarons with a customer.
And the baked goods he shares are delicious.
Everything I've eaten from Fillings & Emulsions has tasted amazing. Some of my personal favorite menu items include the warm baguette, the almond croissant, the guava pastel and the ham quiche.
His tasty treats are also earning national acclaim. He was recently nominated as a semifinalist for a James Beard award for outstanding pastry chef or baker.
Read more about Chef Diaz.