SALT LAKE CITY CHEF’S TABLE

It’s no secret that Tulie Bakery is loved. On weekend mornings you may find a line out the door and no seat empty in this little neighborhood bakery. Dogs sit tied up outside and bikes lie turned on their sides, all in the name of a good pastry and a cup of coffee.

Most know what to order: the Morning Bun, a cinnamon-roll-like pastry that takes over eighteen hours to make, with layers of flakey dough and a hint of orange that is crispy and gooey all at the same time. Almond fans will find the almond croissant beyond compare. Other favorites are the chocolate bouchon, made in traditional fashion to the original bouchon from Thomas Keller’s bakery; the croissant, perfectly crisp on the exterior with layer upon layer of buttery pastry; the quiche, made fresh in-house with a variety of ingredients; and the french toast, made with house-made brioche bread and topped with crème fraîche and blueberries. If you visit on the weekend, their beignets will taunt you lying next to the register.

While the pastries easily win over clientele, the story behind this little bakery is just as rich. Leslie Seggar started baking when her little boy turned ten years old. She was on the search for a special cake and couldn’t find what she was looking for in town, so she ventured out to make her own. That was the first step toward owning her own bakery. This self-taught baker made a huge career shift, as she found her heart more in the kitchen than in her work as a clinical psychologist.

Today the love of baking spreads deep and wide throughout the kitchen at Tulie, and many have found it a favorable place to work. Upbeat employees, constantly surrounded by and filled with butter and sugar, create a sweet ambience.

TULIE FRENCH TOAST

For the crème frâiche:

1 cup heavy cream

⅛ cup buttermilk

For the french toast:

1 thick loaf of brioche

8 eggs

½ cup whole milk

2–3 tablespoons granulated sugar

1 tablespoon vanilla extract

Dash of cinnamon

For serving:

Crème fraîche

Powdered sugar

Blueberries

To prepare crème fraîche: Combine cream and buttermilk in a crock or a container with a secure lid. Leave at room temperature until thickened (about 2 days, depending on the temperature).

To prepare french toast: Slice brioche into ten slices. Heat a large skillet or a panini press. Mix together eggs, milk, sugar, vanilla, and cinnamon. Dip bread slices into egg mixture, then transfer to the skillet or grill. Cook until golden on both sides. Repeat with remaining slices.

Serve with homemade crème fraîche, a dusting of powdered sugar, and a fistful of fresh blueberries.

TULIE BAKERY

TULIE FRENCH TOAST