Les Madeleines

Our pièce de résistance is the beloved Kouign Amann, a rich buttery pastry from Brittany, France that was named 2012 Pastry of the Year by Food & Wine. Try it once and you’ll find yourself craving it again and again. (We were the first bakery west of the Mississippi and third in the US to make and sell these delicious kouign ammans back in 2005!) A variety of cookies, flaky croissants, pastries, buttons (French macarons) and seasonal surprises are also sure to satisfy. Pair your preferred delicacy with a nitro cold brew or cappuccino for the perfect treat. If you’re craving something savory we serve breakfast daily and offer a couple grab and go options for lunch. If you’re looking for something on the lighter side, try our Sesame Chicken Salad.

Established in 2003.
Inspired by the world travels of Pastry Chef Romina Rasmussen, the menu at Les Madeleines is a collection of pastries and savory breakfast and lunch items, all created from scratch and using only the finest ingredients. Our pièce de résistance is the beloved Kouign Amann (named 2012 Pastry of the Year by Food & Wine), a rich buttery pastry from Brittany, France.

Romina R.
Business Owner
Chef Romina Rasmussen has come a long way from her Easy Bake Oven days growing up in Salt Lake City, UT. Her approach to baking encompasses both tradition and her own unique twist acquired during her extensive travels. A pastry pioneer, Chef Romina initiated the gourmet cupcake and macaron trends in Utah and put Les Madeleines on the map as the first bakery west of the Mississippi to offer the
Kouign Amann. In 2007, she was named Best Pastry Chef by Salt Lake magazine and both she and Les Madeleines continue to acquire accolades and both regional and national media recognition including: The Food Network’s Road Tasted with the Neelys and The Best Thing I Ever Ate, O The Oprah Magazine, Food & Wine, Better Homes & Gardens, and Sunset Magazine.