Feb 24

Coffee: Drink a Cup For Your Health

BreakfastYou do not need us to convince you of the myriad benefits of drinking coffee. You know that it helps you to wake up, warms you up or cools you down, and lets you say, “Hello!” to the morning without wanting to kill anyone. But, we at Bake 360 know that it is more than just a nice cup of Joe. Coffee actually improves your health, as well. So, when you stop by our Draper café for brunch or a pastry, you can safely indulge in one of our many delicious coffees and tea drinks.

Cognitive Improvement

Caffeine has been much maligned in the press. It is a diuretic that can dehydrate. But, the caffeine in coffee has been shown to improve your cognitive function and ability to remember things at crunch time. If you come by our European bakery at lunch, order a café latte, café mocha or Americano. Don’t like coffee? Try our delicious chai. When you are done, you will arrive back to work ready to work.

Health Treatments

Recent studies indicate that coffee might actually keep you from getting cancer, too. The Journal of the National Cancer Institute published research this year showing that those who just love coffee, drinking four cups a day or more, are 20 percent less likely to develop melanoma, a serious form of skin cancer. So, the next time you hear that you drink too much of the good stuff, you can reply that you are decreasing your risk of skin cancer.

At Bake 360, we realize that we cannot be a Draper café without showing off our awesome coffee drinks. So, the next time you pay us a visit, you can order a cup and drink to your health. We offer hot and iced drinks, but not blended drinks. Blenders kill our awesome ambience, and we think you will agree.

Dec 01

With This Sandwich, Pork Belly Meets Your Belly

The temperature may be dropping slowly, but here at Bake 360, we keep it warm and cozy. To achieve this, we are adding items to our menu that remind us of warmer climates and excellent island breezes. Our Draper café’s take on the savory Cuban sandwich may just make you feel as if you just stepped off the boat in sunny, humid South Florida.


Sandwich Traditions

Florida is home to many immigrants from the island country of Cuba. As the story goes, Cubans fled their country to avoid Spanish rule. With them, they brought a taste for a particular kind of hearty, meaty sandwich. Cuban immigrants had a preference for a particular kind of crusty bread. Then, they added ham, roasted pork, pickles and Swiss cheese. Topped with mustard, this made for a solid, protein-packed sandwich that appealed to workers in the cigar factories popular in Florida’s Key West in the late 19th and early 20th centuries.


A New Approach With Fine Ingredients

The BAKE 360 Cuban

In Draper café and European bakery Bake 360’s quest for culinary excellence, they present the Cuban sandwich, a gourmet approach to an old classic.

At Bake 360, we certainly can appreciate a sandwich that leaves you feeling satisfied. And yet, we wanted to add to it, in a way that makes it uniquely ours. Chef Roy says that he prefers to use roasted pork belly instead of roasted pork because of the increased fat content. “Roasted pork belly is basically a slab of bacon,” Roy says, “and everything is better with bacon.” Truer words were never spoken. But, that is not where we stop. Consider our tasty sourdough, mouth-watering prosciutto, smooth Jarlsberg cheese, pickled red onions, Dijon mustard, and cornishons and caper berries on the side. It is a winning combination that will fill you up on a hard day’s work or a day out with friends.


We at Bake 360 want to provide you with a truly 360-degree view of world cuisine. As such, we present our unique approach to the popular Cuban sandwich with only the best ingredients. In the comments below, share your favorite sandwich. And then, come into our European bakery to try our delicious Cuban sandwich.

Nov 15

For Brunch, These Dishes Beat the Band

We know you love our variety of breakfast pastries, divine desserts and cookies. But if you have been in a hurry, you may not have had a chance to try us for brunch. Every bit of the quality you have come to expect from our European bakery has extended to our excellent Draper café. Take a moment to savor these descriptions of our most delightful brunch dishes. Then, stop by and try them for yourself.


Savory Meals

If you have ever been to Paris, you know that the French do breakfast with panache. That is why one of our most popular entrées is the Croque Madame. Imagine it: a slice of sourdough, layered with our luscious prosciutto and gruyère. We add two eggs, cooked over-easy, and a rich béchamel cream sauce. The result is protein-packed and sinfully delicious. For a lighter alternative, sample our Euro Breakfast. You get the same sourdough toast and your choice of prosciutto or smoked salmon. Scoop out a soft-boiled egg onto the bread and add tomato wedges, for a perfect bite.

 Croq Madame

Vegetarian Favorites

If this seems like a lot of meat for you, try one of the vegetarian offerings at our Draper café. You cannot go wrong with the Brioche French Toast. You get two slices of our lovely brioche with berries, whipped mascarpone and spiced syrup of Chef Roy’s own invention. Already love our French toast? Try the new Mushroom Frittata. A frittata is similar to a crustless quiche. We fill ours with savory mushrooms and top it with a flavorful gorgonzola béchamel.

 French Toast - Copy

When you come to our café for brunch, you get the benefit of excellent cooking and the delights of our European bakery. Stop in soon to try these entrées and others we have available.

Nov 06

European Butter: It’s Fat, Baby

A meal can only be as good as the ingredients used to make it. And, for our Draper café, we have to have the best. That means we are totally phat about our fat choices. When it comes to fat, we know that selecting butter with minimum water content and higher fat results in desserts that are tender enough to melt in your mouth, with a texture that cannot be beat.


The European Butter Difference

There are two fundamental differences between European butter and regular butter: culture and water content. European butter is also called cultured butter because the butter is cultured at room temperature, starting with yogurt or buttermilk. This time spent culturing, usually 12-24 hours, allows the complex flavors of the cream to emerge and develop. Then, the butter is churned. The second difference between the two butter types is water content. While the butter you buy at the store has a fat content of 81 percent (with most of the remaining percentage in water), European butter has a fat content of 83-86 percent.

Euro Butter

Water Matters

If you have ever made a pie crust or croissant, you know that just a few percentage points of water can make a huge difference in the texture of the dough as it bakes. Too much water sticks to the dough and creates a chewy mess in your mouth. That is why, in the desserts at our European bakery, we measure water content in tablespoons, not cups. When we use European butter for our pastries and tarts, we ensure that every bite you take has the perfect texture–as flaky and delicate as you could possibly desire.

Pastry assortment

We at Bake 360 are delighted to see that butter is back in action. At our Draper café, we have the skills and the knowledge to work European butter into choice concoctions that will blow your taste buds away with their simple elegance.

Oct 24

Crème Fraîche: Why You Need It For Your Cheesecake

Is there anything more tantalizing than a cheesecake? Rich and mild, smooth and creamy, cheesecake delights us in more ways than we can describe. Sometimes, we ponder over the ingredients­–cream cheese, cream, eggs and sugar, among others–and wonder how it all comes together. And yet, there are so many possible variations in the ingredients themselves. Our European bakery shows you why crème fraîche is the most important ingredient in our delicious cheesecakes.


What is Crème Fraîche?

In short, crème fraîche is cultured cream. Add a little cultured buttermilk to cream and allow it to sit covered at room temperature for a couple of days. All of the goodness in the world sits in that culture. In time, the cream will thicken into a richer, smooth consistency. This is how Chef Roy makes crème fraîche for the cheesecakes at our Draper café. Crème fraîche is made in much the same way that you might culture yogurt or sour cream. And yet, crème fraîche retains much of the original sweetness of the milk.


What Makes Crème Fraîche Better?

Therein lies the difference between crème fraîche and other, tart alternatives. And, it perfectly describes our preference for this ingredient over the typical sour cream. Chef Roy says that crème fraîche is sweeter, but it is also smoother. It makes for a cheesecake that is amazingly velvety, without any of the structural inconsistencies you might find in a traditional New York cheesecake. At our European bakery, we currently offer our standard crème fraîche cheesecake, and our luscious sweet potato cheesecake with cranberry compote.


A little culture is always a good thing. And at Bake 360, we strive to provide our customers with the best dishes, made from ingredients of the highest quality by our expert chefs. When you come to our Draper café, be sure to take an opportunity to taste our crème fraîche cheesecakes. They are little round pieces of heaven.

Oct 15

Smørrebrød: A Deliciously Rich History

Ah, the sandwich. It is so simple, and yet it is so much more than just meat on bread. At Bake 360, we are proud to offer Smørrebrød, the traditional open-faced sandwiches of Scandinavia. Its history is undoubted, and its practicality undenied. A piece of hearty, healthy bread topped with meat, cheese, vegetables and sauce, we find that the smørrebrød in our Draper café has the potential to border on the sublime. Venture with us into the past as we explore the history and modern renewal of this Nordic classic.

A Rye History
Our discussion of smørrebrød must start with bread, since all open-faced sandwiches require that basis. The Danes have been baking rye bread (Rugbrød) for over 1,000 years, claims the official website for the city of Copenhagen, Denmark’s capital. This bread is particularly nutritious, high in fiber as well as vitamins and minerals. It also has no fat, and takes about 24 hours to prepare. Today, Rugbrød is big business in the Nordic countries, not to mention our European bakery. Denmark’s population of around 5.5 million still consumes about 8.5-9 million slices of rye bread, every day.

Feeding the Working Class
With such a longstanding position in the community and culture, it makes sense that practically everyone eats rye bread. In centuries past, bread was even more important. Without a plate or handy utensils, putting slices of meat and cheese on bread made transporting food very simple. And as such, Smørrebrød was born. Experts date the original rise in popularity of the open-faced sandwich to the 1840s. Working class people took several slices of Smørrebrød in a packet to work. The hearty meal fit the working class’s need for calories, fat and protein, and made for easy consumption and cleanup. In time, open-faced sandwiches spread to other parts of Scandinavia, especially Norway.

Smørrebrød’s Return to Vogue
While some argue that smørrebrød is an antiquated offering, we believe it should be brought to the forefront as a truly unique part of Nordic cuisine. People now work primarily in offices, instead of outside or in the factories. They no longer need the simple open-faced sandwiches for their daily meal, many say. But, the convenience, variety and delight that is smørrebrød continues. We argue it is time to reinvent the old classic for a modern audience. Using only high-quality ingredients made in-house as much as possible, chefs present this approach to lunch in a way that reminds people that simple food may also be delicious, if it is also made well.Our Smorrebrod

Modern Offerings
It is with your pleasure in mind that we bring smørrebrød to our Draper café. We note that many in the Salt Lake Valley have a proud Scandinavian ancestry. And with a modern approach to the open-faced sandwich, we show our customers what once was, and what can be again. Our smørrebrød range from the traditional to the trendy, including:
• Shrimp with a sliced boiled egg
• Smoked salmon with a sliced boiled egg
• Roast beef with Jarlsberg cheese
• Herb-roasted turkey with Jarlsberg cheese
• Bleu cheese with apple and bacon
• Mozzarella, tomato, cucumber and basil
All of our Smørrebrød feature house-made sauces from the hearty to the delicate. For greater descriptions of these fantastic dishes, check out our menu.

With our tour complete, we realize that smørrebrød has an important place in society today, just as it did in the past. But, we are not bound by the limits of tradition in the choices we can make for this enigmatic open-faced sandwich. In our Draper café, the only restrictions we see are the ones placed by our creativity and our customers’ willingness to try something new. So when you come to visit us next, put aside your expectations and try one of our delicious smørrebrød. You will be glad you did.

Aug 10

Winner of Best of State!

This just in: “Congratulations BAKE 360 for winning Best of State!”

We are proud of our staff and grateful to our customers who have made recognition of our hand-crafted pastries possible.

Best of State

Jun 28

Bakery Expansion

Building On Our Success

BAKE 360 has become known for recognition-worthy  croissant, danish, Kouign Amann and dessert pastry; being awarded with 2014 Best of State in the Pastries category. We celebrate this success by looking toward the future. For us, this means growing our business in the community and location we are part of. Located at the corner of 12300 S and 700 E in Draper, we converted our retail wing into a full production kitchen and relocated the storefront to the east side of the building.

Creating Greater Access

There are fewer matches more perfect than traditional European breakfast pastry and excellent espresso drinks (though Brad and Angelina might be contenders in this department). We look forward to re-opening the drive-through window to create customer ease and offer an expanded menu of coffee drinks and “the best Pain au Chocolat I’ve had since leaving France” to quote a Yelper. The target date for opening the window is July 21, 2014.

Expanding Our Product Line

As you enter the storefront you may notice something dramatically different; an immense space, filled with furniture, calling for you to stay, savor your selections, and socialize. Come August 1, 2014 you’ll have even more reasons to do so. A full cafe menu will be available; including danish-style open faced sandwiches called Smørrebrød (what can we say, we’re Norwegian), Charcuterie, house-made soups and salads, and because you asked for it…Croque Monsieur!