Our pice de rsistance 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. If you're craving something savory we serve breakfast daily and offer a few grab and go options for lunch. If you're looking for something on the lighter side, try our Sesame Chicken Salad. Pair your preferred delicacy with a nitro cold brew or cappuccino for the perfect break in your day.
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Our History
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During the winter of 2003 Les Madeleines opened shop on State Street to the pastry lovers of Salt Lake City; capturing the attention of food lovers from all over Utah and many other far-flung destinations ever since. Although not an exclusive cupcakery, Les Madeleines was the first to offer a variety of unique, gourmet cupcake flavors and French macarons in the Utah area.
Order Online
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Whether you order inside or online we're offering as many items as possible, but please note lunch items are still limited. As things evolve, look for us to be adding more items back to the lunch menu. Our food preparation and staffing are set up to comply with safe food handling (as usual) and with current restrictions for safe distancing.
The Cafe and Shop
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What sets Les Madeleines apart is our unique spin on the classics - some familiar, others less so. We strive to bring a taste of the world to your palate through traditional pastry flavors and we enjoy infusing old favorites with slightly more unusual flavors, like jasmine, rose and sesame. Each personalized portion is an artful offering.
Chef Romina
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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.
After training at the French Culinary Institute in New York, NY, Chef Romina perfected her skills working at Mesa Grill in New York City and the Mandarin Oriental Miami's fine dining restaurant, Azul, before opening Les Madeleines in Salt Lake City in 2003.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.
After training at the French Culinary Institute in New York, NY, Chef Romina perfected her skills working at Mesa Grill in New York City and the Mandarin Oriental Miami's fine dining restaurant, Azul, before opening Les Madeleines in Salt Lake City in 2003.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.
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