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(Francisco Kjolseth | The Salt Lake Tribune) David Porter, owner of Vosen's Bread Paradise, shows off some of his German Salt Pretzels at his popular Salt Lake City bakery that recently moved. The new space allows the bakery to offer more breakfast items and sandwiches along with their famous breads.
New Salt Lake City location for Vosen’s Bread Paradise

Bakery » German bakery moves one block west and expands offerings.

By Kathy Stephenson

| The Salt Lake Tribune

First Published Nov 04 2013 02:00 pm • Last Updated Feb 14 2014 11:37 pm

Moving just one block west has made a world of difference for Vosen’s Bread Paradise.

About a month ago, the Salt Lake City bakery known for its German breads, cookies and pastries, moved into a larger more modern space in the Westgate Lofts building at 328 W. 200 South.

At a glance

Vosen’s Bread Paradise

This popular German bakery has a new location and expanded menu. Besides German and European breads, cookies and pastries, the bakery now serves coffee, breakfast items, sandwiches and has imported items for sale. Try the Croi-liner, a mash-up of a croissant and a German jelly-filled doughnut called a Berliner.

Where » 328 W. 200 South, Salt Lake City; 801-322-2424

Hours » Monday through Friday, 7 a.m. -6 p.m.; Saturday 8 to 4:30 p.m.

Cost » Breads from $3.60-$6; sandwiches $7.

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Owner David Porter said he has needed to renovate and expand his bakery, however, he was unable to get a long-term lease at his original location, a 100-year-old building at 249 W. 200 South.

So the search for a new location began.

"We wanted to stay close to the neighborhood where we started. We were here before The Gateway — before this area was inhabitable," he said. "We’ve watched it grow up and continue to grow and we wanted to stick around."

The Westgate Lofts were built in the early 1900s as a fireproof industrial warehouse, Porter said. The new space has been renovated to be handicap accessible and also utilizes geothermal energy to help reduce reliance on fossil fuels.

The larger area allows Vosen’s to offer more breakfast and lunch options, including bagels, coffee, quiche, sandwiches and a new creation, called the Croi-liner, a mash-up of the croissant and a German jelly filled doughnut called a Berliner.

New display cases allow customers to see all the cookies and pastries. There also is seating for customers — something that was missing in the old place — and a small grocery area with imported items for sale.

The hours at Vosen’s also have expanded.

"We’ve never been open on Mondays," Porter said, noting that because the kitchen in the original location was so small, he had to close one day a week just to clean. With a larger kitchen that is no longer necessary. Starting this week the bakery is open Monday through Friday, 7 a.m. to 6 p.m. and Saturday 8 to 4:30 p.m.


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Master baker Marcus Vosen opened the bakery 16 years ago, bringing equipment from his native Germany and introducing Utahns to authentic rye and Bauernbrot or "farmers bread."

Porter, who previously owned Wasatch Pizza and was trained by Vosen, bought the bakery several years ago when Vosen decided to return to Germany.

Since then, the company has grown exponentially, making the breads for numerous Utah restaurants, hotels and convention centers. Three years ago, to keep up with sales, Porter moved the bakery’s production operation to Granato’s Market at 1391 S. 300 West.

In addition, Vosen’s also sells a line of sandwiches and German treats for travelers at the Salt Lake City International Airport.

kathys@sltrib.com



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