Bonrue Bakery Opens in Provo, With Orem and Spanish Fork Locations Coming

Bonrue Bakery, the St. George-born bakery known for its kouign-amann, has opened its first northern Utah shop in Provo, and FOX13 reports Orem and Spanish Fork are next. The Orem grand opening is Saturday, Nov. 7, according to FOX13.

What it is

Bonrue is a European-inspired bakery that first opened in downtown St. George in 2021, FOX13 reported. Its website lists shops in St. George, Hurricane and Springdale as well as Provo. Co-founder Chris Connors told FOX13 that customers in southern Utah had urged the company to expand north, and that the focus is consistency from shop to shop.

The business did not start under its current name. Bonrue's website says three people with restaurant and chef experience in Las Vegas founded it in 2021 as Farmstead, and that it was renamed because of "legal stuff." KSL reported in June 2025 that the change followed a trademark issue. The new name combines the French words for "good" and "street," according to co-founder Li Hsun Sun in a company press release. The third founder, chef Chris Herrin, died in 2021, a few months after the bakery opened. The bakery's website says the team breaks bread daily in his honor.

What it sells

FOX13 lists croissants, the best-selling kouign-amann (a caramelized pastry), tarts, pies, sandwiches, salads and desserts. In its Oct. 17 story, the Deseret News also described a butter croissant, a chocolate croissant, a guava cheese danish and a fruit tart. The St. George shops sometimes have lines out the door, FOX13 said.

Fast Casual, in an Oct. 2 preview of the Provo opening, described scratch-made European pastries, specialty coffee, breakfast dishes, sandwiches and salads. Restaurant Business, in an earlier profile, listed doughnuts, cakes and cronuts among the St. George menu and described a breakfast sandwich with bechamel, ham, bacon, cheese and soft scrambled eggs. It also reported that top sellers use Herrin's recipes, including the chocolate cake and the kouign-amann. Menus in Utah County would be mostly the same, Restaurant Business said, with two more sandwiches, new seasonal pastries and more savory pastries, plus a push for more gluten-free and vegan options. We have not confirmed which of those made it to the Provo case.

Why the kouign-amann matters

The pastry gets the headlines, so it helps to know what it is. Kouign-amann is a round, sweet laminated dough. Lamination means folding butter into dough over and over so that baking pushes the layers apart into thin sheets. In a kouign-amann, sugar goes into the folds too, and a slow bake caramelizes the outside.

That is the technique Connors was describing to the Deseret News when he said a good one takes "great butter" and "great lamination skills." The paper's writer called it "the queen of all pastries." Restaurant Business put it more plainly: the kouign-amann is laminated with butter and sugar. For a shop opening in a college town, it is also a useful test. A croissant forgives a little, but a kouign-amann with weak layers or pale sugar is easy to spot.

Visiting the Provo shop

The Provo shop is on Canyon Road, near BYU's LaVell Edwards Stadium, according to Fast Casual. It is open later on Friday and Saturday than on other days. Neither FOX13 nor the Deseret News gave prices, so check bonruebakery.com for the current menu. The Deseret News writer arrived shortly after the 7 a.m. opening and found some main pastries already sold out. That fits a new shop's first week, but it is a reason to go early if you have a specific pastry in mind.

Fast Casual reported that the opening day plan included a ribbon-cutting, music and an appearance by BYU mascot Cosmo, with the first 200 guests receiving a tote bag, a keychain and pastry samples. Those were opening-day perks, not a standing offer. In September, FOX13 reported, Bonrue also ran pop-ups at the Canyon Road address on Sept. 5 and 12, and was listed for the Taste of Orem festival on Sept. 19.

Game days will test the location. The shop sits close to the stadium, so see our BYU football game day guide and football parking guide before you plan a Saturday stop. For the surrounding streets, see our BYU area neighborhood guide. For other options, see our guides to bakeries across Utah Valley, desserts and bakeries in Provo and Orem, breakfast in Provo and Orem, coffee shops in Provo and Orem, food near BYU and brunch in Utah Valley.

Who is behind the expansion

Savory Fund, a Lehi-based private equity firm, bought Bonrue in 2025, KSL reported at the time. Terms were not disclosed, and Connors and Sun stayed in charge. KSL said Savory's holdings include Mo' Bettahs, R&R BBQ, Via 313 Pizzeria and Houston TX Hot Chicken.

In April 2026, the bakery announced the expansion and named Emily Benson as executive chef. In the company's release, published by Utah Business, Benson is described as having more than two decades in pastry and savory kitchens and as the former owner of a cafe and bakery. Her job, the release says, is to oversee back-of-house operations, support menu development and help scale the kitchens. NRN reported that all planned growth over the next two years would be company-owned, with no plans to franchise.

A central kitchen is part of the plan. NRN and Fast Casual both reported a new central baking kitchen in Springville to supply the Utah County shops. In the south, Restaurant Business reported, all pastries are made in a 7,000-square-foot facility in Leeds, where about 40 bakers produce more than 1,000 pastries daily. Bonrue has also said it can move 100 guests through the line in under 10 minutes, a claim NRN repeated and Fast Casual tied to busy college-town periods. We have not timed it.

Orem and Spanish Fork

FOX13 reports an Orem grand opening on Saturday, Nov. 7, and a Spanish Fork opening on Dec. 5, both with giveaways and other surprises. The story did not give addresses or a year, and Orem and Spanish Fork were not yet on the bakery's website when we checked, so confirm details with the bakery before you go. Fast Casual's earlier target was to open both by the end of 2026, which is consistent with those dates. See our guides to living in Orem, living in Spanish Fork and living in Springville for the area.

How the timeline moved

The plan has shifted before. Restaurant Business, in an earlier profile, said Bonrue planned to open in Provo, Orem and Springdale "this summer," and also listed Cedar City, planned for early 2027, and a Washington City site at the Paseo development. Provo opened in October instead. The April announcements said Provo and Orem would come later in 2026. FOX13 has not reported any delay to the Orem or Spanish Fork dates.

How many more shops

The count is not consistent across outlets. NRN reported a goal of 10 locations across Utah by the end of 2027, up from three at the time. The company's April release said 10 new locations through 2027. The Deseret News reported 10 more locations across Utah, to be announced soon, with no details. Fast Casual wrote of more than 10 new locations over the next year. Until Bonrue publishes a list, treat the number as a target rather than a schedule.

For now, the confirmed Utah Valley picture is simple. Provo is open, Orem and Spanish Fork have dates from FOX13, and the rest of the map is not set.