What's Happening?
Bonrue Bakery, a French and European-style bakery, is opening a new location in Orem, Utah, on November 7. The bakery, formerly known as Farmstead, will be located at 1167 S. State St. and will offer fresh
croissants, kouign-amann, and a variety of holiday pastries. The grand opening event will feature a ribbon-cutting ceremony at 8:55 a.m., joined by Utah Valley University’s Willy the Wolverine, local city officials, the Orem Chamber of Commerce, and the Orem Business Alliance. The first 100 guests will receive a Bonrue tote bag filled with merchandise. The celebration is scheduled to last until 11 a.m. Bonrue Bakery will operate from 7 a.m. to 4 p.m. Monday through Sunday, providing the Orem community with a new option for breakfast, lunch, coffee, and pastries throughout the week. This Orem location is the second of three planned Utah County locations for 2026, with Spanish Fork next on the list.
Why It's Important?
The opening of Bonrue Bakery in Orem signifies a notable expansion for the local business, aiming to cater to the community's demand for European-style baked goods, especially during the holiday season. This new establishment will create local job opportunities and contribute to the economic vitality of Orem's retail sector. For residents, it offers an additional dining option and a convenient source for specialty pastries and coffee. The bakery's focus on community, as expressed by co-founder Chris Connors, suggests an intent to integrate into local traditions, potentially fostering a stronger sense of community engagement. Furthermore, the pre-order option for Thanksgiving pies indicates a strategic move to capture holiday demand, which could set a precedent for other local businesses to adapt their offerings to seasonal consumer needs. The expansion into multiple Utah County locations also highlights a growing trend of local businesses scaling up within the region.
What's Next?
Following its grand opening on November 7, Bonrue Bakery will continue its operations, serving the Orem community daily. The bakery is currently accepting pre-orders for nine-inch Thanksgiving pies from November 1 through November 20, with pickups scheduled for November 25, the day before Thanksgiving. This initiative aims to capitalize on holiday demand and establish the bakery as a go-to for seasonal treats. The company also plans to open another location in Spanish Fork and a Central Baking Kitchen in Springville in 2026, indicating a continued expansion strategy across the Wasatch Front. These future openings will further extend Bonrue Bakery's reach and potentially increase its market share in Utah County, solidifying its presence as a regional bakery chain.
Beyond the Headlines
The expansion of Bonrue Bakery, particularly its strategic timing before the holidays, reflects a broader trend in the food service industry where local businesses are increasingly focusing on community integration and seasonal offerings to build customer loyalty. The emphasis on 'community as the main ingredient' by co-founder Chris Connors suggests a business model that prioritizes local connection over purely transactional interactions. This approach can foster a more resilient local economy and create a unique identity for the business within the community. The bakery's growth from its 2021 founding, including investment from Savory Fund in 2025, illustrates the potential for successful local enterprises to attract significant investment and scale up, contributing to regional economic development and diversifying local culinary landscapes.
