ST. GEORGE, Utah — Bonrue Bakery, the European-style patisserie known for its handcrafted pastries, savory offerings, and deep community roots, officially announced plans to open 10 new locations across Utah through 2027, marking a significant new phase of growth for the brand. The expansion will begin in Utah County, with new locations in Provo and Orem opening later this year, as well as a central kitchen built in Springville.
Alongside this growth, Bonrue is welcoming seasoned culinary professional Emily Benson as Executive Chef, further strengthening the brand’s commitment to craft and quality.
Since its founding in 2021, Bonrue has built a loyal following across southern Utah, earning a reputation for thoughtful execution, refined technique, and heartfelt hospitality. Rooted in the founders’ fine-dining backgrounds, Bonrue brings a level of technique and refinement inspired by Michelin-level kitchens into a fast-paced, everyday experience. This next phase of expansion reflects both the strength of that foundation and the growing demand for the brand across the Wasatch Front.
“We’ve always believed that growth should feel like a natural extension of who we are,” said co-founder Chris Connors. “The response from our guests has made it clear that there’s a place for Bonrue in more communities. As we expand, our focus remains the same — quality, connection, and creating a place where people want to gather over great food. Utah County felt like the natural place to begin this next chapter.”
As Bonrue scales its footprint, the addition of Executive Chef Emily Benson brings both depth and versatility to the brand’s culinary program. With over two decades of experience spanning both pastry and savory kitchens, Benson’s approach is grounded in precision, creativity, and a deep respect for craft. Her background includes owning and operating a café and bakery for six years, where she developed menus from scratch and led teams centered on consistency, quality, and care.
In her role, Benson will focus on back-of-house operations, supporting menu development across both sweet and savory offerings, refining systems and processes, and helping to scale Bonrue’s kitchen operations while preserving its high standards.
“Joining Bonrue feels like a natural next step for me,” said Benson. “I was drawn to the balance they’re building — growth without losing the craft. For me, it’s always been about more than what’s on the plate. It’s about creating something people connect with and being part of a kitchen that cares about doing things well. I’m excited to step in and contribute to that.”
Benson will also play a key role in mentoring team members and fostering a strong kitchen culture rooted in excellence, collaboration, and thoughtful execution.
“Bonrue is inspired by the French words for good (bon) and street (rue),” said co-founder Li Hsun Sun. “As we expand into new communities, bringing Emily onto the team allows us to deepen our commitment to the craft while continuing to build something meaningful for both our team and our guests.”
The Utah County openings mark the first step in Bonrue’s broader plan to bring its distinctive blend of European-inspired baking and community-driven hospitality to more neighborhoods across Utah in the years ahead. Bonrue partnered with Savory Fund in 2025 to support its continued growth, leveraging the firm’s operational expertise and strategic resources to thoughtfully scale the brand while preserving its commitment to craft and community.
Guests can follow Bonrue’s growth and upcoming openings at BonrueBakery.com.
ABOUT BONRUE BAKERY
Bonrue Bakery, formerly Farmstead, was founded in 2021 by Chris Connors, Li Hsun Sun, and the late Chris Herrin — three food craft connoisseurs with experience as chefs and restaurateurs in the Las Vegas market. The local, European-style patisserie is known for its warm hospitality and rich recipes of baked goods — freshly crafted with passion and precision. Bonrue Bakery currently operates multiple locations in southern Utah, with continued expansion planned across the Wasatch Front.