One of the first things I tried when I covered ComCom Kitchen a few years back was a pastry from Streusel, Chef Andrew Corrao’s initial foray into the world of running a bakery. Corrao was onsite at the time, and we talked about his formidable skill as a pastry chef; those of you who have been enjoying his work since 2018 know exactly what I’m talking about. Corrao’s pastries have been consistently delicious in very special ways, and it became one of those local businesses I was rooting for—Corrao’s welcoming personality and knack for dough lamination was a perfect combo.

After rebranding to Forty Three Bakery in 2022, Corrao kicked things into high gear, and recently found a forever home to house his popular pastries. I got a chance to visit Forty Three’s new Poplar Grove digs, and I have to say, the space is lovely. The exposed brick, wooden rafters and spacious new kitchen are a perfect complement to the vibe that Corrao has created with Forty Three. After ordering some coffee and a seasonal pumpkin cream-filled croissant called The Riverton ($6), I sat down with Corrao to chat about his steadily-expanding pastry empire.

Before he struck out on his own, Corrao worked as a pastry chef at Bambara, where he became interested in the world of competitive baking. In 2018, he was part of the American Culinary Olympic team, competing for the Culinary World Cup in Luxembourg. It was his experience in competitive baking that led him to pursue his own agenda.

“After Luxembourg, I decided that owning a business was what I needed to do,” Corrao says. “This industry is notorious for shitting on people, and I needed to create a culture I was proud of. I needed to prove that you can run a kitchen and not be a gargantuan asshole.”

This drive to operate a bakery and manage a team with empathy and understanding instead of a militaristic power trip has become the backdrop for Corrao’s professional persona. “I think that management style comes from empathy fatigue, which I can understand,” he says. “Everything just piles up, and you can just get so cold about it. Forty Three isn’t just about coffee and croissants; it’s about facing those everyday battles with purpose.”

Running his bakery through the nightmarish commercial landscape that was 2020 served to solidify Corrao’s positive approach to business management. “Truth be told, if I didn’t learn a lesson during the pandemic, that would be a problem,” he says as he recalls that tumultuous year. “I literally had an action playbook that was full of plans. I had an action plan for a lot of things, but I didn’t have plans for a pandemic, that’s for sure.”

The experience helped him do the best he could with what he had and roll with the punches. “For me, that releases a little bit of the weight that I have to carry as a business owner,” Corrao says. “I just have to trust that future Andrew will have all the answers, so I don’t have to stress out about every little thing.”

Corrao’s time and experience baking in Utah helped contribute to his desire to be a positive change in the industry—which is how Forty Three got its name. “The elevation of Salt Lake City is 4,300 feet, and I hope people can connect to that. People in Utah have a lot of pride in where they come from,” Corrao says.

Forty Three’s menu is also full of references to local neighborhoods and towns; the Riverton croissant, for example, is a nod to the Kinlands farm in Riverton, where pumpkins are plentiful this time of year. It’s also a nice spot to snag some Forty Three pastries wholesale if you don’t want to head all the way to Salt Lake City.

Regardless of where you reside on the Wasatch Front, Forty Three Bakery is definitely worth a visit. Fans of Forty Three’s original lineup will not be disappointed, but the expanded space has given Corrao and his team a lot of swagger that they’re using to spruce up the menu. In addition to the constant and seasonal menu of pastries, diners can get whole cakes, and swing by on weekends for some brunch service that includes breakfast pastries both sweet and savory. “In time, I am hoping to get a liquor license so we can have a full brunch experience with wine and mimosas,” Corrao says.

With Thanksgiving on the way, diners will also want to check out Forty Three for their pie options, which include a traditional pumpkin, a bourbon pecan pie and a caramel apple cheesecake. “The bourbon pecan pie is stupid good,” Corrao says. “I put in chocolate chips with a little salt. I have one of these in my fridge as I bake, and every day I treat myself to a little slice. It helps get me through the day.”

Whether you’re a longtime fan or just now hearing about this cozy Utah original, Forty Three Bakery needs to be on your radar if you’ve got any degree of sweet tooth in your body. These chilly autumnal vibes are best enjoyed with a latte and a pumpkin-filled croissant, and Forty Three is your best bet for both.