Utah’s Own Breaking Bread

Specialties

We take pride in our ability to customize memorable meals and cater events especially for you. Whether it’s Surf and Turf, Italian, Asian, American, Vegetarian, or Serving Stations: Breakfast, Aebelskiver, (ask Chef) Meat Carving, Desserts, Salads, or simply varied Hor’s doerves, Breaking Bread can deliver a beautiful personal and delightful experience. Buffet or Full Service Plated, or perhaps mixed. Simply tell us what you desire and we will work with you to create your dream. We include plates, utensils, and can include linens, flowers, floating candles, or decorations specific to any theme. Celebrate Life, Celebrate Family, Celebrate Love with Utah’s Own Breaking Bread. Weddings-​Receptions-​Corporate Events-​Celebration of Life-​Baby Showers-​Baptisms-​Quinceaneras-​Anniversaries. And don’t forget our customized Cooking Classes/​Dinner with Chef Tom. An enjoyable evening with friends becomes Cooking Class with Dinner where you all enjoy the fruits of your newly learned talents!

History

Established in 2007.

Utah’s Own Breaking Bread. 1^st Place Winner, Utah’s Art and Soup, 2012. Chef Toms Famous Butternut Squash Soup is legendary!

Exclusive Customer Favorite: Blackberry Ginger Lemonade from Chef Toms own San Francisco Restaurant «Blackberry Ginger».

Aebelskiver, a House Exclusive can be served sweet or savory.

Homemade classical sauces, fresh baked breads, and homemade soups.

Homemade Desserts: See below Houses Specials:

Mouth watering White Chocolate Crème Brulee with Baileys Irish Cream

OR

Chocolate Soufle Cake

OR

San Francisco Style Cheesecake

Just ask.

Meet the Business Owner

Chef Tom C.

Business Owner

After an internship at La Caille, in Salt Lake City, I studied Hotel and Recreational Management at the University of Utah. I then enrolled in the Western Culinary Institute, in Portland, Oregon, which is now Le Cordon Blue Culinary School.

Upon graduation, I went to work in Lincoln Oregon at the Bay House, where I prepared fresh fish, baked fresh breads, pastries, and learned my strong work ethic and the importance of quality and presentation.

Then it was on to San Francisco. Hotel Majestic, Nicoles, and finally, I realized my biggest dream and opened my own restaurant called «Blackberry Ginger». We featured entrees from the Pacific Rim to Italy, all uniquely prepared with the freshest ingredients.

I have since opened restaurants in California and Utah and look forward to introducing Utah’s Own Breaking Bread, a specialty catering company focused upon making every celebration uniquely yours.

I am blessed to be living my dream. Let me make your Celebration a dream come true.