Kanab Bakery hosts soft opening February 13 and 14

The Kanab Bakery at 238 W. Center Street is reopening its doors un­der new management after spending a few seasons closed, with a soft opening set for Friday and Saturday, February 13 and 14.

Photos courtesy of Kanab Bakery.

Says Sindi Vetere who owns and oper­ates the Bakery with her family, “To us, it’s a passion. We’re al­ready moms who have cooked for our families all these years - never thought we’d go com­mercial, but now we’re here and the sky’s the limit.” Vetere also runs the Sinclair next door to the Kanab Bakery property, and she says it was natural to pick up a location she and her family have been fond of for years.

The bakery is still in the process of put­ting the whole menu together, with the soft opening set to establish some staples as well as experiment with what the clientele may want going forward. Ac­cording to Vetere and her family, there are a few highlights set to define the menu: “We’ve inherited and are inspired by a lot of the artisanal breads that made this place work originally,” says Vetere, “so our flaky croissants with various homemade jelly flavors will probably be our highlight. I would say our staple is raspberry jalapeño jelly.” The Bakery team also put forth cinnamon rolls made of flaky croissant dough would likely be hits, as would the focaccia and baguettes for more savory of­ferings. “Plus, as we manage brunch hours, we’ve got wood fired pizzas.”

In addition to the bakery building it­self, the team also completed some of the improvements that were underway in the bakery’s initial run, including the indoor coffee lounge and Wi-Fi bar. While the bakery is the primary opera­tion, the bakery team see the lounge as a way to expand business into the cafe setting, with couches and social spaces equipped with culinary magazines and other educational materials.

The soft opening’s date is set to earn some traction for the bakery, in time for it to be ready with its best for Balloons and Tunes Weekend. “It’s the perfect time to get the word out,” says Vetere, “and set the place up for success with some early business.”

Asked about what’s going to happen with the menu, Vetere re­sponded, “We’re a mix and twist of the bak­ery’s original artisanal style and this place’s beloved Kanab cul­ture. We want it to be a rustic setting, but with that artisanal flare with more items introduced to the menu going along. For now, we’re just looking to make it through Bal­loons and Tunes, and we’ll hit the ground running from there!”