Photo: Romina Rasmussen, Les Madeleines
Gary Martinez, manager of Utah's hottest patisserie, hates it when you use the word "foodie" to describe Les Madeleines's
customers. He and chef/owner Romina Rasmussen
believe that people don't need to know the difference between pâte à choux and pâte sucrée to appreciate their shop's travel-inspired, made-from-scratch goodies, particularly their ultra-popular kouing amans
(traditionally spelled kouign amann
). Not familiar with these pastries? They're buttery, sugary, slow-baked round layer cakes that originated in Brittany, France in the 19th century and the name literally means "butter cake."
We recently caught up with Martinez and got his feelings on everything from the SLC food scene to Les Madeleines's growing cult status.
More from Martinez after the jump...