With nearly fifty locations across six states, the Utah success story that is Kneaders Bakery & Cafe is a remarkable one. Founded in 1996, former franchisee operators Gary and Colleen Worthington’s objective was simple – an old-world bakery and cafe relying on time-honored techniques and tradition. For Dave Vincent, president, the ethos is as simple today as it ever was, “We want to be part of people’s family traditions.” Whether that’s a family’s Wednesday lunchtime get-together, the centerpiece of parties, or holiday celebrations.
A key component to continued success? Kneaders remains true to the blueprint of their very first location in Orem. Where many businesses operating at this size often look to centralized kitchens, Kneaders thumbs its nose to industrial-scale convenience – and does the almost unimaginable – each restaurant preparing food on site every day. Imported Italian ovens are employed as the hearth and heart of each restaurant.
Where to start? The number one seller, according to Vincent, is the Turkey Bacon Avocado. It’s understandable to see why. The beautifully rustic sandwich is as handsome as the price ($11.79). The construction begins with slab-thick focaccia, all bubbled, with the right side of crumble. Inside, you won’t find plastically dubious poultry. Instead, Kneaders roasts turkeys onsite daily, hand-pulling them. Bacon, avocado, Kneaders sauce, provolone, lettuce, tomatoes, and red onion join the fun.
More remarkable still is the speed at which an order is served. With many Kneaders locations offering drive-thru, swift service is critical. According to Vincent, a well-oiled team can deliver a from-scratch sandwich in under 90 seconds. That’s from the chopping board to the bag, not from a chiller cabinet. It’s clear that training and culture are key. Indeed Vincent himself is a product of Kneaders talent production line – a mechanical engineer made president – starting life as a dishwasher at the company.
While we’re on the topic of training, I press Vincent on how the company maintains quality, “We operate an in-house training program to ensure each of our location’s team can deliver the product we want our guests to experience.” I joke about donning an apron and heading out back to get to baking. Vincent offers a wry smile and unflinchingly explains, “We could probably have you up to speed in as little as three days.” Mind you, he counters that, “Mastery, well, that might take you a lifetime.” At Kneaders, both a head baker and head pastry maker serve as expert guidance over the kitchens.
As I watch customers come and go as we chat, the vibe is chipper and cheerful. Friendly and fast. Lunch workers huddle while families with kids spread out and relax, while another pops in to grab a loaf to go. On that, Vincent assures me that the restaurant aims to offer guests the popular option well into the early evening. As he makes the point, he motions to the kitchen toiling away on the next batch. And before you fret, each Kneaders location links up with a local nonprofit to ensure leftover bread doesn’t go to waste – unsold baked goods are all donated at the day’s end.
As you might expect from such a seamless operation, evolution comes slowly and intentionally. Most recently, the brand celebrated the opening of its Pleasant Grove location (1595 W State Rd). With it a design refresh that guests might see roll out to several locations Vincent suggests. The overhauled restaurant design marries a modern, bright feel with the warmth and at-home feeling Kneaders is known for.
“Getting this new location open is an exciting time for us as we introduce a new look and feel. We’ve been doing this for 25 years, and it’s important to us to stay current and keep things fresh,” says Vincent. “We positioned this location between two of our busier stores, so guests no longer have to commute to enjoy their local bakery. Kneaders has always been about high-quality food, but the environment where our guests can truly feel at home completes the experience, and we believe this new location does just that.”
Whether you’re a long-time customer or new to the brand – I’d heartily recommend adding Kneaders to your family’s celebrations and table this year. I know I will.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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