Andrew Corrao

At Bambara Restaurant, Andrew Corrao worked as team pastry chef and banquet pastry chef, and at Bambara- Hotel Monaco he worked as banquet chef. Those roles demanded timing, consistency, and control in service-driven kitchens, where the work has to hold together under pressure. That setting gave him a technical base built on precision and repetition, which now carries into the way Forty Three Bakery is run. He brings that discipline into his own bakery work as owner of Forty Three Bakery.

At Forty Three Bakery in Salt Lake City, Andrew Corrao’s pastry case is shaped by a clear point of view and a strong sense of place. Capital City Croissants anchors that identity: a croissant concept built on local references and meant to make geography readable through pastry. The idea avoids abstraction and uses recognizable names and associations instead, so each croissant carries its own quiet narrative. The Rose Park croissant pairs raspberry-and-rose jam, combining bright fruit with floral softness in a filling that stays direct.

The Draper croissant includes Ikea lingonberry jam, giving the pastry a distinct note and a clear marker of identity. In both, the croissant functions as a way to connect neighborhood names, city references, and flavor in one format.

Andrew's signature dishes include Capital City Croissants, Rose Park croissant, and Draper croissant. Together, they define the shape of his work at Forty Three Bakery: thoughtful, location-aware, and built around the pleasure of a croissant that carries more than one layer of meaning.

At Forty Three Bakery, Andrew Corrao’s work is centered on a croissant concept drawn from city and neighborhood references. The bakery gives him a platform for pastries with place connections and distinctive fillings. That focus makes the work immediate: each croissant turns a local name into a direct expression of Salt Lake City through flavor and form.