Chef Adalberto Diaz Labrada discovered his love for baking at just nine years old, using a pressure cooker to make his first cake. That early spark has turned into a lifelong passion.
Today, he runs Fillings & Emulsions in Salt Lake City, a unique bakery blending Latin and French influences. “I just love sugar,” he shares with a smile. For him, baking isn’t just about creating delicious treats; it’s about bringing joy to others. Whether it’s a warm sourdough baguette or a colorful macaron, his goal is to make people smile.
Diaz takes immense pleasure in the reactions people have when they try his creations. It’s moments like those that make all the hard work worth it. His baking talent hasn’t gone unnoticed; he recently became a semifinalist for a James Beard award for outstanding pastry chef. In his humble way, he credits his team for this achievement, saying, “It’s not just about me.”
His baking journey began with his grandmothers, who inspired him in different ways. One taught him the art of meringues, while the other instilled in him a love for custards and pies. “I got two sides of the coin from my two grandmas,” he says fondly.
Originally from Cuba, Diaz moved to Utah 25 years ago. He honed his skills at Utah Valley University and Granato’s before opening his bakery 13 years later. His experience includes teaching classes at UVU, where he shared his passion for pastries.
Diaz has competed on several baking shows like “Best Baker in America,” “Holiday Baking Championship,” and “Sugar Showdown.” These competitions have broadened his network within the baking community and opened doors for new friendships.
Recently, Diaz relocated Fillings & Emulsions to a vibrant food hall at 1391 S. 300 West. This new space features stunning murals by his brother, Angel Diaz Labrada, celebrating their Cuban heritage. It’s more than just a bakery; it’s a reflection of their culture and story.
Angel describes his brother as a role model, saying, “He’s honest, humble, and brave.” For Díaz, it’s important to give back to the community that welcomed him, hoping to inspire others to change the world just as he has been given the chance to do.
“I wish more people had the same opportunities I had,” he expresses. “You never know the impact they could make.” Through his baking and community involvement, Chef Adalberto Diaz Labrada continues to make a difference, one sweet treat at a time.
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Source linkSalt Lake City, Brice Tucker, Deseret News, Adalberto Diaz Labrada, Fillings & Emulsions, Angel Diaz
