Local pastry chef spot from Fillings & Emulsions lands in SLC’s Terminal
This is the airport outpost of Fillings & Emulsions, a Salt Lake City pastry shop run by chef Adalberto Diaz, sitting post-security in the main Terminal with a solid 4.5 rating and mid-range $$ pricing. It’s one of the few truly chef-driven concepts in the new build, so expectations are higher than your standard grab-and-go muffin stand.
Expect Latin-influenced pastries, bright flavors, and more technique than you usually see in airport carbs, all priced in the $4–$10 range per item. Think laminated doughs, custards, and glossy glazes instead of shrink‑wrapped danish. Coffee and espresso usually sit under $6, so you can pair a pastry and drink without blowing past $15.
Hours track with banked departures: doors generally open by the early morning rush around 5:00–5:30 a.m. and run into the evening wave toward the last departures near 9:00–10:00 p.m. If you land on a late-night arrival bank after 10 p.m., plan on them being closed and have a backup for snacks near your gate instead of counting on a box to take to the hotel.
Fillings & Emulsions leans pastry-first, so treat this as a coffee-and-sweets stop rather than a full meal. On the city side, reviewers talk up items like guava pastries and tartlets; assume the airport menu skews to similar signatures with some pre-packed options for speed. With the $$ tier and chef tie-in, you’re paying a few dollars more than generic chains in the Terminal, but still under sit-down restaurant prices.
Tip: Swing by here on your outbound morning flight for pastries, then use the saved time on arrival to walk straight to rideshare without hunting food after a long day in the air.