Almost a year ago, Savory Fund acquired the three-unit Bonrue Bakery with plans for expansion. And here it comes.
The St. George, Utah-based bakery concept this week announced plans to open 10 locations across the state by the end of 2027. The first will open in Provo and Orem later this year, and a central kitchen is under construction in Springville to support the planned growth.
In addition, Bonrue has named Emily Benson to the role of executive chef. She previously owned and operated a café and bakery for six years and has worked in both pastry and savory kitchens.
“Joining Bonrue feels like a natural next step for me,” said Benson in a statement. “I was drawn to the balance they’re building—growth without losing the craft. For me, it’s always been about more than what’s on the plate. It’s about creating something people connect with and being part of a kitchen that cares about doing things well.”
When Savory Fund added Bonrue to its portfolio, the bakery chain’s co-founders remained at the helm.
The concept was founded initially as Farmstead in 2021 by Chris Connors, Li Hsun Sun and the late Chris Herrin. After some trademark challenges, the name was changed to Bonrue Bakery.
On the menu are cakes, pies, pastries and sandwiches, as well as house-roasted coffee. Bonrue also boasted fast service, saying it could move 100 guests through the line in less than 10 minutes.
The planned growth over the next two years will all be company-owned locations. There are no plans to franchise.
“We’ve always believed that growth should feel like a natural extension of who we are,” said Connors, in a statement. “The response from our guests has made it clear that there’s a place for Bonrue in more communities. As we expand, our focus remains the same—quality, connection, and creating a place where people want to gather over great food. Utah County felt like the natural place to begin this next chapter.”
