Bonrue Bakery, a Southern Utah European-style bakery chain with locations in St. George, Hurricane and Springdale, has been acquired by Lehi-based private equity firm Savory Fund. Bonrue Bakery deals in artisanal pastries, lunch offerings and house-roasted coffee. Co-founders Chris Connors and Li Hsun Sun will remain at the helm to preserve and build on the brand’s distinctive identity, Savory Fund said in a release.
Savory Fund is known for its involvement and growth of brands like Swig, Mo’ Bettahs and Houston TX Hot Chicken.
Formerly known as Farmstead, Bonrue Bakery changed its name earlier this year due to trademark complications.
“Bonrue has proven, regardless of name, that it’s not just another boutique bakery — it’s a scalable, standout concept built on operational excellence and unrelenting hospitality,” read the Savory Fund statement.
“Bonrue is a rare and remarkable blend of craft and efficiency,” said Andrew K. Smith, co-founder and managing director of Savory Fund. “The talent behind this brand is nothing short of extraordinary — chefs trained in some of the world’s most prestigious kitchens, now bringing that level of precision and artistry to a local bakery in Southern Utah.
“But what truly sets Bonrue apart is how they deliver that quality with speed, heart and hospitality,” Smith continued. “Having operated numerous bakeries ourselves, we know firsthand how challenging this is. Bonrue isn’t just a great bakery; it’s a brand with the potential to redefine what a modern bakery experience can be. We’re thrilled to join founders Chris and Li on this exciting next chapter.”
Connors and Sun have assembled a team of experienced culinary experts, including Head Pastry Chef Marie Yonge, who trained under Alain Ducasse, Gordon Ramsay and Michael Mina; and Head Baker Benjamin Garcia, a 14-year veteran of Thomas Keller’s Bouchon Bistro.
“We’ve got more pastry firepower combined than most major metros, but what makes Bonrue truly special is how we bring that level of craft into an experience that’s fast and friendly,” Connors said. “Our guests come for the croissants, but they stay for the energy. We didn’t start this bakery with growth in mind, but the demand — and even pleas — from our guests to keep growing has been incredible.”
