Today we’d like to introduce you to Andrew Corrao
Hi Andrew, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
My journey with Forty Three Bakery began long before I opened its doors in Salt Lake City. I was always entrepreneurial-minded, even in my early roles, where I focused on problem-solving and making things– and myself– better than just getting the job done. Over time, I found that I wanted to create something uniquely my own–something that could reflect my vision of high-quality, crafted baked goods for the community.
As Forty Three Bakery took shape, I focused on building a brand that prioritized both innovation and connection. And today, with my growing team of dedicated professionals, we are able to bring my ideas to life, from crafting seasonal pastries and cakes, to creating engaging content that tells a story, to providing thoughtful, personalized service that touches the soul of our guests.
It’s incredibly rewarding but also deeply challenging, especially in today’s competitive market. There’s a constant balancing act of being hands-on with the product while managing the business side with extremely volatile variables.
But as I navigate those daily challenges, I lean heavily on my upbringing in Southeastern Utah. The small, rural town of Monticello. Where, at the age of 14, having my first job in a pizza restaurant and living so remotely and low-incomed that our trailer lacked reliable electricity or running water. I learned the value of hard work, the need for discipline, and my capacity to achieve great things without the bell’s-and-whistles that other just inherently had. I say to my employees now, the biggest value we have as a small business is our ability to be scrappy. To make do with what we have.
Though, looking ahead, I am excited about the possibilities of Forty Three Bakery. We are always seeking ways to be more polished and refined in our products and services and finding ways of expanding what we do and where we do it.
At it’s core, Forty Three Bakery is a reflection of my journey, my love for authentic, quality fare, and my commitment to evolving with the needs of our community.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Nothing in business is a smooth road. And if it is, you’re doing it wrong.
In the early days of my career, a chef once told me, “Chef’s should never be consistent, only consistently better.”
A mantra I stand by to this day.
In my business and in my kitchen, we are constantly seeking new, better ways of doing things. From tweaking the website for customer ease, to refining our service approach, to launching new product lines, to improving internal production systems for greater efficiency, and enhancing our marketing strategies and social media presence. Every detail of the business is a constant work-in-progress. But as long as you employee the right minded individuals, provide them with the resources to match your energy, and allow space to exist for the inevitable shortcomings along the way, the “struggles” of business are simply an enjoyable element of the day-to-day.
While we were building out our current bakery, the contractors hired onto the project stole our money and abandoned the work. Leaving us nearly $300,000 in debt. A genuinely, horrendous experience. But through our daily efforts to embrace struggle and work with grace through it, we managed to come out of that issue while I, humbly believe, other businesses may have folded.
Struggle is inevitable, learn to work with it as opposed to against it.
Appreciate you sharing that. What else should we know about what you do?
Our menu is an amalgamation of my life experiences, connection to our community, and embrace of the future of our industry.
Having participated in dozens of culinary and pastry competitions nationally and internationally, including the Culinary World Cup in Luxembourg in 2018, earning a bronze medal, I bring my intense focus and precision to my kitchen. Leaning into seasonality in ways that many other bakeries simply don’t do.
At any given day, our pastry selection will change based on available ingredients from our local farmers and our chefs’ whims. And I LOVE the constant change and emphasis on story-telling through food.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
As a culinary graduate of Utah Valley University, I owe so much of my professional success to the chefs and instructors of the Culinary Arts Institute at UVU. They championed my growth and helped me in ways that went far beyond their respected roles. Every day, I give gratitude to them for their love and support. Thanks Chef Troy, Chef Peter, Chef Di, Chef Meghan, and Cody for your years of support.
Personally, I cannot thank enough my sister, Theresa and brother-in-law, Wes and my parents for their ongoing love and help.
Contact Info:
- Website: https://www.fortythreebakery.com
- Instagram: @fortythreebakery
- Facebook: @fortythreebakery
