This is Derek Miller, Speaking on Business. Born and bred in Salt Lake City, Baby’s Bagels is on a mission to bring world-class bagels to Utah. What started at the Downtown Farmers Market has grown into its first storefront, serving bagels, house-made spreads and drinks. Co-Owner, Eric Valchuis, joins us with more.
Eric Valchuis:
My fellow co-owners, Koby, Cyrus and I all grew up outside Boston, and we each had our neighborhood joints. Mine was Regina's Pizza. Short menu. Meticulous execution. What it lacked in service, it made up for in character. You knew what you'd get, and it was just as good as the last time.
The idea for Baby's Bagels sprouted from those childhood institutions.
The magic starts with the bagels: organic flour from Logan, hand-rolled, kettle-boiled, and baked fresh daily. We offer a few classic sandwiches: egg and cheese, lox, tuna, veggie.
A real person takes your order while bagels come fresh from the oven and your sandwich is made in front of you. At night, Pie Boy, our pizza pop-up, takes over with the same formula. Short menu, obsessive attention to quality, and a real person taking your order. Just missing the Boston accent.
Come find us at 204 East 500 South, across from the City and County Building.
Derek Miller:
With its fresh bagels, simple menu and neighborhood feel, Baby’s Bagels is becoming a popular downtown spot for Utah bagel lovers. Visit BabysBagels.com to learn more. I'm Derek Miller, with the Salt Lake Chamber, Speaking on Business.
Originally aired: 10/20/26
