Table X Bread
Every loaf at Table X Bread takes more than thirty-six hours from wild starter to the counter under Table X in Millcreek.
Why go
Mike Blocher and Nick Fahs baked a sourdough for Table X's own tables from the restaurant's first year, 2016, and started selling loaves as Table X Bread in 2019 (Table X Bread). When the dining room shut in 2020 the crew sold bread for pickup to keep the team paid, and the demand held long enough to build a bakery on the floor below the restaurant (Salt Lake Magazine). The recipe was Blocher's, Fahs took the bakery over in its first years and worked up new loaves, and the shop bakes wholesale as well: Caputo's Market & Deli, Manoli's and Pago have all bought its bread (SLUG).
The flour is Central Milling's, grown and milled up in Logan. The sourdough is leavened on a wild starter with nothing else, and it goes through a steam-injected oven that the bakery runs under its own motto, Dark Bread is Not Burnt Bread.
The bakery explains the crust in its own words: 'Darkness,' in terms of bread, actually is a good thing. It means that there has been a proper caramelization of sugars that lend to the complexity and the crust and crunch
(Salt Lake Magazine).
The James Beard Foundation put Table X Bread on its Outstanding Bakery semifinalist list in 2024, and the restaurant upstairs made the Best Chef Mountain semifinalist list the year after (James Beard Foundation). Neil Hopkins is the head baker and Alexa Chandler the pastry chef (Table X).
Braxtyn Birrell found the specialty loaf changing by the day when SLUG visited in 2023: a Pullman loaf and an einkorn pain de mie on Wednesday, focaccia on Thursday, ciabatta on Friday, an oatmeal-treacle sourdough on Saturday, with the house sourdough and a French baguette baked every day the shop opens (SLUG). The counter also sells coffee, croissants, scones, cookies and spandauer, the Danish pastry, and a toast and a sandwich of the day.
Order this / avoid
- Order: the sourdough boule. Lydia Martinez buys one on every visit, and her tip is that it freezes well, so take a whole loaf.3
- Order: the Pullman loaf on a Wednesday, a white bread made with creme fraiche and butter, for grilled cheese or French toast. Milk bread is baked the same day.3
- Order: the French baguette if you catch it coming out of the oven. Birrell rated it the best of the three loaves tried.2
- Order: the house cultured butter with any of it.2
- Avoid: an afternoon visit. The bread sells until it runs out, and the counter shuts by mid-afternoon.2
What locals & experts say
- Lydia Martinez, Salt Lake Magazine:
This is the best bread bakery in town.
3 - Braxtyn Birrell, SLUG, on the baguette:
The warmth of the bread pervades my senses and caters to a perfect blend of crisp crust and fluffy crumb.
2 - Sarah Entwistle, Eater:
Fahs prioritizes Table X's wholesale bakery, Table X Bread, which serves coffee, sourdough bread, and assorted pastries, including croissants, scones, cookies, and spandauer.
5 - Jenny Willden, The Infatuation, closing her Table X review:
make sure you snag a to-go loaf of Table X's sourdough on the way out.
7
Good to know
- When: mornings into early afternoon, Tuesday to Saturday, and the shop is dark on Sunday and Monday. The special loaf is tied to the day of the week, so check which one you want before you drive.
- Booking: none. It is a counter.
- Where: 1457 East 3350 South in Millcreek, on the floor below Table X; the restaurant and the bakery share a door and an address.
- What kind of room it is: a bakery counter with coffee and a sandwich of the day, under a tasting-menu restaurant that opens at night.
Verdict
should-visit — The James Beard Foundation judged this bakery on its own in 2024, a year before it judged the restaurant it grew out of, and Lydia Martinez calls it the best bread bakery in town. Plan the trip for a Wednesday if you want the Pullman loaf, and carry a sourdough home whatever day it is; it freezes well. I have not found a price for anything on the counter.