SALT LAKE SIDEWAYS

Farmer & Chemist was created to provide a high quality product and experience for patients using CBD. It was built and is run by pharmacists and scientists. Our product provides a more pure, more concentrated formula to ensure patients get the right CBD treatment at the right time. Farmer & Chemist is not trying to be a trend-forward wellness shop. It is aiming to feel like a modern version of something older - a place people go when they are hurting, tired, overwhelmed, or simply curious - and where the answer is not a shrug or a sales pitch, but a thoughtful conversation grounded in testing, dosing, and the realities of the human body. “We had a sign in our old pharmacy forever,” Jason said. “Through our doors walk the finest people on Earth, our customers."

Easy Does It is filled with objects chosen for comfort and quiet delight - affirmation decks, journals, jewelry, notebooks, candles, bath salts, hair accessories, cards, and a growing selection of vegan snacks and artisan treats. The shelves also hold a collection of miniatures - tiny ghosts, snakes, flower arrangements, and small ceramic pots - that seem to spark joy simply by existing. Nearly half the inventory is made by local artists, many of whom work on consignment. “I am very passionate about supporting local artists. What I did not anticipate was how fun it would be to form relationships with all of these makers. So many of them are my friends now.”

Each piece carries the history of a place and the spirit of the people who built it - many over a century ago. Julie and her small team carefully dismantle barns throughout Utah, board by board, preserving the integrity of every beam and plank. “We’re not just tearing down a structure,” Julie explained. “We’re honoring what was built with love. These barns were crafted without nails, just wooden dowels and time-honored techniques. Taking them down is a privilege. And then added, "I treat the wood with integrity and respect. It is gold to me and to our customers who come to us with a purpose and appreciate what we have to share with them.”

Everything Utah fosters an appreciation of Utah by providing treasures and keepsakes that honor the memories made in our great state. Never again will you impulse buy a souvenir at the airport. Everything Utah is more than just a shop; it is a place where both locals and visitors can connect with the state on a deeper level. Mary carefully curates items that residents can feel proud of - “We are much higher end than a typical souvenir shop.” From locally sourced honey to, books, clothing, handcrafted jewelry, and photography from renowned photographer Willy Holdman, the shop is filled with merchandise that tells the story of Utah. There is no way to capture the breadth of goods sold in this store.

Pantry Products is committed to crafting 100% natural daily essentials while providing trusted wellness education for consumers who prioritize clean ingredients, ethical sourcing, and sustainable living. Our mission is to simplify self-care by offering handcrafted products that support both personal well-being and the health of our planet. Pantry Products offers everything one could need day-to-day. Michelle has over 100 items still made by hand in both her Salt Lake shop and in Reno. “We don’t have a manufacturer making it. Customers know when they come in, we are making the products they are buying.” Michelle continues to create new products, often inspired by conversations with customers. Whether it’s a new scent or a lovely smelling candle, “there are many different needs and wants in the world, and everyone has a different skin or hair type, and, certainly, a variety of lifestyles, so I feel it is endless.

For over 30 years, Our Chef has been honing his pastry skills becoming a semifinalist for the James Beard Award of Outstanding Pastry Chef or Baker. In the year 2012 he won the title of American Culinary Federation Pastry Chef of the Year. He has been a competitor and finalist of various Food Network Shows. Chef Adalberto tries to combine the cuisine and culture of his homeland with international and French techniques, to take breads and pastries to the next level with breathtaking flavors, textures and color combinations. In August of 2013 Chef Al founded Fillings & Emulsions to share with the world his knowledge and love for all things pastry.

Chez Nibs Chocolates & Confections features a delightful collection of bonbons, snacks, pastries, desserts, hot chocolate, and the original Les Madeleines kouign amann – a crowd favorite in Salt Lake City and around the world. Chez Nibs is named after owner Romina Rasmussen’s beloved cat Nibs, who happened to be named after cocoa nibs. With Chez Nibs, and her new focus on chocolate and pastries, Romina has found pleasure in a simpler format. “I didn’t want to do anything savory - no breakfast, no lunch.” The decision may have disappointed some customers, but Romina is committed to creating in a way that is sustainable for her. "I am thoroughly enjoying what I am doing now." Though her career has had its ups and downs, from navigating the challenges of a tough economy to dealing with the pressures of owning a small business, she remains grateful for the journey and is proud of her ability to adapt and remain true to herself. “I’m just grateful for the opportunity to keep doing what I love, and to see people still enjoying it.

Table X Bread was created by the demand for our sourdough bread baked daily at our restaurant Table X since 2016. We began baking and selling our bread in 2019 as "Table X Bread". Since then we have expanded our offerings to include a set and rotating selection of breads, croissants, pastries, coffee, and daily toasts and sandwiches. Our menu are consistently inspired by the seasons, nature, and our ever-devolving onsite garden. The offerings extend far beyond croissants. Scones, cookies, cakes, baguettes, English muffins, bagels, and daily toast anchor the menu, alongside soup, sandwiches, and a full coffee, tea, and espresso bar. While the bakery is more relaxed than the dining room upstairs, it is no less precise. This is a high-end bakery built on quality ingredients and technique, and a place where people can walk in without a plan and still experience the heart of Table X.

Millcreek Olive Oil opened in 2011 and is owned and operated by Chef Jason Hess. Chef Jason, a culinary expert, received his degree from the Culinary Institute of America and studied under Wolfgang Puck at Postrio in San Francisco, California. Jason's passion for fine food naturally led him to Millcreek Olive Oil. "Throughout my career, I have always been interested in using the highest quality and healthiest ingredients that I can source locally and beyond. Wanting to share my love for Extra Virgin Olive Oils and Fine Aged Balsamic Vinegar led me to open Millcreek Olive Oil." Through every chapter of his life - from the eleven-year-old baking cookies to the chef commanding a bustling kitchen - Jason’s love for food has remained constant. That spirit fills Millcreek Olive Oil. “I love what I do,” he said simply, “and would not choose to be anywhere else right now.”

Rawtopia provides the highest quality organically grown, sustainable, gluten free, non-GMO products available and exclusively use low temperature techniques to preserve all the vital enzymes and nutrients, leaving your body, mind, and soul feeling satiated with health and vigor. When Omar describes what he is doing, he is not describing diet. He is describing intention. “My food is literally crafted to nourish. In every sense of the word.” He believes the act of cooking carries energy. “When I make food, I am very present with the food, with the vegetables and fruits. There is so much abundance that Mother Earth gives us. This is a miracle.” His definition of love is not abstract. “Being present with your food is the love.”

The sprawling South Salt Lake facility is a modular, ever-evolving creative compound with approximately twenty rooms. It is designed for artists, musicians, photographers, podcasters, content creators, and even local businesses looking for team-building experiences. At Space & Faders, there are plug-and-play music rehearsal spaces - each with a unique theme, name, and full equipment setup (PAs, microphones, and gear).

Discovery Gateway’s programs and exhibits are designed to address the many ways that children learn, as well as to help parents understand and support their children’s development. Our engaging and interactive activities inspire creative play and learning, and fun for the entire family. Discovery Gateway is a space of informal education where children can discover science, art, and culture through interactive, thoughtfully designed exhibits. It is also a place deeply committed to equity. This experiment starts with a few ordinary materials and ends with a rapidly expanding chemical reaction. Add the ingredients, stand back, and watch chemistry do its thing as fizzing bubbles transform into a solid "foam gnome". It’s hands-on, a little unpredictable, and extremely satisfying to watch. Parents can also chat with our team to learn more about Discovery Gateway memberships, summer camps, and ways to keep the learning going all year long.

Welcome to Workshop SLC, a vibrant and creative hub dedicated to nurturing artistic talent and fostering a passion for fine arts and ceramics. Founded in 2018, our studio has been a pillar of artistic excellence within the community, offering a diverse range of programs to students of all ages and skill levels. Our mission is to provide a supportive and inspiring environment where artists can explore their creativity, expand their skills, and find their unique artistic voice. At Workshop SLC, we believe that art is a powerful medium for self-expression and personal growth, and we are committed to empowering our students to reach their full artistic potential.

At Rouser, the food reflects the same care that shapes the room. Parker House rolls arrive warm with ash butter and local honey. From there, the menu leans into delectable and colorful dishes. Red and golden beets are paired with whipped burrata and spiced pistachios. A baby gem salad arrives crisp and bright, dressed with green goddess and avocado, accented by sunflower purée, tender herbs, teardrop peppers, and a subtle crunch of sunflower dukkah. The beef tartare, which is finished with bone marrow and served with locally baked sourdough from Leavity Bread, has become a favorite among regulars.

Dangerous Pretzel was born from that gap, planted firmly in Salt Lake City’s Post District to be part of the city’s evolving food culture. Establishing themselves downtown felt important. The brand name came after months of collaboration with a creative agency, and when “Dangerous” was presented, it immediately resonated - playful, confident, slightly unexpected. The playfulness is evident in a tagline above their menu, “Danger is our first name,” a twist on the classic idiom. We set out to make pretzels that ruin dinner, that people drive across town for. Hand-rolled, hand-topped, made from scratch in Salt Lake City. Real ingredients. Real craft. No frozen dough, no microwaves. Bavarian-style pretzels boiled in lye, baked to order, topped with flavors that push boundaries. Salt Lake City is home. Proud to be part of the Post District, to cater your events, to show up at your kid’s party. A neighborhood pretzel shop that happens to be dangerous.

“It’s not only about trying to make a profit, but honestly, I do it more for the collective.” That philosophy sits at the heart of Neko Collectibles, the Millcreek shop Bryan Pineda and his wife, Natalia Majda, opened in May 2025. What looks at first like a collectible store is, in many ways, the natural result of Bryan’s life - a life built on curiosity, travel, engineering, and an instinct to understand how things work. The store layout works like a maze, guiding customers through walls of one-to-sixty-four scale cars, larger scale models, Tomica imports from Japan, Mini GT, Kaido House, and trading card sections featuring Pokémon, Dragon Ball, and One Piece. Figures and Funko Pops were added unexpectedly. “The figures were not planned at all, but customers were bringing them to us, so we decided to run with it.”