LAYTON—For many, the decision to open a small business is one made after years of careful planning, but for the Pardo family, it was something that really just kind of happened. The way the Aconcagua Bakery started, however, really speaks to the quality of product that the family produces each day for their customers.

After relocating from Florida to Utah to be closer to family, the Pardo family began carving out their niche in the region, and for Pablo Pardo’s mother, that meant baking. It wasn’t long before, as Pardo put it, “The neighbors on this side wanted some, and the other neighbors wanted some, it just kind of snowballed!” Although it wasn’t something they had planned, the family decided to open a storefront to keep up with the increasing demand. 

This decision certainly wasn’t without its fair share of challenges. Both Pardo and his father had worked as mechanics prior to opening the bakery. “No one really knew what they were doing,” said Pardo, speaking about the massive amount of work it takes to open such an establishment. Over time, however, “you get accustomed to it,” said Pardo, saying how now, he just sort of takes new paperwork in stride. 

The hard work didn’t end there either. Pardo explained how the work day starts around 5:00 in the morning when they start the ovens and lay out the pastry to prove. The first batches usually hit the display case around 8 or 9 in the morning, and from that point to close, Pardo and his family are churning out more and more of the delicious baked goods they’re known for. It’s a lot of hard work, but the community response has shown that it’s worth it.

Even on a “slow” morning, (Tuesday), the dining room was bustling with people coming and going, many staying to sit down, and eat their delicious pastry, which Pardo recommended highly, “They take way too long to make for people to not enjoy them!” Though there’s plenty to choose from on their menu, Pardo recommended specifically the “Vigilantes” – a delicious, croissant-like pastry available with a variety of toppings or fillings. 

Contrary to what many people may be expecting from a South American bakery, the Argentine Empanadas aren’t what you’ll find from a Colombian or Venezuelan restaurant, and while all kinds are delicious, Pardo explained why theirs are a little different. Argentina’s current culture evolved from a mix of Spanish and indigenous like many of their neighbors, but unlike other South American countries, there was also a strong French and Italian influence as well.

Those influences are seen in many products at Aconcagua, from the croissant-like Vigilantes and Medialunas to the wheat flour used in their empanadas as opposed to a corn-based masa. Even though Argentine fare is their bread and butter, Pardo correctly pointed out, “Utah is becoming more and more diverse,” and because of that, their menu continues to grow. Aconcagua has recently added items from neighboring countries and plans to add even more in the future. 

More than anything, Aconcagua is about food and family for the Pardos, and spending time in the bakery it’s plain to see. It’s not uncommon to see members of the Pardo family serving up their traditional recipes, and spending time with their clients, making sure that not only is everything meeting their high standards, but making the customers feeling welcome as well. 

Aconcagua Bakery and Cafe is located at 715 North Main Street, in Layton and features a wide variety of fresh-made products available from Tuesday through Saturday.