Park City Desserts moves to Main Street and sweetens up the Rockwell Room

The Red Tea Detox

Park City Desserts + Coffee Barista Alex Christensen refreshes a tray of vegan and gluten-free muffins in the fridge Friday morning.
(Tanzi Propst/Park Record)

Shelley Marshall needs to share some appetizing information.

Her bakery, Park City Desserts, which has been serving gluten-free, vegan and paleo pastries to the space for the previous three years, has expanded and lately moved into its new location in the Rockwell Listening Room, 268 Main St.

Marshall, who owns Park City Desserts + Coffee with Joe Davis, stated she is fortunate to open a Main Street area, but additionally lucky to be safely open throughout the COVID-19 pandemic.

“We knew there might be an opportunity for our business to grow, but not necessarily to move to Main Street, so we were super excited when the space became available,” Marshall stated. “We feel lucky and happy for the Rockwell Room.”

Still, COVID-19 has impacted Marshall’s marketing strategy for the second.

“We weren’t able to hire more people, so we’ve been taking things very slowly on a super-tight budget,” she stated. “We know there is still a lot of uncertainty, and business traffic is overall slower than it normally would be. And you can bet that we don’t take this for granted at all.”

The concept to open an natural and gluten-free dessert service in 2017 sprung from Marshall’s gluten-free food plan.

“It was always such a bummer going to events and not being able to eat things during the celebrations,” she stated. “One year, my mom, who is great, found these wonderful gluten-free cupcakes that I could have at my brother’s wedding.”

Those cupcakes impressed Marshall to create treats for others who’re on a restricted food plan.

“I really wanted to make sure we focused on healthier options and allergy-conscious catering, and after I started making gluten-free desserts, I had heard about places in New York that were serving raw and vegan desserts,” she stated. “So I started experimenting with raw, vegan and dairy-free ingredients. And it kept growing from there.”

Marshall additionally had to be taught baking from, properly, scratch.

“Truthfully, I’m not a baker at heart, and I didn’t wake up and say I wanted to bake for a living,” she stated. “I’m a registered nurse, and I was an ice skating coach.”

Still, working in these fields confirmed Marshall the significance of wholesome vitamin.

“As a part of being a coach, I would try to teach my students how to eat better, and that grew into health coaching,” she stated. “It was a different perspective on how to make healthy eating fun, and since I have my own kids, who are 11 and 15, I really needed ‘healthy’ to be fun.”

The problem in making a menu that features uncooked fudge truffles, paleo banana bread and keto macaroons, is discovering the proper substances.

“It became very time consuming in the beginning to see what I could get access to in terms of organics and high-quality, healthy stuff at a reasonable cost so I could reasonably charge my clients and still make a living,” she stated.

Since natural substances price extra, Marshall adjusted her cooking course of.

“Normally, a chef would plan pasta sauce and come up with a recipe and then go buy the ingredients, but I had to see what I could find before I could come up with a menu,” she stated. “So I would search for stuff first, and once I found them, I would come up with things I could make that would be really yummy.”

Marshall particularly enjoys creating the uncooked and vegan desserts.

“They’re so unique, and not a lot of people are doing this,” she stated. “I like the challenge of making these desserts look beautiful with these natural ingredients.”

In addition to her personal meals, Marshall has partnered with different like-minded companies to increase her menu.

Those partnerships embody LuAnn’s Cupcakes and Luna’s Kitchen, to identify a pair.

“We wanted to make it more of a coffee shop that highlights the artisans we work with who are doing wonderful things with the food,” she stated. “This was also important to me when we moved into the cafe. I wanted to have them in our case for those who want something more ‘naughtier,’ but still gluten-free.”

The public can place orders with Park City Desserts by calling 435-922-0059, emailing or visiting

Orders could be picked up at the retailer or delivered, in accordance to Marshall.

“We deliver for a small fee, and we add on decorations — balloons and flowers — provided from different vendors and artisans,” she stated.

The cafe itself can be open from eight a.m. to 5 p.m., Marshall stated.

“We do take reservations for small birthday parties and other special events, and if people want to set up a time to come in, we can accommodate that, especially on the weekend,” she stated.

Park City Desserts additionally gives catering.

Marshall stated relocating to Main Street couldn’t have occurred with out help.

“We’ve been way busier than we thought we would be, and I’ve had some baker friends who offered to help,” she stated. “We’ve also had Mountain Town Music volunteer Daniel Lewis schedule some events here to introduce more people to us.”

Marshall can be grateful to Park City and the Summit County Health Department.

“They helped get us right into the space quickly,” she stated. “I feel so lucky in this time where the world is in chaos. It’s all been pretty magical expanding our business.”

Source Keto Diet Desserts

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