Private equity firm Savory Fund has acquired Bonrue Bakery, a European-style patisserie founded in the US state of Utah.

Founded in 2021 by Li Hsun Sun and Chris Connors, along with a team of culinary experts including head pastry chef Marie Yonge and head baker Benjamin Garcia, Bonrue has several locations across the south of the state.

Chris Connors stated: “We’ve got more pastry firepower combined than most major metros. But what makes Bonrue truly special is how we bring that level of craft into an experience that’s fast and friendly.

“Our guests come for the croissants, but they stay for the energy. We’re blessed to have such loyal, wonderful customers, and with Savory’s support, we can’t wait to bring their favourite bakery to more neighbourhoods across Utah and beyond.”

The bakery delivers quality products promptly, and is able to serve more than 100 guests in less than ten minutes.

Savory Fund’s portfolio includes ten restaurant brands, and the company's management, headed by co-founders Andrew and Shauna Smith, has more than ten years of expertise overseeing more than 45 bakery and café chain locations across various states.

Bonrue Bakery's next phase of expansion will begin with new locations along Utah's Wasatch Front ( a major metropolitan region in the northwest of the state).

Andrew Smith stated: “Bonrue is a rare and remarkable blend of craft and efficiency. The talent behind this brand is nothing short of extraordinary — chefs trained in some of the world’s most prestigious kitchens, now bringing that level of precision and artistry to a local bakery in Southern Utah.”

Along with Bonrue Bakery, Savory Fund’s current investments include Swig, PINCHO, Mo’ Bettahs Hawaiian Style Food, Via 313 Pizzeria and 86 Repairs.