Beaumont Bakery & Café
“I just love food. I love everything about it. I love cooking it, baking, eating, looking at it, watching people make it. Traveling for food is my favorite thing.” For Monet Clough, Catering and Events Director of Beaumont Bakery & Café, that love has never been abstract. She grew up just down the road from the Olympus Hills Shopping Center, with Mount Olympus and Grandeur Peak filling the windows of her childhood. As a teenager, she was constantly in motion, playing basketball, volleyball, and running track. Between practices she came up the hill to work in the place that would quietly become her second home. She was seventeen, in 2021, when she walked into Beaumont Bakery for the first time.
The bakery cafe had just opened in 2021. Across the parking lot, the original bakery was soon to become a stunning restaurant space. At that point, it was a coffee shop concept more than a full-service restaurant. The vision had been simple - beautiful pastries, excellent coffee, and a drive-through where people were able to grab something on the way to wherever they were going.
Monet’s manager saw something more. He asked her to become Beaumont’s first server and helped transform the little coffee shop into a bistro-style café. Tables filled. The kitchen grew busier. Over time, breakfast, lunch, and brunch plates joined the pastry case and espresso machine. Beaumont expanded so quickly that the original space could no longer contain both the restaurant and the growing bakery program.
Today the bakery lives in the light-filled massive corner space that looks directly out at the mountains. High ceilings, brick floors, and tall windows frame wallpaper patterned with flowers, birds, butterflies, and lemons. The cases gleam with cakes and pastries; shelves hold beautifully curated gifts and pantry treasures. Across the parking lot, in the original building marked with a bold “B,” the full restaurant hums with energy. The two spaces together feel like a small world of their own.
Monet has moved through all of it. Beginning as a server, then working as an expediter, standing at the pass between the kitchen and the dining room, organizing orders, and translating the fast language of the line into a calm, seamless experience for guests. She calls expo “the backbone of the restaurant,” the place where she really learned the industry and discovered she had a talent for leadership. From there she kept taking on more responsibility until, still in her twenties, she became the Catering and Events Director.
“It is a crazy position,” she says with a smile. “My day is different every single day. I get big orders from all different companies, curate menus, communicate with staff, make things look pretty, set up parties. It is a seven-day-a-week sort of role, but it is a good chaotic.”
Her connection to Beaumont goes back even further than that first server shift. Monet and Beaumont’s founder, Jana Whiting, grew up in the same ward. Jana and Monet’s mother were friends, and Monet remembers hearing about Jana’s coffee-shop dream when she was only ten. For years, the idea of a European-inspired café at the top of the hill was simply part of the neighborhood conversation. By the time the doors finally opened, Monet knew exactly where she wanted to work.
Jana, who in 2025 is stepping away from the business as ownership transitions behind the scenes, built Beaumont out of pure determination and passion. To prepare, she traveled through France, tasting her way from patisserie to patisserie, collecting ideas for recipes and pastry techniques. She brought that inspiration home to Utah and poured it into the menu and the design. Monet remembers those early days - Jana on her feet every day, often working the expo line herself, doing everything she could to get a very difficult business off the ground. “Getting a restaurant started is so hard,” Monet reflects. “She really did build this out of nothing, and she worked so hard.”
You can taste that legacy in the bakery today. The pastry and bread team arrives around two in the morning to begin mixing doughs. Butter is imported from New Zealand, lending the croissants and laminated pastries an almost shocking depth of flavor. Every pastry in the case was baked only a few hours earlier - at the end of the day, whatever remains is discarded rather than held over. Monet hears the difference in the way guests talk. Regulars tell her they have not had a kouign-amann this good since they were in France. The croissant-muffins, or “cruffins,” are particularly dangerous, as she puts it, especially the white-chocolate-raspberry mascarpone version. She laughs when she admits that she “steals a pastry almost every single day,” especially during the holidays, when new flavors appear.
The bread program is just as serious. Beaumont turns out fragrant focaccia, classic sourdough, crusty baguettes, soft rolls, and bagels, alongside specialty loaves that anchor the restaurant’s sandwiches. A cranberry spice bread forms the base for the beloved turkey sandwich, giving it a festive twist. Jalapeño-cheddar bread transforms a tuna sandwich into something far more memorable. Every loaf is made with the same commitment to freshness and quality that defines the pastries.
All the savory food follows that philosophy. Beaumont sources meat locally whenever possible and brings in fresh produce, prepped each morning by a dedicated team that starts in the middle of the night. There is no microwave in the restaurant, and nothing is pre-assembled or frozen. Eggs are cooked to order. Bowls are built one at a time. The food may pass through a drive-through window or arrive at a sunlit table in the dining room, but every plate has taken a real journey through the kitchen.
The menu moves comfortably between healthy and indulgent. Guests can order a super-fresh salad and a green tea and feel completely virtuous, or they can lean into a rich Benedict, a latte, and a plate of pastries and feel equally at home. The Beaumont Burrito, perhaps the bakery’s most famous savory item, bridges both worlds. Packed with egg, peppers, corn, cotija cheese, and avocado, and finished with a bright jalapeño-tomatillo sauce, it takes about ten minutes to prepare because everything is cooked and seared to order. They sell hundreds in a single day.
Beaumont is more than food, however. The bakery doubles as a small, carefully edited market. An ever-changing mix of candles, platters, bowls, books, trays, lotions, olive oils, vinegars, and other décor items fills one side of the space. Everything is chosen with an eye for design. The selection changes with the seasons, so someone can come in to buy a coffee and a pastry and leave with holiday gifts, a new serving piece, or something beautiful for a table at home.
Outside the four walls, Monet’s role extends across the city. As Catering and Events Director, she handles large orders and full-service events for clients ranging from local universities and hospitals to corporate offices and sports teams, including the NHL’s Utah hockey team at its practice facility, an early-morning event that delighted her. The bakery is becoming a “big hitter” for Kiln and other local partners, and she dreams of seeing Beaumont’s food at major moments in the city’s future, including the Olympics.
Monet has grown up with Beaumont, in every sense of the word, and she talks about it not as a job, but as a living project that she and her coworkers are building together. “Everyone is here because they love what they do,” she says. “We take quality really seriously, we want this place to grow, and we are all working so hard towards this goal."
