Following trademark complications, the beloved bakery in St. George will change its name – but the warmth, community, and premium pastries remain
St. George, UT (RestaurantNews.com) Farmstead, a popular European-style bakery in St. George, Utah, is now baking under a new name: Bonrue Bakery.
Founded in 2021, the bakery quickly became a destination darling to locals and tourists alike, leading to now three locations across Washington County (Downtown St. George, Hurricane and Springdale).
The name change to Bonrue Bakery came about due to trademark complications. After discovering the issue earlier this year, co-founder Chris Connors worked tirelessly to negotiate with the trademark owners and try to keep the Farmstead name – but to no avail.
While Farmstead’s name may have changed out of necessity, its team, its heart, and its signature, premium-quality menu items are forever baked into its foundation.
“I’ll be honest – finding out we legally had to change our name was a total gut punch. Our Farmstead family means everything to us, and we didn’t want them to feel like their favorite neighborhood bakery was changing into something new,” said Connors, who co-founded Farmstead with fellow restaurateurs Li Hsun Sun and Chris Herrin. “Bonrue is a name we chose with intention – it’s warm, rooted in community, and full of the same passion we put into every pastry. I absolutely love it. So while changing the name was never the plan, it truly gave us the chance to reflect on who we are and where we’re going.”
Bonrue, a name inspired by the French words for good (“bon”) and the streets where we gather (“rue”), aims to carry on Farmstead’s tradition of elite pastries and a welcoming community – all while looking forward to a new chapter of growth and creativity. To make the transition all the sweeter, the bakery’s founders enlisted the help of Farmstead loyalists during the renaming process to get their input and blessing.
“Our customers have always been an integral part of our journey,” said co-founder Li Hsun Sun. “They are constantly asking us to expand to more neighborhoods, so that’s exactly what we’ll be doing in the coming months and years. We’re incredibly grateful to our community for supporting us through this transition. Bonrue feels like a natural evolution of what we’ve been building all along.”
To celebrate the new name, Bonrue Bakery will host a celebration on Saturday, May 17, from 9 a.m. to Noon at the St. George location (18 S. 200 West, St. George), complete with giveaways, music, and a first look at new Bonrue-branded merch and packaging. All are invited!
Visit Bonrue in-store or online at BonrueBakery.com for detailed updates and to see the new name in action.
BonrueBakery.com
@bonruebakery
#NewNameSameStead
About Bonrue Bakery
Bonrue Bakery, formerly Farmstead, was founded in 2021 by Chris Herrin, Li Hsun Sun, and Chris Connors – three food crafts connoisseurs with experience as chefs and restaurateurs in the Las Vegas market. The local, European-style patisserie is known for its warm hospitality and rich recipes of baked goods – freshly crafted with passion and precision. Bonrue Bakery now has three locations in Washington County, with more to come along the Wasatch Front.
About Bonrue Bakery’s Leadership
Li Hsun Sun, Co-founder. Third-generation restaurateur and an alumnus of William F. Harrah College of Hospitality at the University of Nevada. Prior to Bonrue Bakery, he and Connors co-founded Me Gusta Tacos as well as The Local, a wine bar in Las Vegas.
Chris Connors, Co-founder. 25+ years of experience in hospitality/restaurants and worked in Las Vegas institutions such as the Mirage, Wynn, and Mandalay Bay. Connors is a board member of the St. George Chamber of Commerce and a proud St. George resident.
Marie Yonge, Head Pastry Chef. An experienced pastry chef who worked and studied under Alain Ducasse, Gordon Ramsay, Michael Mina, and Giada De Laurentiis.
Benjamin Garcia, Head Baker. An experienced chef and baker who worked under Wolfgang Puck as well as Thomas Keller at Bouchon Bistro for 14 years.
Chris Herrin, Co-founder. Chris was the executive pastry chef at Bouchon in Las Vegas as well as the pastry chef for French Laundry under Thomas Keller. Herrin sadly passed away in the fall of 2021, months after Bonrue (then Farmstead) opened its doors. As a tip of the chef’s hat to Herrin, Bonrue breaks bread daily in his honor.
Contact:
Tiffany Martinez
Champion
817-919-6261
tmartinez@championmgt.com
