{"id":10871,"date":"2025-05-11T22:01:37","date_gmt":"2025-05-11T22:01:37","guid":{"rendered":"https:\/\/usaontheweb.com\/clone1\/new-name-same-stead-farmstead-to-become-bonrue-bakery\/"},"modified":"2025-05-11T22:01:37","modified_gmt":"2025-05-11T22:01:37","slug":"new-name-same-stead-farmstead-to-become-bonrue-bakery","status":"publish","type":"post","link":"https:\/\/usaontheweb.com\/clone1\/new-name-same-stead-farmstead-to-become-bonrue-bakery\/","title":{"rendered":"New Name, Same Stead: Farmstead To Become \u2018Bonrue Bakery\u2019"},"content":{"rendered":"
\n

\"New<\/p>\n

Following trademark complications, the beloved bakery in St. George will change its name \u2013 but the warmth, community, and premium pastries remain<\/strong><\/p>\n

\"NewSt. George, UT\u00a0 (RestaurantNews.com<\/u>)\u00a0 Farmstead, a popular European-style bakery in St. George, Utah, is now baking under a new name: Bonrue Bakery<\/u><\/strong>.<\/p>\n

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).<\/p>\n

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 \u2013 but to no avail.<\/p>\n

While Farmstead\u2019s name may have changed out of necessity, its team, its heart, and its signature, premium-quality menu items are forever baked into its foundation.<\/p>\n

\u201cI\u2019ll be honest \u2013 finding out we legally had to change our name was a total gut punch. Our Farmstead family means everything to us, and we didn\u2019t want them to feel like their favorite neighborhood bakery was changing into something new,\u201d said Connors, who co-founded Farmstead with fellow restaurateurs Li Hsun Sun and Chris Herrin. \u201cBonrue is a name we chose with intention \u2013 it\u2019s 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\u2019re going.\u201d<\/p>\n

\"New
Li Hsun Sun and Chris Connors<\/figcaption><\/figure>\n

Bonrue, a name inspired by the French words for good (\u201cbon\u201d) and the streets where we gather (\u201crue\u201d), aims to carry on Farmstead\u2019s tradition of elite pastries and a welcoming community \u2013 all while looking forward to a new chapter of growth and creativity. To make the transition all the sweeter, the bakery\u2019s founders enlisted the help of Farmstead loyalists during the renaming process to get their input and blessing.<\/p>\n

\u201cOur customers have always been an integral part of our journey,\u201d said co-founder Li Hsun Sun. \u201cThey are constantly asking us to expand to more neighborhoods, so that\u2019s exactly what we\u2019ll be doing in the coming months and years. We\u2019re incredibly grateful to our community for supporting us through this transition. Bonrue feels like a natural evolution of what we\u2019ve been building all along.\u201d<\/p>\n

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<\/strong> (18 S. 200 West, St. George)<\/em>, complete with giveaways, music, and a first look at new Bonrue-branded merch and packaging. All are invited!<\/p>\n

Visit Bonrue in-store or online at BonrueBakery.com<\/u><\/strong> for detailed updates and to see the new name in action.<\/p>\n

BonrueBakery.com<\/u><\/strong>
@bonruebakery<\/strong>
#NewNameSameStead<\/strong><\/p>\n

\"New<\/p>\n

About Bonrue Bakery<\/strong><\/p>\n

Bonrue Bakery, formerly Farmstead, was founded in 2021 by Chris Herrin, Li Hsun Sun, and Chris Connors \u2013 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 \u2013 freshly crafted with passion and precision. Bonrue Bakery now has three locations in Washington County, with more to come along the Wasatch Front.<\/p>\n

About Bonrue Bakery\u2019s Leadership<\/strong><\/p>\n

Li Hsun Sun, Co-founder.<\/strong>\u00a0Third-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.\u00a0<\/p>\n

Chris Connors, Co-founder.<\/strong>\u00a025+ 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.\u00a0<\/p>\n

Marie Yonge, Head Pastry Chef.<\/strong>\u00a0An experienced pastry chef who worked and studied under Alain Ducasse, Gordon Ramsay, Michael Mina, and Giada De Laurentiis.<\/p>\n

Benjamin Garcia, Head Baker.<\/strong>\u00a0An experienced chef and baker who worked under Wolfgang Puck as well as Thomas Keller at Bouchon Bistro for 14 years.<\/p>\n

Chris Herrin, Co-founder.<\/strong>\u00a0Chris was the executive pastry chef\u00a0at 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\u2019s hat to Herrin, Bonrue breaks bread daily in his honor.<\/p>\n

Contact:<\/strong>
Tiffany Martinez
Champion<\/u>
817-919-6261
tmartinez@championmgt.com<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Following trademark complications, the beloved bakery in St. George will change its name \u2013 but the warmth, community, and premium<\/p>\n","protected":false},"author":7282,"featured_media":10872,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1168],"tags":[],"class_list":["post-10871","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/usaontheweb.com\/clone1\/wp-json\/wp\/v2\/posts\/10871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/usaontheweb.com\/clone1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/usaontheweb.com\/clone1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/usaontheweb.com\/clone1\/wp-json\/wp\/v2\/users\/7282"}],"replies":[{"embeddable":true,"href":"https:\/\/usaontheweb.com\/clone1\/wp-json\/wp\/v2\/comments?post=10871"}],"version-history":[{"count":0,"href":"https:\/\/usaontheweb.com\/clone1\/wp-json\/wp\/v2\/posts\/10871\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/usaontheweb.com\/clone1\/wp-json\/wp\/v2\/media\/10872"}],"wp:attachment":[{"href":"https:\/\/usaontheweb.com\/clone1\/wp-json\/wp\/v2\/media?parent=10871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/usaontheweb.com\/clone1\/wp-json\/wp\/v2\/categories?post=10871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/usaontheweb.com\/clone1\/wp-json\/wp\/v2\/tags?post=10871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}