Urban Pioneer Café, a venture born from the established Urban Pioneer Foods, has recently celebrated its 10-year anniversary and embarked on an exciting new chapter. For Brooke Woffinden, the owner and driving force behind this culinary endeavor, the journey to find a new location was filled with uncertainty. Serendipitously, a connection through a shared service provider – the person who cleans fryer hoods – led Brooke to Sorenson Molecular Biotechnology Building (SMBB). This unexpected link paved the way for Urban Pioneer Café to find its new home within the building, presenting both a significant undertaking and a thrilling opportunity to reinvent the business model. Brooke, known for embracing challenges, stepped into this new venture with characteristic determination.
Urban Pioneer Foods initially made its mark in Salt Lake City as a catering service renowned for crafting food from scratch using high-quality ingredients. In 2014, recognizing evolving customer needs, they expanded their offerings to include prepared meals ready to heat at home. The onset of the pandemic in 2020 presented a dramatic shift, with catering services coming to a virtual standstill. Facing adversity, Brooke pivoted her business to concentrate on prepared, heat-at-home meals. This strategic adaptation allowed Urban Pioneer Foods to not only weather the storm but to thrive, remaining operational throughout the challenging period. For nine years, their original location became a hub of activity and growth. Brooke reflects on this period with gratitude, acknowledging that the space played a pivotal role in her life, fostering personal and professional development, and instilling a deep sense of purpose.
Brooke Woffinden, owner of Urban Pioneer Cafe, smiling in her Salt Lake City cafe
Now situated at SMBB, Urban Pioneer Café introduces a refreshed menu, a new team, a revitalized location, and an innovative business approach. With 47 years of culinary experience under her belt, Brooke is channeling her expertise into a café-centric model, offering homemade comfort food with global influences. A standout example is her personal favorite, the Pot Roast Bahn Mi Dip. This inventive sandwich layers savory pot roast with vibrant Thai sauces and crisp pickled vegetables, all nestled within a perfectly crusty French baguette. Adding to the experience, a flavorful au jus is served alongside for dipping. The café caters to faculty, students, and staff, presenting a menu that spans breakfast and lunch options. Patrons can also enjoy freshly baked pastries, refreshing fruit cups, and flavorful pasta salads. Breakfast is available throughout the day, complemented by a full espresso bar, alongside a selection of salads and sandwiches. True to her commitment to quality, everything is prepared in-house using locally sourced ingredients. Urban Pioneer Café also prioritizes sustainability by using compostable packaging for to-go orders, while also providing dishes and tables for those dining in.
Brooke’s dedication to quality extends to her ingredient sourcing. By nurturing strong relationships with local growers, she ensures a consistent supply of homegrown ingredients year-round, elevating the taste and quality of her homemade dishes. Looking ahead, Urban Pioneer Café is set to expand its offerings further. Plans are underway to introduce take-and-heat dinners, providing convenient meal solutions for busy individuals. A website with online ordering capabilities is also in development, aimed at enhancing customer accessibility and convenience. Future aspirations include expanding grab-and-go selections and reintroducing box lunch and catering services. Brooke’s track record demonstrates a pattern of significant achievements, suggesting that even greater accomplishments lie ahead for Urban Pioneer Foods and its café.
Urban Pioneer Cafe interior with menu board and pastry display in Salt Lake City
We encourage everyone to visit and support Urban Pioneer Café at its new location on the west side of the Sorenson Molecular Biotechnology Building (SMBB). The café is open Monday through Friday, from 8 am to 3 pm.
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