Ela, the founder of Krehm, grew up in a family where food was taken seriously. Her grandmother was a head chef in a restaurant in Poland, and her mother worked as a pastry chef. After immigrating to the United States, Ela’s parents opened a Polish bakery in the city of Chicago, where the entire family worked together.

That bakery was where Ela spent much of her childhood. The bakery ran on early mornings, long hours, and uncompromising standards. It was there that she learned not only how to bake, but what it meant to take pride in craftsmanship and in the details that make food truly memorable.

Ela began baking at a young age and has spent nearly three decades refining her craft. Over the years, she developed a style that blends the traditions she grew up around with her own approach to flavor, texture, and presentation.

The name Krehm comes from the Polish word krem, meaning cream. The spelling reflects the traditional pronunciation while honoring the heritage that shaped the business.

Today, Ela and her husband Nick run Krehm together, creating refined desserts for weddings, celebrations, and events throughout Utah. Each dessert is prepared with the same attention to detail and consistency that comes from decades spent in the kitchen. Their work reflects both heritage and creativity, bringing together the traditions Ela grew up with and the flavors she continues to explore today.

Just as Ela grew up learning the value of hard work in her parents’ bakery, her own children now watch that same dedication take shape in the kitchen.

For Ela, dessert has never been just something sweet at the end of a meal. It is part of how people gather, celebrate, and create memories together.