bake - July 2019 - 40

pastries

PARIS BAGUETTE

One of the fastest-growing bakery cafe chains in the country is

chief executive officer of Paris Baguette. "Our mission is to

rolling in the dough with a new sweet and savory collection.

bring new offerings to all of our customers throughout the year,
and for this summer menu launch, our team of in-house bakers

Paris Baguette recently unveiled a new summer menu, "The Art

continue to elevate the quality of our baked goods, display

of the Picnic," which features summer ingredients inspired by

beautiful presentation and provide exceptional service to our

Paris, Manhattan and California-style picnic favorites.

local communities."

The diverse menu at the bakery cafe chain's 75-plus stores

In addition to continuing its goal of increasing the café count

across the United States now includes prosciutto cheese Dan-

by 50% in the U.S., Paris Baguette recently announced the Paris

ish, lemon poppy kouign-amann, Greek yogurt cheesecake with

Baguette Rewards app, where customers collect points with ev-

blueberry compote inside and homemade lemon tart topped

ery purchase and receive special offers. The app is available for

with meringue brûlée.

download on all smartphones through Apple App and Google
Play stores.

With locations spanning the west and east coasts of the US,
Paris Baguette, which began franchising in 2015, expects to

Paris Baguette traces its origins to Korea in 1945 when it

open an additional 300 stores by the end of 2021. Six new loca-

began as a small confectionery company that introduced

tions in New York City will open by this fall.

bread to Korea for the first time. The company later played
an important role as it helped feed the country as it struggled

Using proprietary doughs, products are lighter and less sweet

to rebuild after the Korean War. By 1992, it had opened 100

than traditional desserts. Paris Baguette's mission is to bring

stores in Korea.

palates with their decadent, unique and sophisticated pastries,

Paris Baguette entered the US market in 2005 with its first

breads and cakes.

location in Los Angeles. Five years later, the company crossed
the country with a new cafe in New York City.

"We continue to create fresh, top-quality menu offerings here
at Paris Baguette, and we're excited to introduce our newest

Internationally, the company opened its first store in France in

summer menu inspired by three different themes that incorpo-

2014. Today, it operates more than 3,700 locations in South Ko-

rate tasteful, colorful and refreshing items," says Jack Moran,

rea, China, Singapore, Vietnam, France and the United States.

40 < JUL 2019 | bakemag.com

PARIS BAGUETTE

happiness to everyone by adapting to people's ever-expanding


http://www.bakemag.com

bake - July 2019

Table of Contents for the Digital Edition of bake - July 2019

bake - July 2019
Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
Contents
Management - The Staffing Challenge
Technical Corner - MULTICULTURAL flavor innovation
Practical Marketing - Power of the eClub
Equipment Innovations - Portion Control
How to earn more bread
Next-level cakes
Chocolate & Decorating - OFF to the races
Cakes - From Football Franchise to CUPCAKE FRANCHISE
Sweet Goods - Sweet Grab & Go
Breads - Sourdough DIVERSITY
Pastries - PARIS BAGUETTE
Foodservice - HEALTH BARS, POWERED BY GRAINS
CAKENOMICS - July 2019
The Rich Flavors of Fall
TIME SAVING TIPS - Get Cool
WINNING PROMOTIONS
SUPPLY SIDE ECONOMICS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - July 2019 - bake - July 2019
bake - July 2019 - bake - July 2019
bake - July 2019 - 2
bake - July 2019 - Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
bake - July 2019 - 4
bake - July 2019 - 5
bake - July 2019 - Contents
bake - July 2019 - 7
bake - July 2019 - Management - The Staffing Challenge
bake - July 2019 - 9
bake - July 2019 - Technical Corner - MULTICULTURAL flavor innovation
bake - July 2019 - 11
bake - July 2019 - Practical Marketing - Power of the eClub
bake - July 2019 - 13
bake - July 2019 - Equipment Innovations - Portion Control
bake - July 2019 - 15
bake - July 2019 - How to earn more bread
bake - July 2019 - 17
bake - July 2019 - 18
bake - July 2019 - 19
bake - July 2019 - 20
bake - July 2019 - 21
bake - July 2019 - 22
bake - July 2019 - 23
bake - July 2019 - Next-level cakes
bake - July 2019 - 25
bake - July 2019 - 26
bake - July 2019 - 27
bake - July 2019 - 28
bake - July 2019 - 29
bake - July 2019 - Chocolate & Decorating - OFF to the races
bake - July 2019 - Weber - 1
bake - July 2019 - Weber - 2
bake - July 2019 - Weber - 3
bake - July 2019 - Weber - 4
bake - July 2019 - Weber - 5
bake - July 2019 - Weber - 6
bake - July 2019 - 31
bake - July 2019 - Cakes - From Football Franchise to CUPCAKE FRANCHISE
bake - July 2019 - 33
bake - July 2019 - Sweet Goods - Sweet Grab & Go
bake - July 2019 - 35
bake - July 2019 - Breads - Sourdough DIVERSITY
bake - July 2019 - 37
bake - July 2019 - 38
bake - July 2019 - 39
bake - July 2019 - Pastries - PARIS BAGUETTE
bake - July 2019 - Foodservice - HEALTH BARS, POWERED BY GRAINS
bake - July 2019 - 42
bake - July 2019 - CAKENOMICS - July 2019
bake - July 2019 - The Rich Flavors of Fall
bake - July 2019 - 45
bake - July 2019 - 46
bake - July 2019 - 47
bake - July 2019 - TIME SAVING TIPS - Get Cool
bake - July 2019 - 49
bake - July 2019 - WINNING PROMOTIONS
bake - July 2019 - SUPPLY SIDE ECONOMICS
bake - July 2019 - INNOVATIVE PRODUCTS
bake - July 2019 - Product Showcase
bake - July 2019 - 54
bake - July 2019 - 55
bake - July 2019 - Classifieds
bake - July 2019 - Ad Index
bake - July 2019 - Formula of the Month
bake - July 2019 - 59
bake - July 2019 - 60
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