A Dream Across Continents: Eric Cao Brings Paris Baguette to Federal Way, Washington

Opening a new Paris Baguette* in Federal Way this summer is not just a career milestone for Eric Cao. It’s the destination of a journey that spans continents. Cao studied accounting in Seattle and has managed franchise operations before, but his entrepreneurial ambitions were first shaped by his father in Vietnam. Growing up, Cao watched his dad navigate the business world and dreamed of becoming an owner one day. That dream stayed with him as he moved from Vietnam to Australia, and eventually to Washington. 

Pursuing franchise ownership with Paris Baguette stemmed from a personal connection to the business for Cao, who says the heart of his venture comes from his wife, who loves to bake. It’s what sparked Cao’s interest in the brand. For years, the family imagined building something together that combined Cao’s operational background with his wife’s passion for baking. They hope this new chapter will become a lasting legacy for their children. 

Turning this dream into reality has required a difficult sacrifice for the family. As Cao is in Washington preparing for the new café opening, his wife and children are in Vietnam enduring a temporary separation. But for Cao, every hour spent preparing for the opening is driven by his anticipation for a new beginning and the realization of his family’s dream.

Cao sat down with 1851 Franchise to discuss more about the journey that led him to business ownership. Here’s what he had to say: 

1851 Franchise: Frame your personal story for us. What do you want us to know?

Eric Cao: I used to be an international student in Australia, and I worked for multiple corporations, from a part-time staff member to general manager. I’ve been through a lot of franchises like KFC, 7-Eleven, and a burger franchise back in Australia. I also operated a franchise back in Vietnam from 2014 to 2017. I had three stores similar to Starbucks. In 2017, I moved to the U.S. and pursued my Master’s degree. My dad actually started his own business, and I look at him as my goal. I really want to start my own business, just like my dad.

1851: What did you do before franchising, and how did you decide franchising made sense for you?

Cao: I got a Bachelor of Accounting in Australia and my Master’s in Administration in Seattle. After graduating, I was looking for a job, and I knew it didn’t suit me to sit in the office, to be honest. My fiancée, who is now my wife, really loved to make cakes and bake stuff. She said once she arrived in the U.S., she would like to have a mini bakery. My uncle in San Jose hooked me up with Paris Baguette. He saw a store in San Jose and brought it to me. I thought it was such a good opportunity for myself, my uncle, and my future wife.

1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?

Cao: I worked for multiple franchises, and I did research on their corporate, the projected revenue, the potential sales, and the profit. Even though we haven’t got the store running yet, the Paris Baguette corporate is really supportive and helpful. They have all the guidance for you to start as a franchisee instead of you starting on your own. As a franchisee, you are not alone. There is a corporate team to support you as well as your family.

1851: What made you pick this brand? What excites you most about this company?

Cao: Since I knew about Paris Baguette, we visited them back in Vietnam dozens of times. Since I lived in Seattle, there were really not other competitors competing with Starbucks. I think it’s a great opportunity to give Seattle, Washington a new, fresh line of pastry and drinks.

1851: What do you hope to achieve with your business? What are your plans for growth? 

Cao: I hope that my store maintains good revenue and keeps growing.

1851: Is there anything else about your story you want us to know?

Cao: I’m really grateful to have my wife. She has been really helpful searching for the location and everything. We have two daughters, twins, who are only 15 months old. She is looking after them in Vietnam right now for me to do the business. Once the store has been settled down, I’ll bring them over to the U.S.

1851: What advice do you have for other people thinking about becoming franchise owners?

Cao: You’ve got to have determination in yourself and the belief that you can do it. You’ve got to research. It’s going to be challenging, but there are people down the line helping you.

ABOUT PARIS BAGUETTE: 

With a projected 1,000 bakery cafés in North America by 2030, Paris Baguette is on a mission to reestablish the neighborhood bakery café as the heart of the community. Paris Baguette serves craveable baked and brewed treats and creates warm and welcoming experiences through a blend of gracious service, expert craftsmanship and community connections. From decisions made behind a desk to smiles offered behind a counter, the desire to spread joy and make the world a happier place drives everything we do. Being a neighborhood bakery café means caring about those around us and finding ways to make a real impact. We do so through our "Love Baked In" programs that bring to life our commitment to serving local communities through various charitable programs and initiatives. Paris Baguette is a leader in the hospitality industry with its commitment to creating unique consumer experiences and a network of successful franchisee relationships. For information and to find the Paris Baguette location closest to you, please visit www.parisbaguette.com.