• Paris Baguette

  • EXECUTIVE Q&A

A Conversation with Darren Tipton, CEO of Paris Baguette

1851 Franchise: What makes Paris Baguette unique within the industry?

Darren Tipton: We’re a neighborhood bakery cafe that excels at making high-quality breads, pastries and cakes. The bakery-cafe segment of the market is wide open right now, especially coming out of the pandemic. There’s a great opportunity to make ourselves the go-to bakery-cafe with an emphasis on baking. We make really top-notch baked goods. 

Right now, our big differentiator is our cakes. The quality of our cakes and the selection really set us apart. There’s little, if any, national presence for brands that represent cakes. Most Americans buy cakes at the grocery store, and we’re in a different league. Cakes, for us, is an opportunity to aggressively grow our brand through middle America and to hit our mark of opening 1,000 units by 2030. 

1851: What are some of the franchise’s key milestones?

Tipton: We’re very proud of our history and where we came out. Our brand really succeeded. We have 4,000 units open and stores open across the world. Right now, looking at the U.S, we’re in our infancy. Even though we’re at upwards of 90 units right now, we’re still trying to grow and focus on the quality of the guest experience by enabling connections and really establishing ourselves as the go-to quality bakery cafe in the neighborhood.

Looking nationally, you see a lot of our competitors are not really bakeries. They’ve moved into the eatery category, trying to attract more customers with an extensive menu. We’re going to retain our focus around bread, pastries and cakes but also offer soups, salads and sandwiches. We all grew up with that special neighborhood bakery, and that’s sort of dissolved. Paris Baguette’s next major milestone will be becoming America’s neighborhood bakery-cafe. 

1851: What does your ideal franchisee look like?

Tipton: Successful franchisees with Paris Baguette really run the gamut, but we want someone who is going to understand the business and give themselves to the hospitality industry. We need people with good business acumen, preferably who would be more sophisticated and seasoned multi-unit operators. That will make them, and us, successful. 

But to be in this business, you really need to understand the experience we’re after. It can’t only be selling goods and services, it’s got to be how you create the connection to the experience of a bakery-cafe. That’s paramount, and it’s very difficult to succeed if you only have business strengths and no mind for hospitality. 

1851: How does Paris Baguette support its franchisees?

Tipton: We have a dedicated team of support from the onset. From training to ongoing support and Q&A audits, we offer support every step of the way. We have internal platforms and publications for our communications. There’s Baguette Buzz, a monthly newsletter that’s more of a recognition tool to drive our culture and highlight some franchisees and outstanding corporate team members. We have our Weekly Gatekeeper, which is a newsletter that contains all of our training materials and links to where the videos are housed. 

For support staff, we have dedicated team members available around the clock. We have district managers that support franchisees on the back end of the house and ensure there’s ample communication. No matter what, we make sure our franchisees have access to the right support and training materials as collateral. Especially on our quest to get to 1,000 units, it’s very important to us to always be listening to our franchisees. 

1851: What kind of growth plans do you have for Paris Baguette?

Tipton: It’s a wide open market because of what the space looks like nationally. There are no bakery-cafes anymore. We’re in suburban America, we’re in urban markets and we’ll continue our growth through those but we want to get into a multitude of other trade channels.

Hospitals, universities and transportation hubs, all of those are in our long-term growth plan. Our concept will do well anywhere. It will do well in a neighborhood, it will do well in a city, a train station, a university or a hospital. There’s enough categories to make it enticing around that core bakery product. We’re going to focus on bread, pastries and cake to keep them front and center, but we’re also going to continue to grow into soups and salads and other impulse retail items. But we’ll never lose sight of our core business because we have a total advantage there. 

Nobody is doing cakes with our quality and scope on a national scale, so we’re really excited about that. We think it’s going to be welcomed as we continue to grow in middle America. On the coastlines, we have a great presence, but we’re hoping to get more into the heartland. 

We hope to open up in Canada later this year, and we also have plans to get into Hawaii. The brand will continue to grow globally based on what we’re learning in the U.S. market, so now is a great time to start your story with our growing brand. 

ABOUT PARIS BAGUETTE: 

Paris Baguette is a bakery & café franchise with more than 4,000 units across the globe. The brand first arrived in the U.S. in 2005 and has since established nearly 90 locations in markets across the country, making it one of the premier franchise opportunities in its category. Paris Baguette’s primary mission, executed every day by its expert staff of bakers, cakers and baristas, is to share moments of joy with customers and help customers share moments of joy with their friends and family by providing world-class cakes, pastries, coffees, breads and other French-inspired bakery & café fare. For more information, please visit https://us.parisbaguettefamily.com/

MAKE IT TREND
MORE BRAND INFO
  • NAME

    Paris Baguette

  • NO. OF UNITS CURRENTLY OPEN:

    90 In the U.S.

  • start-up costs

    $378,270 and $1,638,554

  • FRANCHISE FEE:

    $50,000

INQUIRE ABOUT SERVICES
  • Paris Baguette

  • EXECUTIVE Q&A

A Conversation with Darren Tipton, CEO of Paris Baguette

1851 Franchise: What makes Paris Baguette unique within the industry?

Darren Tipton: We’re a neighborhood bakery cafe that excels at making high-quality breads, pastries and cakes. The bakery-cafe segment of the market is wide open right now, especially coming out of the pandemic. There’s a great opportunity to make ourselves the go-to bakery-cafe with an emphasis on baking. We make really top-notch baked goods. 

Right now, our big differentiator is our cakes. The quality of our cakes and the selection really set us apart. There’s little, if any, national presence for brands that represent cakes. Most Americans buy cakes at the grocery store, and we’re in a different league. Cakes, for us, is an opportunity to aggressively grow our brand through middle America and to hit our mark of opening 1,000 units by 2030. 

1851: What are some of the franchise’s key milestones?

Tipton: We’re very proud of our history and where we came out. Our brand really succeeded. We have 4,000 units open and stores open across the world. Right now, looking at the U.S, we’re in our infancy. Even though we’re at upwards of 90 units right now, we’re still trying to grow and focus on the quality of the guest experience by enabling connections and really establishing ourselves as the go-to quality bakery cafe in the neighborhood.

Looking nationally, you see a lot of our competitors are not really bakeries. They’ve moved into the eatery category, trying to attract more customers with an extensive menu. We’re going to retain our focus around bread, pastries and cakes but also offer soups, salads and sandwiches. We all grew up with that special neighborhood bakery, and that’s sort of dissolved. Paris Baguette’s next major milestone will be becoming America’s neighborhood bakery-cafe. 

1851: What does your ideal franchisee look like?

Tipton: Successful franchisees with Paris Baguette really run the gamut, but we want someone who is going to understand the business and give themselves to the hospitality industry. We need people with good business acumen, preferably who would be more sophisticated and seasoned multi-unit operators. That will make them, and us, successful. 

But to be in this business, you really need to understand the experience we’re after. It can’t only be selling goods and services, it’s got to be how you create the connection to the experience of a bakery-cafe. That’s paramount, and it’s very difficult to succeed if you only have business strengths and no mind for hospitality. 

1851: How does Paris Baguette support its franchisees?

Tipton: We have a dedicated team of support from the onset. From training to ongoing support and Q&A audits, we offer support every step of the way. We have internal platforms and publications for our communications. There’s Baguette Buzz, a monthly newsletter that’s more of a recognition tool to drive our culture and highlight some franchisees and outstanding corporate team members. We have our Weekly Gatekeeper, which is a newsletter that contains all of our training materials and links to where the videos are housed. 

For support staff, we have dedicated team members available around the clock. We have district managers that support franchisees on the back end of the house and ensure there’s ample communication. No matter what, we make sure our franchisees have access to the right support and training materials as collateral. Especially on our quest to get to 1,000 units, it’s very important to us to always be listening to our franchisees. 

1851: What kind of growth plans do you have for Paris Baguette?

Tipton: It’s a wide open market because of what the space looks like nationally. There are no bakery-cafes anymore. We’re in suburban America, we’re in urban markets and we’ll continue our growth through those but we want to get into a multitude of other trade channels.

Hospitals, universities and transportation hubs, all of those are in our long-term growth plan. Our concept will do well anywhere. It will do well in a neighborhood, it will do well in a city, a train station, a university or a hospital. There’s enough categories to make it enticing around that core bakery product. We’re going to focus on bread, pastries and cake to keep them front and center, but we’re also going to continue to grow into soups and salads and other impulse retail items. But we’ll never lose sight of our core business because we have a total advantage there. 

Nobody is doing cakes with our quality and scope on a national scale, so we’re really excited about that. We think it’s going to be welcomed as we continue to grow in middle America. On the coastlines, we have a great presence, but we’re hoping to get more into the heartland. 

We hope to open up in Canada later this year, and we also have plans to get into Hawaii. The brand will continue to grow globally based on what we’re learning in the U.S. market, so now is a great time to start your story with our growing brand. 

ABOUT PARIS BAGUETTE: 

Paris Baguette is a bakery & café franchise with more than 4,000 units across the globe. The brand first arrived in the U.S. in 2005 and has since established nearly 90 locations in markets across the country, making it one of the premier franchise opportunities in its category. Paris Baguette’s primary mission, executed every day by its expert staff of bakers, cakers and baristas, is to share moments of joy with customers and help customers share moments of joy with their friends and family by providing world-class cakes, pastries, coffees, breads and other French-inspired bakery & café fare. For more information, please visit https://us.parisbaguettefamily.com/

MAKE IT TREND
MORE BRAND INFO
  • NAME

    Paris Baguette

  • NO. OF UNITS CURRENTLY OPEN:

    90 In the U.S.

  • start-up costs

    $378,270 and $1,638,554

  • FRANCHISE FEE:

    $50,000

INQUIRE ABOUT SERVICES
  • Paris Baguette

  • EXECUTIVE Q&A

A Conversation with Darren Tipton, CEO of Paris Baguette

1851 Franchise: What makes Paris Baguette unique within the industry?

Darren Tipton: We’re a neighborhood bakery cafe that excels at making high-quality breads, pastries and cakes. The bakery-cafe segment of the market is wide open right now, especially coming out of the pandemic. There’s a great opportunity to make ourselves the go-to bakery-cafe with an emphasis on baking. We make really top-notch baked goods. 

Right now, our big differentiator is our cakes. The quality of our cakes and the selection really set us apart. There’s little, if any, national presence for brands that represent cakes. Most Americans buy cakes at the grocery store, and we’re in a different league. Cakes, for us, is an opportunity to aggressively grow our brand through middle America and to hit our mark of opening 1,000 units by 2030. 

1851: What are some of the franchise’s key milestones?

Tipton: We’re very proud of our history and where we came out. Our brand really succeeded. We have 4,000 units open and stores open across the world. Right now, looking at the U.S, we’re in our infancy. Even though we’re at upwards of 90 units right now, we’re still trying to grow and focus on the quality of the guest experience by enabling connections and really establishing ourselves as the go-to quality bakery cafe in the neighborhood.

Looking nationally, you see a lot of our competitors are not really bakeries. They’ve moved into the eatery category, trying to attract more customers with an extensive menu. We’re going to retain our focus around bread, pastries and cakes but also offer soups, salads and sandwiches. We all grew up with that special neighborhood bakery, and that’s sort of dissolved. Paris Baguette’s next major milestone will be becoming America’s neighborhood bakery-cafe. 

1851: What does your ideal franchisee look like?

Tipton: Successful franchisees with Paris Baguette really run the gamut, but we want someone who is going to understand the business and give themselves to the hospitality industry. We need people with good business acumen, preferably who would be more sophisticated and seasoned multi-unit operators. That will make them, and us, successful. 

But to be in this business, you really need to understand the experience we’re after. It can’t only be selling goods and services, it’s got to be how you create the connection to the experience of a bakery-cafe. That’s paramount, and it’s very difficult to succeed if you only have business strengths and no mind for hospitality. 

1851: How does Paris Baguette support its franchisees?

Tipton: We have a dedicated team of support from the onset. From training to ongoing support and Q&A audits, we offer support every step of the way. We have internal platforms and publications for our communications. There’s Baguette Buzz, a monthly newsletter that’s more of a recognition tool to drive our culture and highlight some franchisees and outstanding corporate team members. We have our Weekly Gatekeeper, which is a newsletter that contains all of our training materials and links to where the videos are housed. 

For support staff, we have dedicated team members available around the clock. We have district managers that support franchisees on the back end of the house and ensure there’s ample communication. No matter what, we make sure our franchisees have access to the right support and training materials as collateral. Especially on our quest to get to 1,000 units, it’s very important to us to always be listening to our franchisees. 

1851: What kind of growth plans do you have for Paris Baguette?

Tipton: It’s a wide open market because of what the space looks like nationally. There are no bakery-cafes anymore. We’re in suburban America, we’re in urban markets and we’ll continue our growth through those but we want to get into a multitude of other trade channels.

Hospitals, universities and transportation hubs, all of those are in our long-term growth plan. Our concept will do well anywhere. It will do well in a neighborhood, it will do well in a city, a train station, a university or a hospital. There’s enough categories to make it enticing around that core bakery product. We’re going to focus on bread, pastries and cake to keep them front and center, but we’re also going to continue to grow into soups and salads and other impulse retail items. But we’ll never lose sight of our core business because we have a total advantage there. 

Nobody is doing cakes with our quality and scope on a national scale, so we’re really excited about that. We think it’s going to be welcomed as we continue to grow in middle America. On the coastlines, we have a great presence, but we’re hoping to get more into the heartland. 

We hope to open up in Canada later this year, and we also have plans to get into Hawaii. The brand will continue to grow globally based on what we’re learning in the U.S. market, so now is a great time to start your story with our growing brand. 

ABOUT PARIS BAGUETTE: 

Paris Baguette is a bakery & café franchise with more than 4,000 units across the globe. The brand first arrived in the U.S. in 2005 and has since established nearly 90 locations in markets across the country, making it one of the premier franchise opportunities in its category. Paris Baguette’s primary mission, executed every day by its expert staff of bakers, cakers and baristas, is to share moments of joy with customers and help customers share moments of joy with their friends and family by providing world-class cakes, pastries, coffees, breads and other French-inspired bakery & café fare. For more information, please visit https://us.parisbaguettefamily.com/

MAKE IT TREND
MORE BRAND INFO
  • NAME

    Paris Baguette

  • NO. OF UNITS CURRENTLY OPEN:

    90 In the U.S.

  • start-up costs

    $378,270 and $1,638,554

  • FRANCHISE FEE:

    $50,000

INQUIRE ABOUT SERVICES
  • Paris Baguette

  • EXECUTIVE Q&A

A Conversation with Darren Tipton, CEO of Paris Baguette

1851 Franchise: What makes Paris Baguette unique within the industry?

Darren Tipton: We’re a neighborhood bakery cafe that excels at making high-quality breads, pastries and cakes. The bakery-cafe segment of the market is wide open right now, especially coming out of the pandemic. There’s a great opportunity to make ourselves the go-to bakery-cafe with an emphasis on baking. We make really top-notch baked goods. 

Right now, our big differentiator is our cakes. The quality of our cakes and the selection really set us apart. There’s little, if any, national presence for brands that represent cakes. Most Americans buy cakes at the grocery store, and we’re in a different league. Cakes, for us, is an opportunity to aggressively grow our brand through middle America and to hit our mark of opening 1,000 units by 2030. 

1851: What are some of the franchise’s key milestones?

Tipton: We’re very proud of our history and where we came out. Our brand really succeeded. We have 4,000 units open and stores open across the world. Right now, looking at the U.S, we’re in our infancy. Even though we’re at upwards of 90 units right now, we’re still trying to grow and focus on the quality of the guest experience by enabling connections and really establishing ourselves as the go-to quality bakery cafe in the neighborhood.

Looking nationally, you see a lot of our competitors are not really bakeries. They’ve moved into the eatery category, trying to attract more customers with an extensive menu. We’re going to retain our focus around bread, pastries and cakes but also offer soups, salads and sandwiches. We all grew up with that special neighborhood bakery, and that’s sort of dissolved. Paris Baguette’s next major milestone will be becoming America’s neighborhood bakery-cafe. 

1851: What does your ideal franchisee look like?

Tipton: Successful franchisees with Paris Baguette really run the gamut, but we want someone who is going to understand the business and give themselves to the hospitality industry. We need people with good business acumen, preferably who would be more sophisticated and seasoned multi-unit operators. That will make them, and us, successful. 

But to be in this business, you really need to understand the experience we’re after. It can’t only be selling goods and services, it’s got to be how you create the connection to the experience of a bakery-cafe. That’s paramount, and it’s very difficult to succeed if you only have business strengths and no mind for hospitality. 

1851: How does Paris Baguette support its franchisees?

Tipton: We have a dedicated team of support from the onset. From training to ongoing support and Q&A audits, we offer support every step of the way. We have internal platforms and publications for our communications. There’s Baguette Buzz, a monthly newsletter that’s more of a recognition tool to drive our culture and highlight some franchisees and outstanding corporate team members. We have our Weekly Gatekeeper, which is a newsletter that contains all of our training materials and links to where the videos are housed. 

For support staff, we have dedicated team members available around the clock. We have district managers that support franchisees on the back end of the house and ensure there’s ample communication. No matter what, we make sure our franchisees have access to the right support and training materials as collateral. Especially on our quest to get to 1,000 units, it’s very important to us to always be listening to our franchisees. 

1851: What kind of growth plans do you have for Paris Baguette?

Tipton: It’s a wide open market because of what the space looks like nationally. There are no bakery-cafes anymore. We’re in suburban America, we’re in urban markets and we’ll continue our growth through those but we want to get into a multitude of other trade channels.

Hospitals, universities and transportation hubs, all of those are in our long-term growth plan. Our concept will do well anywhere. It will do well in a neighborhood, it will do well in a city, a train station, a university or a hospital. There’s enough categories to make it enticing around that core bakery product. We’re going to focus on bread, pastries and cake to keep them front and center, but we’re also going to continue to grow into soups and salads and other impulse retail items. But we’ll never lose sight of our core business because we have a total advantage there. 

Nobody is doing cakes with our quality and scope on a national scale, so we’re really excited about that. We think it’s going to be welcomed as we continue to grow in middle America. On the coastlines, we have a great presence, but we’re hoping to get more into the heartland. 

We hope to open up in Canada later this year, and we also have plans to get into Hawaii. The brand will continue to grow globally based on what we’re learning in the U.S. market, so now is a great time to start your story with our growing brand. 

ABOUT PARIS BAGUETTE: 

Paris Baguette is a bakery & café franchise with more than 4,000 units across the globe. The brand first arrived in the U.S. in 2005 and has since established nearly 90 locations in markets across the country, making it one of the premier franchise opportunities in its category. Paris Baguette’s primary mission, executed every day by its expert staff of bakers, cakers and baristas, is to share moments of joy with customers and help customers share moments of joy with their friends and family by providing world-class cakes, pastries, coffees, breads and other French-inspired bakery & café fare. For more information, please visit https://us.parisbaguettefamily.com/

MAKE IT TREND
MORE BRAND INFO
  • NAME

    Paris Baguette

  • NO. OF UNITS CURRENTLY OPEN:

    90 In the U.S.

  • start-up costs

    $378,270 and $1,638,554

  • FRANCHISE FEE:

    $50,000

INQUIRE ABOUT SERVICES
  • Paris Baguette

  • EXECUTIVE Q&A

A Conversation with Darren Tipton, CEO of Paris Baguette

1851 Franchise: What makes Paris Baguette unique within the industry?

Darren Tipton: We’re a neighborhood bakery cafe that excels at making high-quality breads, pastries and cakes. The bakery-cafe segment of the market is wide open right now, especially coming out of the pandemic. There’s a great opportunity to make ourselves the go-to bakery-cafe with an emphasis on baking. We make really top-notch baked goods. 

Right now, our big differentiator is our cakes. The quality of our cakes and the selection really set us apart. There’s little, if any, national presence for brands that represent cakes. Most Americans buy cakes at the grocery store, and we’re in a different league. Cakes, for us, is an opportunity to aggressively grow our brand through middle America and to hit our mark of opening 1,000 units by 2030. 

1851: What are some of the franchise’s key milestones?

Tipton: We’re very proud of our history and where we came out. Our brand really succeeded. We have 4,000 units open and stores open across the world. Right now, looking at the U.S, we’re in our infancy. Even though we’re at upwards of 90 units right now, we’re still trying to grow and focus on the quality of the guest experience by enabling connections and really establishing ourselves as the go-to quality bakery cafe in the neighborhood.

Looking nationally, you see a lot of our competitors are not really bakeries. They’ve moved into the eatery category, trying to attract more customers with an extensive menu. We’re going to retain our focus around bread, pastries and cakes but also offer soups, salads and sandwiches. We all grew up with that special neighborhood bakery, and that’s sort of dissolved. Paris Baguette’s next major milestone will be becoming America’s neighborhood bakery-cafe. 

1851: What does your ideal franchisee look like?

Tipton: Successful franchisees with Paris Baguette really run the gamut, but we want someone who is going to understand the business and give themselves to the hospitality industry. We need people with good business acumen, preferably who would be more sophisticated and seasoned multi-unit operators. That will make them, and us, successful. 

But to be in this business, you really need to understand the experience we’re after. It can’t only be selling goods and services, it’s got to be how you create the connection to the experience of a bakery-cafe. That’s paramount, and it’s very difficult to succeed if you only have business strengths and no mind for hospitality. 

1851: How does Paris Baguette support its franchisees?

Tipton: We have a dedicated team of support from the onset. From training to ongoing support and Q&A audits, we offer support every step of the way. We have internal platforms and publications for our communications. There’s Baguette Buzz, a monthly newsletter that’s more of a recognition tool to drive our culture and highlight some franchisees and outstanding corporate team members. We have our Weekly Gatekeeper, which is a newsletter that contains all of our training materials and links to where the videos are housed. 

For support staff, we have dedicated team members available around the clock. We have district managers that support franchisees on the back end of the house and ensure there’s ample communication. No matter what, we make sure our franchisees have access to the right support and training materials as collateral. Especially on our quest to get to 1,000 units, it’s very important to us to always be listening to our franchisees. 

1851: What kind of growth plans do you have for Paris Baguette?

Tipton: It’s a wide open market because of what the space looks like nationally. There are no bakery-cafes anymore. We’re in suburban America, we’re in urban markets and we’ll continue our growth through those but we want to get into a multitude of other trade channels.

Hospitals, universities and transportation hubs, all of those are in our long-term growth plan. Our concept will do well anywhere. It will do well in a neighborhood, it will do well in a city, a train station, a university or a hospital. There’s enough categories to make it enticing around that core bakery product. We’re going to focus on bread, pastries and cake to keep them front and center, but we’re also going to continue to grow into soups and salads and other impulse retail items. But we’ll never lose sight of our core business because we have a total advantage there. 

Nobody is doing cakes with our quality and scope on a national scale, so we’re really excited about that. We think it’s going to be welcomed as we continue to grow in middle America. On the coastlines, we have a great presence, but we’re hoping to get more into the heartland. 

We hope to open up in Canada later this year, and we also have plans to get into Hawaii. The brand will continue to grow globally based on what we’re learning in the U.S. market, so now is a great time to start your story with our growing brand. 

ABOUT PARIS BAGUETTE: 

Paris Baguette is a bakery & café franchise with more than 4,000 units across the globe. The brand first arrived in the U.S. in 2005 and has since established nearly 90 locations in markets across the country, making it one of the premier franchise opportunities in its category. Paris Baguette’s primary mission, executed every day by its expert staff of bakers, cakers and baristas, is to share moments of joy with customers and help customers share moments of joy with their friends and family by providing world-class cakes, pastries, coffees, breads and other French-inspired bakery & café fare. For more information, please visit https://us.parisbaguettefamily.com/

MAKE IT TREND
MORE BRAND INFO
  • NAME

    Paris Baguette

  • NO. OF UNITS CURRENTLY OPEN:

    90 In the U.S.

  • start-up costs

    $378,270 and $1,638,554

  • FRANCHISE FEE:

    $50,000

INQUIRE ABOUT SERVICES