Paris Baguette

<a href="https://www.linkedin.com/in/jim-osborn-3506b74/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=former-taco-bell-tax-director-leaves-corporate-america-behind-to-become-a-paris-baguette-franchisee-2724163" target="_blank" rel="nofollow">Jim Osborn</a> was successful as a Tax Director, but he decided restaurant ownership was a better fit for him and his family. As a multi-unit restaurant owner and a coach for his kids’ sports teams, he is continuing his passion and will be opening his own&nbsp;<a href="https://1851franchise.com/parisbaguette">Paris Baguette</a> franchise location in Franklin, Tennessee.&nbsp;Osborn spoke to 1851 Franchise about his franchising journey, his decision in choosing&nbsp;<a href="https://ownaparisbaguette.com/?gclid=CjwKCAjw9-6oBhBaEiwAHv1QvEwkr_V9Kl4Ze-pK-IgvNw6GtWKD6Idd2zNBEpsdO34GuMN1ypW2OxoCPnYQAvD_BwE&amp%3Butm_source=google&amp%3Butm_medium=search-frandev&amp%3Butm_campaign=mainland_1851-franchise_search-march-2023&amp%3Butm_content=&amp%3Butm_term=&amp%3Butm_campaign=mainland&amp%3Butm_medium=search&utm_source=1851franchise.com&utm_medium=article&utm_campaign=former-taco-bell-tax-director-leaves-corporate-america-behind-to-become-a-paris-baguette-franchisee-2724163" target="_blank" rel="nofollow">Paris Baguette</a> and his advice to potential franchisees.&nbsp;1851 Franchise: Frame your personal story for us.&nbsp;What did you do before franchising, and how did you decide franchising made sense for you?Osborn:&nbsp;I was in public accounting for five years and left to pursue the corporate world. I worked for Merisel, Inc., a wholesale distributor of computer products where I was head of their tax department for the US division. After that, I became the Tax Director for Taco Bell division based in California. During my tenure Taco Bell was owned by Pepsi, which was spun off and became Tricon. Eventually, they moved my position to Louisville, Kentucky, but we decided we didn't want to make the transition to Kentucky at that time. I received another opportunity with Worldwide Restaurant Concepts, Inc. as their Head of Tax.&nbsp;As Worldwide Restaurant Concepts decided to become a private company, I started to think about what I wanted to do. I decided to look into owning a restaurant, and I was given an opportunity with The Original Pancake House. I liked the concept due to its daily, freshly-made batters, its high quality ingredients and its hours because it was basically 6 or 7 in the morning until 1 or 2 in the afternoon. This meant that after my shift, I could pick up my kids, assist in coaching their sports teams and watch them grow up. It allowed me to be around a lot more. When I was at Tricon, I went back to Louisville, KY almost every month, among other places which resulted in lots of travel. This gave me an opportunity to be home with my family.&nbsp;After my due diligence, I was invited up to Portland, OR to meet with the franchisor, and, on the spot, they offered me a franchise agreement for the city of Orange, California. I still have that location today and have had it for 16 years. I still go back every couple of months to check in on the restaurant. My youngest son, Justin, runs it today, and he'll actually be moving here to Tennessee at the end of the year to be part of the Paris Baguette team.&nbsp;I had an additional location of an Original Pancake House in Norco, California which I have since soId. I also owned a steakhouse for over five years in Tustin, California. I have had multiple units, and they have all been restaurants.&nbsp; I really enjoy the restaurant industry. It's a tough industry, but it has been really fulfilling to have the opportunities and flexibility that come with owning a business so I could be with my family.I moved out to Tennessee about two years ago. I am considered semi-retired and just enjoying life, while running the restaurant from here with a few visits. Recently, I came across the Paris Baguette segment from the “Fox &amp; Friends” program. I started researching the concept that very morning. There were no locations in Tennessee at the time, so I started doing my due diligence. During my visits to California I would check out some of the locations there. I traveled to Cincinnati, Ohio and to Colorado to meet with some of the current and new franchisees. After a few months I discussed the opportunity with my wife and son, and we were sold.&nbsp;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?Osborn:&nbsp;I have worked for a couple corporate franchisor companies, have independently owned a steakhouse restaurant, and own franchises. There are pros and cons to both sides. In a franchise, there is a system with tools and you have to abide by their rules, but there is some latitude. However, the rules ensure consistency. Franchise concepts make sure the quality of the product is consistent and customers have the same, positive experience regardless of the location. As a franchisee, there are core items you have to offer. But if you feel a product is not doing well in your market, there is some flexibility to remove that particular item at your location.&nbsp;If you own your own restaurant independently, you don't have any support. Everything you do is on you. There is a lot more pressure to make sure you have quality food and consistency. If you can partner with a good chef and hire reliable staff, you can be successful without having to abide by corporate requirements, but it can be harder on you.1851:&nbsp;What made you pick this brand? What excites you most about this company?Osborn:&nbsp;One thing that my wife and I noticed was that the actual bakery items are not as sweet as typical bakeries in the U.S., which I think is good because then people are interested in trying more than one item. I also love the variety of the products, such as the sandwiches, soups and salads, cakes and various pastries Paris Baguette offers. This will allow us to focus on being a catering business for the Franklin area. We have the Nissan headquarters nearby and a few other big names in the area, as well as medical buildings, so we can provide catering for their breakfast and lunch meetings.&nbsp;I feel strongly that the Franklin area of Tennessee has a need and desire for this type of concept. I believe the community will embrace it once they hear about us. I think people will really enjoy it, and it will be a successful location for Paris Baguette.&nbsp;1851:&nbsp;What do you hope to achieve with your business? What are your plans for growth?&nbsp;Osborn:&nbsp;My hope and desire is to open a place where the people of Franklin will be able to share moments of joy with their friends and family by providing world-class cakes, pastries, coffee, and many other delicious dishes. We want to invest in the community and contribute to good causes.After opening our first location we want to open additional locations throughout middle Tennessee to bring joy to others in more communities.&nbsp; We feel this will be a great opportunity for our son to take over in the future. My wife and I plan to work there with our son, so we can all get it up and running, but over time he will be able to earn it and/or purchase it from us. We plan to get it to the point where it can basically run on its own. This is what I’ve done with The Original Pancake House. We have had great success with the process as our staff enjoys the family feel and they end up staying with us. Some of them have been there for over 10 years. We have a good group of people as we treat them right and respect them, and that respect is reciprocated.1851:&nbsp;What advice do you have for other people thinking about becoming a franchise owner?Osborn:&nbsp;You have to have some type of knowledge of the industry that you're going into. If you don’t, you're going to have to hire somebody that is more knowledgeable. Even with the franchisor’s support, you won’t have the tools to be successful trying to do it on your own at the beginning.&nbsp;I had the opportunity to work at a bakery when I was 14-15 years old, washing dishes and&nbsp; years later, delivering wedding cakes. I had an idea of what went on in the back of the house. Knowing the operation side of the industry is the part of your key to success. Sure, you can hire someone to do that for you, but are they going to have the same mentality as you when they don’t have skin in the game?&nbsp;The other part of success is knowing your numbers. I came from an accounting background which was a big benefit in owning and running a business. If you don't know how to control costs, you’re not going to be successful in a restaurant/cafe or any business.&nbsp;I believe you have to be involved with the operations. I think the best way of leadership is if they see their boss doing it, they will do it. I still to this day go to my restaurant and help with dishes, seating guests as well as other jobs. I'm not afraid to do the work and the employees know that, as well as our guests. I have a vested interest in the business, as well as my employees. If you lead by example, you're going to get more out of your employees and you will be successful.&nbsp;ABOUT PARIS BAGUETTEParis Baguette is a bakery café franchise with more than 4,000 units across the globe. The brand first started franchising in 2015 in the U.S. and has since established more than 125 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&nbsp;<a href="https://parisbaguette.com/franchising/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=former-taco-bell-tax-director-leaves-corporate-america-behind-to-become-a-paris-baguette-franchisee-2724163" target="_blank" rel="nofollow">parisbaguette.com/franchising/</a>.

Former Taco Bell Tax Director Leaves Corporate America Behind To Become a Paris Baguette Franchisee 

1851 Franchise

Jim Osborn opted for franchising so he could spend more time with family. Now, he plans to open a Paris Baguette franchise and hopes his son will take it over one day. 

This brand page has been paid for by PARIS BAGUETTE. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

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In a recent episode of the&nbsp;<a href="https://podcasts.apple.com/us/podcast/paris-baguette-and-the-road-to-1-000-restaurants-with/id1448762355?i=1000750526071">“QSR Uncut” podcast</a>,&nbsp;<a href="http://ownaparisbaguette.com">Paris Baguette</a> Chief Development Officer&nbsp;<a href="https://www.linkedin.com/in/nick-scaccio-83728422">Nick Scaccio</a> sat down with&nbsp;<a href="https://www.linkedin.com/in/dannyklein14/">Danny Klein</a> to discuss the rapid growth the bakery café franchise has experienced across North America. When Scaccio joined the brand in 2020, there were 73 cafés in the U.S. Now, there are more than 290 cafés across the country with hundreds more in development.Scaccio attributes much of this momentum to&nbsp;<a href="https://1851franchise.com/parisbaguette/info">Paris Baguette’s</a> unique brand identity that prioritizes the highest quality across a range of freshly-made breads and pastries, fresh sandwiches and salads, handcrafted beverages, and both cake slices and whole cakes. With such diversity in the menu, Paris Baguette is relevant across all dayparts, from morning pastries and coffee to lunchtime grab-and-go items.Over the last few years, Paris Baguette has seen incredible growth, defying industry trends of stalled growth. Scaccio pointed to a people-first philosophy as the primary driver of this growth, emphasizing the importance of a strong partnership between the corporate team and local operators.“How genuine someone is about loving the brand is critical,” Scaccio said on the podcast. “So we talk openly about the menu, what they've tried, which franchise owners they've contacted, and how the conversations went. We meet in person, when and where possible … And then, if there are other businesses, we'll tour and spend time and even meet some members of their team. I think all of that is critical before entering an extremely long-term relationship. We take that very seriously, and we appreciate that our franchise owners do, too.”Looking ahead, Paris Baguette is showing no signs of slowing down. With a goal of reaching 1,000 U.S. units by 2030, Scaccio says he expects to have that number fully accounted for between open cafés and awarded development deals by the end of the quarter. As the franchise continues to reestablish the neighborhood bakery café as the heart of communities across the country, they’re proving a focus on hospitality and execution remains key to success in competitive markets.Listen to the full podcast&nbsp;<a href="https://podcasts.apple.com/us/podcast/paris-baguette-and-the-road-to-1-000-restaurants-with/id1448762355?i=1000750526071">here</a>.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://ownaparisbaguette.com">https://ownaparisbaguette.com</a> or&nbsp;<a href="https://1851franchise.com/parisbaguette.">https://1851franchise.com/parisbaguette.</a>&nbsp;

Photo of Paris Baguette CDO Nick Scaccio, Road to 1,000 Restaurants

As the bakery café franchise continues along a rapid growth trajectory, their people-first values and versatile, all-day menu are fueling steady success. 

QSR Uncut: Paris Baguette and the Road to 1,000 Restaurants, With CDO Nick Scaccio

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MOONACHIE, N.J.&nbsp;—&nbsp;<a href="https://ownaparisbaguette.com/">Paris Baguette</a>, the global bakery café franchise with over 4,000 locations around the world, closed 2025 with incredible momentum, marking their most successful year to date. With 77 new bakery cafés opened, including a new record of fourteen in December alone, 101 leases signed, and nearly 300 development agreements signed,&nbsp;<a href="http://1851franchise.com/parisbaguette/info">Paris Baguette</a> has laid the foundation for an unprecedented 2026, and continues on the trajectory to and beyond 1,000 North American locations by 2030.&nbsp;Paris Baguette’s momentum in 2025 was further validated by strong industry recognition. The brand was ranked No. 29 on&nbsp;<a href="https://www.entrepreneur.com/franchise500?type=multisearch&amp;data1=randomize:false,rankId:f500&amp;sort=f500&amp;sortMethod=global&amp;globalLimit=25">Entrepreneur’s 2026 Franchise 500®</a>, earning the No. 1 spot in the bakery café category, a significant jump from No. 42 overall the previous year. Paris Baguette was also recognized on the&nbsp;<a href="https://www.prweb.com/releases/paris-baguette-ranked-no-112-in-2025-technomic-top-500-chain-restaurants-report-climbing-over-20-spots-from-prior-year-302548964.html?utm_source=chatgpt.com">Technomic Top 500 Chain Restaurants Report</a>, ranking No. 112 and climbing more than 20 positions year-over-year, underscoring the brand’s sustained sales growth, operational strength, and expanding footprint across North America.Adding to the momentum, Paris Baguette broke ground on its&nbsp;<a href="https://www.crbgroup.com/news/je-dunn-construction-crb-break-ground-on-first-paris-baguette-manufacturing-facility-in-u-s?utm_source=chatgpt.com">first North American manufacturing facility in Burleson, Texas</a>, a strategic investment in the brand’s infrastructure designed to support long-term scalability and growth.In late 2025, Paris Baguette also welcomed&nbsp;<a href="https://www.linkedin.com/in/zac-sulma-05540736/">Zac Sulma</a> as Chief Operating Officer, bringing extensive hospitality and multi-unit leadership experience to support the franchise’s scalable growth. In his role, Sulma will focus on enhancing operational processes and strengthening franchisee support across the system.In addition to their footprint growth, Paris Baguette’s financial health remains strong with over five consecutive years of positive comparable sales growth. As they grow both in size and impact, it’s clear Paris Baguette has maintained their unique experience and continues to resonate deeply with the communities they enter.“Reflecting on the past year, it’s clear that, while we’re opening doors, we’re also building the heart of the community,” said CEO&nbsp;<a href="https://www.linkedin.com/in/darren-tipton-0526324">Darren Tipton</a>. “Reaching nearly 80 new café openings and celebrating our 250th location were two major wins for us, but I’m especially proud of our people. All of our successes are a result of the people behind Paris Baguette, and they prove that we’re operating with more heart and focus than ever before.”The momentum built in 2025 serves as a springboard for continued success through 2026. Paris Baguette is on track to open their 400th North American bakery café this year, a result of 150 planned openings. This ambitious roadmap includes expansion into 10 new U.S. states, Canadian provinces, and territories.While the numbers paint a picture of rapid growth, Tipton remains committed to expansion fueled by Paris Baguette’s core values.“We’re heading into 2026 from a position of incredible strength, supported by an enhanced infrastructure and a pipeline that shows no signs of slowing down,” Tipton said. “Our focus remains on nourishing the communities we serve and spreading joy with each interaction, and we look forward to our continued growth with franchise partners who share our priorities.”ABOUT PARIS BAGUETTE Paris Baguette is a bakery café franchise with more than 4,000 units across the globe. The global brand first franchised in the U.S. in 2015 and has since established over 280 locations in markets across North America, making them one of the premier franchise opportunities in their category. Paris Baguette’s primary mission, executed every day by their expert staff of bakers, cakers, and baristas, is to provide guests with a warm, welcoming bakery café experience that creates joy for all. To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://ownaparisbaguette.com/">https://ownaparisbaguette.com/</a>.

The global bakery café franchise climbs Entrepreneur Franchise 500®, breaks ground on $200M Texas facility, and welcomes new COO Zac Sulma.

Paris Baguette Hits Record 77 Café Openings in 2025, Prepares for 400th North American Location

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MOONACHIE, N.J. —&nbsp;<a href="http://ownaparisbaguette.com">Paris Baguette</a>, the global bakery café franchise with over 280 locations across the U.S., is proud to announce their inclusion in&nbsp;<a href="https://www.entrepreneur.com/franchise500">Entrepreneur’s prestigious Franchise 500® list&nbsp;</a>for 2026. They were ranked No. 29, up 13 spots from their 2025 ranking, and they were again ranked No. 1 in the Bakery Cafe category. This recognition underscores&nbsp;<a href="http://1851franchise.com/parisbaguette/info">Paris Baguette’s</a> commitment to excellence and their dedication to delivering an exceptional bakery café experience that delivers joy across North America.“The Franchise 500 is widely recognized as the gold standard in franchising,” said CEO&nbsp;<a href="https://www.linkedin.com/in/darren-tipton-0526324/">Darren Tipton</a>. “It’s a recognition of the strength and potential of top franchise systems around the world, and we’re proud to have been included.”Entrepreneur’s Franchise 500, which is now in its 47th year, is the industry’s most competitive and comprehensive franchise ranking. Franchises are evaluated on a range of factors, including costs and fees, size and growth, support, and brand strength. Each brand receives a cumulative score based on more than 150 data points. Franchises are then ranked in order of their overall score, providing prospective franchisees with a trusted source to evaluate franchise opportunities.The strength of Paris Baguette’s model is only solidified by their recent growth. In 2025, they opened 77 new bakery cafés, executed more than 100 leases, and awarded nearly 300 development agreements. With a full pipeline and interest growing nationally, they’re on track to open 150 new locations this year alone, which will push them over the 400-unit mark.“We’re committed to continued growth as we work to reestablish the neighborhood bakery café as the heart of the community in markets nationwide,” Tipton said. “With freshly baked pastries and breads, artisan cakes, and handcrafted beverages, Paris Baguette offers a level of quality and expertise that fills a vital gap in communities across North America.”To view Paris Baguette’s full profile on Entrepreneur’s Franchise 500, visit:&nbsp;<a href="https://www.entrepreneur.com/franchises/directory/paris-baguette/335793">https://www.entrepreneur.com/franchises/directory/paris-baguette/335793</a>. Results are also featured in the January/February 2026 issue of Entrepreneur, available on newsstands.ABOUT PARIS BAGUETTEParis Baguette is a bakery café franchise with more than 4,000 units across the globe. The global brand first franchised in the U.S. in 2015 and has since established over 280 locations in markets across North America, making them one of the premier franchise opportunities in their category. Paris Baguette’s primary mission, executed every day by their expert staff of bakers, cakers, and baristas, is to provide guests with a warm, welcoming bakery café experience that creates joy for all. To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://ownaparisbaguette.com/">https://ownaparisbaguette.com/</a>.&nbsp;

Photo of Paris Baguette chocolate cake with strawberries

The global bakery café franchise climbed 13 spots from their 2025 ranking and was again ranked No. 1 in the Bakery Cafe category. 

Former Taco Bell Tax Director Leaves Corporate America Behind To Become a Paris Baguette Franchisee

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