KANSAS CITY, MO — Whether on the retail or commercial side, members of the baking industry all aim to create quality products for today’s consumers. Paris Baguette sits at the intersection of both segments of the industry, connecting with customers through its bakery cafe locations across the globe, which are supported by commercial frozen dough facilities in South Korea and China.
Darren Tipton, CEO of Paris Baguette America, offered his perspective on the South Korean bakery chain’s aggressive growth strategy and insight on establishing its US commercial footprint.
Cultivating consistency for customers
The bakery brand has been making great strides to expand its footprint across several key US markets. In 2025, Paris Baguette opened 77 new storefronts across the country, and the company intends to open 1,000 total bakeries by 2030, eyeing key regions encompassing Massachusetts, Florida, Illinois and Ohio. It’s a big undertaking, but one Tipton emphasized is focused on maintaining quality.
“Our model is built on strong operational discipline, robust training programs and a highly integrated supply chain that ensures consistency across every cafe,” he said. “We invest deeply in our franchise partners and their teams through structured onboarding, ongoing operational support, and clearly defined standards that reflect our commitment to having heart, spreading joy and nourishing the community. Every product and every guest experience is designed to feel the same, whether you’re in New York, California or Texas.”
Tipton said that the goal is not about the scale of the business but rather the role a bakery cafe can play in American communities.
“We see a significant opportunity to bring a premium yet approachable bakery cafe experience to more communities that are currently underserved in this segment,” he shared. “This goal reflects both the strength of our model and the growing demand we’re seeing from guests and franchise partners alike.”
Intentional investment and innovation
Increasing the number of North American bakery cafe locations also requires investing in a supply chain that keeps bakery cases filled.
To support these new locations, Paris Baguette broke ground on its 267,000-square-foot Burleson, TX, facility last fall, a $200 million investment that will reduce reliance on importing frozen dough from abroad.
“This facility will significantly strengthen our supply chain, reduce lead times and improve scalability,” Tipton said. “Most importantly, it allows us to maintain consistency and quality as we grow, ensuring every guest experience reflects our standards.”
Baked goods trends are rapidly evolving, but one that has stayed fairly consistent over the past few years is customers’ interest in indulgence. They’re increasingly asking to taste the world through international flavor combinations and are willing to splurge a bit for that elevated eating experience.
“We continuously evolve our menu with seasonal offerings, globally inspired flavors and premium ingredients that reflect changing consumer preferences,” he said. “Even amid economic pressures, consumers seek high-quality, premium products that feel worth the purchase. Our focus is on delivering that value through both product quality and the overall cafe experience.”
The pieces are all in position to propel Paris Baguette forward. With domestic production, intentional growth and attentive innovation, the company is poised to keep on its upward trajectory, reaching more customers across North America.
“As we grow, our commitment remains the same: to deliver joy through exceptional products and experiences, every single day,” Tipton said.
