Shopping Center Business

MAY 2016

Shopping Center Business is the leading monthly business magazine for the retail real estate industry.

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RETAIL REVIEW 70 • SHOPPING CENTER BUSINESS • May 2016 A s fast casual restaurants continue to fourish in the United States, French inspired bakery Paris Ba- guette has set its sights on a major ex- pansion. The Korean-born café — which offers quick service pastries, cakes, chef inspired sandwiches, coffee and tea — is looking to double its units domestically with the addition of 50 units over the next two years. With a history that traces back 70 years, the bakery concept has seen a vast evolution with the shifting tastes and preferences of the modern consumer. "Paris Baguette started in Korea," says Larry Sidoti, chief development offcer at Paris Baguette. "It is the evolution of a bakery café that opened in 1945 called Sangmidang. The company has been fam- ily owned for 70 years, and the frst Paris Baguette opened in 1988." Today's Paris Baguette is an offshoot of the company's made from scratch con- cept, Paris Croissant. "Paris Croissant is our made from scratch brand, and it is still around today in Korea," says Sidoti. "For Paris Baguette, we took the made from scratch product and created a pro- prietary line where we could freeze the dough and have a product that comes out the same quality as made from scratch. That became the scalable model for the company." Each location offers a wide variety of French-inspired baked goods. "Every- thing at Paris Baguette is French-inspired," says Sidoti. "The product is sensational — from our croissants and sweet and savory pastries, to our light and tasty cakes. Our cakes are especially popular — they're less sweet than a traditional American cake, and they're light and airy." Paris Baguette produces themed cakes throughout the year, as well as other hol- iday-inspired baked goods. "We create a variety of themed cakes depending on the time of year," says Sidoti. "We have a mother's day line that will be coming up. Our bakeries make a lot of decorative tweaks to our offerings to ft the season." The company has also integrated a self- serve model in its bakeries, which sepa- rates it from traditional behind-the-count- er service restaurants. "There's a self-serve component alongside our over-the-count- er service, which sets us apart," says Si- doti. "People can walk through two or three aisles of baked goods and grab what they want and how much they'd like." The interior design of Paris Baguette has been consistently ur- ban, beginning with its frst iteration. "Par- is Baguette has always been cutting edge and very comfortable, but not homey," says Si- doti. "We're incorpo- rating more of the ma- terials that are popular today in the newer centers, like different kinds of woods and metals mixed. We've always had an urban look and feel as op- posed to the more traditional bakery." Paris Baguette currently has 3,500 loca- tions open in Korea, predominantly with- in the city of Seoul, and is looking to make a greater name for itself in America. "As someone who visits Korea, you would see that the most dominant player in food ser- vice is Paris Baguette," says Sidoti. "We're practically on every corner. We opened our frst store in America in 2005 and we are just branching out." (article continues on page 76) Paris Baguette sees success in urban, streetscape locations. Paris Baguette Expands Fast casual bakery with Korean roots sees expansion in the U.S. Katie Sloan Paris Baguette's cakes are particularly popular with customers. The bakery produces seasonally themed desserts throughout the year for each holiday season.

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