Florida Footprint Grows
Paris Baguette opened its seventh Florida location on August 19 in Coral Springs, adding to a North American network that now exceeds 300 bakery cafés and a global portfolio of more than 4,000 units. The new café at 3326 N. University Drive is operated by franchisees Chris and Kim Shin, who relocated from California to South Florida roughly six years ago before committing to the brand.
The Shins bring backgrounds in management consulting and biotech startups to an industry where owner-operator experience increasingly shapes unit-level performance. Their decision to pursue Paris Baguette was grounded in the brand's positioning around premium baked goods and an elevated café environment — a combination they saw as underrepresented in the Coral Springs trade area. The café's menu spans artisan pastries, custom cakes, breads, and handcrafted coffee beverages, the core lineup Paris Baguette deploys across its franchise system.
The 2030 Growth Target
The Coral Springs opening fits into a larger franchise expansion strategy that CEO Darren Tipton has been driving across key U.S. markets. Paris Baguette has publicly committed to reaching 1,000 locations across the United States and Canada by 2030, a target that requires sustained franchisee recruitment and multi-unit development pipelines in markets where the bakery café segment still has room to grow. "We're on a mission to re-establish the neighborhood bakery café as the heart of the community across the U.S.," Tipton said, emphasizing the brand's community-focused positioning as a differentiator in franchisee selection.
For operators evaluating bakery café franchises as an investment category, Paris Baguette's growth trajectory reflects broader momentum in the premium café segment. Consumers have demonstrated sustained appetite for experiential food-and-beverage destinations that sit between fast food and full-service dining — a space where artisan bakeries and specialty coffee concepts have posted consistent unit growth in recent years. Paris Baguette's dual focus on baked goods and handcrafted beverages positions it to capture multiple dayparts, a structural advantage in franchise economics.
What Operators Should Watch
The brand's franchisee profile — professionals from outside the restaurant industry who bring business acumen rather than foodservice backgrounds — signals an intentional recruitment strategy. Targeting entrepreneurs with strong local ties and community orientation aligns with Paris Baguette's "neighborhood bakery" brand narrative, but it also places significant weight on training infrastructure to bridge operational gaps. For prospective multi-unit operators, that context matters when assessing ramp-up timelines and support systems.
For industry context on beverage-forward café expansion, this opening illustrates how franchise systems are increasingly pairing artisan coffee programs with premium baked goods to drive traffic across breakfast, midday, and afternoon windows. With multiple additional locations reportedly in development across its system, Paris Baguette's U.S. build-out pace will be a benchmark to track in the bakery café segment through 2030.
Food & Beverage Magazine has covered Paris Baguette's North American franchise expansion as part of broader reporting on premium café growth.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
