Serving as a sort of entrance to the Yorkville neighbourhood, Paris Baguette, the City of Lights-inspired bake shop invites guests to take a bite of some of France’s best exports: pastries.
Located at 110 Bloor St. W., Paris Baguette opened its doors to the streets of Toronto earlier this month, serving up indulgent pastries, sweet treats, colourful cakes and rich baguettes in a warm, European-feeling setting, combining elegance with a modern twist.
“The Yorkville neighbourhood, in the heart of Toronto’s bustling downtown core, offers a vibrant and diverse community,” says Cathy Chavenet, chief marketing officer at Paris Baguette. “It was the ideal location for Paris Baguette’s flagship café offering guests a truly unique bakery café experience.”
Paris Baguette aims to bring the European concept of a bakery as a community hub worldwide, with over 4,000 locations globally.
Founded in 1988 by Hur Young-in in South Korea, the bakery grew from his father’s 1945 shop. After studying in the U.S., Young-in blended French-inspired pastries with Asian influences, rapidly expanding the brand across the globe.
Inside, the sweet and savoury fare lends itself to French culture, promoting the idea of meeting friends at a café bakery for a satisfying bite, a warm drink and a good conversation. However, the centre island where customers grab their own pastries could use a rethink — there are just too many hands touching too many items, which makes the process feel a bit chaotic.
Founded in 1988 by Hur Young-in in South Korea, the bakery grew from his father’s 1945 shop. After studying in the U.S., Young-in blended French-inspired pastries with Asian influences, rapidly expanding the brand across the globe.
And opening the bakery brings more than just goodness at the storefront: To celebrate the café’s opening, Paris Baguette donated $5,000 to Second Harvest, Canada’s largest food rescue organization. At the grand opening on Oct. 4, Laura Buzzelli, Second Harvest’s manager of new business development, accepted the donation through a check presentation, and the partnership between the bakery and the charity is ongoing.
So far, Chavenet says, the response from the community has been positive.
“Guests have been enjoying a mix of our signature favourites, including our buttery, flaky croissants and soft cream cakes alongside seasonal offerings like our pecan tart, maple pecan layer cake and pumpkin danish,” she says. “We’re always exploring innovative ways to enhance our menu and introduce exciting new items.”
