How Paris Baguette Maintains Quality Across Its Stores


Key Points:

  • Paris Baguette has nearly 4000 bakery-cafes worldwide.
  • They maintain standards by having regular store audits.
  • They also constantly train, film and, review in order to maintain standards.


If the thought of a French baguette or pastry puts you in a good mood, you’ll love the latest delicious episode of The Main Course. Host Barbara Castiglia chats with Jack Moran, CEO of Paris Baguette Canada. Paris Baguette has nearly 4000 bakery-cafes scattered around the globe, including locations in Paris, New York, San Francisco, London, Singapore, Seoul, and many more. The company has big hopes for 100 franchise locations in Canada by 2030, and besides the flagship in Toronto, they are planning for locations in Vancouver, Edmonton, Calgary, and Quebec. Here’s a sneak peek of how a global brand like Paris Baguette maintains quality control while experiencing tremendous growth.

Abridged Thoughts:

Barbara Castiglia: You know the brand already has so many locations, but you’re still continuing to grow. One of the main questions that every brand has is “how do you maintain that quality control with the growth trajectory?

Jack Moran: It’s hard. I wish there were a simple answer. For us, we control an aspect of the quality control by being the leading manufacturer of the main ingredients and the main purchaser of the ingredients. We make the dormant dough. Many, many types of dormant dough that is the foundation for 80 different baked goods. So, we control quality that way. In terms of the proofing, the baking, the decorating, the merchandising, we audit all of the stores once a month in a very comprehensive audit. We are constantly training, onlining, filming and reviewing. It is a non-stop process that, as we grow, will take more people, more eyes, and more systems.

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