BURLESON, Texas — Paris Baguette, the fast-growing French-inspired bakery café chain, has broken ground on its first-ever North American manufacturing plant — a major step designed to boost expansion across the United States, Canada, and eventually Central America. The new facility represents an investment of more than $200 million and marks one of the most strategic development moves in the company’s history.
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The 267,000-square-foot production hub — located in Highpoint Business Park in Burleson — will allow Paris Baguette to centralize dough production for its cafés, ensuring consistency, quality, and speed across its supply chain. The plant will also serve as the brand’s largest international baking facility outside South Korea and is expected to generate roughly 450 full-time jobs in Johnson County. Construction will be led by JE Dunn, with Phase 1 scheduled for completion in 2027.
During the groundbreaking ceremony, executives emphasized the project’s importance as a foundation for long-term growth.
“This groundbreaking marks more than the start of construction — it’s the foundation of Paris Baguette’s future in North America,” said Darren Tipton, CEO of Paris Baguette’s U.S. operations.
Tipton pointed to the company’s aggressive expansion goal, backed by investments in supply chain innovation.
"With this $200 million-plus facility in Texas, we’re creating momentum and expanding our ability to bring heart, joy, and nourishment to even more communities across North America. This is a significant milestone as we work towards our goal of 1,000 cafés by 2030.”
The plant will produce doughs, specialty breads, and pastries that supply all future Paris Baguette cafés in North America. Executives explained that the Texas location was chosen for its central geography, skilled workforce, and long-term logistics advantages. The company’s objective is to scale without sacrificing freshness or the handcrafted quality the brand is known for.
With more than 4,000 locations globally — including over 3,700 in South Korea — Paris Baguette has recently stepped up growth in the U.S. and Canada. The company surpassed 260 locations across North America in 2025, and franchise investment interest continues to climb. Paris Baguette’s growth momentum has been validated by industry rankings, including holding the No. 1 position in the Bakery Franchise Category and climbing 19 spots overall to No. 42 on Entrepreneur’s Franchise 500 list.
Tipton described the Texas project as a key piece in preserving brand standards at scale.
"This plant is a game-changer for us," he said. "It's really about making sure that as we grow, every Paris Baguette still offers that amazing quality and freshness our customers expect. We've got a lot of momentum, and this investment means we can keep giving our guests that fantastic neighborhood bakery café experience they love, no matter how big we get."
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Local leaders, including Burleson Mayor Chris Fletcher and Johnson County Judge Christopher Boedeker, joined Paris Baguette executives at the groundbreaking celebration. Officials highlighted the plant’s potential to become one of the largest employers in the county and a significant contributor to the regional economy.
Tipton emphasized the brand’s commitment to economic development and sustainability.
“Texas is more than just the location of our first North American plant — it’s the launchpad for our future,” he said. “By investing in local jobs, innovation, and sustainability, we’re creating opportunities that benefit not just our brand, but the communities we serve.”
Once completed, the Burleson facility will shape the next era of Paris Baguette’s expansion. The plant will support rapid café openings, streamline product logistics, and help maintain quality consistency across a growing network. Future phases may include technology-driven enhancements, additional baking lines, and sustainability investments.
As Paris Baguette approaches its 1,000-café target in North America, the Texas production hub will serve not just as a supplier, but as a strategic anchor for rising market demand and scalable growth.
Originally reported by Luca Piacentini, 1861 Franchise Managing Editor in 1851 Franchise.
