A new Paris Baguette bakery-café opened August 19 at 3326 N. University Drive in Coral Springs, Florida — the seventh location the chain has commissioned in the state and a signal of the brand's accelerating build-out pace across the Sun Belt.
Franchisees Chris and Kim Shin are operating the unit. The couple relocated to South Florida from California roughly six years ago and bring professional backgrounds in management consulting and biotech startups to the venture. They selected Paris Baguette after concluding the brand's elevated café format — centered on artisan pastries, custom cakes, breads, and handcrafted beverages — matched both the local market demand and their own operating values.
Expansion Trajectory
With more than 4,000 locations worldwide and 300-plus bakery-cafés operating across North America, Paris Baguette is running one of the more ambitious commercial kitchen build-out programs in the franchise segment. The brand has publicly committed to reaching 1,000 units in the U.S. and Canada by 2030, a target that demands consistent investment in new kitchen fit-outs, bakery production equipment, and café front-of-house infrastructure at pace.
Each Paris Baguette location requires a purpose-built back-of-house capable of supporting scratch or par-baked production — including deck or convection ovens, proofing equipment, refrigerated display cases, and espresso bar buildouts. For equipment dealers and foodservice consultants active in the franchise sector, the chain's multi-location pipeline represents a recurring specification opportunity as the brand enters new trade areas.
Franchise Model and Build-Out Implications
Paris Baguette CEO Darren Tipton framed the Coral Springs opening as consistent with the brand's community-anchored expansion strategy. "We're on a mission to re-establish the neighborhood bakery café as the heart of the community across the U.S., and we're excited to see Chris and Kim bring this to life in their local trade area," Tipton said.
For operators and consultants tracking the bakery-café segment, the brand's growth mirrors a broader trend of franchise concepts investing in full-production kitchen environments rather than assembly-only formats — a distinction that elevates the equipment specification requirement per unit. Dealers specifying for similar multi-unit franchise rollouts can find relevant cooking equipment category coverage on this site, while those tracking refrigerated display and cold-chain needs for bakery formats should review our prep-and-storage spec analysis.
The Coral Springs café is one of multiple locations the brand has in active development across North America as it moves toward the 2030 milestone.
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.
