Franchise owners Anvar and Nikki Tulyag opened a Paris Baguette bakery café at 3640 Shaw Ave., Suite 101, in Clovis, California on September 24 — the brand's 82nd location in the state and their third in California's Central Valley.
For equipment dealers, consultants, and contractors active in the Central Valley market, the opening represents another full bakery-café buildout in a fast-growing suburban corridor. Paris Baguette's café format requires a commercial kitchen capable of supporting artisan bread and pastry production, custom cake decoration, and a full handcrafted-beverage program — a spec footprint that typically includes deck or rack ovens, refrigerated display cases, dough prep equipment, and espresso and drip coffee systems. The Tulyags are also planning a fourth location in Riverbank later this year, signaling additional construction and equipment procurement activity in the region.
Franchise Growth Trajectory
With more than 4,000 locations worldwide and 300-plus bakery cafés operating across North America, Paris Baguette is executing an aggressive domestic expansion plan. The brand has set a target of 1,000 U.S. and Canadian locations by 2030 — a pace that implies hundreds of new café buildouts over the next four years and a corresponding pipeline of commercial kitchen installations. For dealer-channel partners and foodservice equipment reps covering the Western U.S., Paris Baguette's franchise model, which relies on local owner-operators rather than corporate-built units, means procurement decisions often flow through individual franchisees and their designated equipment programs.
CEO Darren Tipton framed the expansion in community terms, but the operational footprint is substantial. Each café must execute fresh-baked goods daily alongside a full beverage bar, placing real demands on ventilation, refrigerated storage, and prep capacity. Operators specifying or supplying equipment for bakery-café concepts can find relevant cooking-equipment and prep-and-storage spec considerations as the segment continues to scale.
What It Means for the Trade
The Clovis opening is one data point in a broader franchised bakery-café expansion wave that is generating consistent commercial kitchen construction activity across secondary and suburban U.S. markets. Paris Baguette's growth toward 1,000 North American units by 2030 positions the brand as a recurring source of greenfield and remodel kitchen projects — relevant intelligence for equipment dealers, kitchen design firms, and manufacturer reps tracking where the next wave of foodservice buildouts is heading. The Tulyags' planned Riverbank café later this year confirms that Central Valley activity will continue beyond this week's Clovis debut.
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.
