Paris Baguette Partnerships Drive New Electricity and Growth

Success does leave clues and Paris Baguette growth is not slowing, its brand messaging is growing and consumers are finding out about Paris Baguette via new marketing partnerships that are clearly driving new electricity into the brand with relevance according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®. 

In case you did not know, Paris Baguette and Lavazza, have partnered with Yolanda Gampp, Queen of Cakes and Judge on FOX's "Crime Scene Kitchen" and co-founder of How To Cake It, the #1 baking education brand in the world, to create a limited-time menu of baked and brewed goods available now at Paris Baguette locations nationwide.

The partnership serves up an unforgettable sensory experience culminating in the trip of a lifetime for one lucky customer through the Rise to the Occasion sweepstakes. According to Johnson, “Brand relevance is in part driven with innovation in new food products in combination with new avenues of distribution all of which are the platform for the new electricity.” 

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, developing brands, unique urban clothing, grocerant positioning, fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand-held marketing.

All retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food that is portable, fresh, with differentiation that is familiar not different. 

 

Working closely with Paris Baguette's expert cakers and bakers and Lavazza's legendary roasters, Gampp has crafted a winning lineup of limited-edition products. These culinary delights include:

·         Drop Shot Bomboloni: A scrumptious vanilla bean custard-filled pastry decorated to mimic a tennis ball featuring an irresistible combination of flavors and textures with smooth icing in vibrant tennis ball green with a white lace design.

·         First Serve Lemon Lime Blackberry Cake Slice: A delightful cake slice inspired by the bright refreshing flavors of summer featuring zesty lemon and lime, complemented by the sweetness of blackberries.

·         Courtside Coconut Oat Milk Nitro Latte: A refreshing and invigorating beverage crafted with Lavazza coffee and coconut oat milk.

Darren Tipton, Chief Executive Officer Paris Baguette, stated, "We are delighted to partner with Yolanda and Lavazza on this exclusive bakery line-up and for this once-in-a-lifetime trip," … "Yolanda's culinary expertise and passion for creating unforgettable delights perfectly aligns with our brand's commitment to excellence. We believe this collaboration will provide an unrivaled opportunity for our guests to immerse themselves in an unforgettable experience that merges the world of sports and impeccable craftsmanship."

So, Paris Baguette and Lavazza are giving one lucky fan plus three guests the chance to win an exclusive trip of a lifetime to New York City this September through the Rise To The Occasion sweepstakes. One grand prize winner will enjoy roundtrip airfare, hotel accommodations, food, and the opportunity to meet Yolanda Gampp. The sweepstakes will also feature a second place prize of a $500 Paris Baguette gift card and third place prize of a $250 Paris Baguette gift card.

Fans can enter now through August 21, and each visit to a Paris Baguette location provides a new opportunity to enter. With the purchase of one of the limited-edition menu items, customers will receive one entry into the sweepstakes. A mixed double combo, which includes a specially featured Lavazza beverage along with one of the exclusive pastries, offers double the entry chances.

For international corporate presentations, regional chain presentations, educational forums, or keynotes contact: Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions.  His extensive experience as a multi-unit restaurant operator, consultant, brand / product positioning expert, and public speaking will leave success clues for all. For more information visit GrocerantGuru.com, FoodserviceSolutions.US or call 1-253-759-7869

Global Grocerant Brand Paris Baguette Targets U.S.

Success does leave clues and with over 3,800 locations worldwide Paris Baguette continues to evolve, expand, and elevate grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food according to Tacoma, WA based Foodservice Solutions® Grocerant Guru®, Steven Johnson.

Regular readers of this blog know this decades-old “South Korean brand is betting on U.S. growth thanks to an Asian twist on the quintessential French bakery. The roots of the now global brand Paris Baguette date back to 1945, when a small confectionary known as Sangmidang opened in Seoul, South Korea.”

It continued to evolve to become a made-from-scratch concept known as Paris Croissant in 1986 and then became Paris Baguette two years later. Now with 3,800 locations worldwide, Paris Baguette is hoping to turn U.S. customers onto the brand through an aggressive growth plan.

Paris Baguette CDO Larry Sidoti, stated  “It’s unbelievable within the Asian community how well Paris Baguette is known, but also how much awareness is being spread right now,”… “The interesting thing about the brand is it transcends any group. It’s an Asian-infused French bakery concept. Basically, it’s a French concept with added oomph.” Our Grocerant Guru® says that oomp is what is driving it word of mouth marketing garnering customers, top line sales and bottom line profits.

Back in the day Paris Croissant proved difficult to scale given its made-from-scratch menu, Paris Baguette evolved creating a platform that that has capitalized on flash-frozen dough that is distributed to each location and baked there.

Sidoti continued “It’s not the cheapest way to go, but it is the most effective, and it builds brand loyalty… “You can tell by the reaction on people’s faces when they bite into one of our products how much they understand or appreciate that they’re getting fresh product throughout the day and night.”

Paris Baguette has 58 U.S. locations, with plans for 350 by 2020. Owner SPC Group, which also operates Jamba Juice, Baskin-Robbins, and Shake Shack locations in South Korea, plans to rely heavily on franchising to meet this goal.

A menu that included a world of flavorful Pastries include French standards like “croissants and Danish Cream Cheese, but the dessert menu is bolstered by both American and Asian flavors. Drawing inspiration from the East, the selection includes a Green Tea Chiffon Cake and a shaved ice topped with mochi and bean paste. Similarly, an apple pie pastry and sweet potato cake exemplify more Western flavor profiles. The beverage menu runs the gamut, from espresso and caramel lattes to nonalcoholic mojitos and smoothies.”

Our grocerant guru® notes that packaging, price, and portability  highlight grocerant niche takeout, and ToGo items including the ilk of sandwiches on ciabatta and baguettes—served hot or cold—are also popular with guests. Options include a caprese sandwich, a salami and roasted tomato melt, and a crab salad sandwich. About 60 percent of guests opt for takeout, and restaurant locations have a self-serve component where customers can grab various items to take with them on the go.

Paris Baguette dials back the sweetness in its pastries, cakes, and other desserts, which Sidoti says allows the flavors to shine. “The real showstopper is the pastries and dessert items. The baking that goes on and the smells from the pastries, the croissants, the sweets, and the fruits—that’s all part of the theater of it,” he says. “It makes for a great presentation and a unique customer experience.”

No wonder each location does about $2.1 million a year in sales.  Success does leave clues and global brands the ilk of Paris Baguette are replacing the grocery store pantry items with fresh fast flavorful food.

Interested in learning how Foodservice Solutions 5P’s of Food Marketing can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization? Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.