Paris Baguette Isn’t From Paris: How a Korean Bakery Café Went Global

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Speaker 0 (1:41): Live from the Restaurant Leadership Conference in Scottsdale, Arizona. It's the Hospitality Hangout podcast presented by DailyPay. Listen. We are excited to have Cathy on the show, the hospitality hangout live. Jimmy, live.

Unknown Speaker (1:57): From RLC. Restaurant leadership conference. I gotta tell you. Phoenix, Arizona. Winding down here in beautiful I think you say Scottsdale, Jimmy.

Unknown Speaker (2:06): I don't think we say Phoenix.

Unknown Speaker (2:08): Scottsdale's cool. Is that right?

Unknown Speaker (2:10): I think so.

Unknown Speaker (2:10): Are we

Unknown Speaker (2:10): in Scottsdale? I think I think yeah. I think I know. I think let's jump right into it. Okay?

Unknown Speaker (2:15): Let's get to know Cathy a little bit. Shall

Unknown Speaker (2:18): we? Yes.

Unknown Speaker (2:19): Let's dig in. Alright. Let's see. Let's see. Well, Paris baguette.

Unknown Speaker (2:24): Let's talk a little about this.

Unknown Speaker (2:25): Okay.

Unknown Speaker (2:27): Tell us about Paris baguette and the history of Paris. I'd love to. Yeah. Let's get into it.

Unknown Speaker (2:33): How do

Unknown Speaker (2:33): we get all these pastries here? So

Unknown Speaker (2:34): into that.

Unknown Speaker (2:35): Now let's hear a

Unknown Speaker (2:36): little bit about Paris baguette. Paris baguette. Learn a little bit about your background, and then we're gonna dive into all this delicious stuff you have.

Unknown Speaker (2:42): Sounds good.

Speaker 0 (2:43): So tell us about Paris baguette. Because, I see them all over New York. We're we're but but it's not it's not from Paris.

Unknown Speaker (2:49): It is not.

Unknown Speaker (2:50): So

Unknown Speaker (2:50): So let's get into it. It's little confusing to Jimmy, not me.

Speaker 2 (2:53): Alright. Let me let me clarify. Let me clarify. So Paris Baguette is Korean born, French inspired. We have globally over 4,000 locations.

Unknown Speaker (3:03): 4,000 locations? Jay, write that down.

Speaker 1 (3:05): I I don't need to. Was we we were given that information.

Unknown Speaker (3:08): But write that down so you don't forget. Okay.

Speaker 2 (3:11): And in South Korea, there's just over 3,300. So that's where the lion's share of locations are. And here in North America, US and Canada, we are over 300. So that's what I'm responsible for is Yeah.

Unknown Speaker (3:26): No. No. So, yes, wait a minute. There's 300 stores in America.

Unknown Speaker (3:30): US and Canada.

Unknown Speaker (3:32): US and Canada.

Unknown Speaker (3:32): Yes. And a big growth plan for the year ahead, Shazzy. Big. Very interesting. We'll talk about

Speaker 0 (3:36): It's very interesting about this. Alright. So you studied hospitality and culinary arts in I'm gonna butcher this one, so I'm just gonna say in Switzerland.

Speaker 2 (3:46): In Glion, Switzerland. That was the school.

Speaker 0 (3:49): In Glion. In Glion, Switzerland. Yes. Right? And you started your career in pastries and cakes in Paris.

Unknown Speaker (3:56): Right?

Unknown Speaker (3:56): Yes.

Speaker 0 (3:57): And and you owned and operated your own French bakery and cafe in New York and Paris. What is the what was the place you owned?

Speaker 2 (4:04): So I was privately owned. So I had two locations in Paris and then several locations in New York as well.

Unknown Speaker (4:11): What was the place in New York? I'm more from New York. We know. Don't be afraid.

Unknown Speaker (4:14): In Staten Island.

Unknown Speaker (4:15): Really? Yes. Is there anything we would

Unknown Speaker (4:17): French tart.

Unknown Speaker (4:17): The French tart.

Unknown Speaker (4:19): Are we allowed to say that today? Are you allowed to say French tart?

Unknown Speaker (4:21): I mean, you can.

Speaker 0 (4:22): No. It's politically correct, isn't Jimmy?

Unknown Speaker (4:24): Not that kind of choice.

Unknown Speaker (4:26): I think

Unknown Speaker (4:26): you got it. Yeah. I feel I feel you have to say, is what's the other word we can use for that, Jimmy? I'm gonna go I'm stick with French tart. You can say French tart?

Unknown Speaker (4:32): Yeah. Can say that. Yes. Alright. Just wanna make sure.

Speaker 0 (4:34): And wait a minute. You worked at Dunkin'?

Unknown Speaker (4:36): I did. I did. Thirteen years.

Speaker 0 (4:38): So you had your bakery. You're a you're a baker. A real baker. Not to be confused with a banker, Jimmy. I know where you were going.

Speaker 0 (4:44): You're like, did you say banker or a baker? You're a baker.

Unknown Speaker (4:46): Because I was a I'm a banker that always wanted to be a baker.

Speaker 0 (4:48): Yeah. And you know what Cathy is? A baker that always wanted to be a banker.

Speaker 1 (4:52): Instead, I became a banker that likes to eat

Unknown Speaker (4:54): baked goods. Do like to eat baked goods as well.

Speaker 0 (4:56): So, I mean, so you went from being a baker. I mean, literally, unbelievably trained chef, right? Or or is it is it a chef or are you a pastry chef?

Speaker 2 (5:06): Pastry chef. But I I do all kinds

Unknown Speaker (5:07): of cooking. You do it all.

Unknown Speaker (5:08): I love cooking. I love a

Speaker 0 (5:10): And your own place, and then you went to Dunkin' as a marketing director

Unknown Speaker (5:14): Yes.

Speaker 0 (5:14): For thirteen years. Yes. And then Wendy's. Yes. This is very confusing to me.

Speaker 0 (5:20): This is all very confusing to me because when I think about French pastries, baking, bakeries, you know, I can make a leap to donuts. I can do that, Jimmy. Right? We can get donuts. We can get there.

Unknown Speaker (5:32): I'm not sure I get the Wendy's so fast. Right? I'm not sure I get the Wendy's so fast. Right? It was

Unknown Speaker (5:36): an entire dessert line that something happened there

Speaker 0 (5:39): Jimmy were and I want you to ask about this after I lay this out and then you went to duck donuts

Unknown Speaker (5:43): yes

Speaker 0 (5:43): which we love so I could again I don't know how this Wendy's thing happened but you're to tell us and then Paris baguette so the first thing comes to mind is welcome to the show and how did you get the Wendy's?

Speaker 2 (5:55): All kinds of things in the career path. So I think when you own and operate your own business, you're doing everything, right? You're doing the accounting and the and the banking. Banking. Right?

Speaker 2 (6:04): You're doing the marketing. You're doing the operations. You're running front of house, back of house. So you're really a master of all trades.

Unknown Speaker (6:10): You sure are.

Speaker 2 (6:11): So then from there, I went into the corporate environment, really leaned into marketing, which I love. I love food and I love When you were

Unknown Speaker (6:18): a marketer, you had to be a marketer for your bakery. Exactly. So you were So you decided to kinda like, you know what? The operations, you know what? I like the marketing.

Unknown Speaker (6:25): You kinda like someone else do the operation. I'll go to the marketing. It took that to Dunkin' Donuts. Yes. Or Dunkin' now.

Unknown Speaker (6:30): Right? Dunkin'.

Unknown Speaker (6:31): So how did Wendy's? What the heck was going on with the Wendy's?

Speaker 2 (6:34): I mean, when listen. When you're marketing food, it could be it could be baked goods. It could be hamburgers. It could be all different kinds of things. The marketers at heart, and as long as it's food and it's marketing, they pair well together.

Unknown Speaker (6:44): You know the way I read this this this this career path? What? It was there was a a love and a commitment to the baked goods.

Unknown Speaker (6:52): Mhmm.

Speaker 1 (6:52): K? Yep. But as as as Cathy said, if you're a marketer

Unknown Speaker (6:57): Mhmm.

Speaker 1 (6:57): You know how to market products. And I think she went into Wendy's. I'm imagining. She's like, they offered a huge package to really level up the brand.

Unknown Speaker (7:05): So you say it was a

Speaker 1 (7:07): profit It's a profit deal. She goes in, and then she know what? She's there. She's like, I miss my baked goods.

Unknown Speaker (7:13): So she's be one thing Wendy's has any baked goods.

Unknown Speaker (7:15): And you know what she means, Wendy's? You know what? I'm going back to I'm going back to baked goods.

Unknown Speaker (7:18): Does Jimmy have it right?

Unknown Speaker (7:19): He's wrong.

Unknown Speaker (7:20): He's

Unknown Speaker (7:20): not it wrong. How are you at Wendy's for?

Unknown Speaker (7:22): About a year and a half.

Unknown Speaker (7:23): Yeah. Yeah. You were like, baby.

Speaker 1 (7:25): I'm sure she was fantastic at it, but at the end of the day, there was a love. Getting behind. Here we are back to the baked goods.

Speaker 0 (7:45): I got to tell you. All right. Well, now we know the career path, and I think it's it's it's unbelievable. So you literally are a trained pastry chef, and now you are running CMO, right, and and also culinary operations for Paris Baguette here in The States. Correct.

Speaker 0 (8:02): And I got to tell you, if you can see this, if you guys if you guys out there in podcast land could smell this through the magic of Smell O Vision, Jimmy, it smells unbelievable.

Unknown Speaker (8:12): It does smell unbelievable.

Unknown Speaker (8:14): Jimmy's getting hungry. Here's what I wanna talk about. Let's talk about it.

Speaker 1 (8:17): Your brand is is is absolutely global. The majority of the units are over in South Korea.

Unknown Speaker (8:24): Yes.

Speaker 1 (8:25): You have a Paris, a French inspired, brand theme. You have 300 and on your way to another 100 units here in The US. Okay? So you got you're talking about a 4,000 unit, footprint. The brand's identity, though, here is very neighborhood.

Unknown Speaker (8:44): Mhmm.

Speaker 1 (8:44): It's bakery cafe. It's French inspired. I said it's community rooted. Okay? Warm, intimate.

Speaker 1 (8:50): So for 20 exec for 20 consecutive quarters, you have positive comp sales. Okay? As I said, you have a 100 new units on the way for this year. Okay? So my question, how do you market a brand that is simultaneously global and have it feel deeply local is my question.

Speaker 1 (9:10): Yeah. You know, I think there's there's some interesting tension there. The question. Well, I just want to acknowledge that there's some tension there.

Unknown Speaker (9:16): Yeah. You always do that. You you answer it. You didn't even let her answer. Alright.

Unknown Speaker (9:19): I just want acknowledge Keep going because I love I

Speaker 1 (9:20): just want to acknowledge there's some tension there between this global 4,000 unit brand and feeling deeply local. Now I'll say, how do you how do you market that?

Speaker 2 (9:29): So I think it's a great question. And I think any time you bring great food and connections together

Unknown Speaker (9:35): Yes.

Speaker 2 (9:35): It's a win. And so for us at Paris Baguette, we, you know, we bake in house. We're baking pastries. We're crafting cakes. We're making these specialty beverages, and we're really using quality ingredients.

Unknown Speaker (9:49): So pure butter, and there's a lot of butter.

Unknown Speaker (9:52): Yeah, would think there's gotta be a lot of butter.

Unknown Speaker (9:54): There's a lot of butter on

Unknown Speaker (9:55): the Yeah, I could smell the butter.

Speaker 2 (9:56): Fresh cream, fresh fruit, those are really important things. Lavaxa coffee beans, So if you like a good cup of coffee, you know, that's very important. Starts with a quality bean. Yep. And, you know, as I said, we're doing this in house at each location.

Speaker 2 (10:11): We're not a commissary model. And then you have the in cafe experience of selecting your pastries. You've got this Parisian look and feel. It's really a place for, you know, coffee and pastries and connections together. And all of that coming together is really working for us.

Unknown Speaker (10:30): It really gives us a point of differentiation.

Unknown Speaker (10:32): Yeah.

Speaker 2 (10:32): It's resonating with our guests. And, you know, to be honest, when you've got these beautiful pastries that are very Instagrammable and they also taste delicious, it really works well together.

Speaker 0 (10:43): And as a marker, you must go crazy for this because you're like, I love this. Like, your guests are just doing most of the marketing for you. Yes. Because they're all coming in and taking pictures and posting it all over social media. Like, this is unbelievable.

Unknown Speaker (10:54): Right. Exactly. And you're getting great content.

Unknown Speaker (10:56): I love that.

Unknown Speaker (10:56): You know? And then Kathy's boss is like, this is amazing how many Instagram photos. Yeah. Kathy. Photos are

Unknown Speaker (11:01): on Instagram. To so many stores.

Unknown Speaker (11:02): Kathy's like, you have no idea how hard it worked to get all these millions of people taking photos of our food and posting it. You have no idea.

Speaker 0 (11:08): But you said something interesting. You said that your stores, you bake everything. Yes. There's no commissary. You bake everything.

Unknown Speaker (11:15): Mhmm.

Speaker 0 (11:15): And I know my mom, as she rest in peace, were a great baker. And baking and cooking are very different.

Unknown Speaker (11:20): Yes.

Speaker 0 (11:20): Because when you're cooking, you can taste and you can kind of, Oh, it needs a little this, You a little know, you can you can play around with it. But when you're baking, it's got to be done right or it's it just it's can't fix it.

Speaker 2 (11:34): Super precise.

Speaker 0 (11:34): And once you put it in and it's either right or it's wrong. You can't fix it after it's been baked. It's done, right?

Unknown Speaker (11:41): Absolutely.

Speaker 0 (11:42): So how so who is are you using all, like, trained pastry chefs or is it are you like how do you keep the level of quality up at 300 stores? Because this is real baking.

Speaker 2 (11:54): Yes, it is real baking. And it starts with people. Right? And our cakers and our bakers, you know, they're masters of their craft. So it's really important that they're trained when we're opening new cafes.

Speaker 2 (12:06): We have an intensive training program to really help them hone in on their skills. When we're rolling out new products and LTOs, we really wanna make sure that everybody is trained properly because it is a skill.

Speaker 0 (12:19): No doubt. A career. It's a career. Are you working with a lot of the culinary schools, you know, the ones that we all know, to get people? Because, I mean, it seems like it's a great opportunity for folks that are going to culinary school because you really need them.

Speaker 2 (12:36): Absolutely. And it's a huge opportunity, and we offer a fantastic career path at Paris Baguette for those who really have that passion for baking.

Unknown Speaker (12:44): I feel like I gave a great segue for Jimmy to talk about human resources.

Unknown Speaker (12:50): It's literally it's

Unknown Speaker (12:51): literally like what I did there, Jimmy?

Unknown Speaker (12:52): It's like you tossed it up.

Unknown Speaker (12:53): I just that's what I do for you, baby.

Unknown Speaker (12:55): No. I love that you I love that Kathy just talked about the cakers and the bakers. I love the

Speaker 0 (12:59): And the candlestick. Makers. Yeah. Thank you. Alright.

Speaker 0 (13:03): Here we go. You see? Kathy knows Jimmy.

Speaker 1 (13:06): You see, we've been together so long. We can finish these others.

Unknown Speaker (13:09): Sandwiches. Sandwiches. See, I did that one too.

Unknown Speaker (13:13): Yeah. Thank you. Yeah. Exactly.

Unknown Speaker (13:14): There you go. Kathy. No. And you also talked about no commissary. You've got people.

Speaker 1 (13:19): You got the bakers, the kegger coming in at midnight, working till 3AM to make sure everything is fresh. Your workforce Mhmm. Is so important

Unknown Speaker (13:27): It is.

Unknown Speaker (13:28): To the brand. So and and that's not usually a marketing story, but, yes, you you made it. You, like, just in in in intentionally, like, yes, it is. Our people, our bakers. So talk to me about this, the journey, you know, you're on with your team.

Speaker 1 (13:41): You know? How do you, you know, how do you address your frontline workers? How do you oops. Sorry. How do you tell that as a marketer?

Unknown Speaker (13:49): Mhmm. Because when I see Paris Baguette, I think authentic. Sure. I know it's I know it's a large company, but I always when I go to my Paris Baguette, I feel it's that it's that's that's a unique

Unknown Speaker (14:00): I think of it as a unique store.

Unknown Speaker (14:01): Yeah. So how do you market that? How do you tell that story from your position? How do you let the your guest and your future customers know that's what they're gonna experience? How do you do that?

Speaker 2 (14:11): Let me tell you. There is nothing better than featuring our whether it's our, you know, baristas, our chefs in our social media posts, in our videos, our photography. And when we post something with our chefs, the engagement is huge. People love seeing that. So we get behind the scenes, back of the house.

Speaker 2 (14:34): Our chefs, you know, handcraft to get cake, making pastries.

Speaker 0 (14:38): That takes pride in this stuff.

Unknown Speaker (14:39): Oh, absolutely. Yeah. Absolutely.

Speaker 0 (14:41): It makes them feel great. But I think even more important, not that it's more important to that because that's really important. But I feel like the guests, the folks that are looking, they're like, wow, this is a real bakery.

Unknown Speaker (14:50): It's really happening.

Speaker 0 (14:51): It's really happening because when I think about baked goods, especially in like in New York, our restaurants like, you know, a lot of our breads and stuff like that, they're all fresh, delicious breads. But they're coming from some of the great bakeries and the in the morning, they drop off all the breads and stuff like that. We're not baking our own breads because it's a it's a big challenge. But you guys are doing that, not just on the croissants. I mean, I'm looking here, but you got donuts, the cronuts, you got the cakes, you got the cuisine.

Speaker 0 (15:15): It's it's real stuff, man. Gotta tell you. So it's really unbelievable. So what are some of the things that you guys are doing to to keep because retention is really important, especially when you're going through such training and you can't it's not like you can't work without really high quality people because you're baking right there. So what do you guys do to keep the people happy and keep them, you know, keep your employees?

Speaker 0 (15:36): Yeah. No. What are some of the strategies?

Speaker 2 (15:38): Yeah. I mean, I think that, you know, again, you really have to have that passion. It's a labor of love. And, you know, continuing the training, making sure that everybody feels engaged and involved. You know, we do a lot of seasonal, promotions, a lot of different LTO products.

Speaker 2 (15:55): But, again, making sure that we're consistent with that, making sure that we have the proper techniques and training materials and that we have that communication. Communication is key. So making sure that we're talking to people, we're sharing information, that works really well and, you know, keeping those lines open.

Speaker 1 (16:12): I love it. We're and I just wanna make sure our listeners know, we're here at RLC. Our partner at DailyPay helped bring all this together. And what I love what DailyPay is doing, you know, employees get paid, you know, twice a month, every two weeks. And I love with that in this day and age where people expect on demand almost everything, here we have an opportunity where the employees can draw down and and basically capture their earned wages, you know, thanks to DailyPay, and get access to the funds they need when they need it.

Speaker 1 (16:43): So I'll just say we're super proud of what we're working how we're working with DailyPay.

Speaker 0 (16:47): You say DailyPay one more time, Jimmy.

Unknown Speaker (16:49): What do you what do you do?

Unknown Speaker (16:49): You say, I'm not I'm gonna throw a cake at you. You said DailyPay should be good.

Unknown Speaker (16:53): You'll be very throw a DailyPay.

Speaker 0 (16:54): Throw a throw a I'm gonna throw a croissant. I'm gonna throw a supreme croissant at you and able to catch it in your mouth.

Speaker 1 (17:00): I wanna respect what you just said. I wanna thank DP for making all this happen.

Unknown Speaker (17:04): Yeah. Didn't say it. I know. DP. I mean, I yeah.

Speaker 0 (17:08): I got well, listen. I got listen. Let's just talk about more like, trends and innovation. Okay? Because you are the CMO, and you are a trained pastry chef, and you're also the head of R and D, right?

Speaker 0 (17:21): So let's just talk about some of the new things that you've just launched over at Paris Baguette. Croissant crisp. What is a croissant crisp? And can I have one? And how do I get my hand on a croissant crisp?

Unknown Speaker (17:35): Is that

Unknown Speaker (17:35): the croissant

Unknown Speaker (17:35): crisp? So a croissant crisp.

Unknown Speaker (17:37): Is that not here?

Unknown Speaker (17:37): I don't have one for

Unknown Speaker (17:38): you to do. What am

Unknown Speaker (17:39): I even talking about it for? Julie, why

Unknown Speaker (17:41): are you cooking this? Let's talk about it because they are Everything

Speaker 0 (17:45): croissant related is hot.

Speaker 2 (17:48): Croissants hot. So croissant crisps, we just had those as an LTO. So Julie's on it. Very on trend.

Unknown Speaker (17:54): Is she on it?

Unknown Speaker (17:55): She's on it. Okay.

Unknown Speaker (17:56): Alright, Julie.

Speaker 2 (17:56): So a croissant crisp is actually a pressed croissant. So we press it until it's flat and thin, crispy and caramelized. And we had two varieties over the winter. One was a salted caramel pretzel. So all the things brought together.

Unknown Speaker (18:12): Right. And

Unknown Speaker (18:13): then for Valentine's Day, we had a pink

Unknown Speaker (18:14): velvet. Salty.

Unknown Speaker (18:16): Salty, All

Unknown Speaker (18:17): the things.

Unknown Speaker (18:18): Wait. Hold on. What'd you do for Valentine's Day?

Unknown Speaker (18:19): Pink velvet.

Unknown Speaker (18:20): Pink velvet.

Unknown Speaker (18:21): Pink velvet. So good.

Unknown Speaker (18:23): I love it.

Unknown Speaker (18:24): So good.

Speaker 0 (18:24): I I I mean, I absolutely now are you did you come up with this stuff as as the R and D or is

Unknown Speaker (18:31): Yes. This the With my R and D team. We brainstorm.

Speaker 0 (18:33): So you're taking all of your marketing knowledge and and and senses, and then you're layering in like, I mean, it's just a perfect match because you know what's hot and trending. And then you're like, well, here, guys, this is what's hot and trending. We have to do it. I love it. Now what about these supreme croissants?

Unknown Speaker (18:50): So yeah. Can we try that? Is that here?

Unknown Speaker (18:52): I have it here. I have it for you.

Unknown Speaker (18:54): God, because I got to eat something here.

Unknown Speaker (18:56): All right. So

Speaker 0 (18:57): what is that? Is that going to be the new? Because I remember New York. I don't remember who the who was the chef who came up with the cronut.

Unknown Speaker (19:03): Dominique Ensell.

Speaker 0 (19:04): Dominique Ensell. Right? He was the cronut, and he waited on line downtown on Lower East Side for, like, days. People camped out there. But you have something that's gonna put the cronut to shame.

Unknown Speaker (19:14): Yeah. It's

Unknown Speaker (19:15): called the supreme croissant.

Speaker 2 (19:17): Supreme croissant. So the the croissant definitely not going away. We've got them. We call them croissant doughnuts, but we've got the supreme croissant as well. So it's a rolled croissant because croissants are hot.

Speaker 2 (19:28): And ours here, it's filled with a chocolate mousse, and it's dipped in chocolate. So it's delicious. It's crisp.

Unknown Speaker (19:35): It's Jimmy hasn't

Unknown Speaker (19:36): eaten in two days.

Unknown Speaker (19:37): Decadent. Wait. He's forty minutes.

Unknown Speaker (19:39): He's waiting for this. He's waiting for this.

Speaker 2 (19:42): We also have a croissant doughnut with Nutella on the inside.

Speaker 0 (19:45): Are we allowed to eat this now or do you have to wait? Is there something we have to, like, wait for? Disrupt the display. Oh, we're allowed to eat that? I gotta move my microphone a little bit over here.

Unknown Speaker (19:53): So what am I taking one of these things? Yeah. Alright. I'm gonna give one to Jimmy. Jimmy, you try that one.

Unknown Speaker (19:59): Oh. And I'm gonna try this one. Kathy, you want one or you're like, I've had

Unknown Speaker (20:03): two minutes sick of this. Yeah. Gonna let you guys know.

Unknown Speaker (20:05): What can we do? Just dig in?

Unknown Speaker (20:06): Yeah. Just take a bite. Really? Just take a bite from the top or the

Unknown Speaker (20:09): top Right of here?

Unknown Speaker (20:10): I'll do it gracefully.

Unknown Speaker (20:11): Is somebody gonna squirt out all over my face?

Unknown Speaker (20:13): I hope not. Alright.

Unknown Speaker (20:15): That's delicious. Mhmm. That's a good croissant. Mhmm. Is your milk?

Unknown Speaker (20:25): I did I did bring some drinks.

Unknown Speaker (20:26): It's not milk.

Unknown Speaker (20:27): Might be the best croissant I've ever had.

Unknown Speaker (20:28): That's delicious. That's that's a supreme. Mhmm. It's supreme. Supreme croissant, Jimmy.

Unknown Speaker (20:34): This sauce be construe con con confused with the ordinary croissant. Did you say croissant? Croissant. You say croissant. Croissant?

Unknown Speaker (20:43): Yeah. You gotta say croissant.

Unknown Speaker (20:47): I don't think I can eat a regular croissant again after that.

Speaker 0 (20:50): Oh, my mic. My mic. Croissant. My mic wasn't even there. Oh my goodness.

Unknown Speaker (20:54): Alright. Let me ask you this. I love what you got going on over here. We're gonna eat some more of it. And I think I see there's, like, a croissant.

Unknown Speaker (21:01): Is that with a hot dog in there?

Unknown Speaker (21:02): That's my favorite.

Unknown Speaker (21:04): A croissant with a hot dog?

Speaker 2 (21:05): It's a pastry frank. A pastry frank. Think giant pig in a blanket.

Speaker 0 (21:09): So that really is a croissant. Really is a sandwich, Jimmy.

Unknown Speaker (21:11): That is not a sandwich,

Unknown Speaker (21:12): It can be. It can be.

Unknown Speaker (21:14): You stick a hot dog in it. Sounds like a sandwich to me.

Unknown Speaker (21:16): A hot dog isn't a a hot dog in a bun is not a sandwich, and a croissant stuffed with a hot dog is definitely not a sandwich.

Speaker 0 (21:21): Alright. Well, wait a minute. We're gonna get into that debate in a second. I just gotta finish up here because because, I mean, this is unbelievable. I mean, what you got going on here is unbelievable.

Speaker 0 (21:28): But my question to you is protein, fiber Yes. Big hot trends. What are are you integrating protein into this, or is it like I'm gonna have a croissant with protein?

Speaker 2 (21:40): Well, we are integrating it because it's on everybody's mind.

Speaker 0 (21:42): Right.

Speaker 2 (21:43): So something that we definitely do. We have sandwiches and we have salads with protein forward items, chicken, turkey. We actually have a Korean barbecue beef menu right now.

Speaker 1 (21:52): Nice.

Speaker 2 (21:52): But one of the things that we're launching that I'm very excited about is a protein forward breakfast wrap.

Unknown Speaker (21:59): Protein

Unknown Speaker (22:00): forward breakfast wrap.

Speaker 2 (22:01): Protein forward breakfast wrap. Egg, turkey, cheddar cheese, and a whole wheat wrap with a sriracha sauce.

Unknown Speaker (22:09): So this is so you're not a bakery. You're a full restaurant.

Speaker 2 (22:11): Cafe. Cafe. Cafe. Breakfast, We serve lunch. Yes.

Speaker 2 (22:15): Cafe. Know, quick bite for dinner as well. We're also launching, protein milk, so all of our beverages can be made with a protein milk to make them protein forward.

Unknown Speaker (22:25): I don't I don't wanna I don't wanna front run what I know you're gonna be talking about. But I believe Kathy

Unknown Speaker (22:30): talking about?

Speaker 1 (22:31): I believe Kathy articulated that she's brought some croissants. Croissant. She mentioned they have a line of sandwiches. Mhmm. And she also mentioned a wrap that she's working on.

Speaker 1 (22:42): Mhmm. Clearly delineating among the croissant, the sandwich, and the wrap. Uh-huh. Therefore, your question whether that croissant could be a sandwich, I think you've clearly just articulated it's not because there's a croissant, there's a sandwich, and there's a wrap.

Unknown Speaker (22:56): We're gonna get to that, Jimmy.

Unknown Speaker (22:57): I said I didn't want a front run,

Unknown Speaker (22:59): but Yeah. Well, you're front you you didn't want to. You did it anyway. Well You know, you don't want a front run, but let me front run.

Unknown Speaker (23:03): But it needed to be done.

Speaker 0 (23:04): It could have waited a minute because I wanna ask him. I was just I was downtown. I was in New York City at Dirt Candy.

Unknown Speaker (23:12): Mhmm.

Speaker 0 (23:12): And that is a vegan restaurant.

Unknown Speaker (23:14): Okay.

Speaker 0 (23:15): And I was talking to the chef, Amanda Cohn, and we were talking about protein. And a lot of people are like, well, how do I get how do I get my protein from vegetables? And she said that broccoli has more, like, more protein than anything in it. Right? So when we're talking about protein, is that something like you guys are gonna bring broccoli into Paris baguette?

Speaker 2 (23:39): We actually have. So we had Oh. A broccoli a broccoli cheddar quiche.

Unknown Speaker (23:45): Nice. I knew I knew it because that goes really well. Yes. Mhmm. Right?

Unknown Speaker (23:49): And you have a little French background. Right? Absolutely. And do you know who likes quiche? This guy.

Speaker 0 (23:54): Real men don't eat quiche, but you know who does? Jimmy.

Unknown Speaker (23:56): This guy. I like I'm a one with with Jimmy.

Unknown Speaker (23:58): Real man eat.

Speaker 0 (23:59): Are you sure? What what then we who came up with that line? Real men don't eat quiche?

Speaker 1 (24:02): A man that was a little insecure. Is that what was?

Unknown Speaker (24:06): Because

Unknown Speaker (24:06): because I not such a man.

Unknown Speaker (24:07): No. We know you're quiche with my cat

Unknown Speaker (24:09): next to me.

Unknown Speaker (24:11): I love a quiche.

Unknown Speaker (24:12): With five cats.

Unknown Speaker (24:13): And I'll be listening to Barry Manilow. By the way, all

Unknown Speaker (24:15): of those things are true. You don't well, you don't have cats, Jimmy.

Unknown Speaker (24:18): My cat passed away. I had a cat, but you I ate quiche, and I did listen to Barry Manilow.

Unknown Speaker (24:23): Do walk into Jimmy's office. He does have Barry Manilow always fun. I got Barry. That's okay, by the way. I'm I'm I'm not happy with Barry.

Unknown Speaker (24:30): Who do do you like Barry?

Unknown Speaker (24:31): I do. Absolutely.

Speaker 0 (24:32): Barry Manilow. Alright now, Jimmy. Now we could take this to another area if you want. A whole another level. Because now we can go to Hot or Not.

Unknown Speaker (24:39): Yes.

Unknown Speaker (24:39): You want to go to Hot or Not?

Unknown Speaker (24:40): Let's go play Hot

Unknown Speaker (24:41): or Not.

Unknown Speaker (24:41): You want

Unknown Speaker (24:41): go to little Hot

Unknown Speaker (24:42): or Not? Let's do it.

Unknown Speaker (24:42): Cat has no idea what's coming. That's okay. It's pretty simple. Hot.

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Speaker 0 (26:28): It's very simple. Jim, you wanna explain it? I'm just going to it.

Speaker 1 (26:31): Basically, he's gonna ask you about something, and you're gonna say whether you feel it's hot or it's not. Okay. And at the end, we might dig in a little deeper. Alright.

Unknown Speaker (26:39): Alright. Okay. Let's do it.

Speaker 0 (26:41): Nonalcoholic beverages. Are they hot or not? Hot. Hot. Hot.

Speaker 0 (26:46): Matcha hot or not?

Unknown Speaker (26:48): Hot. I brought one.

Speaker 0 (26:49): Oh. Yeah. I gotta say, my wife goes nuts for matcha. I mean, matcha is hot. Alright.

Speaker 0 (26:55): What about, like, croissant mashups? Hot. I don't know what a croissant mashup is, but you gotta tell me. Is skipping dessert hot or not?

Unknown Speaker (27:03): Not hot. It's not. Right?

Speaker 0 (27:06): I got to be honest. You notice I I notice, and and Jimmy spends a lot of time. He's spent a lot of time in Italy and France, and and I spent a lot of time traveling there as well. And I noticed that in in in America, for some reason, we are like we've been trained that dessert is like, Oh, You don't don't don't have dessert. You're like, Oh, yeah, you're gonna get fat.

Speaker 0 (27:25): Don't And, eat like, any meal you ever have in I'll just say in France and Italy, everyone has dessert.

Unknown Speaker (27:32): Yeah. It's it's part

Unknown Speaker (27:33): of it.

Speaker 0 (27:33): And it's like and no one's fat. They're all skinny. Yes. So I I'm just what happened? Like, why did we all get conditioned that, like, we can it's just weird to me.

Unknown Speaker (27:42): Same thing with bread. Right. Now, like, everywhere I go, they don't even bring bread to the table.

Unknown Speaker (27:46): They don't

Unknown Speaker (27:46): even bring bread. Yeah.

Unknown Speaker (27:47): No one's bread. I don't know. But and and and you go to Europe. Every bread is like it's a staple. I love bread.

Unknown Speaker (27:52): And you spent a lot. I mean, you lived in Paris. Right? Mhmm. So it it's it's weird to me.

Unknown Speaker (27:56): Do you have any opinion about this?

Unknown Speaker (27:57): Yeah. I I think it should be part of everything.

Speaker 1 (27:59): Shat's opinion on this hot or not?

Unknown Speaker (28:03): It's hot.

Unknown Speaker (28:03): It's hot or not, Shat'sy. That's hot. That is hot.

Unknown Speaker (28:07): You know? That's hot. Yeah. So, Jimmy, take that. I mean, I gave you an I gave you some stuff there.

Unknown Speaker (28:12): Yeah. You gave me a lot of stuff there.

Unknown Speaker (28:13): Yeah.

Speaker 1 (28:15): You know, I'm gonna stick with this with what you're I'm gonna pick up what you were just throwing down. Okay? Because I think in America, somehow, the dessert has become like a treat. Mhmm. Whereas in in Europe, particularly in France actually, in Italy, it is part of the meal.

Speaker 1 (28:33): Yes. It is it is really the maybe a starter, an entree, and and dessert. I think in America, it's become that treat, which you can skip a treat. Like, you can skip a snack. So I'll just ask you to maybe expand upon with the cafes you have and certainly as you diversify the menu.

Speaker 1 (28:48): But the fact is, I think some of the signature items on the table otherwise is the baking and the the cakery and the bakery. Yes. And is that is that something that will always stay true? Paris Baguette will always be featuring this important part of the meal.

Speaker 2 (29:04): Yes. Absolutely. Our heart and our passion, our core, our cakes and our pastries, but we, of course, want to accompany that with beverages, with sandwiches and cafe products as well so that we offer something for everyone.

Speaker 1 (29:17): And I will say, you commented earlier in the episode, Shat, you were talking about, and, Kathy, the fresh ingredients, the baking on premise. Yes. And my expectation is when you when you're rolling out these sandwiches and rolling out these other menu items, that will just scream true that if you're gonna take all of this with the seriousness that you do, it's a natural expectation, not even assumption, expectation that you'll be taking such care Absolutely. Of these wraps and sandwiches otherwise.

Speaker 2 (29:44): Yes. Everything made in house and very fresh.

Speaker 1 (29:46): You know what, Chatzi? What? That's how they got that's how they got the 4,000 units, and that's how they're gonna open a 100 more in 2026.

Speaker 0 (29:53): You think Paris Baguette will open up in Europe? Was that, like, was that, like

Speaker 2 (29:57): So, yeah, we actually have locations in London and in Paris.

Unknown Speaker (30:01): In Paris?

Unknown Speaker (30:02): Yes. We do. Paris Baguette in

Unknown Speaker (30:04): Paris. Very particular. Like, they're like, I can't believe you up in the Paris Maguette. You're from Korea. What are you doing here?

Unknown Speaker (30:10): But they didn't say that?

Unknown Speaker (30:11): No. No. No.

Unknown Speaker (30:12): We asked six locations. I really

Unknown Speaker (30:14): I I love the accent. I know Kathy was very impressed.

Unknown Speaker (30:16): I was.

Unknown Speaker (30:17): Very impressed. I feel like that's from that's like Pepe Le Pew. I I that's like Pepe Le Pew. What I and so in London, is it doing well?

Unknown Speaker (30:26): Yes. Absolutely.

Speaker 0 (30:27): I can't believe in Paris, it's doing well. That's amazing to me because I always felt like they don't accept anything out like, outside. It's, like, very hard to get in. But I think that's attributed to how authentic your your brand is.

Unknown Speaker (30:39): Absolutely.

Unknown Speaker (30:40): Right? That's unbelievable. Alright. Well, I'm going there. I'm gonna go on and do a Alright.

Speaker 0 (30:43): Paris Listen. Let's go, into the branded Quickfire. Are you ready?

Unknown Speaker (30:47): I'm ready.

Speaker 0 (30:48): This is Quickfire Paris baguette edition powered by DailyPay. Jimmy, see what I did there? I can use DailyPay because we took a pause from saying DailyPay all those times.

Unknown Speaker (30:58): You down with DP? You know me.

Unknown Speaker (31:00): Yeah. Nobody likes it. Jimmy, who is this brand that Quickfire powered by? DP. That's right.

Speaker 0 (31:06): Powered by DailyPay. Alright. Here we go. What is your Kathy, the CMO, the, head of R and D, what is your go to order at Paris Paygett? What do you get?

Unknown Speaker (31:16): It's the pastry frank.

Unknown Speaker (31:18): Wait a minute. Should we

Unknown Speaker (31:19): get one? Can we eat one now? Jimmy, let's grab a pastry frank. Wait a minute.

Speaker 2 (31:21): It is my favorite.

Unknown Speaker (31:23): Are you sure I could eat this if you like?

Speaker 2 (31:24): Can. So it's a croissant. It's got a proprietary hot dog on the inside. So good.

Unknown Speaker (31:29): What do mean a proprietary hot dog? What does that mean?

Unknown Speaker (31:31): It means it's not like just an

Unknown Speaker (31:33): average hot dog that you can buy in. Yeah. Like an Nathan's fire.

Unknown Speaker (31:37): Yo. Yeah.

Unknown Speaker (31:38): Alright. I'm going in.

Unknown Speaker (31:39): Going in.

Unknown Speaker (31:40): What you calling this? Ham and cheese.

Unknown Speaker (31:41): Okay. What are we calling this?

Unknown Speaker (31:43): Pastry frank.

Speaker 0 (31:43): A pastry frank, which proves to everybody in the entire world that a croissant is a sandwich. Oh,

Unknown Speaker (31:56): yeah. This is delicious.

Unknown Speaker (31:58): Well

Unknown Speaker (31:59): I'll do the napkin service.

Unknown Speaker (32:00): Thank you.

Unknown Speaker (32:01): There you go.

Unknown Speaker (32:01): Alright. Thank you.

Unknown Speaker (32:03): That is that is very good.

Unknown Speaker (32:05): So good. I'm taking another bite on air. Mhmm. Mhmm. Mhmm.

Speaker 2 (32:10): Wow. Now you see why it's my favorite.

Unknown Speaker (32:12): That is delicious. Now, my question then is, Kathy? Is a hotdog a sandwich?

Unknown Speaker (32:25): Is a hotdog a sandwich? Yeah. I mean, I think so. Yeah. It's usually in by bread.

Unknown Speaker (32:32): Is a sandwich?

Unknown Speaker (32:33): Uh-oh. If I take a croissant, is a croissant a sandwich?

Unknown Speaker (32:38): I think it can be.

Unknown Speaker (32:39): If you stick a hot dog in it.

Unknown Speaker (32:43): This is where he got me.

Unknown Speaker (32:44): Right? This is he got you.

Unknown Speaker (32:44): Right? This where he got

Speaker 0 (32:45): This the other thing is the ham and cheese. Is a ham and cheese a sandwich?

Unknown Speaker (32:48): Ham and cheese is a Like, if

Speaker 0 (32:49): I take ham and cheese and I take, I don't know, like a sourdough bread or a whole wheat bread, whatever it is, I grill it up, that's a sandwich.

Speaker 2 (32:55): Right. So I think the answer to the question is a croissant can be a sandwich because it could be a croissant sandwich, a croissant breakfast sandwich, a croissant lunch sandwich. But in general, a plain croissant is not a sandwich.

Speaker 0 (33:08): But ham and cheese?

Unknown Speaker (33:09): In the croissant could be a sandwich, yes.

Speaker 0 (33:12): And do you think that a sandwich is based on the ingredients, or is it how you eat it?

Unknown Speaker (33:19): I think it's the build.

Unknown Speaker (33:20): The build? The build. Because somebody I like that.

Speaker 1 (33:24): The construction. The construction of the sandwich.

Speaker 0 (33:27): So when you say construction, is it it has to be two pieces of bread? Does it have to be bread?

Unknown Speaker (33:33): Well, yes.

Unknown Speaker (33:34): Well

Speaker 0 (33:35): Well, if I take two like, two pancakes

Unknown Speaker (33:37): Yeah.

Speaker 0 (33:37): We were just talking about the Mc the the Mc the the griddle. The Mc griddle.

Unknown Speaker (33:40): Oh, that is a sandwich.

Speaker 0 (33:42): Mhmm. And that's not bread. I mean

Unknown Speaker (33:44): I don't I I I think you could have a let I think you have a lettuce wrap. That's sandwich.

Unknown Speaker (33:48): You could have a biscuit sandwich.

Unknown Speaker (33:50): I've never had one of those, but I believe it's possible.

Speaker 0 (33:52): But now we're with Kathy, and she's like a chef. You know what I mean? So, I mean, I feel like, you know, now she's really thinking about it. She's like, you know, maybe, yeah, maybe you're right. Right?

Speaker 1 (34:01): Think that quesam would have to be cut into And two

Speaker 2 (34:03): sliced. Yeah. Do think, you know, overall, the sandwich question can be a little bit of a debacle with different opinions.

Unknown Speaker (34:09): Is la hamburger a sandwich?

Unknown Speaker (34:12): I know you've asked that before.

Unknown Speaker (34:13): Not to you.

Unknown Speaker (34:14): No. I know.

Unknown Speaker (34:15): Not to you.

Speaker 2 (34:16): And, actually, when I've listened, I thought, how would I answer that question?

Unknown Speaker (34:19): Hamburger. Is that a sandwich? Hamburger.

Unknown Speaker (34:21): It's a it's a that's probably that's the probably the only one that trips Burger Royale? Because it is two pieces of bread.

Unknown Speaker (34:26): Right.

Speaker 1 (34:27): But when I look at most menus, they have a section called sandwiches, and then they have burgers.

Unknown Speaker (34:31): Right.

Speaker 1 (34:32): If it was just a sandwich, the burger would be listed under the sandwiches.

Speaker 2 (34:35): Right. And even thinking back to my Wendy's days, it was hamburgers and it was chicken sandwiches.

Unknown Speaker (34:39): Boom. I think the hamburger is know what? I think the burger is its own category.

Unknown Speaker (34:44): Class of its own. Class

Unknown Speaker (34:45): of its own.

Speaker 0 (34:45): Alright. But we were talking about that. We're talking about the croissant with ham and cheese.

Unknown Speaker (34:50): Yeah.

Speaker 1 (34:51): If it's stuffed, not a sandwich. If it's sliced, sandwich.

Speaker 2 (34:55): So if it's baked with the ham and cheese on the inside

Unknown Speaker (34:58): the construction.

Speaker 2 (34:58): Right. If it's sliced open with cold ham and cheese, it's a sandwich. If it's baked like that one, it's not.

Unknown Speaker (35:04): Well, I gotta tell you, think the debate goes on.

Speaker 1 (35:06): The debate continues. The debate

Speaker 0 (35:08): continues because now someone has brought us, Kathy, from Paris Baguette, has brought us a hot dog stuffed into a baguette which really to me when we talk about is a hot dog a sandwich and everything it's not. Well now we're really confused because someone told me Kathy that if you eat it like this it's not a sandwich but if you it that it is a

Unknown Speaker (35:27): Oh, that's interesting.

Unknown Speaker (35:29): What are your thoughts on that?

Unknown Speaker (35:30): I I don't agree.

Unknown Speaker (35:32): I feel

Unknown Speaker (35:32): like it's interesting. I don't agree. I thought it was interesting, and I didn't

Unknown Speaker (35:36): agree. There you go.

Unknown Speaker (35:36): Yeah. I don't agree with

Speaker 1 (35:38): I like your construction construct. That that I like a lot.

Speaker 2 (35:41): You can add that to the conversation.

Speaker 0 (35:43): Alright. Let me ask you this. Yes. What is the last thing that you googled or whatever you Oh, I forgot.

Unknown Speaker (35:50): I forgot we were even doing the quick fire.

Unknown Speaker (35:52): Oh, we doing the quick fire right now? I forgot we

Unknown Speaker (35:54): were even

Unknown Speaker (35:54): doing the

Unknown Speaker (35:54): quick fire.

Speaker 2 (35:55): Actually, I was googling French cheeses last night. Nice.

Unknown Speaker (35:58): Wait, aren't we? What are No, I said Oh, you did? You did Google cheeses? Yeah. What'd you find?

Speaker 2 (36:04): We were looking up a cheese called Epoise, which is a really strong French cheese. Kinda like burns your lips.

Unknown Speaker (36:09): Oh.

Speaker 2 (36:10): The stronger the smell, the better the taste.

Unknown Speaker (36:13): Stronger the smell

Unknown Speaker (36:14): The better the taste.

Unknown Speaker (36:15): Better the taste.

Speaker 2 (36:15): French cheeses. Yes.

Speaker 0 (36:18): Someone who's never been to Paris Baguette before, what do you suggest they start with?

Speaker 2 (36:24): Well, clearly, the pastry frank. But

Speaker 0 (36:26): The pastry frank. That is your favorite go to.

Speaker 2 (36:29): Our signature strawberry soft cream cake is absolutely divine, and that is, you know, one of our classics. And also a traditional croissant. Just the butter croissant.

Unknown Speaker (36:39): And what about the croissant?

Speaker 0 (36:41): We didn't even try a cronut. Jimmy,

Unknown Speaker (36:43): we'll get to it. I'm gonna finish my hand

Unknown Speaker (36:44): and see. You're finishing that?

Unknown Speaker (36:45): I'm gonna try the cronut. Jeez.

Unknown Speaker (36:46): I'm trying it. Delicious. I'm going

Unknown Speaker (36:48): in which one? Classic, and then that's a Nutella one over there.

Unknown Speaker (36:51): Alright. Try the classic

Unknown Speaker (36:52): Try the cronut. Go for it.

Speaker 0 (36:55): Is there something inside it?

Unknown Speaker (36:56): There is.

Unknown Speaker (36:59): Wow. I'm good. I'm a go my I'm gonna finish my ham and cheese. I'm good. I said good day.

Unknown Speaker (37:12): I said good day, sir.

Unknown Speaker (37:14): I said good day, sir.

Speaker 0 (37:15): That was really good. See, that's you know what that is? That's like the cinnamon that's like a cinnamon donut. Right? A little bit?

Speaker 2 (37:24): No? Yeah. It's got, like a sugar coating on it. It's like a

Unknown Speaker (37:27): I like that a lot.

Unknown Speaker (37:28): So and I Shats and

Speaker 1 (37:29): Shats and I have a theory that right now, bagels are hot, donuts are hot. We're thinking things with holes in the middle are hot. You wanna raise the sale of croissants to, like it's you said it's already hot. You wanna take it to inferno. I think you stick a hole in the middle There

Unknown Speaker (37:44): you a

Unknown Speaker (37:45): croissant. Of a croissant.

Unknown Speaker (37:46): Can you do that?

Speaker 1 (37:47): I don't know. But I'm just saying, like, imagine if everyone's eating things with holes in it, imagine if they put a hole in a croissant. That was a with the crona was. And then you could take the, you could take the with the the piece you take out. You could you could sell those items.

Unknown Speaker (37:59): Croissant holes. What is that? The crona? That's a donut.

Unknown Speaker (38:03): Yeah. It's a croissant donut mash up.

Unknown Speaker (38:05): Not the croissant donut. It's a croissant a hole in middle.

Unknown Speaker (38:09): You know what? I'll stay in my lane. Not the marketing officer?

Speaker 0 (38:11): Not r and d. What? Isn't that?

Unknown Speaker (38:14): I'll stick to the fine. Right.

Speaker 0 (38:16): Jazzy, how do you take a bagel?

Speaker 2 (38:18): Well, I'm from New York, so with cream cheese and lox, clearly.

Speaker 0 (38:22): Anything else? Do you ever put dill on your bagel?

Speaker 2 (38:25): Dill? No, but I put capers.

Unknown Speaker (38:27): Capers are good. Yeah. Capers. What about my new thing is I like cucumbers.

Unknown Speaker (38:31): That's good.

Speaker 2 (38:32): Sure. Thinly sliced Thinly

Speaker 0 (38:34): red sliced. Onion. Does it that way. And I gotta take thinly sliced cucumbers and tomato and a little dill.

Unknown Speaker (38:41): Yeah. That sounds

Speaker 0 (38:43): sounds very delicious. Jimmy? Remember how I

Speaker 1 (38:45): take my burger? Meat cheese bun? Yeah. My smoked salmon cream cheese bagel? Yeah.

Unknown Speaker (38:50): It's the bagel cream cheese

Unknown Speaker (38:52): smoked salmon.

Unknown Speaker (38:52): No onion? Onions, cucumbers,

Unknown Speaker (38:55): just frills. He likes the flakes. No. I like all the It's

Unknown Speaker (38:58): the protein.

Unknown Speaker (38:58): It's the spread. Wait. You live in New York now?

Unknown Speaker (39:00): I'm in New Jersey.

Speaker 0 (39:01): In New Jersey. That's the same thing. So what's your go to bagel place in New York?

Unknown Speaker (39:05): Like, in New Jersey? Yeah. We have a bagel place right in our town.

Unknown Speaker (39:07): Is it anything, like, spectacular or is it just good just your local?

Unknown Speaker (39:10): It's okay. Yeah.

Speaker 0 (39:13): I'm just thinking about, like, somebody told me that New York and New Jersey make up, like, 40% of all bagel shops in the country.

Unknown Speaker (39:22): Yeah. You think that's true? Yeah.

Unknown Speaker (39:24): I believe that.

Unknown Speaker (39:25): Really? I mean, we have the best bagels.

Speaker 0 (39:27): I know, but 40% of all the bagel shops are in just those two states? I didn't I didn't believe it. I didn't I didn't chat it either, but I will. What's your Uber rating right now?

Speaker 2 (39:37): It's 4.93.

Unknown Speaker (39:39): Literally was just was literally looking the other day.

Unknown Speaker (39:41): Yeah. 4.9

Unknown Speaker (39:42): I

Unknown Speaker (39:43): was gonna bet Kathy Kathy's very nice. She has a high Uber rating. Very nice high Uber rating.

Unknown Speaker (39:47): Alright. So wait. Who lives do

Unknown Speaker (39:49): you live near the Jersey Shore?

Unknown Speaker (39:50): I do.

Speaker 0 (39:50): Okay. Well, since you live down the Jersey Shore, how far down?

Speaker 2 (39:54): I'm probably door to door to the beach, you know, 20,

Unknown Speaker (39:57): Like 20 Elbron?

Unknown Speaker (39:59): I'm in Lincroft.

Speaker 0 (40:01): Okay. Alright. So, let's go to the boardwalk. Okay. If you wanna challenge Jimmy Rai to classic boardwalk balloon darts, are you a big dart player?

Speaker 2 (40:15): No. But I do like the balloon popping game.

Unknown Speaker (40:17): Oh, you do? You like the do that one.

Speaker 0 (40:19): Okay. Great. So who can you who would you have better odds of beating in the boardwalk balloon darts? That's, you know, know, Jimmy. You know how to play

Unknown Speaker (40:27): that game.

Unknown Speaker (40:27): Oh, yeah. I got it in my basement.

Unknown Speaker (40:31): Who would have a better odds of Yeah. Beating between the two of

Unknown Speaker (40:35): Yeah.

Unknown Speaker (40:38): Really? You can beat Jimmy?

Unknown Speaker (40:40): I'm gonna go Jimmy.

Unknown Speaker (40:41): I gotta be honest with just wanna tell you a little something.

Unknown Speaker (40:43): Did I mess up?

Speaker 0 (40:44): I think so because Jimmy's actually a really good dart player.

Unknown Speaker (40:47): Okay.

Speaker 0 (40:47): Like, he plays barred. Like, he goes out and

Unknown Speaker (40:49): plays I got a

Unknown Speaker (40:50): lot of bars. In He's a league. He's like in a bar dart league.

Unknown Speaker (40:54): I know, but I might be really good. You just you don't know.

Speaker 0 (40:56): No. I understand you're really good, but I think that you would beat me

Unknown Speaker (41:01): Okay.

Speaker 0 (41:01): Before you beat Jimmy because I think Jimmy's good. Like, right? Does that make sense?

Speaker 1 (41:05): Makes sense. I think she might beat us both, but I think she have an I think she have an easier time beating you. I I I

Unknown Speaker (41:11): would agree. I would agree with that.

Unknown Speaker (41:13): Okay. Well, challenge accepted.

Unknown Speaker (41:14): Yeah. Yeah. Well, that's good. Yeah. Jimmy likes darts.

Speaker 0 (41:17): He's a big dart player. Alright. Jimbo, what else do you want? Is there anything else for Kathy? Because I think we've done a lot.

Unknown Speaker (41:23): We talked about it. I think the only thing

Speaker 1 (41:25): I would ask is is there anything about Paris Bay get and maybe the road map the year ahead that our listeners that we should know about? Is there anything we anything that we should know about that we maybe didn't capture and we should be we should be watching for 2026 something Paris Baygette's gonna do, and we and and we broke the news here first. There anything we didn't

Speaker 0 (41:47): Oh, breaking news. Break?

Speaker 2 (41:49): Let's do it. Breaking Okay. I will share our summer menu.

Unknown Speaker (41:53): Oh. Oh.

Unknown Speaker (41:54): Oh. Is coming out.

Unknown Speaker (41:55): Volume up. Volume up.

Speaker 2 (41:56): And we have some really exciting flavor news with a s'mores lineup, lemon blueberry.

Unknown Speaker (42:04): Oh, I love what yeah. Lemon and blueberry go together. Who came up with that? I love that.

Speaker 2 (42:07): It's so good. Right? Yeah. Yeah. Then, a little collab with Boursin French cheese.

Unknown Speaker (42:14): Oh, so is that why you're googling cheese?

Unknown Speaker (42:16): Working. Yeah. Maybe.

Unknown Speaker (42:17): Your lady was working.

Unknown Speaker (42:17): She's always working.

Speaker 0 (42:19): Always working. I love it. I love it. This is really exciting stuff. So listen.

Speaker 0 (42:23): How do we find a Paris baguette near us? What is it?

Unknown Speaker (42:25): Go to parisbaguette.com.

Speaker 0 (42:27): Parisbaguette.com. Mhmm. Find out. Let me ask you this while we're on the subject. Do you take like cake orders and stuff like that?

Unknown Speaker (42:34): Is that a big part of your business?

Speaker 2 (42:36): Yes, we do. We do online ordering. We also have catering. Catering. Yeah, lots of opportunities.

Unknown Speaker (42:40): I would think so. And what about like offices? I would think like this would be a great like, breakfast for the office.

Unknown Speaker (42:46): Lunch, dessert occasion Right? Snacks. Absolutely.

Speaker 0 (42:50): And and and the great coffee and all that stuff. I love it, man. And you guys have a whole rewards program?

Speaker 2 (42:55): We do. We have a great loyalty program, lots of great ways to engage with the brand, lots of great offers, great cakes for the holidays or any occasion. Mother's Day is coming up.

Speaker 0 (43:06): Mother's Day is coming up, and we got a whole special Mother's Day, croissant. Right? I just made that up.

Unknown Speaker (43:12): Macaroon?

Unknown Speaker (43:13): Yeah. Oh. Oh, wait a minute.

Unknown Speaker (43:14): Uh-huh. What happened to the macarons? Julie's favorites.

Unknown Speaker (43:16): Is it a macaroon? What do you

Unknown Speaker (43:18): say it?

Unknown Speaker (43:18): Macao macaroon. Macao. It's a macaroon. Not to be confused with the macaroon.

Unknown Speaker (43:23): Yes. Right. Yes. Not

Unknown Speaker (43:24): to with Macao. Macron. Macron.

Unknown Speaker (43:27): Not to be confused

Unknown Speaker (43:28): with Macron.

Unknown Speaker (43:28): Yes. I said not to be confused with president Macron.

Unknown Speaker (43:31): Did he come up with the idea?

Unknown Speaker (43:33): No. I don't

Unknown Speaker (43:33): think so. No.

Unknown Speaker (43:35): I love it. Alright. But I think we Jimmy, take us home.

Speaker 1 (43:38): Kathy, thank you so much. Not just for being on the podcast here at RLC, but for really bringing out a bevy, a bounty of treats for

Unknown Speaker (43:47): us to share with our

Speaker 1 (43:48): with with our friends, with our camera crew, with our producer. This is really good fun and continued success with Paris Baguette. Yeah.

Unknown Speaker (43:56): Thank you so much. I love it. Thank thank you for bringing all this. And, again, check out parisbaguette.com, and thank you, Kathy.

Unknown Speaker (44:02): Thank you.

Unknown Speaker (44:03): Cheers, everybody. Cheers, everyone. Bye.