From France to Washington, D.C., Florent and Bertrand brought a dream to life: open a small neighborhood bakery. But quickly, something bigger began to grow. Around them gathered a team of extraordinary bakers and pastry chefs — artisans trained in France, passionate about their craft and devoted to doing things the right way.

Every night while the city sleeps, our bakers begin their work. Flour, water, salt… and time. Doughs are mixed patiently, our natural sourdough starter is fed, and loaves are slowly fermented for up to 48 hours. Croissants are folded again and again into delicate buttery layers. Each step is guided by experience, patience, and pride in the craft.

For our team, baking is not simply a job — it is a tradition they carry with passion. A passion is what fills our bakeries every morning with the smell of fresh bread and golden pastries. It is what unites our community of thousands of customers around our nine beloved bakeries.

One day, our bakers asked a simple question: What if croissant dough met a bagel? Our Cro’gel was born — the flaky soul of our signature croissant with the strength of a sandwich bread — now our absolute best-seller.

Today, we want to bring our work and passion from our bakery into your home to fill your kitchen with the same aromas that greet our customers every morning.

Because since 2013, Fresh Baguette has always been about more than bread. It’s about creating simple moments of everyday joy around the table.