If you’ve ever paid attention to the background of the K-dramas that you’ve watched, you’ve bound to witness a very noticeable bakery that stands out mainly as it contains the words “Paris” and “Baguette” on its title. Still clueless? That’s the infamous Paris Baguette and its coming to Malaysia!
Berjaya Food Berhad (BFood) has announced the signing of their joint collaboration with the South Korean bakery—Paris Baguette Singapore plc—this week, making Malaysia the 8th international market so far. The French-inspired bakery is set to open its first store in Klang Valley by the end of the year.
Being the first to incorporate an European-style bakery culture, Paris Baguette became the leader of the Korean bakery industry. As the no.1 bakery chain in South Korea, the brand has over 3,400 stores and more than 440 locations across 8 countries—the United States, China, France, Vietnam, Indonesia, Cambodia and Singapore.
Berjaya Food Berhad will obtain exclusive rights over the premium bakery brand as the local operating license as well as 50% of the ownership rights. The company intends to become more inclusive in the F&B industry on the main market in Bursa as part of the partnership.
“We are pleased to announce this new joint venture for Berjaya Food, delivering on our commitment to become a more holistic food and beverage group. The addition of a bakery chain in our portfolio represents a significant milestone in our efforts to exceed the expectations of the Malaysian consumers,” says Dato’ Sydney Quays, the Group Chief Executive Officer of Berjaya Food Berhad.
To add to this, SPC Group, the parent company of Paris Baguette, has commenced the building of their regional manufactory and distribution centre—SPC Centre, Johor—with plans to obtain Halal certification for the centre.
Won’t be long until we have the chance to rejoice in the freshly-baked pastries, breads and cakes that Paris Baguette offers especially when the brand has plans to open up to five stores within the next calendar year.
Neetashini Kanendran contributed to this article