A new Paris Baguette location is set to open under the entrepreneurial guidance of Franchisee Armando Córdova, marking a significant milestone in his diverse culinary journey. The location is still being secured, but is slated for Tomball. Córdova, originally hailing from Mexico, has been a dynamic presence in the service and restaurant industry for over a decade. His latest venture into the world of French bakeries is a testament to his passion for bringing diverse cuisines to the Lone Star State.
Paris Baguette, a globally recognized bakery and café, is renowned for its unique blend of traditional French baking and contemporary flavors. Founded in South Korea, the franchise has rapidly expanded worldwide, offering a diverse range of pastries, breads, and beverages. With a commitment to quality and innovation, Paris Baguette has carved a niche in the bakery sector, catering to a wide array of tastes and preferences.
Before setting his sights on the art of French baking, Córdova’s career began in San Diego at The Taco Stand, where he honed his skills in delivering authentic flavors. His pursuit of culinary excellence led him to The Woodlands, Texas, where he opened a taco restaurant, infusing the local food scene with a taste of California. Following this, he transitioned to a different franchise, Sweet Paris, specializing in crepes, further diversifying his portfolio.
Córdova’s foray into the world of Paris Baguette was spurred by in-depth research and a keen interest in their approach to baking. Attracted by the brand’s commitment to quality and less sugar-laden products, he saw an opportunity to revive the classic cafe and bakery atmosphere he believes is missing in today’s culture.
His business acumen is further bolstered by his partnership with Jorge Molina, a neighbor, friend, and now business partner. Molina, the owner of EMVAL, brings a wealth of experience and investment acumen to this venture, strengthening the foundation of their collaboration.
Córdova’s strategic decision to open Paris Baguette in Tomball reflects both his entrepreneurial spirit and his dedication to enriching the local food landscape. This one available location could pave the way for future expansions, depending on its success. With a proven track record in various food ventures, Córdova’s latest project with Paris Baguette is poised to add a new dimension to the culinary diversity of Texas.
In addition to Paris Baguette, Córdova is also venturing into the pizza industry with the opening of Crust, a local establishment in The Woodlands, further expanding his portfolio within the service industry.
He plans to focus first on launching Paris Baguette by no later than Summer 2024 and then will turn his attention to Crust, for which he has committed to opening three units, including potential expansion into new developments.