The concept behind Fresh Baguette is evident from its name.
Serving freshly baked artisan bread and pastries, the Bethesda-based bakery is on the rise in the DC area, with its new store set to open in McLean early this fall.
If the store passes its final inspection by the Fairfax County Health Department this week, it will be on track for a grand opening at 6707 Old Dominion Drive around Labor Day, according to the founder and owner of Fresh Baguette. , Florent de Felcourt.
“We’ll have racks with fresh produce out of the oven, and we’re serving it from the rack straight with the freshest produce we can supply, so it’s really a concept of freshness,” de Felcourt told FFXnow.
A native of France and a former naval officer who worked at the French Embassy in DC, de Felcourt started Fresh Baguette in October 2013 to fill what he saw as a shortage of good bakeries in the area.
The company now has five locations, including McLean, its second in Northern Virginia after opening a bakery in Alexandria on March 1. With a recently leased 30,000 square foot space in Germantown expected to significantly increase production, de Felcourt hopes to eventually have 20 or more locations in DC, Maryland and Virginia.
He saw McLean as a fitting place for its origins as a stop on the Great Falls & Old Dominion Railroad that linked Great Falls to DC in the early 20th century.
“A bakery is great for connecting people,” he said. “…People come here, and they find a different environment, a different universe, different products that they don’t find anywhere else. They talk together. So, yes, it’s a way for them to connect differently.
Under construction for about nine months, the bakery will have 14 to 16 places for people who want to eat and drink on site, but customers usually get their orders to go, says de Felcourt, partly attributing the business’s success during the pandemic to that. approach.
In addition to baguette and sandwich breads, all made daily with entirely organic ingredients, Fresh Baguette offers croissants, sandwiches, quiches and various sweets and pastries. The menu will feature seasonal dishes, such as a Yule log offered around Christmas each year.
Even with its ambitious expansion plans, de Felcourt has no plans to turn to franchising or change its focus on the freshness of every product, including those sold to the company’s 180 wholesale customers.
“Products are very specific,” he said. “They are inspired by French bakeries, but they are very specific, and we want everyone to put their hearts into our products, in the display of the products, in the respect of the products, and we want our customers to want them. to eat.” products just by looking at them.