Markham-area resident Christopher Waye decided to take on a new challenge unique to Canada.
After about 10 years of operating a restaurant in Whitchurch-Stouffville, Waye decided to he wanted to help bring a new eating establishment to Canada, and eventually, York Region: Paris Baguette.
Now Waye is experiencing the fruits of that labour as the famed international bakery chain enters the country.
“Anytime that you get to work at a national level and affect food at a national level is a very exciting opportunity,” he said. “I’ve always personally wanted to launch a franchise.”
Paris Baguette has opened in Newmarket at 47 Harry Walker Pkwy. S., at Davis Drive, which is the third location for the franchise in Canada. The franchise has more than 4,000 locations worldwide but has only begun its Canadian expansion this year.
The Newmarket location, which is corporately owned, is a perfect spot, Waye said.
“It services a large portion of York Region, and it’s a great vibe and great demographic here, so we think it will do great,” Waye said.
The store offers freshly baked bread, pastries and cakes inspired from around the world, along with artisan coffees, sandwiches and salads.
“We want to be a welcoming neighbourhood cafe. That’s one of our mantras,” Waye said.
The chain intends to continue rapid expansion in Canada and North America.
"No one else is doing what we are on the same scale, and that's attracting a lot of attention,” chief executive officer Darren Tipton said in a news release. “It's a really exciting time for us as we continue to see growth through franchise expansion.”
Waye is overseeing the Canadian expansion, a task he has been working on for the past two years. He said he feels good to be able to bring a franchise close to home in Newmarket, with Markham also floated as a possible future location.
“It feels amazing. I get to use my expertise, my connections and my contacts in order to further this business,” he said. “It’s been a joy to be in this area.
“I think Canada doesn’t really have something like this,” he added. “So I guess it’s up to me to keep the quality really high, and hopefully, that leads to a lot of happy people.”
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