Starbucks Acquires La Boulange Bakery

Posted on June 4, 2012

Starbucks has announced an agreement to acquire San Francisco-based Bay Bread, LLC and its La Boulange bakery brand. Starbucks will also hire French baker Pascal Rigo, the founder of the company behind the bakery that became Bay Bread. Starbucks plans to introduce many of Pascal's recipes into its U.S. Starbucks stores under the La Boulange brand.

Howard Schultz, Starbucks chairman, president and ceo, says, "This is an investment in our core business. After more than 40 years, we will be able to say that we are bakers too. In La Boulange bakery and Pascal, we've found a company and a culinary artist who share our passion for creating premium products, reinventing and elevating an entire product category, and delivering the best customer experience. We looked at opportunities comprehensively when making this acquisition and we believe La Boulange is truly unique in terms of visionary leadership, product taste and quality, brand authenticity, bakery capabilities, and potential for growth."

Pascal began work at his village bakery in Paillet, France at age seven. He has honed his craft over the past 40 years. Pascal worked for several prestigious bakers near Bordeaux and in Paris. He later moved to the U.S. where he has owned and operated several of his own bakeries and restaurants. Pascal opened the first La Boulange store location in San Francisco in 1999, living with his family above the original cafe on Pine Street for nine years.

Pascal says, "La Boulange believes in whole foods made from the freshest ingredients, including specialty grain, European-style butter and locally sourced produce. We weigh, mix, divide, roll, cut, bake and care about every croissant, cookie, pastry, loaf and bread that goes in our pasty case and we are looking forward to sharing our passion with Starbucks loyal and discerning customers. We are proud to join the Starbucks organization."