A Paris baguette with a Saigon soul.
The Mr. Baguette journey started in 2003 with a simple vision: bring the authentic French baguettes of Paris to Southern California, with a French-Vietnamese influence.
More than twenty years later, that vision still drives everything we do. The bread is the hallmark. It has to crackle when you squeeze it, stay airy inside, and hold up to a generous banh mi. So we bake it ourselves, all day long, and build every sandwich to order.
Explore the Menu
Mr. Baguette opens with Paris-style bread and Vietnamese banh mi.
Featured on Visiting with Huell Howser for our house-made meats and bread.
Rosemead, Westminster, Monterey Park and South El Monte.
A central commissary producing our bread, pastries, meats and drinks.
Made in-house, from the bread to the mayo.
To keep control over the quality of our products, Mr. Baguette produces its bread, pastries, meats and beverages in-house. Taking shortcuts or skimping on ingredients are never options.
- Baguettes baked fresh throughout the day
- Ham, chả lụa, headcheese and Saigon bacon made in our commissary
- Pâté and mayonnaise made from scratch
- Pastries hand-rolled for the right shape and size
- Vietnamese coffee brewed strong, thick and meant to be savored
Our bread & pastry lineup
Huell Howser visited our Rosemead bakery to sample our banh mi and the house-made ham, headcheese and steamed pork loaves inside them.Visiting with Huell Howser · "Mr. Baguette" episode
Come taste the difference
Four Southern California bakeries, open every day.