Restaurant Spotlight: Paris Baguette UK
Scaling a bakery brand while protecting quality and guest experience
Paris Baguette has been built on craftsmanship and quality since its founding in 1988. Today, the brand continues to grow its presence in London, balancing expansion with the operational discipline required to maintain standards across multiple bakeries.
We spoke with Edward Allsopp, Director of Operations at Paris Baguette UK team about how they maintain quality at scale, how they think about technology in a bakery environment, and how Stream helps simplify operations behind the scenes.
Founded in 1988, Paris Baguette has a long-standing approach to craft and quality. How do those principles show up in your London bakeries today?
Quality sits at the heart of everything we do. Our operations team is present in the bakeries every day, not just to maintain standards, but to actively look for ways to raise them.
Guest feedback plays a big role in that process. Whether it comes directly in the moment or through online channels, it helps us identify and resolve issues quickly before they have any chance to affect the broader experience.
That responsiveness is what keeps quality feeling lived-in rather than simply policy-driven.
Running six busy locations in London brings real operational complexity. What parts of the day-to-day are hardest to keep consistent as volume increases?
We’ve just opened our sixth site at Southbank Place near Waterloo, and each location brings its own challenges. The stores differ in size, kitchen layout, operational flow, and systems.
Maintaining the same atmosphere, service standards, and food quality across all locations takes real focus from the entire team. From day one of every new opening, protecting those standards is a top priority.
So far, we’re proud that we’ve been able to maintain the same level of quality we set when we first launched - and that’s something everyone across the business works hard to protect.
How do you think about technology in a bakery environment? What does “good tech” mean versus tech that just adds noise?
For us, the test of any technology is simple: does it help our teams focus on the guest, or does it pull them away from that?
We want tools that make life easier for managers and staff, not more complicated. The best systems tend to be minimal-touch, accessible through familiar interfaces, and designed to work as part of a wider ecosystem rather than operating in isolation.
The biggest challenge we face isn’t finding technology - it’s integration. Some platforms connect seamlessly, others only partially, and some not at all. That fragmentation is where the real friction comes from when building a coherent operational stack.
Where has Stream made the biggest impact on your operations or management?
Stream has meaningfully simplified how we manage availability across platforms.
Being able to control availability in one place - through our EPOS system, Toast - and have that automatically update across all third-party platforms removes a significant layer of administrative work for our teams.
Payment integration also helps. There’s no manual reconciliation and no duplication of effort.
It’s exactly the type of technology we value: something that works quietly in the background and gives our teams more time to focus on what matters most - the guest experience.
As you look ahead, what’s next for Paris Baguette UK, and how does having a strong operational foundation with Stream support that growth?
Paris Baguette has clear ambitions to continue growing its presence in the UK, and having the right operational infrastructure in place is essential to doing that well.
Stream is a strong partner in that journey - both in what it does today and in how it continues to develop. As we potentially work with additional third-party delivery providers, Stream’s ability to centralise that management will become even more valuable.
We’re also looking forward to the continued development of the Toast integration, which opens up opportunities around table ordering and other capabilities that will help us keep improving the guest experience as we scale.
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As restaurant brands grow, the technology behind the scenes often becomes more complex - especially when managing multiple ordering channels, integrations, and operational systems.
Stream was built to simplify that complexity.
By connecting POS systems, delivery platforms, and restaurant technology partners into one unified layer, Stream helps operators reduce friction, streamline integrations, and bring clarity to daily operations.
If you’re a multi-unit restaurant brand or restaurant technology company looking to simplify integrations and make your systems work more seamlessly together, we’d love to connect.
