Sweet dreams come true at Bao’s Pastry

How did a Vietnamese couple residing in Paris end up running a thriving pastry shop in a midwestern town?

Seeking a new path, Bao Do Phan-Bui quit her hotel industry job to attend pastry school at the prestigious École Culinaire Auguste Escoffier. Having previously traveled to the United States, she was eager to move here to satisfy a perceived growing appetite for French treats. Her husband, Hà, was not on board. But once he observed Bao’s talent and ambition in the pâtisserie where she worked, he agreed to take a leap of faith.

The family arrived in Valparaiso in 2018, Hà continuing his IT business and Bao working as a baker for various retailers. After long shifts at her full-time job, she prepared viennoiseries such as flaky croissants and sweet, buttery kouign amann—as well as other desserts such as Madeleines and tarts—out of her home kitchen.

Local farmers markets provided a venue to showcase her French pastry skills. Hà and their children managed packing and sales at the Valparaiso Farmers Market. “The markets here are so different from France,” Hà notes. “So many diverse items for sale, very relaxed vibe, and the people are so welcoming and friendly.”

The high demand for Bao’s pastries did not go unnoticed. By the end of the first market season, Hà was approached by a local doctor, who said, “I think you and your wife should open a shop,” and offered to invest.  

The enterprising couple hatched a business plan. By October 2019, they had leased a space and begun converting a former hair salon into a kitchen and storefront. On opening day in May 2020, the line was down the block at the new Bao’s Pastry. Elegantly crafted  éclairs, opéra cakes, macarons, Napoleons, canelés and baguettes, accompanied by strong expresso, transported customers to a fine pâtisserie thousands of miles away in the City of Lights.

Launching with the onset of Covid-19 brought challenges, but the pandemic also helped the business, since lockdowns meant more carry-out items. In fact, this was the impetus to expand beyond sweets into savory items such as quiches and paninis, which remain popular today.

For the most part, Bao and her staff stay true to skillfully producing traditional French pastries made with imported butters and specialty dry goods. “If we didn’t follow our own vision, we would be selling cupcakes and doughnuts,” Hà laughs. Given her penchant for innovation, however, Bao infuses her confections with local ingredients when possible. “You would never find pumpkin mousse cake in France, but it’s popular here in the fall,” says Bao. “I like to develop holiday and seasonal interpretations of French classics.”

Their success has fueled another dream. Wanting to expand beyond the confines of their small rental building, the hardworking pair purchased a nearby historic mansion and began renovation last fall. The site will boast a state-of-the-art kitchen, retail section, and tearoom and outdoor space for dining service. Future plans include increased catering capacity, space to conduct baking workshops and private parties, and hosting visiting chefs from France to share new techniques.

Bao and Hà are the quintessential mix of art and science, much like a fine French pastry itself. She excels at creativity and technique and he drives the business aspects. “We could never follow this journey in France,” Hà says. “We are so grateful that we can share our hard work with our community,” Bao adds, “It’s like a dream come true, an American dream.”

Bao’s Pastry

12 Jefferson St.

Valparaiso, IN

219.299.8693

baopastry.com

Coming Soon:

607 Lincolnway

Valparaiso, IN

Laura Rice is a librarian with an interest in cookbooks, food research and culinary history. She and her husband live in Michigan City, Indiana, and enjoy vigorous hikes followed by visits to local dining and drinking spots throughout Northwest Indiana and Southwest Michigan.