Faubourg Paris’ Franck Point: Croissant Crusader

Franck Point could be a croissant crusader

Faubourg Paris’ Franck Point: croissant crusader

Franck Point is fanatical about croissants. In fact you could call him a ‘croissant crusader’ and he likely wouldn’t object. Point is the man behind Faubourg Paris, those pretty swish looking, chandelier-trimmed artisan bakery-bistros popping up all around town (there are three so far, all busy), where you might feel yourself whisked right back to that last trip to Paris, say somewhere on Blvd. St. Germain.

Fabourg Paris interior

Faubourg’s swish interiors have ‘Paris’ written all over

You name it, Faubourg seduces with a wealth of irresistible temptations, ranging from flaky, Chantilly-topped, vertical mille feuille to impeccably made macarons and more, as well as savouries. Not to mention the “dessert of the month” (July’s is an extraordinary Earl Grey, lemon, and white chocolate tart), an array of superb breads (fougasse, baguette, brioche) equally excellent coffee and polished, prompt service.

Franck Point and macaron

Point with macaron reject…

As we examine the array of handmade macarons (purely for purposes of research, you understand), Franck winces and extracts three from the showcase. Rejects, he says they should never have been there, pointing out that the circumference at which the filling meets the upper and lower half—the ‘ruffle,’ as it’s known—is uneven. The summarily excommunicated macarons will never meet a customer, let alone make it into one of Faubourg’s deluxe gift packs.


Faubourg Paris croissant

Faubourg’s irresistible croissant aux amandes

The Faubourg croissant

Ultimately, though, it really is all about the croissants, explains Point, who oversees, in meticulous detail, production that continues fresh throughout the day, of everything from  an impossibly buttery and flaky classic to pistachio cream, almond paste filled, and—naturellement—decidedly addictive pain au chocolat.

Faubourg’s state-of-the-art equipment, with precise moisture and temperature controls, prepare the forms over three hours, ready for baking. It’s a critical process explains Point, along with the quality of butter he uses. Point says he actually doesn’t sell some 10 percent of his production, although many items are donated to charity.

Interestingly, when Franck first opened he thought it would be all about baguettes. But it was not to be. On the very first day, the croissants were gone by mid-afternoon.

Somehow, I’m not surprised.


Updated March 20th, 2015.

(From the release)

Faubourg Paris celebrates National Macaron Day in support of the Canadian Cancer Society

Indulge for a good cause on Friday, March 20

VANCOUVER, BC, March 4, 2015 – Here’s to sweet treats and a generous spirit.Faubourg Paris, Vancouver’s premier trio of French boulangerie pâtisseries, is celebrating Macaron Day on Friday, March 20 by giving back. Faubourg will offer its signature Parisian-style macarons for $1 each (half off the regular price), match every dollar of macaron sales and donate 100% of gross proceeds to the Canadian Cancer Society.
Faubourg pastries

A truly seductive selection of pastries

(Faubourg Paris, 2156 W 41st. Ave., Vancouver; 769 Hornby St., Vancouver; Park Royal South, West Vancouver; www.faubourg.com)

Oh, and did we mention the macarons?

Faubourg Paris macarons

Also somewhat hard to resist


(This material also appeared in the Vancouver Courier)

By | 2018-01-21T15:05:16+00:00 July 27th, 2014|Dining|0 Comments

About the Author:

Tim has been covering the food and wine revolution for about 20 kilos. Count 15 kg alone thanks to the blossoming cuisine and wine culture of British Columbia, Canada. Tim’s hallmark is seeking out and recommending value wines from BC and around the world that offer quality at every level. He also scopes out noteworthy restaurants that live up to their promises—and often over deliver. Readers depend on the Hired Belly for his “Belly’s Best” and “Belly’s Budget Best” picks to help them find the right wine for the occasion. He writes, tweets and shoots his own images for columns in the Vancouver Courier and North Shore News. He also contributes to WHERE Vancouver magazine, as well as to several other publications. They include Taste magazine, Tidings Magazine, and Montecristo. His columns are frequently picked up by major newspapers across Canada. Tim is a frequent judge for wine competitions, such as Vancouver Magazine International Wine Awards. He is a founding judge of The BC Lieutenant Governor’s Awards for Excellence in Wine. He is frequently invited to judge at The BC Wine Awards, and others. Tim has traveled to taste in many of the world’s leading wine regions, most recently in Burgundy, Argentina and Chile.

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