Our Philosophy

Everyday, we showcase our savoir-faire and share our passion for traditional French breads, viennoiseries, pastries and macarons. We wish to inspire our customers to adopt the French art de vivre and indulge in the pleasures that fine food can bring.

Let us transport you to Paris from the moment you step in our elegant café and smell the comforting perfume of our freshly baked croissants. From the large chandeliers to the glass display cases filled with elegant cakes and pastries, every detail has been thought to offer a unique and authentic experience, rivaling the famous boulangeries-pâtisseries of Paris.

All items are handcrafted and prepared fresh daily using traditional French recipes and high quality ingredients. To demonstrate our commitment for quality, our pastries are prepared every morning in front of you and our viennoiseries are baked throughout the day ensuring the freshest products for all our customers.

Our Team

Franck Point


Born in Lyon, France, Franck was raised to honour food for both its sensory pleasures and its ability to bring people together. As the Master Artisan behind Faubourg elegant boulangeries-pâtisseries, Franck understands that exceptional bread and pastry are the linchpins of a truly great meal.

Upon graduating from the prestigious Cornell University in 1993 with an MBA in Hospitality Management, opportunities abroad took Franck and his family to Bangkok, Thailand, where they remained for five years before returning to Europe.

A born traveller, Franck often visited Vancouver and recognized a notable dearth of authentic, gourmet French bakeries in the city's culinary landscape. After relocating the family to Canada in 2006, Franck cultivated his life long love of bakery goods by entering a baker's apprenticeship program in his native France. His tenacity and effort paid off in 2010 when he opened Faubourg Paris' doors, bringing a taste of Paris to Vancouver.

Ricardo Rosas

Head Pastry Chef

Originally from Vancouver, Ricardo Rosas discovered his love for pastry at an early age. He has very special childhood memories baking with his mother and grandmother, who were Mexico-born and Germany-raised.

When the time had come to choose a career, Ricardo first went for a bachelor in commerce with a major in hotel & restaurant management. He worked in the industry for a few years but kept looking back to his childhood baking interests, which urged him to join the Pacific Institute of Culinary Arts where he obtained a baking and pastry diploma.

Soon after graduating, Ricardo worked as the Assistant Pastry Chef at the renowned French Chef Daniel Boulud's restaurant DB Bistro Moderne. Strong of this experience, Ricardo was then named Head Pastry Chef at Faubourg Paris. He was one of the first employees joining the company and helped Faubourg achieve important milestones, from the first opening in Kerrisdale in 2010 to the development of the company as a chain of three boulangeries-pâtisseries.


David Diagne

Head Bakery Chef

Born and raised in Lyon, France, David started his professional life in business after obtaining a two year professional diploma. Making beautiful and delicious products from simple ingredients was a concept that always touched him but it is only a few years after graduation that he decided to make his passion a career.

He owes his savoir-faire to Francois Rabelais culinary school and his bakery teacher Monsieur Ferrand, who was named Meilleur Ouvrier de France (Best Baker of the Year) and has always been an inspiration for David. David worked as a baker at Boulangerie Battant in Lyon for two years until an opportunity took him and his family to Seattle. Bio Fournil, a French-based company expanding in North America appointed David as a baker and only a few months later he became the new head baker of the company.

In 2014, David decided to move to Vancouver and had the chance to meet with Franck Point who named him Head Baker at Faubourg. Faubourg was a natural choice for David, a place where he could continue to do what he loves and share his passion for French bakery fare.