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Patrick Baboun became a baker by happy circumstance. He was on vacation in Montreal when he bought a baguette, some cheese, and a bottle of wine. He ate the bread and wanted more, but the bakery was closed. For the first time, he began thinking about how great bread is made. After a few calls, he began an apprenticeship at a Canadian bakery, followed by years of work under French master bakers.

you can taste the results at his bakery, Delices de France, in a shopping center off South Dixie Highway in Pinecrest (the main sign simply says, "French Bakery"). Loyal customers come for the crusty loaves, buttery croissants, creamy mini quiche, and incredible cakes, pastries, muffins, and tarts. Bread is baked on the premises, so the air wafts with the good scent of yeasty dough. 

After spending five years in France, he came to Miami and opened Delices de France in 1994. He used to supply bread and croissants to several local restaurants, Wild Oats, and Gardner's Market.

Regulars start the day with Italian roasted coffee and guava biscotti or danishes. Around lunchtime, the small counter fills with folks hungry for the freshly made sandwiches (prosciutto, turkey, ham, salami, and tuna). Others wait for meat pies, quiches, or ham-and-cheese croissants. See the menu page for more.

Based on Linda Bladholm's article

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