--- title: "Gabriel Vesci Brings Multi-Unit Paris Baguette Development to West Los Angeles" url: https://burnaze.com/article/1acf7978-05a9-4740-a625-d0bfb270246d source: "1851 Franchise" original_url: https://1851franchise.com/gabriel-vesci-paris-baguette-west-los-angeles-expansion-2732490 category: "Restaurants" industry: "Restaurants" topics: ["Development & multi-unit"] published: 2026-06-24T13:08:00.000Z modified: 2026-10-31T15:31:56.213Z image: https://newimage.1851franchise.com/cdn-cgi/image/quality=85,format=webp,width=1280,height=720/story/featureImage/1782140102_2732490.png --- # Gabriel Vesci Brings Multi-Unit Paris Baguette Development to West Los Angeles **TL;DR:** Gabriel Vesci, a former McDonald's owner-operator, has signed a multi-unit development agreement to bring Paris Baguette to West Los Angeles, with the first location opening in Thousand Oaks. Vesci plans to expand into other high-activity, family-oriented markets in the area, including Culver City, Brentwood, Santa Monica, and West Hollywood. *originally published in 1851 Franchise on 2026-06-24. [Read the original](https://1851franchise.com/gabriel-vesci-paris-baguette-west-los-angeles-expansion-2732490).* ## Story Gabriel Vesci first came across Paris Baguette* in an unexpectedly personal way. His daughter showed him the bakery café brand on social media. What started as a family discovery quickly became a serious business evaluation. Vesci, a former health care finance executive and longtime McDonald’s owner-operator, knew how much discipline it takes to turn a promising restaurant concept into a business that can perform across multiple locations. Now, Vesci is bringing that experience to a multi-unit development agreement across West Los Angeles. His first café will be a 3,000-square-foot location in Thousand Oaks, followed by planned expansion into high-activity, family-oriented markets including Culver City, Brentwood, Santa Monica, and West Hollywood. Paris Baguette gave Vesci a chance to build around a different kind of customer visit. After years in high-volume restaurants, he saw value in a café people could use often, but still experience as something more personal than a quick stop. “What excites me most is how the concept fits into people’s everyday lives,” Vesci said. “It’s a neighborhood bakery café that works well in active, family-oriented communities like Thousand Oaks.” *Vesci sat down with 1851 Franchise to discuss his professional pivot, the strength of the brand and his long-term vision for the West LA market. Here’s what he had to say:* **1851 Franchise: Frame your personal story for us. What do you want us to know?** **Gabriel Vesci:** My career began in finance and operations within the health care sector, where I focused on administration and operations management. I eventually transitioned into the restaurant industry, spending over a decade as an owner-operator and equity partner in a multi-unit McDonald’s organization. That time was spent overseeing a portfolio of high-volume restaurants, which gave me a very strong foundation in building and scaling systems-driven businesses. Now, I’m applying those lessons to my first Paris Baguette location. **1851: What did you do before franchising, and how did you decide franchising made sense for you?** **Vesci:** Before I entered the restaurant space, I was in health care finance and administration. Making the move into franchising made sense because I enjoy the challenge of managing high-volume operations and building out portfolios. My experience as a McDonald’s operator showed me the power of a strong model, and I recognized that same strength in Paris Baguette when I began looking for my next opportunity. **1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?** **Vesci:** Coming from a finance and operations background, I saw franchising as a way to scale businesses effectively using established systems. Now that I’ve spent over a decade in it, I’ve seen firsthand how important execution is. It’s one thing to have a model, but it’s another to manage the daily operations and oversight required to keep a high-volume business running successfully. **1851:** **What made you pick this brand? What excites you most about this company?** **Vesci:** My daughter actually introduced me to the brand through social media several years ago. After experiencing the concept myself and learning about the business model, I recognized the brand's strength. What excites me most is how the concept fits into people’s everyday lives. It’s a neighborhood bakery café that works well in active, family-oriented communities like Thousand Oaks. **1851:** **What do you hope to achieve with your business? What are your plans for growth?** **Vesci:** My long-term goal is to continue growing with Paris Baguette and establish a meaningful presence in the communities we serve. I’ve signed an agreement to develop multiple cafés across West Los Angeles, including Culver City, Brentwood, Santa Monica and West Hollywood. I plan to grow in a measured, deliberate way while staying focused on execution and the guest experience. **1851:** **Is there anything else about your story you want us to know?** **Vesci:** I’m very intentional about where I develop. Thousand Oaks was a clear choice because of its strong residential base and steady daily activity. I believe the brand will become a natural part of the community there, and I’m looking forward to our opening. **1851:** **What advice do you have for other people thinking about becoming franchise owners?** **Vesci:** Focus on the strength of the model and the operational foundation. My background taught me that success comes from a strong foundation in systems. If you find a brand with that strength and a concept that resonates with the community, it provides a clear path forward. With a projected 1,000 bakery cafés in North America by 2030, Paris Baguette is on a mission to reestablish the neighborhood bakery café as the heart of the community. Paris Baguette serves craveable baked and brewed treats and creates warm and welcoming experiences through a blend of gracious service, expert craftsmanship and community connections. From decisions made behind a desk to smiles offered behind a counter, the desire to spread joy and make the world a happier place drives everything we do. ## Entities - 1851 Franchise (publication) - QSR (sector) - franchise expansion (topic) - McDonald's (company) - restaurant industry (topic) - multi-unit development (topic) - Paris Baguette (company) - bakery cafe (topic) - Brentwood (location) - Santa Monica (location) - Thousand Oaks (location) - Culver City (location) --- Originally reported by 1851 Franchise (https://1851franchise.com/gabriel-vesci-paris-baguette-west-los-angeles-expansion-2732490). Summarized by Burnaze (https://burnaze.com/article/1acf7978-05a9-4740-a625-d0bfb270246d).