From Lyon to Cincinnati: The French Roots of Baudry Bakery

Nestled among the local stalls at Cincinnati’s farmers’ markets, Baudry Bakery has become a destination for people searching for real, handmade French pastries. But what many customers don’t realize is that the story behind Baudry stretches far beyond Ohio — all the way to Lyon, France, a city with deep culinary history and the place where Baudry’s passion for baking was born.

In this article, we’ll take you behind the scenes of how a love for traditional pastry from Lyon transformed into one of the most beloved French bakeries in Cincinnati. From the first folded croissant to today’s busy weekend markets, Baudry’s journey is about more than food — it’s about heritage, flavor, and the art of doing things the right way.

Why Lyon Is the Culinary Capital of France

When people think of French cuisine, they often think of Paris. But within France, Lyon is widely considered the true culinary capital.

Located in eastern France, Lyon has:

A long tradition of artisan food craftsmanship
Deep connections to regional ingredients like butter, cream, and hazelnuts
World-famous “bouchons” (small, traditional Lyonnais restaurants)
A reputation for balancing rustic tradition with refined technique

Lyon is also home to many of the country’s best pastry schools, where classic French techniques are taught to future bakers and chefs from around the world.

This rich environment is where Baudry’s founder first trained and fell in love with baking.

Learning the Craft in France

Long before Cincinnati knew Baudry’s name, the journey started in Lyon’s pastry kitchens — where waking up early, folding dough, and perfecting ganache are a way of life.

Baudry’s founder studied under experienced chefs, learning the classical foundations of French pastry, including:

Laminated doughs like croissants and pain au chocolat
Pâte sucrée and pâte sablée for tart crusts and butter cookies
Macaronage for perfect French macarons
Slow fermentation for natural sourdough bread
Precision techniques for fillings like crème pâtissière, ganache, and curds

But beyond recipes, what stuck most was the philosophy: start with great ingredients, work with care, and don’t cut corners.

Bringing French Pastry to Cincinnati

After moving to Cincinnati, Baudry’s founder saw a need for authentic French baked goods made the traditional way — by hand, in small batches, with real ingredients. While there are excellent bakeries across the city, very few focus on true French-style pastries.

That’s when Baudry Bakery began — not in a retail storefront, but at a farmers’ market tent, sharing hand-laminated croissants with curious locals.

Customers quickly noticed a difference. The pastries weren’t overly sweet or heavy. They had crisp edges, buttery layers, and delicate textures — just like the ones you’d find in Lyon.

Word spread fast. People started lining up early, bringing friends, and requesting new items. What began as a passion project quickly grew into one of the most in-demand French bakeries in Cincinnati.

H2: What “French Roots” Look Like at Baudry Today

Even though Baudry now sells at multiple markets and has a growing customer base, the bakery has never left its roots behind.

Here’s how we bring Lyon’s pastry tradition to life in everything we do:

1. Traditional Techniques

Croissants are made over three days using slow fermentation and hand lamination.
Tartlets and sablés use sweet shortcrust doughs made with cultured butter.
Macarons are made with aged egg whites, almond flour, and house-made fillings — no shortcuts.
Breads are naturally leavened and shaped by hand.

We don’t use artificial flavors, commercial mixes, or stabilizers. Everything is done with time, skill, and patience.

2. French Ingredients and Local Partnerships

Wherever possible, we use French or European-style ingredients — especially cultured butter, which adds rich flavor and better texture. At the same time, we partner with local Ohio farms and suppliers for eggs, flour, and fruit.

This blend of French quality and local freshness is part of what makes Baudry’s pastries special.

3. A Small-Batch Approach

Just like in Lyon’s corner patisseries, Baudry keeps production small. This ensures everything is fresh, and nothing is mass-produced.

Each batch of croissants is laminated by hand. Each tart shell is pressed one by one. Every cookie and macaron is piped with care — not by machines, but by people who love the process.

Baudry French Pastries: A Taste of Lyon in Cincinnati

Here are a few of our most popular items — each one inspired by Lyon’s traditions:

Classic Butter Croissant – Flaky, airy, and rich with cultured butter
Pain au Chocolat – Rolled with dark French chocolate
Almond Croissant – Filled with house-made almond cream and topped with toasted almonds
Fruit Tartlets – With lemon curd, seasonal fruit, or vanilla bean pastry cream
French Macarons – Flavors like pistachio, chocolate, earl grey, and raspberry
Sablé Cookies – Buttery, tender, and not too sweet
Artisan Breads – Naturally leavened country loaves, baguettes, and sourdough specialties

Everything is available at:

Hyde Park Farmers’ Market (Sundays)
Montgomery Farmers’ Market (Saturdays)
Special pop-ups across the city
Online pre-orders at baudrybakery.com

Final Thoughts

From the rolling hills of Lyon to the neighborhoods of Cincinnati, the heart of Baudry Bakery remains the same: a passion for French pastries made the right way.

In every croissant, macaron, or tartlet, you’ll taste not just butter and flour — but tradition, technique, and the belief that good food comes from care. Our roots in Lyon continue to guide how we bake, how we serve, and how we grow.

So next time you visit Baudry Bakery, know that you’re not just enjoying a pastry — you’re tasting a piece of French history, shaped by hand, baked with love, and shared right here in Cincinnati.