Baguette et Chocolat

Before working in the culinary department of a store, Chi-minh spent years at a stressful job as an insurance agent before deciding to follow his lifelong dream of becoming a cook and baker in his own restaurant kitchen, he said.

"I've always loved cooking and being around kitchens," Chi-minh said. "When I was a little boy in France, my grandmother told me, 'One day you're going to be a cook, a pastry chef.' I realized that I love [cooking and baking] too much—I had to do it."

Chi-minh learned the art of pastry making and French cooking while Anne-lise worked as a lawyer to support the two of them. After visiting Austin and Chicago, the two became enamored with America and in 2008, moved to the U.S. and accepted positions with a French bakery in Colorado. The couple ultimately chose Austin as their home.

"From the drive out of the airport, I fell in love with Austin," Chi-minh said of his first visit to the Lone Star State. "It's green, affordable and everyone is nice."

In 2009, Anne-lise and Chi-minh took a chance on a new shopping area in Bee Cave. A close friend told Chi-minh about the West Austin neighborhood's future growth potential. When the Pham-dinh's unlocked the doors of their current location just outside of the Uplands neighborhood, only a bank and dry cleaners were operating out of the small strip center.

"It was scary because Bee Cave was kind of dead then," Chi-minh said. However, Baguette et Chocolat became a success even before it opened May 15, 2010.

"We opened on a Saturday, and the night before, we were having dinner," Anne-lise said. "A car pulled up and someone knocked on the door asking us what time we were opening. The next day, a line of customers formed at 6 or 6:30 a.m., and we didn't open until 7 a.m."

Chi-minh credits the success of Baguette et Chocolat to his commitment to the authenticity of French cooking and baking. Anne-lise says that the cafe evokes pleasant memories for those guests who have recently traveled to France.

"Everything is made from scratch with French recipes," said Chi-minh, who imports his chocolate and pastry ingredients from France through a Florida company.

Chi-minh said the pain au chocolat (chocolate croissant, $2.99) and baguettes ($1.99 to $3.99) are top customer favorites.

For those who have never been to France, Chi-minh recommends the Parisien Brie Sandwich ($7.29), with its French ham, triple-cream brie, tomato, cucumber, olive oil and romaine lettuce. The restaurant offers both French savory crepes ($6.29 to $7.19) and sweet crepes ($3.49 to $5.39).

"Simple things can be awesome," Chi-minh said. "You don't have to complicate things. It's what we do here. The right ingredients, the right recipe and that's it."

Is French toast really French?

Chi-minh Pham-dinh, co-owner of Baguette et Chocolat, has been asked by numerous guests if he serves French toast.

"After [World War II], people had to make do with bread—old bread—eggs and milk, so French toast was born," Chi-minh said. "It's historical but not found in France today."

Baguette et Chocolat, 12101 Bee Caves Road, Bee Cave, 512-263-8388, www.baguetteetchocolat.com

• Tue.–Fri. 7 a.m.–5:30 p.m.
• Sat. 7 a.m.–4 p.m.
• Sun. 8 a.m.–2 p.m.
• Closed on Monday