This Charming French Bakery In Indiana Serves Pastries That Taste Like Paris

A croissant should not require this much concentration. Butter?

Fruit? Chocolate?

Macaron? Something glossy and mysterious in the tart case?

This Indiana pastry shop creates that exact problem every day, with a French-trained chef turning out delicate tarts, flaky croissants, colorful macarons, and other pastries that look almost too carefully made to be eaten on the way home. Almost.

Then the first bite happens. The layers crackle.

The filling appears. And suddenly carrying the whole box around for the rest of the afternoon seems like a completely reasonable plan.

The difficult part is pretending the box belongs to “later.”

A Chef Who Brought Paris Home in Her Suitcase

Plenty of bakeries claim a French touch, but few can point to real Paris training. Chef Bao Do Phan-Bui studied at the Paris Auguste Escoffier School and graduated in the mid-2010s.

That kind of schooling shows up in every fold of dough and every smooth glaze.

In 2018, Chef Bao and her husband, Hà, left Paris and moved to Valparaiso. Big move, right?

Instead of opening a shop right away, the pair started small at local farmers’ markets, where shoppers got their first taste of real French pastry.

Word spread fast. Those market tables built a loyal crowd, and by May 2020 the couple opened a brick-and-mortar boutique at 12 Jefferson Street, Valparaiso, IN 46383.

Opening a new business during such an uncertain year took courage, and the community clearly responded.

The shop sits right in the heart of downtown, making it easy to fold into a walk around town. The library across the street is a handy landmark for first-time visitors trying to find the spot.

Knowing the story adds something special to each bite. A plain croissant becomes a small piece of a journey that stretched across an ocean.

Friendly staff members are often happy to share a bit of that history when asked, so feel free to start a chat at the counter while deciding what to order.

Croissants Worth Setting an Alarm For

Flakes everywhere. That is the first sign of a properly made croissant, and the ones at Bao’s leave a happy little mess on every plate.

The outside shatters, while the inside stays soft and airy.

The lineup goes far beyond the classic plain version. Options include almond, chocolate almond, raspberry cream, cinnamon, and Nutella croissants, each with its own personality.

The almond croissant gets a lot of love thanks to its rich almond cream center and toasted nutty top.

Savory fans are covered too. A green onion cream cheese croissant has earned a following among people who prefer breakfast without a sugar rush, and it pairs nicely with a coffee drink from the counter.

Here is a tip worth remembering. The shop also sells take-and-bake croissants, so a fresh batch can come out of a home oven on a lazy Sunday morning.

That means the smell of Paris can fill a kitchen hundreds of miles from France.

Timing matters with pastries this popular. Saturday doors open at 8 AM, while most weekdays start at 9 AM and Mondays and Sundays begin at 10 AM.

Arriving earlier gives the best shot at a full selection before favorites sell out. Grab one to eat right away and another for later, because resisting a second croissant is surprisingly hard.

Macarons in Every Color of the Rainbow

Picture a glass case lined with neat little cookies in pink, mint, lemon yellow, and deep chocolate brown. The macaron display at Bao’s looks almost like a box of paints, and choosing just one flavor is a real challenge.

Fun fact time. French macarons are made with almond flour, which means they are naturally gluten-free.

That makes them a great pick for guests who avoid wheat but still want something sweet and fancy.

A good macaron has a thin, crisp shell that gives way to a chewy middle and a creamy filling. Getting that texture right takes skill, since tiny changes in heat or mixing can ruin a batch.

The team at Bao’s handles these cookies with care, and flavors rotate often, so a return trip may reveal something brand new.

Macarons also make easy gifts. A small box travels well to a friend’s house, a birthday party, or an office break room.

Kids tend to love the bright colors, and grown-ups love the delicate taste.

For the best experience, enjoy them soon after buying. Macarons are at their peak when fresh, so plan to share them the same day.

Try mixing familiar flavors with one surprising choice. Sometimes the unexpected pick becomes the new favorite.

Tarts So Pretty They Almost Stay Uneaten

Some desserts look like they belong in a museum. The fruit tarts at Bao’s fall right into that group, with shiny berries and glazed fruit arranged like tiny jewels on a buttery crust.

Beauty is only half the story. Underneath the fruit sits smooth pastry cream, and the crust holds together without getting soggy.

Seasonal versions, like a rhubarb-filled tart, show up now and then, keeping the case interesting through the year.

Lemon lovers should look for the lemon tart. The kitchen grates fresh lemon zest instead of relying on shortcuts, and the bright, tangy flavor makes a clear difference.

It is a small detail. Still, those small details are exactly what separate a good pastry from a great one.

The cake side of the case deserves attention too. Opéra cake stacks thin layers of almond sponge, coffee, and chocolate into a neat rectangle.

Napoleons offer crisp puff pastry and cream, while mousse cakes bring a light, cloud-like texture. Several mousse cakes are gluten-free, which is helpful for mixed groups.

Planning a celebration? Custom cakes are available, and the staff can suggest flavor combinations based on current menu favorites.

Canelés, Kouign Amann, and Other Words Worth Learning

Can-uh-LAY. Queen ah-MAHN.

The names might trip up the tongue at first, but these pastries are worth a little practice at the counter.

A canelé comes from the Bordeaux region of France. It is baked in a special fluted mold, which gives it a dark, caramelized crust and a soft, custardy center flavored with vanilla.

The contrast between crunchy outside and tender inside is what makes people come back for more.

Kouign amann hails from Brittany, in northwest France. Think of a croissant that got rolled in sugar and baked until the edges turned into crispy caramel.

It is sweet, buttery, and gloriously sticky. Napkins are strongly recommended.

Madeleines round out the lineup of classic French bites. These small, shell-shaped sponge cakes are light and lovely with a warm drink, and the shop offers a gluten-free version as well.

Coconut macaroons provide another gluten-free treat with a chewy, toasty bite.

Trying unfamiliar pastries is part of the fun here. Staff members are known for patiently explaining what each item is and which ones are crowd favorites.

Asking for a recommendation is a smart move for first-timers. Pick one classic and one new name, then compare them side by side.

It turns an ordinary snack stop into a mini lesson in French baking traditions.

Savory Bites and Crusty Baguettes for the Non-Sweet Crowd

Not everyone wakes up craving sugar, and Bao’s has thought about that. Alongside the sweets, the shop bakes savory items that make a filling breakfast or a light lunch.

Quiche is one of the standouts. The flaky crust holds a rich, eggy filling that stays tender and flavorful.

Even people who usually skip quiche have been won over by these slices, which says a lot about the recipe.

Then there are the baguettes. A proper French baguette should have a crackly golden crust and a chewy, open inside, and the loaves here hit that mark.

Tear one open at home, add some cheese and fruit, and suddenly a simple picnic feels very Parisian.

The shop is a pastry boutique, not a doughnut bakery, so the focus stays on French classics. That clear identity is part of the charm.

Shoppers will find artisan bread varieties, puff pastry treats, and savory croissants instead of glazed rings and sprinkles.

Here is a helpful idea for a day trip. Pick up a baguette and a couple of savory pastries, then head out to explore the Indiana Dunes area nearby.

A packed lunch from a French pâtisserie beats a gas station sandwich every time. With hours running until 8 PM most days, grabbing dinner bread on the way home is easy too.

Tea Towers, Pastry Classes, and a Growing Little Empire

Bao’s keeps finding new ways to make a visit special. Expansion plans included a second location at 607 Lincolnway in Valparaiso, remodeled as a Parisian-style high-tea room.

Afternoon tea has become a highlight. Guests reserve a spot and receive a tiered tower that moves from savory bites to sweet ones, with items like mini quiches, chicken salad, scones with raspberry jam, and tiny pastries.

A wide tea selection completes the setting. Full afternoon tea is rare in this part of Indiana, which makes it a great choice for birthdays, catching up with a friend, or a fancy family outing.

Reservations are a must. Book ahead, especially for weekends and holidays, since seats fill quickly.

For anyone curious about how these pastries come together, hands-on workshops offer a peek behind the curtain. Participants learn French pastry techniques from the team, and many people return for more than one session.

It is a fun activity for couples, friends, or older kids who love to bake.

Recognition has followed all this hard work. Bao’s won the 2020 Locals Love Sweet Treat competition for Best Dessert in Porter County, a big honor for a shop that had only just opened its doors.

Check the official website before visiting to see current class dates and tea availability, then plan a trip around one of these experiences.