OUR TEAM
Everyday, we showcase our savoir-faire and share our passion for traditional French breads, viennoiseries, pastries and macarons. At Faubourg, we wish to inspire our customers to adopt the French art de vivre and to indulge in the pleasures that fine food can bring.
Franck Point
Owner
Born in Lyon, France, Franck was raised to honour food for both its sensory pleasures and its ability to bring people together. As the Master Artisan behind Faubourg’s elegant boulangeries-pâtisseries, Franck understands that exceptional bread and pastry are the linchpins of a truly great meal.
Upon graduating from Cornell University in 1993 with an MBA in Hospitality Management, opportunities abroad brought Franck and his family to Bangkok, Thailand, where they remained for five years before returning to Europe.
A born traveller, Franck often visited Vancouver and recognized a notable dearth of authentic, gourmet French bakeries in the city’s culinary landscape. After relocating the family to Canada in 2006, Franck cultivated his lifelong love of bakery goods by entering himself into a baker’s apprenticeship program in France. His tenacity and effort paid off in 2010 when he opened Faubourg Paris’ doors, bringing a touch (and taste) of Parisian flair to Vancouver.
Ricardo Rosas
Head Pastry Chef
Originally from Vancouver, Ricardo Rosas discovered his love for pastry at an early age. He has very special childhood memories baking with his mother and grandmother, who were Mexico-born and Germany-raised.
When the time had come to choose a career, Ricardo first went for a bachelor in commerce with a major in hotel & restaurant management. He worked in the industry for a few years but kept looking back to his childhood baking interests, which urged him to join the Pacific Institute of Culinary Arts where he obtained a baking and pastry diploma.
Soon after graduating, Ricardo worked as the Assistant Pastry Chef at the renowned French Chef Daniel Boulud’s restaurant DB Bistro Moderne. Strong of this experience, Ricardo was then named Head Pastry Chef at Faubourg Paris. He was one of the first employees joining the company and helped Faubourg achieve important milestones, from the first opening in Kerrisdale in 2010 to the development of the company as a chain of three boulangeries-pâtisseries.
David Diagne
Head Baker
Born and raised in Lyon, David started his professional life in business after obtaining a two year professional diploma. Making beautiful and delicious products from simple ingredients was a concept that always touched him but it is only a few years after graduation that he decided to make his passion a career.
He owes his savoir-faire to the Francois Rabelais culinary school and his bakery teacher Monsieur Ferrand, who was named Meilleur Ouvrier de France (Best Baker of the Year) and has always been an inspiration for David. David worked as a baker at Boulangerie Battant in Lyon for two years until an opportunity took him and his family to Seattle. Bio Fournil, a French-based company expanding in North America appointed David as a baker and only a few months later he became the new head baker of the company.
In 2014, David decided to move to Vancouver and had the chance to meet with Franck Point who named him Head Baker at Faubourg. Faubourg was a natural choice for David, a place where he could continue to do what he loves and share his passion for French bakery fare.
Quality
At Faubourg, each bread and pastry is handmade under the meticulous eye of our artisan bakers and pastry chefs. To meet the expectations of our customers, we are continuously improving and developing our products, all the while seeking to bring something new and refreshing to our menu.
Creativity
In addition to our Head Pastry Chef and Head Baker, Faubourg is composed of an incredible team of bakers and pastry chefs who each bring their own creativity and innovative approaches to the production table.