Travelers at Charlotte Douglas International Airport can now visit the streets of Paris between every arrival and departure. Brioche Dorée, the Parisian-style urban bakery café, will open in E Concourse on April 11.

Brioche Dorée, which has more than 30 North American bakeries, offers a range of European café options. From espresso-based coffees and croissant breakfast sandwiches to quiches, pizzas, and French-inspired desserts, the menu options and brand aura intend to recreate the classic street-side café in a modern environment that envelops all of the senses.

“Brioche Dorée is not your ordinary fast food airport fare,” says Sandy Dunn, vice president and general manager of the new café at Charlotte International Airport. “It’s a fresher, healthier option than some of the meals people on the go are accustomed to, when at the airport. Everything is made in the café.”

Dunn and her business partner, Judy Ewing-Lonetti, have owned and managed restaurants at the Charlotte International Airport for 27 years. As Ewing Dunn, business partners of HMS Host, the two have owned eight different restaurants and retail shops at the airport for nearly three decades.

“This location is exceptional. We’re directly connected to commuters from all over the world,” says Judy Ewing-Lonetti, CEO of Ewing Dunn. “Whether you are in a rush to catch your next flight, or have a few minutes to relax in the E Concourse food court, the Brioche Dorée café is sure to delight folks who need a quick coffee fix or a small meal they won’t feel guilty about later.”

Charlotte’s new Brioche Dorée will feature an updated, modern urban style that was first introduced in Toronto last year. The Charlotte location and future Brioche cafés will highlight the brand’s trademark glass displays, accompanied by darker wood furnishing and stark red overtones.

Brioche Dorée has a tradition dating back more than 30 years. There are more than 600 bakeries in operation throughout Europe and Asia. North American airports present the brand with growth opportunities unlike anywhere else in the world.

“Brioche Dorée is excited to explore new expansion opportunities as we bring our fresh bakery experience to more guests across North America,” says Jeff Drake, president of Brioche Dorée. “Our cafés are perfectly designed for air travelers that want fresh bakery options and delicious drinks, in a setting that serves busy commuters and folks who have time to relax at the airport food court. We look forward to nurturing our relationship with the Ewing Dunn team, as well as travelers in the region.”

The Parisian-style urban bakery café recently announced its robust franchise and licensing growth strategy for 2014 and, beyond that, will significantly increase its North American presence. Current plans call to expand Brioche Dorée by 15 percent annually, including a focus on North American airports.

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