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Pastries Born in France, Raised in South Korea

How two South Korean bakery chains popularized treats combining Eastern flavors and Western techniques.

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At first glance, Tous Les Jours's outpost in Flushing, Queens looks like just another charming bakery, with its pale green walls, refrigerated pastry cases brimming with an assortment of cakes, signage that reads "boulangerie," and rows of wooden tables displaying an assortment of breads and other baked goods. A quick look around the space reveals piles of baguettes, canelés, and croissants.

But upon further inspection, small differences begin to reveal themselves — bread loaves are drizzled with condensed milk, buns are stuffed with red bean-flavored fillings, and dough is baked around hot dogs. That's because Tous Les Jours has its roots in both South Korea and France.

"There are well over 30 items, and they are all baked in-store fresh daily," says Mi Young Lee, the East Coast manager for South Korea-based bakery chain. At one of the bakery's 1,500 global locations, visitors will find everything from light sponge cakes to pain du chocolat, many of which resemble items found in a French bakery. However, most items also feature Asian flavors — namely Korean and Japanese — fused with Western baking techniques. The result is a fascinating array of pastries, both sweet and savory, that appeal to both Eastern and Western palates.

"Only a few people knew about French baked goods back then, in the 1970s and 1980s, with a few small bakeries making the products in the country."

The concept of the "French-Asian" bakery chain first came about in 1988, when Hur Young-in opened the first Paris Baguette in South Korea, says Jessie Sou, the chain's marketing director. Similar to its competitor Tous Les Jours, Paris Baguette, the largest bakery chain of its type with more than 3,000 locations in South Korea alone, also specializes in goods that mix Korean, Japanese, and French baking styles. (The idea proved lucrative for Young-In, who ranked #24 on Forbes' 2015 list of Korea's richest people ; he's worth $1.4 billion.)

Unlike in Vietnam — where French colonization from the 18th century until 1954 led to the deep integration of French dishes into Vietnamese cuisine — Korea remained relatively untouched by French colonizers, and thus foods from France were completely foreign. According to Michael J. Pettid, a professor at Binghamton University and author of Korean Cuisine: An Illustrated History , baked goods were pretty much nonexistent in Korean cuisine until recently. "Traditionally, Koreans didn't eat bread like in the West," he says. "They did have some types of steamed breads — often made from a mix of rice flour and wheat — but these were introduced from Central Asia in the 13th century and not really a regular meal item."

Young-In and Tous Les Jours's founders thus helped usher in major shift in how Koreans ate, says Paris Baguette's Sou. "In Korea, dishes are typically made from rice, noodles, and soup," Sou says. "We brought bread and croissants to their breakfasts, changing the format of the morning meal." The trend was helped along by American fast-food chains, notes Pettid, which introduced foreign items like pizza and burgers. Eventually, younger populations in large cities started seeking out coffee shops and bakeries. "We helped Korean people to comfortably accept French baked goods," Sou says. "We introduced the croissant to Korea, and made it mainstream. Only a few people knew about French baked goods back then, in the 1970s and 1980s, with a few small bakeries making the products in the country."

These days, Paris Baguette is ubiquitous in Korea, similar to McDonald's presence in the United States. "Paris Baguette for Koreans — especially those born in the 1970s — it's a very nostalgic brand. They grew up with Paris Baguette, everyone knows Paris Baguette." That's why when the bakery made the leap to the United States in 2005, it opened its first location in Los Angeles, where there's a large community of Korean immigrants. The brand now has 45 American locations, as well as outposts in China, Singapore, Vietnam — and as of last year , Paris, of all places.

In the process of adapting French goods for the Korean palate, Paris Baguette and its competitors started introducing treats that harness flavors like red bean, green tea, and sesame. "Some of the items are quite unlike what one might expect to find in a bakery in the West," Pettid says. "Like they always have done in the past in terms of introduced cultures, Koreans modify that to match their own tastes." Other goods are an amalgam of French dishes, but with a subtle twist. For example, Tous Les Jours' croque monsieur features béchamel and ham like the French classic, but it's served on milk bread, a light and fluffy white bread widely popular in Japan.

Other notable items include various riffs on buns — which are popular in Japanese and Korean cuisines — but instead of being steamed, they'e made from a variety of pastry doughs, stuffed creams, and custards that are the building blocks of French baking guides. Also popular are pastries that fuse savory items (like hot dogs and cheese) with sweet ingredients (like condensed milk and honey). Lee says that while many of these flavor combinations are popular in Asia, they come as a surprise to many American customers. Sou explains that only a few items sold in these bakeries are replicas of what a diner would find in France. In general, Sou characterizes Asian-French baked goods as being "less sweet and less greasy, but fluffier."

Not familiar with the chains? Eater sat down with Peterjae Choi, the kitchen manager and head pastry chef at Tous Les Jours' location in Queens, New York, to learn about six of the shop's most popular baked goods:

Whipped Cream Pan Bread / Milk Bread

Fluffy and incredibly soft (think softer than Wonder Bread), the whipped cream pan bread — which is similar to a Pullman loaf — is a riff on a Japanese milk bread. The process involves making a tangzhong , which translates to "water roux." Flour and milk are cooked, similar to how a choux dough is made. It's then mixed in with the rest of ingredients, which can include eggs, butter, sugar, and whipping cream, the latter of which Choi notes makes the bread "extra soft." The dough is then baked in a square pan and cut into thick slices. The bread is much richer than the Pullman loaf it resembles thanks to the eggs and butter.

Not only is the bread sold as loaves in the bakeries, but it's also offered in many bakeries as "honey toast." Popular in Japan and Korea, honey toast is frequently topped with ice cream, fruit, and a variety of sauces. Tous Les Jours sells a version that requires no silverware: A thick slice of milk bread is scored into a four-by-four grid of squares and then brushed with a mixture of condensed milk, sugar, butter, whipping cream, and of course, honey. The bread is then toasted in an oven until the mixture caramelizes, creating a golden, crunchy, and sweet crust.

Twin Egg Bread

A riff on a Korean street food gyeran bbang , per Choi, the Twin Egg Bread is a savory item that rings true to its name. It's made from a pain de mie (a sweetened bread) dough, which is rolled out, shaped into an oval, and then layered with ham ("from a store similar to Costco") and two hardboiled eggs. The dough is then folded over itself and cut in half to form two pastries with visible egg yolks. The pastry is then baked, drizzled with garlic sauce, and sprinkled with parsley for a touch of healthy green. According to Choi, it's a popular breakfast choice.

Twisted Doughnuts

While it does feature a yeasted dough, the "Twist Twist" — which is known as kkwabaegi in Korean — is much lighter and fluffier than a typical American-style raised doughnut. The "Asian-style doughnut" is only lightly sweetened, made with melted butter, always twisted, and is fried in corn oil, notes Choi. When it is pulled from the frier, it is immediately placed in a container of cinnamon and sugar which is shaken to coat the doughnut. While Americans often eat the doughnuts at breakfast, Choi says that in Korea they are frequently an after-school snack for students, and many visitors to Tous Les Jours purchase them in the afternoon.

Soboro Pastry

Soboro is a Korean streusel that's a popular topping for many baked goods. It has the usual elements of a streusel — flour, butter, and sugar — but most importantly, it also has peanut butter. The base of the soboro pastry, which is a style of bun, is made from a laminated Danish pastry dough, Choi says. It is rolled out, shaped, and then topped with streusel before being baked off. Once baked, it is filled with a classic creme patisserie and dusted with confectioner's sugar. The result is a soft bun with a creamy center and a slight peanut flavor.

Another streusel-based riff: the crispy cream cheese bread, which shares a number of similarities with the soboro bun, including its shape and base dough. However, instead of a peanut butter-spiked streusel, it gets a double dose of cream cheese: The bun comes topped with a chunk of streusel made with cream cheese; and the dough is also folded around a slab of sweetened cream cheese before it is baked. "Koreans really love cream cheese," notes Sou.

Custard Bun

Like milk bread, the custard bun finds its origins in Japan, where it's known as a "cream pan." Fluffy white bread dough — made with a tangzhong — is rolled out and wrapped around a filling of thick, sweet, and eggy custard cream. The buns are then shaped, proofed, and brushed with an egg wash before being baked until golden brown. This bun gets no streusel topping, though it is often decorated with a few sliced almonds.

Hot Dog Pastry

This is just one of several pastries that are stuffed with an American favorite — hot dogs. The sausages were first introduced to Korea through U.S. Army bases during the Korean War. Since then, Korea has utilized hot dogs in ways that go beyond the bun , such as serving them in a stew ( budae jigae ), encrusting them with french fries, and wrapping them in pastry.

Essentially, the hot dog pastry is a play on a hot dog in a bun, except everything is one self-contained unit. A pain de mie dough is rolled, stretched, and layered with hot dog pieces. The savory item is then shaped and topped with a squeeze of mayonnaise and diced onions before it is baked. When it's golden brown, it's removed from the oven and drizzled with ketchup and flecks of parsley. Unlike in America, where the "hot dog is reserved for special occasions like a baseball game or barbecue," says Sou, Koreans love snacking on the meaty pastries on a daily basis. "They are like a complete meal, with protein and carbohydrates all in one."

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How a Korean ‘French-Asian’ Bakery Chain Redefines America’s Sweet Tooth: CEO Q&A

"our menu features unique flavors and just the right amount of sweetness, which sets us apart in the american market.".

If you live in New York or Los Angeles and love to grab a coffee and snack on the go, you are probably no stranger to TOUS les JOURS , the café-style bakery known for its wide selection of freshly baked pastries, delicate cakes and beautiful fruit tarts. TOUS les JOURS (and its equally French-sounding rival, Paris Baguette) is actually from South Korea . The bakery café chain pioneers a unique concept known as French-Asian pastry and is enjoying a growing presence in the U.S.

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French-Asian pastry is a distinct genre confined neither to France nor to Asia; it’s also more than “just a fusion of flavors,” said Tony Hunsoo Ahn , the CEO of TOUS les JOURS’s international business. The store sells classic French bakery items, traditional Korean-style pastries and everything in between. “Our menu features unique flavors and just the right amount of sweetness, which sets us apart in the American market,” Ahn told Observer.

Founded in Korea in 1997, TOUS les JOURS opened its first U.S. store in 2004 (Paris Baguette arrived a year later). Today, it operates more than 100 stores across the U.S. Encouraged by consistent profitability and a growing demand in recent years, the company has an ambitious goal to grow that number ten-fold by 2030. In September 2023, TOUS les JOURS announced plans to build its first U.S. production facility in Gainesville, Georgia to support that vision. The company also recently opened its first store in Canada, further expanding its reach in North America.

In December 2023, Observer interviewed Ahn about the TOUS les JOURS’s long journey of bringing Korea’s café culture to the U.S. and how it has moulded and reshaped America’s taste in coffee and pastry.

The following Q&A has been edited for length and clarity.

Observer: I have visited Korea a few times as a tourist. I got the impression that coffee and pastry have a special place in the Korean lifestyle in comparison with other Asian cultures. Where do you think it came from?

Tony Hunsoo Ahn: Korea is probably one of the quickest markets to keep up with the latest trends in the world. As Korea experienced economic growth at an exponential speed over the past few decades, its food and beverage scene quickly adapted to Western culture.

As a result of economic growth, more jobs have become available, therefore increasing the size of the population commuting for work. Coffee and pastries have become a staple in modern Korean culture because of their simplicity and functionality. For many, it has become a daily routine to take their favorite cup of joe, likely an Americano, from their nearby café on their way to work or during lunch breaks. Visiting a bakery or café has become an essential part of a typical Korean person’s daily life, regardless of age or gender.

What makes a bakery or a café great in Korea?

It’s the experience—bakeries and cafés have a huge presence in Korea, and there’s still room for growth. Most stores are well decorated to create an inviting vibe and have plenty of seating, making them suitable for social gatherings or work meetings.

How did TOUS les JOURS get its name?

“Tous les jours” means “every day” in French. With our unique French-Asian menu and mission to provide freshly breads made with quality ingredients every day, we couldn’t have thought of a better fitting name.

How would you define French-Asian bakery? How is it different from, say, traditional French bakery?

French-Asian bakery is a unique concept where a wide variety of menu items are presented with authentic ethnic flavors, such as red bean and kimchi, in a cafeteria-style store. We offer an array of both French pastries and Asian-style cakes rather than just a fusion of flavors. You will find traditional Korean-flavored products, such as a red bean donut, as well as traditional Western bakery items with nontraditional flavors, such as croissants filled with strawberries and cream.

The cafeteria-style layout, where each customer grabs a tong and tray to pick out their own items, is something you will definitely find in a French-Asian bakery. This has helped us create a product-centric environment, which emphasizes our menu variety. This design also enhances the in-store experience for customers since it provides the customers control to choose their own products without waiting to be served at the counter.

Korean pastry in general strikes me as distinct in both flavor and aesthetics. What sets you apart from competitors in a Western market like the U.S.? 

One thing that distinguishes us from competitors is our emphasis on providing a wide variety of menu items all day and for every occasion. You can find breakfast pastry, birthday cakes and good coffee all in one place.

Our menu features unique flavors and just the right amount of sweetness, which sets us apart in the American market. Many customers have said the authenticity of flavors is our key strength. We have seen that classic items with our signature flavors, such as milk cream and matcha, perform exceptionally well. One of our top-selling products is Cloud Cream Cake, which incorporates a sweet vanilla sponge with milk-based cream and fresh berries.

Who are the customers of TOUS les JOURS  in the U.S.? Are they primarily Asian or other ethnic groups as well?

In the first few years of our operation in the U.S., our strategy was to steadily expand our presence across areas where consumers had prior experience with the brand. For instance, Koreatown Los Angeles. However, we quickly learned that there was a demand for Korean-inspired bakery goods outside of these markets, too. So we opened our first Manhattan location in 2012. That was an area outside of our comfort zone, and it’s been a continuous growth to where we are today. Currently, non-Asian customers make up more than half of our customer base.

As far as age groups go, our target and actual customer pool has been those in their late 20’s to 40’s who enjoy premium products and value quality. Interestingly enough, we’ve seen more Gen Z customers frequenting our stores in recent years.

TOUS les JOURS has been doing business in the U.S. for nearly 20 years. Has your brand proposition and customer base changed over time? How has inflation in the past 18 months affected your business and strategies, if at all?

With high inflation, a main shift we’ve seen in consumer behavior is seeking quality over quantity, especially among the younger generation.

While consumers are willing to spend a bit more for premium options, the overall value must make sense in order for business to survive. Especially in the current state of economy, there has been a huge shift in value where what seemed to be pricey in the past has become the norm. This shift is an advantage for TLJ, actually, because in the past a lot of consumers tended to classify us as a premium brand compared to their local bakery options, and now we appear more accessible, and we are consistently seeing an increase in the number of average tickets.

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Review: tous les jours — a hit in the bakery industry.

Gwyneth Bao | February 25, 2021

From its launch in the United States in 2004, the French-Asian bakery Tous les Jours has expanded globally with more than 1,600 stores around the world and over 50 just in the United States. One was opened in Beaverton Town Square early-February of 2020, a convenience due to the lack of bakeries in Portland. True to its name, Tous les Jours means everyday and supplies fresh, quality products baked everyday . 

The Beaverton location offers a variety of bread, pastries, cakes, desserts and beverages. Their cakes, a popular item among its online reviews, are both rich and airy—a must-try. While each delivers a unique flavor and visual aesthetic, they all run on the same line of light, homemade goodness that’s hard to find anywhere else. My go-to has always been the blueberry yogurt cream cake, layers upon layers of silky whipped cream and moist cake that just melt in your mouth.

Their pastries are arguably even better—finally a bakery that has truly upped their pastry game. As an artisan bakery, its heavy French and Asian influences work together for its biculturally inspired treats, and once again, it doesn’t fail to meet up with its own standards; all ingredients are carefully selected and high-quality, as expected of its moderately high prices. One of its most classic, eye-catching pastries is their strawberry croissant— fresh strawberry and high-quality whipped cream wedged between a buttery croissant, and their other varieties of breads and pastries are just as exquisite. The bakery’s assortment of Asian pastries, like red bean donuts, yuzu pies, custard buns and kimchi croquettes, take classic treats and put a western spin on them. 

A number of online reviews claim that the customer service at Tous les Jours is either average or lacking. I have found many of the employees to be fairly impatient, but the comfortable atmosphere and pastries easily make up for it. On another note, the ordering and pick-up has been efficient. The bakery’s operation under the pandemic has been smooth; the shorter hours, to-go, and spacing inside have all conformed with COVID-19 social distancing standards. While there are usually tongs present for snagging pastries, they have been replaced with packaged goods—a necessary precaution. It’s clear that the location has done quite well under the ever-changing circumstances of the pandemic.

If you’re ever in Beaverton hoping to grab a snack or a dessert for a special occasion, I would suggest you check the place out. With a large variety of Asian to French goods, Tous les Jours is bound to have the taste that’s just right for you.

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Pastry fans will say 'oui' to Tous les Jours' baked goods

The dizzying arrays of pretty pastries at Tous les Jours — French for “every day” — aren't an acquired taste. In fact, those sweet and savory, crowd-pleasing treats seem engineered to generate love at first bite. But getting that first bite hasn't always been easy at frequently busy Tous les Jours, a newcomer attached to The City apartment complex near the Ohio State campus.

Frankly, Tous les Jours was so regularly packed with customers when it opened at the end of last year that I almost wondered if its shoppers thought the end of the world was near, too. If crowds have become more manageable lately, this branch of the South Korea-based, website-described “bakery & cafe franchise specializing in French-Asian-inspired baked goods” remains a super magnet for pastry fans.    

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My advice: Try visiting the gleaming white cafe/bakery with lounge-like seating before noon on weekdays. Whether on a grab-and-go mission or hanging out with a very milky cappuccino ($4.25) or a purple ube latte ($5) tasting of cereal milk, an early-bird strategy has presented short or nonexistent lines on recent pop-ins. 

Tous les Jours operates like a bakery shop where everything is tempting, so I recommend perusing the myriad options before piling up goodies, which is done with the grab-your-own white plastic trays and tongs awaiting patrons near the entrance.

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Perusers able to look beyond the showcased beauties will notice brutally honest cards providing calorie counts and ingredient lists for most items. It’d be interesting to study their effect. Because the appearance of ingredients like margarine, soy lecithin and “skim milk powder” didn’t seem to slow any shoppers down during my visits. This included me, but I was, you know, doing research.

Unless you want a meal of exclusively sweet pastries (I salute everybody this describes), head to the heated case of savory pastries . That standalone box resides beside refrigerated beverage cases facing the counter along the wall lined with shelved goods.  

The selection of freshly baked savories will vary (ditto for sweets) but the kid-friendly croque monsieur ($4.50) is usually available. It's essentially a grilled American cheese sandwich with ham, sweet notes and crispy toasted Japanese milk-style bread with one blistered-cheese exterior. Comparing this irresistible, populist riff to its fancier and more decadent classic French antecedent (which features Gruyere, Parmesan and bechamel) made me think about Cyndi Lauper entertainingly singing opera.

The sausage onion pastry ($3.95), which invites comparison with an oversized pig in a blanket, could’ve been called a “hog on a cot.” It’s a whole smoky frankfurter nestled into a flaky, golden-brown pastry “bun” garnished with ketchup, mayo and chopped onions. Sure, this might make a Chicago-style hot dog zealot cry, but I was smiling.

Mushroom tart fans should target the mushroom onion cheese pastry ($3.75), which has a characteristic-for-this-place flaky, gently crinkly and slightly sweet glazed base. This was the most impressive savory item I tasted. 

Both the kimchi croquette ($3.25) and curry croquette ($3.25, with a veggie stew-like filling) evoked savory jelly doughnuts with soft-yet-nubby exteriors. Both were enjoyable, and the kimchi croquette was surprisingly spicy.

Moving to sweet treats, and more Korean-Parisian fun, the honey cheese mochi pancakes ($4.50 for three) are basically hotteok — lovable, little Korean-style pancakes — with a sticky honey glaze and light, cream cheese filling.

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The sweet potato pie ($2.95) encased in puff pastry and the delightfully chewy “sweet rice donut” ($2.50; think glutinous doughnut hole with adzuki bean filling) provided more textural entertainment and easy-to-like flavors. So did the very respectable, pre-wrapped cream butter scone ($3.75) and a light, airy confection with strawberry shortcake flavors called “spoonable” strawberry cake ($8).

The crustier, sweet cheese and blueberry Danish ($3.75) and alluringly intense “chocolate avalanche” ($3.50) were standout French-forward pastries I could eat, umm, “tous le jours.” I wonder if my doctor would sign off on that?

[email protected]

Tous les Jours

Where : 2851 Olentangy River Road, North Side

Contact : 614-372-5158; tljus.com

Hours : 9 a.m. to 6:30 p.m. Wednesdays through Mondays; closed Tuesdays.

Price range : $1.25 (individual pastry) to $43 (whole cake)

Ambience : frequently busy, bright, largely white, modern cafe and bakery with some lounge-like seating

Children's menu : no

Reservations : no

Accessible : yes

Liquor license : no

Quick click : This first local branch of a large international chain offers a huge selection of good-looking, easy-to-like “French-Asian-inspired” baked goods and cafe beverages.

Sarah Baker Hansen

Review: At Tous les Jours, a wide array of interesting, unusual pastries await

Tous les Jours

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Tous Les Jours

• 330 S Maple Rd, Ann Arbor, MI 48103
• (734) 436-4359

TOUS les JOURS [meaning "everyday" in French] has developed into a reputable neighborhood bakery specializing in French-Asian inspired baked goods, hand crafted beverages and bold, flavorful coffee and espresso made with the finest ingredients. They take pride in sourcing and using carefully selected ingredients and promises to bring freshness and quality to their customers. To date, they have more than 90 locations across the United States, and more than 1,650 worldwide.

• 315 W. Huron St. Suite 340,
• Ann Arbor, MI 48103

Phone: 734-995-7281   Toll Free: 800-888-9487

Email:  [email protected]

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tous les jours

• 1.1 Pronunciation
• 1.2.1 Derived terms

French [ edit ]

Pronunciation [ edit ].

• IPA ( key ) : /tu le ʒuʁ/

Phrase [ edit ]

• daily (every day) Synonyms: journellement , quotidiennement , tous les jours que Dieu fait

Derived terms [ edit ]

• on en apprend tous les jours
• vie de tous les jours

• French phrasebook
• French terms with IPA pronunciation
• French lemmas
• French phrases
• French multiword terms

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Tous Les Jours

Hours updated 2 months ago

Review Highlights

“ I didn't get a photo, but it rivals every chocolate croissant I've had before. ” in 2 reviews

Location & Hours

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64 Princetonw Hightstown Rd

West Windsor Township, NJ 08550

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About the Business

A French-Asian artisan bakery, proudly serving freshly baked goods daily. Since its launch in the United States, TOUS les JOURS has developed into a reputable bakery & cafe franchise, specializing in French-Asian inspired baked goods, passionately made from the finest ingredients. At TOUS les JOURS, we offer more than 300 different kinds of bakery goods, including bread, pastries, cakes, desserts, and beverages. We bake each day to provide fresh products for our guests and take pride in sourcing and using carefully selected fine ingredients. …

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Overall rating

Convenient. Fresh. Unique. This location is very convenient and easy to spot. I really enjoy the variety of pastries and their cakes are an absolute art. If you are in the mood for some unique, delicious pastries, come on over. I hope you find this review helpful.

Hot chocolate

Let me introduce you to one of the best almond croissants I've had in a long time. This place is a gem. Opened in November. Crowded on the weekends. The service is so kind and helpful. Today was my first visit and I had so many questions. The person at the front counter didn't make me feel awkward at all. Cute interior with ample lighting. Decent amount of seating but does get crowded on the weekends. 10/10 Will definitely be back.

Almond croissant

Tous Les Jours is a great new addition to the area. Although, the cafe specializes in Korean desserts, they have a wide variety of croissants, pastries, coffee and tea. The service was very friendly and very helpful. The interior is spacious, very clean and has an ample seating area to meet up with friends for a coffee and some sweet treats. I ordered a de-caffe Americano and a chocolate covered croissants. Both items were great. The croissant selection was so varied that it was hard to choose just one. I will be back to try the others.

See all photos from Leena S. for Tous Les Jours

Korean bakery, Princeton Junction, NJ I am so thrilled that the Korean bakery finally opened. We shared butter cream bread and black coffee and it was delicious! I need to go back and try other yummy stuff!

They just opened here recently. They have a nice selection of cakes and pastries. Im super excited to try all the different things. They have an interesting selection of lattes and teas I want to try too. Some staff appear to be training/learning still, but all seem friendly. :) I got a small honey lavender matcha latte and a bday cake to go. The latte was yummy...I'll have to update you guys on the cake, but strawberry lychee sounds yummy to me! There is also a nice little seating area. Everything seems nice and clean too. They also have some merch.

Small lavender matcha latte

The chocolate avalanche is magic! I didn't get a photo, but it rivals every chocolate croissant I've had before. This pastry is unique. Friendly and attentive staff. My matcha came up super fast. This Tous Les Jours is bright, quiet, and clean. The bright white subway tiles mute the background and allow the pastries and cakes to shine!

See all photos from Amanda J. for Tous Les Jours

I often stop by for a sweet frank roll for a quick lunch on the go. Great place to sit and have a pastry with friends -- good setup and choice of fresh food and drinks. The coffee is great too -- all in all my new favorite place in West Windsor, give it a shot!

This review is for their "Strawberry Sweet Cake". There was nothing strawberry about this cake, maybe except for the tiny bit of strawberry jam in between the cake layers. The cake was only strawberry flavored. It tasted very artificial and the cream was stale. I have gotten cakes from the Edison location and it was good but this cake from this location was a big disappointment. I probably need to drive to Edison or wait for Paris Baguette to open in Plainsboro.

Strawberry Sweet Cake

Enjoyable everything! Excellent products, nice staff. I skip every where else to patronize this business.

Great ambiance, and lattes. The pastries are a little too oily. I know they're looking for bakers so that might be an issue fixed down the road.

Collections Including Tous Les Jours

Princeton, NJ

By Rosemary F.

By Jennifer W.

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Tous les Jours

Category Ice Cream & Dessert

2041 South Blvd  View on Google Maps #105 Charlotte, NC 28203

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Freshly baked, every day. With a commitment to using only the finest ingredients, Tous le Jours' products are known for their unique flavors and wholesome qualities. Their skilled bakers create a wide array of delicious treats that are freshly baked and ready to be enjoyed by their customers seeking exceptional taste and quality.

Nearby Bites & Brews

• Snooze AM Eatery 2041 South Blvd (adjacent)
• Trolley Barn Fermentory & Food Hall 2104 South Blvd (193 feet SW)
• Beard Papa's 222 West Blvd (253 feet N)
• Cava 2126 South Blvd (285 feet W)

Nearby Shopping

• Lantern & Scroll 2202 Hawkins St (250 feet N)
• Lululemon 2000-2140 South Blvd (285 feet W)
• Tecovas 2036 South Blvd (298 feet NW)
• Sephora South Blvd (333 feet W)

Nearby Parking

• Atherton Garage 2000 S Boulevard (409 feet NW)
• The Line Garage 2151 Hawkins St (715 feet NW)
• 1910 SteelYard Garage 1910 South Blvd (758 feet N)
• 2132 Hawkins St 2132 Hawkins St (950 feet NW)

• Cast & crew

Le tour du monde en 80 jours

In the animated adaptation of Jules Verne's classic story, Phileas Fogg accepts a wager that he can circle the globe in less than 80 days. In the animated adaptation of Jules Verne's classic story, Phileas Fogg accepts a wager that he can circle the globe in less than 80 days. In the animated adaptation of Jules Verne's classic story, Phileas Fogg accepts a wager that he can circle the globe in less than 80 days.

• Henri Heidsieck
• Martin Jameson
• Jules Verne
• Alex Taylor
• Jean-Paul Clerbois
• Alexandra Corréa

• Phileas Fogg
• All cast & crew
• Production, box office & more at IMDbPro

Did you know

• Connections Followed by Les voyages extraordinaires de Jules Verne: Les voyages extraordinaires de Jules Verne - La Jangada (2001)

User reviews

• Around the World in 80 Days
• La Fabrique
• See more company credits at IMDbPro

Technical specs

• Runtime 48 minutes

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Iced Lavender Latte

Iced Cafe Mocha

Iced Cafe Latte

Caramel Macchiato

Lavender Latte

Vanilla Latte

Iced Vanilla Latte

Iced Caramel Macchiato

Cold Brew Tonic

Iced Americano

Cafe Americano

Bread & Butter

Lake Awassa

*Product availability and actual product design may vary by location

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