Not only was this a first-trip overseas for both my husband and me, but it was also a life-changing experience. Experiencing a different culture, language, and country was unparalleled. Although I’d consider myself somewhat adventurous and curious about cultures and foods dissimilar from those typically found in the United States, it was a unique experience being exposed to unfamiliar foods and culture in what was essentially a new world for me (despite France being very Old World). In France, food is truly a way of life. Restaurants aren’t trying to turn over tables. Dinner takes hours, waitstaff let you enjoy your food, and you won’t receive a check unless you ask for it.
Author and food adventuress Kendra Parker enjoys some not necessarily baked Parisian fare. Photo provided by Kendra Parker.
After ten days of wining and dining, it was difficult to return to the U.S. While driving home from the airport, the barrage of billboards advertising fast food reminded me that I would no longer be lingering over wine and dinner for hours. It raised the question: how could I enjoy a taste of France in New Bedford?
The morning after returning home, my husband and I headed downtown to The Baker. This small local bakery offers beautiful baked goods, including croissants and baguettes, but also offers café sandwiches, delicious avocado toast, and coffee. Breakfast in France each day had been filled with cured meats, cheeses, local yogurt, and the loveliest and most delicious croissants and pastries I had ever eaten. The Baker is the one place where I knew that the baked goods could compare with those in France. The breads were crisp, but airy and delicious. The croissants were buttery and flaky. The folks we sat next to were speaking French. It felt right.
I was able to chat with owner Brandon Roderick about The Baker and his inspiration for his French bakery. My first mistake was calling it a French bakery. Roderick let me know that a lot of his offerings come from his classical training and are European-inspired, but it’s not all European or French goods. He understands the balance of what consumers want as well and also incorporates local favorites.
For instance, one of his most popular offerings is linguiça cheese rolls, which in the New Bedford area are a local staple. Unlike most places, though, Roderick doesn’t just want the dough to be a vessel for meat and cheese. The dough itself needs to be worth eating. It’s rolled up cinnamon roll style so that the linguiça gets a nice char and there is a taste of sausage and cheese in each bite. It’s an elevated version of what many locals know and love.
Roderick was classically trained at Le Cordon Bleu College of Culinary Arts in Boston. Originally a pre-med student, he became disillusioned with how long it was going to take him to be in the field and work with patients. He found that he was always happy when he was working in restaurants and did a total 180-degree shift with his career plan. For that, I—and many others—are grateful.
In New Bedford, fresh croissants, delicious pastries, and a linguiça cheese roll from The Baker help recall the tastes of France. Photo via The Baker’s Facebook page.
You can always count on all the offerings at The Baker to be fresh. Roderick makes it a point to “elevate the freshness” with everything sold. If you aren’t there early, you’ll miss out. Locals know they can expect fresh, delicious pastries, sandwiches, and breakfasts, and make sure to get there before the best items are gone. As I chatted with Roderick, I told him some of my favorite items in France were the simplest—a crusty baguette smeared with fresh cheese or a flaky croissant with a double shot of espresso. He agreed this was part of his philosophy at The Baker—use the best ingredients, do as little as possible, and let them shine. As a novice baker myself, I personally don’t think making laminated dough is “as little as possible,” but I completely understand what he is saying.
Because running the most delicious bakery in the South Coast isn’t enough, Roderick has opened another wonderful restaurant in Fairhaven called Olivia’s. The Baker provides focaccia and fresh buns, of course, and Roderick works on the dessert concept. If you’re looking for an elevated and fresh dining experience after your breakfast at The Baker,
Kendra Parker loves trying new restaurants—especially if they’re sidewalk bistros in France serving delicacies like huîtres, plateau de fromage, and cassoulet, all to be washed down with a crisp verre de vin!
The Baker
562 Pleasant St.
New Bedford, MA 02740
thebakernb.com
Originally published in the Fall 2025 print edition of Edible Southeastern Massachusetts.
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