Catherine Seisson left her job to follow her dreams and open La Baguette Magique.
So, where does this story start? I always wanted to be a chef. My dad was a chef and my brother is a chef. We had a family-owned business in France, and I loved being with my dad in the kitchen. We went to the huge market in the morning, and I loved it. I wanted to bake bread, but my parents told me to go to university. So I went to university, graduated with a Ph.D.
What did you do with that degree? I spent a year in Scotland and Spain, then I joined a biological vaccine company, where I spent 23 years. I was running big projects with many people. I spent two years in Toronto and then many months in the Poconos where my company was stationed. At one point—call it my midlife crisis—this company had gotten so big, there were 80,000 people by then, and I had changed. I knew that I wanted to make a change: I just wanted to bake.
And you just went for it. I took a year off to learn how to bake in France. It was half hands-on experience and half classes. After I graduated, I spent another year preparing my plan of action. I asked myself what I needed to do to open a bakery in the US: how do I get license, a visa, etc. Even just opening a bank account was very difficult initially.
What brought you to West Chester? I knew I wanted to be in PA—my husband works in the area. Luckily, the town I’m from, Lyon, had an agreement with West Chester to establish business relationships between our two towns. Still, when we arrived, I rented a car and drove all around PA for three weeks and rated all the places based off of what I wanted for my business. West Chester won all the votes.
What a journey! So what is your favorite thing to bake? Brioche! From baking, mixing, to eating!
What makes a good brioche? Butter—not margarine, no additives or fake sugars. Just butter and only the best, natural ingredients. It’s a three-day process, and it’s really important to have the best ingredients to ensure that process yields a delicious brioche.
What are some of your best-sellers? The breads! People love the quality and aroma. All our breakfast items are popular, too. I’m learning to add cinnamon to my baked goods because the French don’t typically like cinnamon, but Americans do! The quiche too. It has everything you need.
What’s your favorite thing about West Chester? The sense of community—I see it in my shop all the time. People come in and they know each other and everyone is always trying to take care of everyone here. I love all the parks, the library, the streets. Everything is so beautiful, and I have everything I need right here.
What is one thing you want your customers to know? I’m just a piece of the puzzle here. Nothing would be possible without my amazing staff. I had the idea, but they make it happen. It would not be the success that it is without my staff.
Photo: Sabina Sister
Interview: Sabina Sister
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