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Beard Papa sign
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A Beard Papa’s competitor is eyeballing the Los Angeles market; BP may eventually serve savory puffs; Muginoho execs are thinking there may be enough of a U.S. market for them to set up a choux factory in America.

These are some of the facts dug up by Nation’s Restaurant News reporter Lisa Jennings who provides the details in The puff dreams are made of.

Excerpts:

The dough is made in Japan and shipped frozen to each unit, where they are baked and filled — though Takiguchi says the company is looking at establishing a U.S. manufacturing plant for the dough.

And down the road, says Takiguchi, a savory version of the cream puff might be added, though the goal now is to focus on the dessert model as the U.S. division grows.

Choux Factory in New York has a specialty coffeehouse-meets-cream-puff concept and plans to open its fourth New York location in December. The New York-based company also is looking to expand to Los Angeles, Las Vegas and possibly Canada within the next year.