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| History |
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| Established in 1996, Tous Les Jours is a leading chain in the food industry's premium café bakery segment. Tous Les Jours developed an on-site production system for each store to provide customers with 100-percent freshly baked products, as well as delectable cakes made from the finest ingredients and the most sophisticated fermentation technology. |
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| September |
1997 |
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Opened 1st Tous Les Jours Store (Gu-Ri, Korea). |
| November |
1997 |
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Established Frozen dough facility (Um-Sung, Korea). Started mass production and distribution with the most advanced frozen dough technology. |
| September |
1998 |
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Started franchise licensing to the public. |
| April |
1999 |
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Opened 100th store. |
| September |
2000 |
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Introduced Tous Les Jours frozen dough in the United States. |
| June |
2001 |
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Opened 300th store. |
| May |
2002 |
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Added Coffee, Sandwiches, and Fruit Juice menus successfully. |
| January |
2003 |
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Introduced Café-style Bakery business model. |
| April |
2004 |
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Opened 1st store in the U.S. |
| May |
2005 |
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Established Central Kitchen in Monrovia, CA. |
| August |
2005 |
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Opened 1st store in China. |
| June |
2007 |
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Opened 1st store in Ho Chi Minh City, Vietnam. |
| July |
2008 |
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Reached 1,000th store. |
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| As of 2008, Tous Les Jours operates bakery-cafes across the United States as well as in Asian countries outside of Korea, including China and Vietnam. In the United States, we currently operate more than 10 stores in California, Texas and Georgia. It is Tous Les Jours' goal to continue to expand worldwide, so a broader population will be able to enjoy our freshly baked pastries daily. |
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