About Us.
Authentic Saveur without preservatives
since 2016 …
Since 2016, everything is made in-house, fresh and daily. Absolutely no preservatives — minimum sugar, minimum salt. Just real, premium ingredients, carefully sourced from where they are made best.
01
🇫🇷French Butter & Cheese
Imported high-end butter and cheese, rich and slow-churned.
From France
02
🇨🇭 🇫🇷Swiss & French Chocolate
Excellent quality, single-origin chocolate from the heart of Europe.
From Switzerland & France
03
🌾Tested Flour · 11.7% Protein
Carefully selected, never bromated, never bleached, naturally aged with higher protein. Malted and enriched — similar to French Type 55.
From Vermont · USA
04
🥛Fresh Local Milk
From Georgia Mountains farms. Excellent Kosher non-dairy milk options as well.
From Georgia Mountains
Our ovens, freezers and proofing machines are imported from France & Italy. Our refined coffee beans and teas are organic — from Intelligentsia Coffee Company, Chicago.
— Behind the counter
From engineer to master baker.
The story of Hamid Rouchdi — how a former telecom engineer brought an authentic French café to Atlanta.
— Portrait of Hamid Rouchdi, former telecom engineer turned master baker. Founder & owner of Café Vendôme Paris.
— THE STORY OF HAMID ROUCHDI
"If you are lucky enough to have lived in Paris, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast."
Hamid Rouchdi went one step further — bringing his own moveable feast to thousands of Atlantans.
Born in Morocco, where he studied until the age of 18, Hamid moved to Lille in northern France to earn his engineering degree in telecommunications. He worked in Paris, Milano, Toulouse, and Nice before his company brought him to Atlanta. There, he worked for international telecom and aerospace corporations on large projects with Microsoft, Morgan Stanley, Ernst & Young, Coca-Cola, Northwest Airlines, and United Airlines.
After decades as an engineer — with no prior restaurant experience — Hamid pursued his Executive MBA at Goizueta Business School, Emory University, and decided to change the game of cafés in Atlanta. To open a passion project of a French café with only the most authentic Parisian fare. The overlap of skill sets between engineering and baking became clear: precision, patience, and respect for the craft.
"I also wanted something without preservatives. Nothing bad for my body. Something fresh, homemade, and authentic. Some people said I'd have to adapt to the American taste, but I felt that, if you do something great and healthy, they will like it. You don't have to adapt. Even with the baguettes, people were telling me I needed to make it softer. But then it wouldn't be a French baguette!"
"If I don't like it, I don't even think about offering it to others. That goes against my values," he says. "Balance and authenticity first." As humans, we need that. You can't forget your source. You can't forget your places, your memories, your foundation, your ethics, and your values.
— With love,
HAMID ROUCHDI
Founder & Owner · Café Vendôme Paris