La Baguette, a French bakery in Delaware, continues to rise

DOVER, Del. (AP) — For the past five years, a local couple have taken their customers on a culinary tour of France from here to Dover, and they plan to continue for many years to come.

Anita Wheeler-Bezy and her husband, chef Ludovic “Ludo” Bezy, celebrate the fifth anniversary of La Baguette Bakery and Caterer.

The couple opened their business in Dover in February 2017.

“I would like to tell people that we feel very privileged to be here in Kent County and Dover city center to be able to bring fresh French produce to the area and we appreciate their support,” Ms Wheeler said. Bezy.


The couple dreamed of opening their own business because they wanted to share their love of France – which they also call home, along with the county of Kent – and their passion for creating authentic French dishes, fun experiences and fine arts with others. The duo met in 1987 in France, then married there in 1990.

Chef Bezy graduated from the School of Culinary Arts in Saint-Dizier, France in 1986. Prior to starting his own business, Chef Bezy worked in many different restaurants, including 12 years as a Chef de kitchen at Michele’s restaurant in Dover Downs. He also has a background in breads and pastries from his time in France.

Ms. Wheeler-Bezy holds a degree in hotel management and retired from the field of ophthalmology after 21 years. She is the marketing director of all their projects, which are numerous.

La Baguette offers fresh breads, croissants, pastries and cakes as well as a menu of quiches, sandwiches and salads. The bakery also has a full service restaurant with selections that all offer a taste of France.

Ms Wheeler-Bezy proudly said the bakery uses only natural and authentic ingredients in its food, “no high fructose corn syrup, no additives, no preservatives and we use flour GMO-free”.

She added that the couple’s business motto is “Beautiful food – exceptional taste”.

Ms Wheeler-Bezy has a deep connection to the Dover area and tries to give back to the community whenever she can.

“My dad was in the Air Force for 21 years, and when we moved to Dover it was in 1987. I’ve always loved this place. I really felt at home here, like from the moment we arrived here. And we are so close to everything. We are close to the beaches. We are close to Philadelphia and New York, Washington, DC if we have to travel to those places. And Dover Air Base is very near and dear to me,” Ms Wheeler-Bezy said.

The couple regularly donate breads and other items to support many causes that help the Dover area.

“I really love giving back to the community. There’s really no other way to explain it. That’s how I was raised, you know, to give to those in need. It’s very comforting. I feel good without wanting anything in return,” Ms. Wheeler-Bezy said.

Their deliberate connection to the region is also reflected in the products that La Baguette uses and offers in their store.

“We sell Rise Up Coffee (from Easton, Maryland), we sell Lavender Fields products from Milton. We sell Fordham & Dominion sodas here. We also sell local Milford honey. Many people look for local honey for allergies because people in Delaware suffer from allergies and the natural honey from the region is very helpful,” Ms. Wheeler-Bezy said.

The bakery and catering business has around 18 employees, but during the most difficult part of the COVID-19 pandemic, they had to run their operation with just three people, two of whom were the owners.

La Baguette has reduced its hours to one day of sales. They have created a pickup window for orders, as well as curbside service and online ordering.

Slowly they were able to reopen for more days and offer an expanded menu.

“We offered comfort food. So people could get soups and mac and cheese and things like that, because people needed comfort foods during this time, as well as some of our favorites. We had hot food they could take home – pizzas, quiches, things like that, everything was offered online,” Ms Wheeler-Bezy said.

She said she was grateful for the community’s support during the global crisis. Some customers came and bought gift cards to support the business.

La Baguette has also given back to the community by feeding many first responders.

Chef Bezy gets up super early every day to make sure La Baguette is stocked with delicious treats. It usually starts around 3 a.m., he said.

“It’s hard work, but it’s good,” he said.

Chef Bezy is an artist with flour and other baking ingredients, but in his spare time he also enjoys creating with paints.

Some of his paintings are on display in the bakery and are also featured in the store’s product line.

The couple recently announced that they are working on a mobile food trailer. They plan to take their French cuisine on the road to festivals and events in the region in the future.

To learn more about La Baguette, visit labaguetteDE.com.

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