A true family affair—Raphaël and Charlotte Dequeker, their three sons, Charlotte’s mother and longtime head baker Agon celebrate the opening of Raphaël’s Bakery in Darien, where families gather daily to enjoy fresh breads, pastries and time together.
Baking runs in the Dequeker family, with cherished French recipes and time-honored techniques passed down through generations. Following the success of their first U.S. bakery, which opened in Greenwich in late 2020, Raphaël and Charlotte Dequeker have expanded to Darien, debuting a new Raphaël’s Bakery at 370 Heights Road in the Heights Crossing complex.
Working alongside Raphaël and Charlotte, their three sons and Charlotte’s mom help run the business. Agon, the head baker in Greenwich, has been with them since they opened, allowing the couple to focus on the Darien expansion as well. According to Charlotte, the three children were a major force in the decision.
“Our three boys were the driving factor for the second location. Kelian (28), Bastian (26) and Titouan (24) have been working with us since we opened the Greenwich bakery five years ago,” says Charlotte. “They have learned how to bake and operate the front as well as back of house. They are the fourth generation of bakers in our family.”
In addition to baked goods, Raphaël’s also offers fresh sandwiches and soups.
At Raphaël’s, everything is baked fresh daily in an open-concept kitchen, where customers can watch artisans mixing dough, shaping croissants, baking baguettes, and preparing sandwiches. The bakery also prides itself on its specially crafted organic coffee and high-quality ingredients, sourced locally or imported from France.
For the Dequekers, the bakery is “more than just a place to drink coffee and eat croissants.”
“Everyone who comes to Raphaël’s becomes part of the family,” says Charlotte. “In Europe, every village has a bakery and café where people gather on weekends or during lunch breaks to connect and reconnect. We’re trying to bring that same sense of community here.”
CHOUQUETTE, ALMOND CROISSANT, APPLE TART, PLAIN CROISSANT, BAGUETTE 17 INCHES, TWISTED CROISSANT 26 INCHES, CHOCOLATE ECLAIR, PALMIER
Raphaël, a third-generation boulanger and pâtissier, began his culinary journey as a young boy, cutting strawberries in the kitchen and helping at his family’s bakery in France’s Brittany region. At 16, he became an apprentice in Paris and went on to refine his craft across France and Monaco, working with acclaimed chef Alain Ducasse and pastry chef Pierre Hermé.
The family moved to Greenwich in 2003 after visiting Charlotte’s parents there, and Raphaël later served as head pastry chef at Valbella until its temporary pandemic closure. A true family affair, the bakery brings together Charlotte, her mother, Raphaël, and their sons—and she’s especially proud to see the boys learning the craft from their father.
“Raphaël was born into the trade, and his experience is unmatched,” says Charlotte. “What is even more magical is that our three boys all decided to follow in his footsteps. He is teaching them everything he knows—all his secrets—and that’s not something you can learn in school.”
From coffees crowned with chouquettes to kids patiently waiting for them to come out of the oven, these sweet treats are a bakery favorite.
Charlotte and Raphaël feel right at home in Darien. “Our favorite part of having a business here is the incredible sense of community and support. People care about quality and craftmanship,” they explain. “You can tell this town is truly invested in helping entrepreneurs succeed, making it a place where a small family business can grow and thrive.”
Customers from Greenwich also come to Darien to support the business, along with French-born locals who appreciate the authentic taste and feel of the bakery.
“When our French customers are homesick, they know our products will bring them straight back to France,” says Charlotte. “We even have some American customers who go to France, and when they come back, they tell us our bakery is better.”
Besides baguettes, croissants and seasonal specials, one of the most popular menu items is a cookie called a chouquette. “This is an all-time favorite with kids, parents and even pets,” laughs Charlotte. “It is a small puff pastry with sugar on top, and it’s super light. Some of the kids call us the ‘chouquettes store.’”
Eager to share their expertise with the community, Raphaël’s is now offering baking classes. To be added to the list, customers can email raphsdarien@gmail.com and learn a few of the treasured family secrets.