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“Unique patisserie concept, entirely dedicated to the world of éclairs”

Country of Origin:


Operational/Signed (Outlets)

  • UAE - (2)


  • UAE
  • Saudi Arabia
  • Kuwait
  • Bahrain
  • Qatar
  • Egypt
  • Iran
  • Lebanon
  • China
  • USA
  • France
  • UK

ÉCLAIR is a unique patisserie concept, entirely dedicated to the world of éclairs. The first Eclairium (Production Facility) opened in Dubai in 2013, serving premium French éclairs in multiple sizes and flavours.

Éclairs were first invented around 1850 by the greatest of all French pastry chefs, Antoine-Marie Careme, the éclair (originally named "la petite duchesse") was a finger-shaped choux pastry rolled in almonds. Careme decided to fill them with chocolate cream and a fondant icing topping. It soon became so popular that it was renamed "Éclair" (lightening) as people said they were "so good, they are devoured quick as a flash..."

ECLAIR is aiming at the highest quality possible with tradition and authenticity in mind, sourcing the freshest and finest ingredients. ECLAIR's head chef, Imane Drouet created a line of exquisite éclairs in beautiful and delectable combinations and paying tribute to the history of French flavours, style and elegance. ECLAIR's choux pastries are light and delicate shells baked to perfection and filled with an ideally balanced filling that is both decadent and delicious. The result is a delightful temptation, creating sublime bursts of flavor in every mouthful.

Éclair's eclairs are made using highest quality ingredients mostly imported from France. Éclair use fresh fruits to create the richness of the flavor. The eclairs are baked daily to ensure the freshest possible products on display at all times. A key differentiator of Éclair's eclairs is the fact that they are not filled with the regular crme fresh like the traditional ones, but rather with the rich mousse of the flavor.

ECLAIR's vision is to be known as the best éclairs house internationally.

ECLAIR serves multicultural middle to high-income customers. The size of a typical ECLAIR outlet is between 80 square feet and 500 square feet and the average customer flow is 50-200 customers per outlet per day, depending on size, location, and time.

Unique Business Proposition

  • Product:
    • Filled with mousse of the flavor not cream
    • 80% of ingredients are French
    • 100% fresh fruits
    • Highest quality ingredients: Valrhona chocolate, vanilla extract, gold leaves...
  • Franchise/Brand:
    • Low cost entry point
    • The franchisee is a retailer only, no cooking nor preparation happens on site. All products are delivered ready for sales.
    • Low cost staff requirement, no need for chef.
    • Low cost equipment and real estate footprint requirement because there is no need for a kitchen.
    • Flexible franchise options: Small Kiosk, or Kiosk with seating area
    • We don't sell anything other than the products. So the franchisee will buy all equipment, furniture and services directly from the suppliers with pre-negotiated discounted rates.
    • We have invested in a very detailed franchise manual, a detailed FAQ, detailed professional legal agreement, and a strong training and support backoffice.
    • We have a very successful flagship store in City Walk Boulevard as a reference to help franchisees secure locations with big developers.

Investor Profile
Experience: F&B, Retail, Luxury Goods

Capital: $200K-500K depending on the size, per unit

Individual unit franchisee for the UAE only, outside the UAE area developers or master franchisees.

International Licence Fee: Upon Application



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Disclaimer: World Franchise Associates Ltd. is a privately owned limited liability company specializing in international franchise development and advisory services.
World Franchise Associates is not an NGO or franchise association and is not affiliated in any way with the World Franchise Council.
World Franchise Associates is a member of the International Franchise Association. Member of the IFA International Committee and
Member of the Advisory Council for the Global Restaurant Leadership Conference.

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