"This is the bakery of tomorrow," proclaimed Hecht, who foresees expansion in Paris, around Europe, and even to the United States. "If other bakers don't want to enter the niche, they're going to get decimated."
For now, that's a lot of talk. He's operating only two machines - one in Paris, another in Hombourg-Haut in northeast France - each next to his bake shops. The vending machines take partially precooked loaves, bake them, and deliver them steaming within seconds to customers, all for one euro (about $1.43).
Despite the expansion of fast-food chains, millions of French remain true to their beloved baguette: It's the biggest breakfast basic - most often with butter and jam - and the preferred accompaniment for lunch, dinner, and cheese.
Yet customer convenience here often takes a backseat to lifestyle rhythms. Many stores in small towns and even lower-traffic areas of Paris close for lunchtime. And in August, many businesses - including bakeries - shut down for part or all of the summer holiday month.
Late-night supermarkets are rare, even in Paris. And they generally are seen as a source of low-grade, desperation bread, not the artisanal product of a certified baker.
Hecht wants his automated machine to fill in the gaps.
His first try two years ago ran into repeated technical troubles. Now, with the help of a Portuguese engineer and improved technology, Hecht developed a new-generation machine that started operating in Hombourg-Haut in January.
It sold 1,600 baguettes in its debut month, and nearly 4,500 in July. If that rate keeps up, the $71,000 machine will be paid for within a year, Hecht said.
"If you sell 100 baguettes per day, there's a 33 percent [profit] margin: It's phenomenal," he said, adding that he already has three patents pending.
His second baguette dispenser in northeast Paris started running last month.
