Copain Bakery & Brasserie, part of Jim Noble’s portfolio of concepts, is joining The Bowl at Ballantyne in late 2025, according to a recent Instagram announcement from the brand.
This location will be the third for the bakery concept, which currently has a location in SouthPark and one in Winston-Salem that opened earlier this year. Customers can expect the traditional Copain offerings at the new location, including artisan breads, pastries and grab-and-go provisions. However, the location at The Bowl at Ballantyne will represent an expansion of the brand, as it will offer a full-service brasserie in addition to the usual offerings. It will be inspired by “old-world Parisian elegance and elevated hospitality,” according to the website.
Copain Bakery’s usual menu includes baked goods as well as breakfast items like quiche and parfaits; salads and sandwiches; handcrafted coffee and tea beverages; and wine.
Noble crafted the bakery concept shortly after opening his first restaurant, J. Basul Noble, in High Point in 1983. Tapping into his knowledge of baguettes and traditional European baking techniques, he launched Copain in 1984.
“Putting a focus on organic, naturally leavened breads that take days to perfect, Copain embodies Noble’s belief that good food should be both nourishing and deeply flavorful,” the Copain website states. “In fact, the bakery’s sourdough starter is over 30 years old, giving each loaf a distinctive depth of flavor.”
Over the past four decades, Noble has built a thriving hospitality group, Noble Food and Pursuits, featuring concepts like Rooster’s Wood-Fired Chicken, Noble Smoke, The Jimmy and fast-casual chicken brand Bossy Beulah’s. The group is also behind community-centered programs such as the Charlotte Mecklenburg Dream Center and 10 Million Meals To Go.
Copain Bakery & Brasserie will join fellow Noble concepts Rooster’s Wood-Fired Chicken and Bossy Beulah’s, which already have locations at The Bowl at Ballantyne.
