Inside Perenn Bakery: Franklin’s New Café Is Already a Local Favorite
Franklin’s food scene continues to evolve, and one of its newest additions brings more than just great bread to the table. Perenn Bakery, a Nevada-based café known for its artisan pastries, rotisserie chicken, and thoughtful seasonal menus, opened in May 2025 on Main Street, adding a new flavor to downtown.
Set in the historic Boat House building overlooking the Harpeth River, Perenn blends old and new in a way that feels true to Franklin. The team behind the bakery, husband-and-wife chefs Aubrey and Tyler O’Laskey, brings a hands-on, community-minded approach that’s already resonating with locals. Since opening, the riverside café has been buzzing with guests stopping in for fresh croissants, brunch plates, and coffee on the patio.
But what makes Perenn stand out isn’t just the food, it’s the philosophy. When we sat down and talked to Aubrey, she emphasized that Perenn was built around care, sustainability, and education, values that show up in the ingredients they use, the staff they hire, and the way they welcome every guest.
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Meet the Owners: Aubrey and Tyler O’Laskey
Aubrey and Tyler O’Laskey met while attending the Culinary Institute of America in New York. “The CIA is actually divided between culinary arts and baking and pastry,” Aubrey said. “We did culinary arts, so it’s kind of funny that we have a bakery now.”
After culinary school, they worked as private chefs and launched a catering company in the Reno area that served weddings and high-end events. “One of the things that we really missed as far as our product was good bread,” Aubrey said. “Out of necessity, we started baking bread for our events. Tyler taught himself how to do sourdough.” What started as a solution quickly became a passion. “He was doing 40 to 60 loaves a day out of Dutch ovens.”
They opened their first bakery in 2018, a small 800-square-foot shop they thought would be part-time. “We said, we’ll just open up a couple of days a week,” Aubrey recalled. “It was so popular and it allowed us to connect with the community.” By 2019, they transitioned fully from catering to baking and have since opened additional locations in Reno.
They named the bakery ‘Perenn,’ short for ‘perennial,’ to reflect their long-term approach to food and community, a name that captures their belief in lasting quality and thoughtful, seasonal cooking.
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Expansion to Tennessee
Perenn’s move to Franklin began with a suggestion from a loyal customer who had relocated to the area. “He said, ‘I miss Perenn, and I think you’d do really well here,'” Aubrey explained. After a visit to Tennessee, Aubrey and Tyler decided Franklin felt like the right fit. “It was literally like a Hallmark movie,” she said. “We wanted a location that was special, with history and character. Franklin felt like the right place for our next chapter.”
The Boat House building wasn’t on the market when they started looking, but a broker helped them secure the space. “It just all aligned and made sense. Being on the river is like a dream.”
The O’Laskeys and their family moved to the area in July 2024. Aubrey said that relocating gave them the opportunity to experience the town beyond just business. “We’ve had a chance to go to all the festivals,” she said, adding that the people in Franklin stood out immediately for their warmth. “People here look you in the eye, and they wave at you!”
Visiting team members from Reno also noticed the difference. “They’ve made note of how friendly and nice people are here,” she said.
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A Warm Welcome
“I describe it like one big hug from the Franklin community,” Aubrey said about the grand opening. “We had a line out the door and around the block for the first week, and it’s still happening.” That enthusiastic welcome, from both locals and fellow business owners. was something the team doesn’t take for granted.
Perenn has quickly become a daily stop for many. Aubrey noted they now serve more than 500 guests a day, something she hadn’t expected. “I kind of joked—I thought this was a small town,” she said. “At one point, it was so busy and crowded in here that I felt like people couldn’t get the full experience because there were so many people.”
The overwhelming turnout prompted them to quickly adapt to maintain their guest-first approach. “Once you come inside, we want you to know that you’re being taken care of, even if it’s for a short time,” Aubrey said. That mindset continues to shape how they navigate each day. To help with the flow, Perenn accepts reservations for both the indoor dining room and riverside patio. A front patio allows for more walk-ins, with guests able to grab pastries, coffee, and items from the full menu.
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The Perenn Menu
Perenn Franklin serves a menu focused on housemade baked goods, seasonal ingredients, and regional sourcing. Signature items include croissants and sourdough loaves. “If you don’t leave with a baguette and you don’t have a croissant, then you’re not doing it right,” Aubrey said.
Other menu highlights include granola bowls, Turkish eggs, lemon ricotta pancakes, a smash burger on brioche, salads, sandwiches, and steak frites. A griddled banana bread, which Aubrey describes as “homemade tasting banana bread, the way you wish it turned out when you make it yourself,” has become a favorite. Kid-friendly options like macaroni and cheese and PB&J are available as well.
The Franklin location also features a French rotisserie for quarter chicken plates served with salad and potatoes. A full dinner service centered around rotisserie dishes is expected to launch soon, a concept inspired by their Reno restaurant, Claio.
Drinks range from specialty espresso and matcha to chai, fresh juices, and non-coffee beverages. The beverage list is curated to match the same level of quality and simplicity found throughout the food menu.
The kitchen prioritizes locally grown and organic ingredients when possible, reflecting the season and the region in each dish. This commitment to quality and sustainability is reflected in their partnerships with regional producers, including Bear Creek Farm, Joyce Farms, Gifford’s Bacon, and Pig & Leaf, a local flower and pig farm south of Franklin. Many of these sourcing details are noted directly on the menu, reinforcing the transparency and care behind each dish.
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A Growing Team and Future Plans
Building a team from scratch in a new city has been both challenging and rewarding. “Tyler and I have always only hired on personality and drive,” Aubrey said. That approach requires more upfront training, but it helps foster the kind of hospitality and culture they value. As Perenn expands its presence in Tennessee, the team continues to grow alongside it.
Perenn’s production kitchen on Sidco Drive in Nashville is already up and running behind the scenes, serving as the main hub for baking breads and laminating pastries that are then delivered to the Franklin location. While it was initially designed as a commissary kitchen, the space will open to the public this summer as a small coffee shop. “We built it all around glass so you can see the production,” Aubrey said. “You’ll be able to see the whole process. It’s really interactive.”
Future plans for the Franklin location include community events, bread classes, and partnerships with local charities. Aubrey noted that they are actively compiling a list of local nonprofits to support, and that living in the community has helped them learn about opportunities to get involved. “In Reno, we support a children’s cancer foundation, and we plan to do something similar here,” said Aubrey. Perenn has a donation request form available on their website, where local organizations can submit requests for support.
A third location in Nashville is also planned, but the exact neighborhood has not been announced. That space will combine Perenn’s bakery offerings with a larger grocery concept, similar to one they operate in Reno.
Plan Your Visit to Perenn Franklin
Perenn serves both dine-in and takeaway guests in a setting designed for comfort. The location includes plenty of shaded patio seating, including a riverside area with ample tables and a spacious patio in front. Inside, the dining room is quiet and relaxed, with natural light and simple, home-like details that make it feel welcoming. Service is designed to be attentive, whether someone is staying to eat or taking food to go. “Even if you’re alone, just grabbing a coffee and a croissant, we want you to know that we’re taking care of you,” Aubrey said.
Reservations are recommended for the indoor dining room and riverside patio, while walk-in guests are welcome to enjoy front patio seating or grab a spot at the indoor counter.
Whether you’re planning a relaxed brunch, picking up a fresh loaf of sourdough, or simply grabbing a coffee on the go, Perenn aims to make each visit memorable. “We just want people to feel like they belong,” Aubrey said. “That they’re welcome, and that we made something special for them.”
Location: 94 E Main St, Franklin, TN 37064
Hours: Open daily, 7 am to 2:30 pm (dinner service coming soon)
Reservations: Book via Resy
Menu & Info: Visit perennbakery.com
Limited parking is available on-site, with additional street parking nearby.
Behind the Scenes at Perenn Franklin
Take a closer look at what makes Perenn one of Franklin’s most talked-about new spots.
Images courtesy of Stelo Creative.
