But after a few years, Goury and his wife, Yasmine, knocked down one of the walls and expanded their business next door to open Chez Fabien.
“We started as a bakery, and as the years went by, people wanted more … so we evolved as a full-blown restaurant,” Goury said.
Although both Chez Fabien and the cafe now see a flurry of activity even during typically slow times for other restaurants, Goury said it has taken many years to build a following of loyal customers.
“The first Sunday that weekend we opened [the bakery], I think we made $50,” he said.
But more people kept coming. Business flourished. People could not get out of their seats without bumping into someone standing behind them, Goury said.
Nowadays, the bakery continues to churn out fresh pastries, tea and coffee drinks while Chez Fabien serves craft cocktails and homemade dishes from where they sit side by side on Grapevine’s Main Street. One of the most popular items is the bakery’s cronuts—a donut and croissant hybrid.
“I put creme brulee and caramel on top,” Goury said.
Goury went through culinary school in France. He calls on that training when working with his staff to create a menu that appeals to his guests.
“We make everything the old-fashioned way. Everything’s made by hand from scratch,” he said.
Even the juice and syrups are made in the restaurant.
The couple has also expanded beyond the city to three other locations in the Dallas-Fort Worth area.
They are also opening a new restaurant in July: Piaf. It is about a block away from Chez Fabien and the bakery. Piaf will serve food from the coastal Mediterranean region.
Meanwhile, Goury continues to spend time in the kitchen, looking for ways to improve.
“You look at yourself every day and ask, ‘Am I doing my best?” he said. “We’re dedicated to food and service.”