Our spotlight this month is on Small Business Member, "Quiches & Pies", co-founded and owned by Máiréad and Fabrice Buschtetz.
Love and passion are the essential ingredients in Máiréad and Fabrice’s remarkable journey. Their story began in Paris, where Máiréad, a young woman originated from Ireland, met Fabrice, a burgeoning French chef. Their shared love not only sparked a deep personal connection but also a professional partnership that would transcend borders and years.
In 1988, they opened their first restaurant with Fabrice’s mom - “Auberge de la Ferme”, near Chantilly, igniting a culinary adventure that would lead them across continents. Fabrice’s passion for creating exceptional food and their unwavering vision have driven them to build and refine their craft, despite the challenges of adapting his recipes to new environments and navigating the complexities of starting businesses in a foreign country.
Their story is a testament to the power of love, determination, and resilience. From the bustling streets of Paris to the vibrant landscape of Arizona, Máiréad and Fabrice have proven that nothing can stand in the way of their dream. With a family of skilled children and a shared commitment to excellence, they continue to inspire others with their dedication to serving extraordinary food and creating a legacy that bridges cultures and generations.
As they prepare to launch their exciting new project, which aims to expand their culinary creations across multiple US states, we invite you to read the following interview to gain deeper insights into their journey, their business philosophy, and their vision for the future.
Máiréad, can you share about your personal background and what exactly led you to open your restaurant business?
I was born and raised in Mitchelstown, a small agricultural-dependent town in Ireland. I left for Paris the day after I finished high school. I was eager to learn French and to explore the world. In 1988, in the city of love, I met a talented French chef – Fabrice, he was fresh out of culinary school. The same year, we opened our first restaurant together - “Auberge de la Ferme”, near Chantilly. That was the beginning of everything!
Why did you decide to move to the USA?
When I met Fabrice in Paris, he shared his wish to immigrate to the US one day. However, as I barely spoke French, knew nothing about food or wine, I wanted to live my dream in France. After 25 years together, I asked him if he still wanted to move to the US and I promised that the next 25 years were for him.
Did you open a restaurant immediately after moving to America?
No, we did not. Initially, we ventured into an auto repair business in 2013 due to my husband’s passion for classic cars. Eventually, we opened our first US restaurant in March 2015, followed by a second in August 2016, and then a third and a fourth one. In the aftermath of COVID, we slowly scaled down from four restaurants to one French steakhouse “Cuisine & Wine Bistro” in Chandler which has become our focus. It's open for limited hours, and we maintain a high standard for our wine and food. Additionally, we created an online concept in October of 2023 and have been making quiches & pies in our kitchen there. I must share that we started all our projects with a small budget and made it work through sheer determination and creativity. Our latest venture “Quiches & Pies”, combines a bakery/patisserie with a coffee shop. Our aim is to focus on high-quality quiches and become a supplier for the high-end restaurant industry.
What were some of the biggest challenges you faced when starting your business in the USA, and how did you overcome them?
There were a lot of them! Starting from the basics - learning how to create a company; how to run a business according to US standards; what kind of service customers expect here; learning what a "credit score" is and how to build it, etc... As I mentioned previously since 2013, we have owned and operated a car repair business and four different restaurants. I ask a lot of questions and heed good advice. Americans easily offer positive encouragement compared to France, which is great for morale. I appreciate the opportunities here and the support from local officials and business networks. Even though most of our businesses have been in Gilbert, it is the Chandler Chamber of Commerce that has always been there for us.
How did you finance the startup of your business, and what would you recommend for those looking to start their own business?
We financed our first business in 2013 with the proceeds from the sale of our business and an apartment that we had in France. Here are my recommendations: plan for the possibility of things going wrong and your business taking a couple of years to take off. Have funds in the bank that will allow you to be patient and sleep at night! I believe in paying bills promptly and managing finances carefully to ensure stability and avoid unnecessary stress. Hard work, discipline, and avoiding greed are crucial for success. Have a strong belief system and be prepared for challenges - this is extremely important. And lastly, try to manage your workload and maintain a healthy work-life balance.
What inspired you to develop your latest concept “Quiches & Pies”?
My husband, Fabrice, has been making quiche since he started culinary school at the age of 16. We have sold his quiches at our different restaurants for over 36 years! I have yet to find someone who doesn't like his quiche!
What makes your quiches and pies unique?
His crust! His crust doesn’t need a filling; it is delicious on its own. When we moved to the USA in 2013, he had to adapt his recipes to the ingredients available here.
How do you ensure that your passion for good food is reflected in your products?
The taste! We only use the best ingredients, combined with my husband’s tastebuds and savoir-faire. One can truly taste our passion for good food. Also, maintaining high standards for product quality is non-negotiable for us and crucial for our success. Ensuring that customers receive the best is our key objective.
What achievements or milestones are you most proud of in your business journey?
Neither my husband nor I come from money, but we worked two jobs each for years and were able to immigrate to this country. Starting here from scratch, learning everything on our own, and bringing our own workforce - our three adult children and now two daughters-in-law. That has been a significant achievement.
What was one memorable customer story or feedback that made an impact on you?
We have been serving French food in Arizona since 2015, and the most memorable stories are from customers who travel to France on vacation and return to tell us that our food is superior to what they tasted there!
What are the plans for the future? Any new products or expansions on the horizon?
We are opening “Quiches & Pies” in October. It will be our first bakery. For years, we have been working on a project to get my husband’s delicious food into other restaurants and hotels, and we just found a distributor who, if successful, would distribute our food in up to 13 US states. We will see what the future brings from there.
What advice would you give to someone looking to follow in your footsteps and start a similar business?
Opening and running a business is not easy and requires significant effort, opening and running a restaurant is even harder. It’s important to have a backup plan and be prepared for the financial demands. Success doesn’t come without hard work and perseverance!I also want to emphasis the difference between cooking as a hobby and running a restaurant. Opening a restaurant can be extremely risky. It's crucial to manage staff and operations effectively, and not be overly dependent on any single individual. “Am I capable of replacing personally or with family members all the key positions in my restaurant?” - ask yourself this important question and find a solution if the answer is “No”, so that you would never be held hostage in your own business.
And lastly, how can people find you?
People can find us at the addresses below:
Cuisine & Wine Bistro,
4991 S Alma School Rd, Chandler AZ 85248
Tel: 480 275 6700
Quiches & Pies,
961 W Ray Rd, Chandler AZ 85225
Tel: 480 465 7168
At the RMFCC, we proudly celebrate Máiréad and Fabrice Buschtetz as valued members. Their journey from Paris to Arizona is a powerful testament to passion and perseverance. We are also grateful for their participation at the Phoenix Francophone Job Fair on September 28th, where Quiches & Pies made their exciting debut. Their unwavering dedication to their craft and family is truly inspiring. As they prepare to launch their new business and potentially expand across multiple US states, we extend our heartfelt wishes for their continued success. We can’t wait to visit the bakery and savor those legendary quiches that have captured so many hearts.
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