Staff Reports | Business & Commerce
A family-owned bakery in Chandler is earning attention for its selection of handcrafted quiches, French pastries and pies.
Since opening its storefront in November 2024, Quiches & Pies has expanded its customer base while building on a concept that began years earlier through the family’s restaurant, Cuisine & Wine Bistro.
The bakery grew out of a pre-order operation that ran from the Chandler steakhouse’s commercial kitchen and allowed customers to purchase quiches, pies and other baked goods for major holidays, according to a press release.
“Our commercial kitchen at Cuisine & Wine Bistro was idle during our mornings and closed days,” co-owner Máiréad Buschtetz said. “So, we developed a ‘ghost kitchen’ operating out of Cuisine & Wine Bistro with guests pre-ordering quiches and pies for major holidays such as Thanksgiving or Christmas.”
Co-owner and Executive Chef Fabrice Buschtetz developed and prepared the quiches, pies and Beef Wellingtons that became the foundation of the business. Customers initially ordered online and picked up products at the bistro, while Máiréad Buschtetz managed deliveries to local shops and explored wholesale opportunities.
“As more people started ordering, we realized this could be more than a seasonal or occasional offering,” co-owner Máiréad Buschtetz said. “There was real demand, and it kept growing.”
The wholesale concept began taking shape before 2020 and continued to evolve as the family’s businesses navigated the challenges of the pandemic.
A growing customer base ultimately led to the opening of a dedicated pastry and coffee shop in fall 2024. Since then, the bakery has received regional recognition and been included on several dining lists, according to a press release.
The business maintains strong ratings on Google, Yelp and Facebook, while also building a sizeable social media following, according to a press release.
Reviews frequently cite both the bakery’s offerings and customer service.
“You can smell the pastries the moment you walk in,” one customer wrote in a Google review. “Everything is made with care, and every visit feels like a treat.”
Another customer, Sarah Stewart of Missouri, offered praise after visiting the bakery while in Arizona.
“I’ve been to Paris. I’ve eaten everything there. Your croissants are so much better than I had in Paris. It (blew) my mind completely. I’m so sad I don’t have one in Missouri,” she wrote. “Then again maybe it’s a good thing because all my money would be blown. Keep it up! Such amazing staff as well. Everything was perfect. Thank you!”
At the center of the bakery’s approach is a focus on handcrafted pastry production. The company said each item begins with pastry crusts made from ingredients including eggs, butter and cream.
For Chef Buschtetz, consistency remains central to the operation.
“It’s about consistency and technique,” Executive Chef Fabrice Buschtetz said. “You don’t rush the process, and you don’t compromise on ingredients. That’s what people come back for.”
A native of France, Mr. Buschtetz trained near Paris before bringing his culinary career to Arizona.
Together, Mr. Buschtetz and Ms. Buschtetz have developed a pastry and coffee shop that combines traditional French baking techniques with a neighborhood café atmosphere.
