Our Tasty History
In the 1960’s, Hans Muller saw an ad in a Swiss newspaper enticing promising young chefs to work in Fort Worth, Texas at Riglea Country Club. He choose to accept the job as pastry chef, working under the watchful eye of Riglea head chef, Joseph Sennhouser.
Hans excelled at Riglea Country Club but dreamed of opening his own bakery/café like those commonly found in Switzerland. He bought an old rusty oven and meticulously refurbished it in his garage at home while saving his money and looking for a suitable location. Hans finally found his business home at 3936 West Vickery Boulevard in 1973.
Times were hard at first and many thought he would not succeed but because of his single-minded devotion and relentless hard work, Hans started to build a thriving business. People began telling their friends about the little bakery on Vickery and he soon developed quite a following.
Hans built his business on a philosophy of making high quality items at an affordable price. It worked and the Swiss Pastry Shop has steadily grown from that small beginning in the 1970’s. His skills as a chef and businessman combined with the loyal devotion of customers who have become Swiss Pastry “family” have made Swiss Pastry Shop what it is today.
That legacy continues to grow under the guidance of Hans’ son, Hans Peter Muller and his wife Kristi (see above). They currently run the daily operations at the Swiss Pastry shop and strive to maintain the same philosophy of quality at an affordable price. Hans Peter and Kristi enjoy seeing the continuation of a strong relationship with their customers, including the “Think Tank” breakfast brunch along with the many families who raised their children into current customers who now bring in their own children into the bakery and restaurant.
