A recipe for success is unfolding at Fournos Bakery – combining trusted hands, a loyal following, and bold new energy to reimagine the brand.

• Fournos gets a fresh rise as The Grillhouse team takes the reins, promising a renewed chapter for this beloved bakery brand.
• From buttery croissants to rich cappuccinos, Fournos is entering a golden new era under fresh leadership with big plans ahead.
• With new ownership at the helm, Fournos evolves for the future while staying true to the familiar flavours and warmth customers have always loved.
• Visit www.sandtontimes.co.za for more stories.

In a move that might seem as unexpected as finding a perfectly grilled rib-eye at a boulangerie, two of Johannesburg’s most respected restaurateurs – Saul Mervis and Marius de Larey of The Grillhouse Group – have acquired Fournos Bakery, a beloved Joburg institution synonymous with fresh bread, iconic croissants, and long queues on Sunday mornings.

For many, Fournos isn’t just a bakery – it’s a nostalgic touchstone. Established in 1989, its first location on Oxford Road in Rosebank quickly became a neighbourhood favourite. Soon, a second store opened in Dunkeld, and before long, Fournos became part of the city’s daily rhythm. Though it once boasted 17 outlets, the group currently operates 12 branches across Johannesburg and Pretoria.

On the surface, a steakhouse team buying a bakery might seem like an odd pairing – but dig a little deeper, and it makes perfect sense.

The Grillhouse has always been about longevity and quality. We built The Grillhouse Rosebank just over 30 years ago, around the same time Harry, the founder of Fournos, opened his first bakery. We’ve grown alongside each other, serving many of the same customers in the northern suburbs. This opportunity felt like a natural evolution.

// The Grillhouse Group and Fournos Bakery Co-Owner, Saul Mervis

For Marius de Larey, the decision was about more than business. It was about preserving a brand with deep cultural roots and reinvigorating it with fresh energy.

Fournos was held by a private equity firm and had been under pressure for a few years, like many businesses post-COVID. What drew us in was the chance to partner with people like Saul and Peter – people who’ve built brands that have stood the test of time.

// Fournos Bakery Co-Owner, Marius de Larey

Marius, who left corporate life for this venture, sees Fournos not just as a bakery but as a brand with massive unrealised potential.

Fournos is already synonymous with quality. Our goal is to bring renewed commitment, passion, and a bit of that Grillhouse magic without losing the heart of what makes Fournos, well… Fournos.

// Fournos Bakery Co-Owner, Marius de Larey

Despite the new ownership, the Fournos experience won’t be overhauled overnight – or ever, in some respects.

We’re not trying to reinvent the croissant. But we are looking at subtle changes – elevating the sit-down experience, enhancing the menu, and maybe bringing in some Grillhouse touches where it makes sense.

// The Grillhouse Group and Fournos Bakery Co-Owner, Saul Mervis

Think artisanal burger patties made with the same meat standards Grillhouse patrons have come to love, or subtle improvements to deli items and back-of-house systems. But don’t expect ribs on the menu just yet.

What we are doing is heading to a major bakery convention in Düsseldorf next week. We want to understand the latest trends, find inspiration, and bring back ideas to make Fournos even better. But rest assured—your favourite breakfast is safe.

// The Grillhouse Group and Fournos Bakery Co-Owner, Saul Mervis

In fact, there’s a beautiful irony to all of this: Fournos has long supplied The Grillhouse with its signature rosemary bread.

That bread you get with the big steak knife at The Grillhouse? That’s Fournos. So in a way, the partnership has been alive for years—we’re just formalising it now.

// The Grillhouse Group and Fournos Bakery Co-Owner, Saul Mervis

And while some of the changes might be invisible to the average customer, the team is investing heavily behind the scenes.

We’re bringing in Grillhouse-trained staff, integrating suppliers, and refining the operation from the central kitchen to the tech systems. It’s all about consistency and quality. You can’t fake authenticity or hospitality. We’ve built our success on loyalty – both from our customers and our teams. That same culture is already starting to take root at Fournos. The staff there are incredible – they believe in the brand. We’re just helping them take it to the next level.

// Fournos Bakery Co-Owner, Marius de Larey

For now, Fournos fans can rest easy. The croissants aren’t going anywhere. But expect a little more polish, a touch more flair – and maybe, just maybe, a hint of Grillhouse swagger served alongside your morning cappuccino.

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