June 20, 2024
It’s quite amazing what one person can do that sets off a ripple effect. I guess it happens all day, everyday. But it might not always be traceable.
If you consider yourself a foodie in Kansas and you ever eat in Wichita, Kansas and you don’t know the story of the Toubia family…well I question your credentials.
Read on.
Antoine Toubia moved to the U.S. in 1970 and eventually to Wichita in 1974 from Lebanon (to escape the civil war there). He became head chef of Crestview Country Club and in 1979, he and his siblings opened The Olive Tree (now Olive Tree Catering). Later in 1983, Antoine and his siblings opened up Bagatelle Bakery to provide the bread and baked goods that all of the Latour restaurants (yes, by that time the Toubia family had already added several restaurants in Wichita) needed. Latour is the name of the family company.
Most people know, but for those that don’t, that there is also a cafe in Bagatelle Bakery serving up rotating hot meals as well as a set menu. I ordered up a Cheese Manoushi which I would describe similar to a calzone or a folded up pizza, but better. I also ordered this cheesy chicken pasta dish, which I thought was incredible.
I’m unsure if there’s a Lebanese restaurant in Wichita that hasn’t been touched by the Toubia family in some fashion. Even many restaurants that are not Lebanese food have owners that at one time trained under Antoine or folks that trained under him. One time I saw a graph of “Latour influenced” restaurants and it included at least 20-25 restaurants. Kind of, I guess, like the butterfly effect. One man’s decision to move to Wichita, and his family’s continuation of the operation after he passed in 1996, is why you know what humus is.
Today, Bagatelle Bakery and Olive Tree Catering are owned by and run by Joumana Toubia and Randa Toubia.
— TKG
