The European Caf and Bakery in Johnson City is not a large establishment, nor is it a national restaurant chain. In fact, it is quite the opposite.
It is a small, cozy Euro-style restaurant with a big flavor. Dan Fuchs, owner, brought a little bit of Germany back with him when he returned to his hometown. Fuchs has visited 131 countries, has five passports, speaks two languages, has a wealth of historical knowledge and is now the proud owner of his first restaurant.
Although he’s a Johnson City native, Fuchs moved to Germany in 1958. There, he met his wife, Ilse, and learned cooking – not from a restaurant, but from his mother-in-law.
In 2002, he returned home and opened the European Caf and Bakery in 2004. Fuchs owes a debt of gratitude to his late mother-in-law.
“I always had an interest in cooking and baking but I never wanted to open my own restaurant,” Fuchs said as he sipped his cup of coffee. “My mother-in-law was a fantastic cook and was voted Germany’s best cook for three consecutive years.”
Fuchs prides himself on cooking healthy foods and is adamant about the ingredients that go into his creations. “I will not use American flour,” Fuchs said.
He still uses flour from Germany and uses substitutions, such as almonds, whenever he can. “The Germany Purity Law dates back to 1512 and it states that beer, flour and breads cannot contain chemicals or be put through a bleaching process,” Fuchs said.
All of Fuch’s breads and cakes are made from scratch as well as some of the pastries. Fuchs does not use recipes for his cooking. “I never use recipes, I use what’s up here,” Fuchs says as he points to his head. “Try my key lime pie.”
As he brought out a piece of pie that stood at least three inches tall, Ilse watched with curiosity for a reaction. “I just took the key lime pie that I tried in Key Largo, Fla., and added my own twist,” Fuchs said.
Fuchs likes to get outside opinions on his creations. Several of his creations haven’t been given a name at this point. Ilse tries the first piece of his new, dark grain bread. “She’s my biggest critic,” Fuchs said.
The serving of meals and the way they are prepared are very important in European culture. “People should eat food that is healthy and enjoyable at the same time,” Fuchs said.
Fuchs was born and raised in Johnson City and was deployed to Germany with the U.S. Army. While in Germany, he met a German girl named Ilse. In 1960, the couple married and now has one son, two daughters, four grandchildren and one great-grandchild.
Ilse sits across the table listening as Fuchs reminisces about their years in Germany. She smiles occasionally and her eyes are warm and have stories of their own to tell. Tears begin streaming down her face when she remembers her homeland. “I’m sorry, I miss my home,” she said in her strong German accent. “I’m still sensitive about it.”
Ilse was reluctant to move to America so the couple remained in Germany and Fuchs taught the German language to American soldiers from 1965 to 1970.
In the following years, Fuchs began selling life and health insurance to American soldiers stationed in Germany. Later, in 1981 his marketing business came full circle when he purchased his own insurance company called Global Health.
By 1989 his business had expanded to 40 countries and 3,000 employees. The business exploded and by 1997, Global Health employed 9,000 in 131 countries, Fuchs said. Then, at the peak of his success, Fuchs sold his company in 1999 before returning to Johnson City in 2002.
Five passports are proof the couple loves to travel. “I’ve visited 131 countries,” Fuchs said. “My three favorite are Singapore, South Africa and Lebanon. I’ve been to Singapore 10 times and for my daughter’s wedding gift, I took her to Beirut.”
Ilse has her own list of favorite countries and cities for that matter. “I love Italy and the Canary Islands,” she said. “I also like Florida, New York City, Washington, D.C. and Dallas.”
Fuchs wanted to do something when he returned to America that would show the fruits of his labor, he said. Since cooking and baking is one of his many passions, the European Caf and Bakery was just the right recipe.
He works most evenings alone. Fuchs says that if the afternoon is slow, he lets his staff go home and he continues to wait on customers. Ilse does his errand running and she stops by to offer a helping hand throughout the day, but perhaps her most important role is that of food critic.
The European Caf and Bakery’s menu is authentic with everything from wiener schnitzel to Hungarian goulasch, American dishes and fresh teas and coffees. “I enjoy what I do,” Fuchs said. “My baking and cooking makes me happy.”
The caf is located at 1811 W. State of Franklin in front of Kroger.

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