Graham Lawrence has bought the bakery and is in final negotiations to snap up the other two businesses.

His interest in Wodonga stemmed from a holiday visit to meet friend Matt Murphy, who he met in Indonesia five years ago.

“We came here (Henri’s) for breakfast, my wife and three kids, and couldn’t believe the amount of people coming in and out and when we were leaving I noticed the ‘for sale’ sign on the door,” Mr Lawrence said.

“I was always looking to invest back in Australia, even though I’m from New Zealand.”

Mr Murphy and his partner Bianca will manage Henri’s from the end of August.

“I think there’s big things ahead and I’m looking forward to working with Graham,” Mr Murphy said.

Those plans include opening the rear of Henri’s onto Elgin Boulevard and creating a walkway through to the existing entry from the former Coles car park. 

Mr Lawrence anticipates taking ownership of Hollywood’s at the end of August and Cafe Grove by September 30.

He is considering transforming Hollywood’s into a steakhouse and sports bar and introducing an Indonesian lunch and dinner menu to Cafe Grove.

“I know how business works, it’s about employing people that know the trade and everybody keeping their job,” Mr Lawrence said  

Henri’s had been on sale for $1.2 million after being owned by Ian and Donna Shirley since the early 1990s when they took over from original proprietors Henri and Joan Rogalski.

“I’m 65 in November, so it’s good timing,” Mr Shirley said of the sale which was a “little bit less” than $1.2 million.

“It’s been on the market for a couple of years and I’m ready to retire.

“Five of my sons have trained in the bakery trade here, but it’s not their passion to carry it on.”

Mr Shirley had 45 per cent of the business, with partner Chris Treml owning 30 per cent, and the remainder spread across relatives of Mr Shirley.

In the time of the Shirleys’ control, Henri’s has more than doubled in size, cafe seating has soared from 24 to 100 and employee numbers have risen from four to 25.

As well as serving customers on-site, the kitchen supplies football clubs, schools, hotels and other cafes.

Mr Shirley, who works 4.30am to 11am, is looking forward to indulge his sporting passion in retirement.

“I’ll play four days of golf a week instead of three, but we’ve also got a caravan and a trip planned,” he said.

“It’s going to be an emotional ride (finishing up).”