C'est Bon seems like the kind of bakery that would go national, becoming just as omnipresent in cities across the country as it is in the Square.

But, ironically enough, its success stems from the owner's business mantra: think small.

He is keeping his focus even as C'est Bon gets bigger, with the University giving it prime retail space in classroom buildings, and patrons lining up at its four Square locations (two in Harvard buildings) for sesame cookies or hummus.

The first C'est Bon, still in its original location at 1432 Mass. Ave., opened only in 1990.

The second Square location, in the Harvard Square Hotel, opened just three years ago.

And the stores in the Barker Center and Boylston Hall debuted in 1997 and 1998, respectively, opening along with the renovated buildings.

Despite the mushrooming growth in recent years, C'est Bon owner George Sarkis says the secret to his success is thinking small.

To this end, he intends to keep his business local.

A Dream Come True

Sarkis' story begins back in 1988, when he first set his sights on the Mass. Ave. location.

Sarkis says the idea for the business had been germinating in his head for a while, but seeing the Square sealed his decision.

"I was looking for a business, and I bought one of those books that lists 500 businesses to open," Sarkis says. "I wanted to open a food store."

The Square seemed a prime location.

"Au Bon Pain was so successful in the early '90s, I figured if they were doing it, I could do it right across the street," he says.

At the time, 1432 Mass. Ave. was a shoe store. Sarkis approached the store's owner, hoping to take over his lease. The owner refused.