Brand Story

Born in our restaurant, baked in yours.

Röckenwagner Bakery understands the needs of chefs because we’re run by one. Our founder, Hans Röckenwagner, is a classically trained chef who has helmed acclaimed restaurants in Germany, Switzerland, Chicago, and Los Angeles. He is renowned for combining contemporary cooking styles and traditional techniques with the highest quality ingredients. Chef Hans has translated his understanding of restaurants and food-service into a Bakery attuned to meet their needs. He has created Röckenwagner Bakery with a relentless focus on innovation, quality, and freshness. His delicious breads and baked goods are crafted in a state-of-the-art baking facility in Los Angeles. Here, our team creates exceptional artisan breads and baked goods, 24 hours a day.

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The trailblazing German native opened his first restaurant, Röckenwagner, in 1985 on Abbot Kinney Boulevard in Venice, California—years before the street was named the “coolest block in America” by GQ.

Identifying the need for finer artisan breads for the food industry, Hans recruited certified master bakers from Europe to make the breads and breakfast pastries that became the cornerstone of his restaurants and cafés. As the products gained in popularity and demand, Hans began selling in farmers markets throughout Southern California, opened neighborhood cafés and bakeries, and started a small wholesale line. In 2006, he expanded operations, opening a full-scale Bakery facility in the heart of Los Angeles.


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