IT WAS THE EARLY 80s &
chef-restaurateur
HANS RÖCKENWAGNER JUST OPENED HIS FIRST
RESTAURANT IN Los Angeles.
HE WANTED TO SERVE BREAD, BUT KNEW
THE ONLY WAY TO ENSURE HE COULD OFFER
THE best possible PRODUCT,
WAS BY MAKING HIS OWN.

HE BEGAN BY SERVING BIG,
FAT freshly baked LOAVES OF
BRIOCHE TO HIS FINE-DINING PATRONS.
TODAY, HANS & HIS innovative
TEAM HANDMAKE HUNDREDS OF artisan
BREADS, PRETZELS, PASTRIES & MORE FOR ALL
Californians TO ENJOY.