The Fleckenstein's Story

Fleckenstein's Bakery first opened it's doors on November 11, 1977.  The company was started by Bob & Joan Fleckenstein with only one goal in mind.  That goal was to create the highest quality bakery products in Chicago's south suburbs.  This dedication to quality has given Fleckenstein's the reputation for fine bakery products throughout the Chicago south suburbs and beyond.  The Fleckenstein's pride themselves with being a traditional full line retail bakery.  They have a full production staff that works around the clock physically manufacturing high quality bakery items on the premises.

In 2001, Bob passed a rigorous written and practical test to become the 114th Certified Master Baker in the United States.  He is the Past-President of the Chicago Area Retail Bakers Association and past Regional Director for the Retailers Bakery Association.  Bob currently serves as Treasurer of the Chicago Area Retail Bakers Association (carba.com). 

In 2002, Ray passed the rigorous written and practical tests and became a Certified Master Baker making Fleckenstein's Bakery one of the few bakeries in the United States with two Certified Tested Master Bakers.  Ray currently serves as Director of Technology for the Chicago Area Retail Bakers Association.  Ray is proud to have been a member of the winning Iron Baker Team representing Chicago at the
Retail Bakers of America National Convention held in Chicago, 2005.

Fleckenstein's is currently owned and operated by Bob, Joan, Ray and Ross Fleckenstein.  This strong family involvement allows for hands on control of the entire bakery production operation to ensure only the finest products are produced for our "friends".

Through the years, Fleckenstein's has kept up with technology by reinvesting in the business which has made Fleckenstein's one of the few state of the art bakeries in the south Chicago suburbs.   This has enabled Fleckenstein's to provide a wide variety of high quality products in a clean and modern baking environment.  Current oven capacity allows the baking of 55 full sheet pans at one time.

Bob, Ray and Ross Fleckenstein are proud to have been taught their decorating skills by Wesley Wilton of Wilton Industries and Bridal Cakes by Wilton.  Ross concentrates on the decorated cakes while Joan and Ray concentrate on producing some of the finest quality wedding cakes available. 

Their original location was one block south of the current location.  In January of 1983, Fleckenstein's moved to the current location which was an abandoned Texaco Gas Station.   The front sales area was added to the building in the fall of 1982 along with a resurfacing of the exterior.  In 1997 a complete makeover was done to the exterior and and the building was added on to increase the production areas to meet the demand and to add more production equipment. The current size of the bakery is approximately 4000 sq. ft of which 3100 sq. ft is dedicated to producing fine bakery products.

 
To Order Call
708-479-5256

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