The Fleckenstein's Story
With one goal in mind, Bob and Joan Fleckenstein first opened Fleckenstein's Bakery's doors on November 11, 1977; their aim was to create the highest quality bakery products in Chicago's south suburbs. Our reputation for fine bakery products has stemmed from our dedication to quality. We pride ourselves on our traditional full line retail bakery that has a full production staff, working around the clock, physically manufacturing high quality bakery items on the premises.
The original location was one block south of the current Mokena location. In January of 1983, Fleckenstein's moved to the current location, which had previously been an abandoned Texaco Gas Station. In the fall of 1982, the front sales area was added along with a resurfacing of the exterior to prepare for our move. In the summer of 1997, the exterior received a complete makeover, and the building was added on to in order to increase the production areas, which needed to meet rising demands and allow room for new production technology. In summer of 2018, Fleckenstein's added a bakery in New Lenox moving into a large space that was once part of the Economy Grocery Store. The space allows for a large spacious store and a large baking area to serve the New Lenox and surrounding communities.
In 2001, Bob Fleckenstein became the 112th Certified Master Baker in the United States after passing a rigorous written and practical test. He was the Past-President of the Chicago Area Retail Bakers Association and past Regional Director for the Retailers Bakery Association. In 2002, Ray also 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 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 Bakery is currently owned and operated by Bob, Joan and Ray 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," which are all of our customers.
2018 has been a busy year for the Fleckenstein's with the expansion of a 2nd bakery in New Lenox. Fleckenstein's fantastic staff is also grown to around 50 employees between Mokena and New Lenox that work around the clock to produce and serve delicious bakery for our "friends." With the combined capacity in Mokena and New Lenox, Fleckenstein's can now bake 135 full sheet pans at one time with our 4 ovens in Mokena and 2 ovens in New Lenox. Donut frying capacity has also been doubled by adding a 2nd automatic fry line. All of this capacity allows us to create high quality delicious treats for you to enjoy! Bob and Ray Fleckenstein are proud to be Certified Master Bakers and also to have been taught their decorating skills by Wesley Wilton of Wilton Industries and Bridal Cakes by Wilton.