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 1992, the front sales area was added along with a resurfacing of the
exterior to prepare for our move. In 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. The current size of the bakery is approximately 4,000 sq. ft,
of which, 3,100 sq. ft is dedicated to producing fine bakery products.
The remaining 900 sq. ft is reserved for sales.
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.
Bob currently serves as Treasurer of the Chicago Area Retail Bakers
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
the years, Fleckenstein's became one of the few state-of-the-art bakeries
in the south Chicago suburbs by keeping up with technology and
reinvesting in the business. This enables us 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 and Ray Fleckenstein are proud to have been taught their
decorating skills by Wesley Wilton of Wilton Industries and Bridal Cakes