Our story
One bakery. Four generations. One promise.
The mixer at first light — Beaconsfield
Inside the bakery
The day starts before the city does.
Mixers turn at four. Doughs that began the night before are divided, hand-shaped and set to prove. Ovens fire. By the time London's kitchens are taking deliveries, every loaf, roll and pastry has been baked once — properly — and is on the road.
One bake. No reheats. No part-baked shortcuts. The bread that reaches your service is the bread we made for you that morning.
Timeline
A century-and-a-quarter of bread.
- 1901
The Jung family opens in Kensington
The story begins in Kensington, London, where the Jung family opens its first bakery. Traditional European baking, skilled hands and an insistence on quality establish the principles that still guide the business today.
- 1941
Henry Jung comes to Beaconsfield
Second-generation baker Henry Jung opens a retail shop and bakery in Beaconsfield while also working as head pastry chef at the renowned Lyons Corner House in London. His experience brings together the discipline of a major London kitchen and the personal service of a family bakery.
- 1987
The third generation takes the lead
The third generation takes control of the family business, opening further retail shops in the surrounding area and developing the bakery's business-to-business trade. Jungs begins supplying a growing network of professional kitchens while preserving its traditional methods.
- 2020
A fourth generation joins
The fourth generation joins the bakery and continues to grow its B2B operation, supplying freshly baked products to hotels and restaurants throughout London, the Home Counties and beyond.
- Today
Four generations, one standard
From a Kensington bakery to a trusted hospitality supplier, Jungs remains a family business shaped by more than a century of knowledge. Recipes and ranges have evolved, but the commitment to quality, service and proper baking has never changed.
The craft
The hands behind the loaves.
Recipes are only half of it. The other half is the people who know — by feel, by sound, by smell — when a dough is ready.
The promise
A clean label, honestly earned.
Industrial bakeries earn margin from emulsifiers, enzymes, dough conditioners and shelf-life extenders. We earn it from doing the slow thing properly: long fermentation, real starters, stoneground flour, careful hands.
That is the contract we sign with every chef who orders from us — and the reason they keep ordering.
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Come and taste the difference.
We'd be delighted to send samples to your kitchen, or to walk you through the bakery in person.
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