The Jungs’ story started back in 1901 when Peter Jung opened his bakery on Tooting high street London, 40 years later  his son Henry P Jung arrived back in the UK, after training as a Konditor/Bäcker Meister in Germany, bringing with him considerable confectionery skills. Honing his craft at the then immortalised “Lyons Corner House” in Piccadilly, London, where he was the youngest ever head chef to have run the kitchens, he soon founded Jungs as a continental bakery and patisserie in Beaconsfield.

 

Henry ensured he passed on his expertise and passion over the years and Jungs is now under the direction of a third generation family member. Richard, who trained in Germany and Switzerland,  has built on its excellent reputation, retaining all the traditional values which makes Jungs so special, along with progressively evolving the business to support ever changing tastes and demands. In 2020 the fourth generation Kristian entered the business, he is now deeply involved in production and learning all aspects of the business.

 

With time comes experience. Jungs has now been supplying the hospitality trade for over 35 years. An increasing number of prestigious hotels, restaurants and stores in the London and Thames Valley area currently stock Jungs’ products, as well as national retailers and well-known restaurant chains throughout the UK. The Wholesale sales aspect of the business is run by Louise who after 20 years has a wealth of  knowledge supporting our current customers and new enquiries.