Our Story

Wingen Bakery specializes in sourdough breads, sandwiches and pastries in Downtown Livermore. Husband and wife team Bryan and Aimee Wingen began baking out of their home in 2020 under a cottage bakery license after their newborn daughter was diagnosed with a terminal genetic disorder called Zellweger Syndrome. The cottage bakery allowed them to be at home with their daughter (Waylynn) as her caregivers and provide some extra income to the family. They quickly gained a following but, unfortunately had to put a pause on the bakery when Waylynn passed away at just 8 months old.

After taking some time off, the Wingens returned to baking with more drive than ever, finding comfort in the long therapeutic process of baking sourdough. In the Fall of 2020 they joined the Livermore Farmers Market, selling out every week. Quickly growing, they knew they needed a bigger location soon and began searching. It wasn’t long until they found a local bakery who happened to be selling their business in Downtown Livermore. Wingen Bakery opened its doors in June of 2021.

For the Wingens, being able to work at home was instrumental to Waylynn’s quality of life as well as having the support of the Livermore community. Aimee and Bryan are dedicated to continuing the bakery in their daughter’s honor and giving back to the community who lifted them up during the most difficult time in their life.

Aimee was a former Sous Chef at Range Life (Livermore) under Chef Bill Niles as well as Pastry Chef at Homestead (Oakland). Aimee is also a Livermore native, having graduated from Granada High School. Bryan is well known for his tenancy at Homeroom Mac + Cheese, where he was Employee #1 and General Manager. Prior to Wingen Bakery he was bartending at Range Life up until Waylynn was born. The couple met at Homeroom Mac + Cheese at table #32.