Jungs

What Jungs does

Jungs Backhaus is a fourth-generation, family-owned artisan wholesale bakery founded in 1901 in Kensington, London, now operating from a single production site in Beaconsfield, Buckinghamshire. The business supplies traditional German-style breads and viennoiserie to the UK hospitality trade, with a customer base of 58+ hotel groups, estates, and restaurants across London and the Home Counties, including Marriott, Fairmont, Sofitel, IHG, Crowne Plaza, Hilton Garden Inn, Relais & Châteaux, Small Luxury Hotels, and Heathrow T4 and T5 lounges. The product range spans 35 items across six categories, produced using long-fermentation methods (18-24 hours), hand-shaping, stone-milled flour, and no additives, and the company holds SALSA food safety certification.

The business model is wholesale-only, with trade enquiries handled personally and pricing set on a quote basis, supporting bespoke product development for larger accounts. Distribution is operated by the company's own tracked delivery vans, providing daily delivery six days per week across London and the Home Counties, with timed slots aligned to hotel and estate operations. Customer integration is operational and culinary rather than transactional: products are baked into daily menus and used in bespoke line items, which creates switching friction.

The company is privately held by the Jung family with no external venture or private equity funding, and the fourth generation joined the business in 2020 with an explicit mandate to grow the B2B wholesale channel. The wholesale team includes long-tenured staff such as a senior team member with 20+ years of service. Expansion signals include new accounts in the airline lounge catering segment and the Crown Estate, SALSA accreditation, and product-range broadening, all funded organically from operating cash flow.

Name

Jungs

Legal name

Jungs Backhaus Ltd

Website

https://hpjung.com

Company type

Private

Founded year

1901

Operating status

Operating

Headcount range

51–100 employees

Short description

Jungs Backhaus is a fourth-generation, family-owned artisan wholesale bakery founded in 1901, supplying traditional German long-fermented breads and viennoiserie to 58+ hotels, estates, restaurants, and airline lounges across London and the Home Counties from its Beaconsfield bakery.

Ownership category

akta.pro rank

Product category

Wholesale Artisan Bakery

NAICS

Commercial Bakeries (311812), Bread and Bakery Product Manufacturing (31181)

SIC

Bakery Products (2050), Food And Kindred Products (2000)

akta.pro primary industry

Wholesale / Commercial Bakeries (B2B Supply) (THAFAFAF)

akta.pro secondary industries

Artisan & Specialty Bakeries (Sourdough, Heritage Grains) (THAFAFAD), Specialty Bakery Manufacturing (Gluten-Free, Artisan, Health-Focused) (AFAKAAAG)

Keywords

• Artisan wholesale bakery
• Hospitality bread supply
• Sourdough wholesale
• Viennoiserie bakery
• Clean label baking

Headquarters

HQ city

Bucks

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

Personnel, Operations, Supply Chain, Infrastructure, Marketing or Sales, Technology or R&D

Revenue model

1. Wholesale Artisan Bread & Bakery Products: B2B wholesale supply of artisan breads, rolls, and sweet bakery (viennoiserie, Danish pastry, brioche, pretzels) to hotels, restaurants, caterers, and hospitality operations. Products are baked fresh and delivered daily before service. Pricing is quote-based, custom formats developed on request.

Pricing tiers

Go-to-market motion1 record

Distribution channels1 record

Marketing channels1 record

Core offering

Jungs Backhaus is a fourth-generation artisan wholesale bakery that produces and delivers long-fermented, hand-shaped, clean-label breads, rolls, viennoiserie, and sweet bakery products to premium hotels, restaurants, caterers, estates, private clubs, and airline lounges across London and the Home Counties. The full range of approximately 35 SKUs spans sourdoughs, rye breads, French country loaves, multi-grain loaves, lateral-sliced tea-service loaves, brioche and buns, lye pretzels, and Danish pastry, all baked fresh overnight and dispatched before service each morning.

Product overview

Jungs Backhaus is a fourth-generation artisan wholesale bakery established in 1901, supplying premium hospitality clients (hotels, restaurants, airlines, private clubs, and hospitality operations) across London and the Home Counties. The product portfolio consists of an extensive range of artisan breads, rolls, pastries, and sweet bakery items organized into categories: Wheat-Rye Sourdoughs (including Altamura Bread, Murano Tyrolian, Bel Sour), Rye Breads (Paderborner Rye 60:40, Rye Vollkorn, Rye Caraway, Roggenmisch 60% Rye, Sunflower Rye Vollkorn), French Flours (Pain de Campagne, Pain Rustique), Korn & Rustics (Multi 6-Korn, Olive Bread, Rosemary & Potato Bread, Pane al Pomodoro, Multigrain Saaten Loaf, Rosemary Focaccia), Afternoon Tea Sliced Laterals (Spinach Lateral, Five-Colour Lateral Selection, White & Beetroot Lateral), Buns & Brioche (Brioche Burger Buns, Brioche Tins), Laugen/Pretzel (Laugen Crescents, Classic Pretzels, Pretzels Bulk Trays), Viennoiserie (Danish Pastry Selection, Viennoiserie Selection), Boules & Mini Loaves (Various Boules, Rosemary & Sea Salt Boule, Rosemary & Salt Rolls, Alsace Rolls, Artisan Roll Selection), Sharing & Party (Party Wheel), and Retail Packaged Range. All products are characterized by long fermentation, traditional German techniques, no additives, and hand-shaping.

Differentiator

Problem solved

Functional benefit

Products and services

• Bel Sour

Named customers19 records

Segments4 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Scale indicators6 records

Recent moves5 records

Expansion highlights5 records

Direct peers

• The Bread Factory: UK wholesale artisan bakery supplying premium hotels, restaurants and foodservice operators with handcrafted breads and pastries. Most direct competitor to Jungs Backhaus in the London artisan wholesale channel, serving an overlapping hospitality client base with a comparable B2B model.
• St Pierre Groupe: UK-based bakery group supplying brioche, viennoiserie and bread to hotels, restaurants and foodservice operators across the UK and internationally. Directly comparable B2B wholesale bakery serving overlapping hospitality and travel channels with branded and private-label products.

Broad incumbents

• Hovis: Long-established UK industrial bread brand with a foodservice arm supplying hotels, restaurants and catering operators. Adjacent competitor in the UK wholesale bakery channel, anchored in mass-market production rather than artisan long-fermentation craft.
• Warburtons: Largest UK commercial bakery by branded volume, supplying bread and bakery products across grocery, foodservice and hospitality. Overlaps with Jungs Backhaus in the UK wholesale bakery category but competes on industrial scale and price rather than artisan craft.

Emerging players

• Bread Ahead: London-based artisan bakery and baking school producing sourdough and viennoiserie with hand-crafted techniques. Comparable in craft positioning and clean-label ethos, with a growing wholesale supply to restaurants and hospitality venues alongside its retail and teaching operations.
• Bertinet Bakery: Bath-based artisan bakery founded by baker-author Richard Bertinet, producing hand-shaped sourdoughs and viennoiserie. Comparable to Jungs Backhaus in craft technique, heritage positioning and supply into UK hospitality and deli trade, though with a stronger consumer brand.
• Gail's Bakery: UK artisan bakery chain with a strong London footprint, producing sourdough and viennoiserie using long fermentation and quality ingredients. Comparable craft and clean-label ethos, though predominantly retail-facing rather than wholesale to hotels.

Regional players

• Paul UK: UK arm of the French Maison Paul bakery group supplying artisan breads, viennoiserie and patisserie to hotels, travel hubs and premium foodservice. Comparable premium positioning and wholesale supply to UK hospitality, with deeper viennoiserie heritage.
• Délifrance UK: UK arm of the French bakery group supplying viennoiserie and bread to hotels, cafés, airlines and foodservice. Comparable wholesale B2B bakery operating in the UK premium and travel-hospitality channel with broader product breadth but less artisan positioning than Jungs.
• Bridor: French artisan-industrial bakery with a strong UK presence supplying frozen and par-baked breads and viennoiserie to hotels, restaurants and airlines. Comparable in serving premium hospitality and airline catering, but anchored in frozen/part-baked rather than daily fresh-baked delivery.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/JungsBakeryBeaconsfield

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Jungs