Bread aficionados, it’s time to celebrate. Wingen Bakery, the Livermore sourdough specialist known for fresh-baked breads, bagels and pastries, is expanding its footprint and service.
In a May post on Instagram, Aimee and Bryan Wingen shared the news that they were taking over the vacated shoe store next door, allowing the bakery to expand production and transform their current operation at 50 S. Livermore Ave. into a full service breakfast and lunch spot.
In an email to The Mercury News, Bryan Wingen said the transformation is close to complete, with a forecasted opening of October. The former shoe store will transform into a full bakery with a take-out coffee/bread/pastry counter, while the current space will evolve over months into a full service breakfast and lunch restaurant offering French toast, biscuits and gravy and all the impeccably-sourced salads and sandwiches you’ve come to expect from Wingen. Except they won’t sell out as quickly anymore.
In addition to a larger bakery, there will also be a new bread room with glass windows near the front where patrons can watch the action while enjoying a coffee and a pastry. All three spaces — the original bakery, the overflow dining room called The Waylynn Room and the new bakery with bread room — will be connected.
Check back for grand opening updates.
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