Stephan is a native of Bamberg, Germany and was a musician prior to becoming a baker. His aunt and uncle who lived in the United States , agreed to sponsor his immigration here if he would learn the baking trade first, since they owned a bakery in New Jersey.
He learned the trade in Germany where he was classically trained as a baker and a pastry chef, immigrated in 1950 and the rest is history. In 1968, he came to Ft. Worth as a pastry chef at Colonial Country Club. In 1971, the Bueschels opened their first bakery and have operated since that time.
Melitta was born in Riga, Latvia and raised and educated in Heilbronn, Germany. Melitta immigrated to the U.S. in order to marry Stephan. In February 2007, they will celebrate their 50th wedding anniversary.
The bakery focuses on top end quality goods. In their words they, "concentrate more on delicate flavors and exquisite quality." Their premier products, such as their wonderful Black Forest Cake, reflect this philosophy.
Bavarian Bakery also has a wonderful cafe that serves authentic German cuisine for lunch and dinner. The entrees are traditional Bavarian style like the Rindsrouladen; stuffed rolled beef served with creamy mashed potatoes and vegetables.
The Bueschels are lovely people very involved with their bakery business. In Melitta's words, "The customers are our friends. We're visiting all day long....We enjoy what we're doing." You will see the atmosphere of their bakery reflects this attitude.
