Family Bakery a Little Slice of Germany

Before Zettlmeier's Bakerei settled in Tinley Park there was a long journey for the family, with a pitstop in Chicago and roots tracing back to Germany. 

“I still do things the old school way," owner Paul Zettlmeier says of his bakery, 17016 Oak Park Ave. "It’s called stretch bakery.”

His hands are white with flour as he stretches the dough in a long, thin piece then flips it into a multi-circle with one snap of his wrist. He could do it with his eyes closed, because he's been inside of a bakery his whole life. 

“My father used to bring me to the bakery every single day since I was 2 years old,” Zettlmeier said. 

His father, Hans, started working in his uncle’s bakery in Germany at age 12 and learned the business. In 1962, Hans moved his family to the U.S. looking for a better opportunity.  His first bakery opened six years later on 58th and Pulaski in Chicago. Eventually, the bakery moved to 171st and Harlem in Tinley Park, where it aptly became known as Tinley Park Bakery. The location was in a shopping center that included a Jewel grocery store. Eventually Jewel bought the land and the Zettlmeiers found a new home for their bakery on Oak Park Avenue.

Hans' wife, Ruth, ran the front of the store, selling all of the baked goods that Hans made overnight. Today, Zettlmeier and his wife, Dee, are delegated to the same roles.

"Just like my mom and dad used to do it,” Zettlmeier said with a smile.

Zettlmeier started a partnership with his parents when he was 23, learning all he could from his father. He worked under his father just as his father worked under his uncle so many years ago in Germany. 

“My mother taught my wife the business side and my father taught me the baking,” Zettlmeier said. 

He and his wife bought his parents out in 2003 when the elder Zettlmeiers retired and moved to Las Vegas. Some fans of the bakery have been coming since before Zettlemeier grabbed the reins, and they appreciate the quality of the food there.

“They have the best chocolate donuts in the area," said John Gioiosa, who has been coming to Zettlmeier’s Bakerei for 12 years.

Resident Toya Knowles said she goes to the bakery almost every morning. 

“I’ve been coming here before work for almost two years now," she said. "Their Danishes melt in your mouth. I get them for my clients and they just love them.”

Zettlmeier takes pride in the family business, but also that everything is made on site.

“A lot of bakeries have prepared mix,” he said. “Nothing here is shipped or frozen. I add the sugar. I add the flour. I do the stirring. I bake everything myself, just like my father used to do. We may not be the fanciest bakery in town, but everything is made with love."