Franz Bakery

In 1896, at the age of 15, Engelbert Franz immigrated to the United States to work in his uncle’s bakery in Portland Oregon.  His two brothers followed shortly after, and in 1906 they purchased a bakery where bread deliveries were made in horse-drawn wagons. From there, they grew and modernized over the years, adding new products, including organic and gluten-free options.  Their sustainability efforts aim to reduce their use of plastics, recycle in the bakeries and reuse materia

In 1896, at the age of 15, Engelbert Franz immigrated to the United States to work in his uncle’s bakery in Portland Oregon.  His two brothers followed shortly after, and in 1906 they purchased a bakery where bread deliveries were made in horse-drawn wagons. From there, they grew and modernized over the years, adding new products, including organic and gluten-free options.  Their sustainability efforts aim to reduce their use of plastics, recycle in the bakeries and reuse materials whenever possible. Recently, Franz Bakery reduced the use of plastic by over 300,000 pounds annually by eliminating the inner wrap bag for breads.