Viktor Benês, a baker from Czechoslovakia, immigrated to America in 1920 and established his first bakery in Chicago. He built a reputation for fine European pastries and yet was hungry for more. In 1946, Viktor Benês sold his bakery and moved to Southern California, where he opened another business and continued to bake quality pastries. In 1973, Viktor Benês passed down his recipe for success to two entrepreneurial bakers from Italy, Ugo Mamolo and Ruggero Terzuolo.
It’s no secret. Years later, the recipe, consisting of quality with natural and fresh ingredients (and no preservatives), gave Viktor Benês Bakery the foundation and the opportunity to make it one of Los Angeles’ finest.