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Livermore’s Wingen Bakery underwent an extensive renovation and reopened to the public as a full-service bar and restaurant on May 16, 2025. (Photo by Cierra Bailey) 
A view from inside the expanded dining area at Wingen Bakery & Restaurant. (Photo by Cierra Bailey) 
A small children’s corner with a play kitchen and books is featured as part of Wingen’s family-friendly atmosphere. (Photo by Cierra Bailey)
Downtown Livermore’s Wingen Bakery has undergone several changes in recent months, expanding into a full-service restaurant with a renovated space and even a new name to better reflect their current offerings.
Wingen Bakery & Restaurant officially reopened to the public May 16 after only providing takeout service during the renovation. The reimagined concept introduces full dinner and bar service alongside its signature sourdough-driven menu, offering guests a welcoming new space to gather from morning through night, according to a statement announcing the expansion.
Owned by Livermore residents Aimee and Bryan Wingen, the beloved eatery has grown significantly since they started as a cottage bakery in 2020, at the height of the Coronavirus pandemic and later opening their brick-and-mortar bakery in June of 2021.
They went from serving mostly bread and pastries to offering more lunch and brunch options in 2022 – after taking over the lease of the former Del Sole Comfort Shoes and expanding their pastry production space – to now providing a complete dining experience.
Aimee Wingen, who is also the executive chef, told Livermore Vine that before deciding to expand, they had been hosting pizza nights on Fridays that sold out regularly as well as a supper club series with guest chef My Friend Fernando.
“With those two nighttime services we were seeing there was this need and this want for more of our food at nighttime and I truly enjoy the creativity that comes out of it so it just felt like a natural progression and also mixed in with the need to make more money, financially,” Aimee Wingen said.
“The cost of a croissant has gone up and just food costs so we needed to make some more revenue,” she added, noting that they’ve also increased their staff to accommodate the longer hours, hiring 17 new employees.
“It’s been a lot of growth really fast but overall I think it’s going to be really good for our business and also me growing as a chef and Bryan got to build this whole place by himself,” Aimee Wingen said.
While the physical space has changed considerably, it still maintains the warm and rustic charm that the establishment is known for with its wooden furniture and fixtures and minimalist decor.
Co-designed by Aimee Toy Inouye of Home Base Designs and Bryan Wingen, the renovated restaurant space aims to blend the style of a European bistro with the comfort of an American diner. The redesign includes a new bartop, warm woods, custom tile, additional indoor seating, and a reconfigured kitchen. There are also plans to refresh the outdoor patio, according to the restaurant’s statement.
The bakery space at 54 S. Livermore Ave. serves as a takeout coffee and pastry shop while the renovated restaurant space at 50 S. Livermore — formerly known as the Waylynn Room — is now reserved for dine-in service. In addition to allowing the Wingens to stay true to their bakery roots, the separation of the two areas also cuts down on lines and offers a smooth experience for customers who just want a quick bite or cup of coffee on the go. However, those who choose to dine-in can still order pastries at their table.
Seasonality and sustainability has always been at the heart of Wingen and that remains true even with their expanded menu offerings.
Morning favorites such as their signature sourdough breads and Breakfast Classics remain, while new additions like a vol-au-vent and permanent French toast on Nick’s Milk Bread elevate the brunch experience. At dinner, guests can enjoy shareable plates like Nonna’s gnudi and Rancho Gordo beans alongside seasonal pizzas and a newly expanded dessert menu.
A new bar program, led by fellow Livermore resident and hospitality industry veteran Jeremy Troupe-Masi, adds craft cocktails and wine pairings to the mix.
“Our goal is to offer a dining experience that feels like you’re in SF or Oakland—without the drive,” said Aimee Wingen. “But more than that, we want Wingen to feel like the best part of your day.”
One thing that has not changed is the family-friendly atmosphere at Wingen as their beloved children’s play area with toy kitchen and books still sits at the back of the restaurant.
Since opening, Aimee Wingen said the community has been very supportive and receptive to the changes. “There were some customers who came everyday that we were doing takeout, they just knew that we needed their support and they came everyday and sat outside on the sidewalk and last week they finally came in and sat at a table,” Aimee Wingen said, adding that it made her emotional and she “cried happy tears.”
With all of the change and growth, honoring the memory of Aimee and Bryan’s late daughter, Waylynn, continues to be at the core of their mission. The couple initially started the baking business in order to care for her full-time as she was diagnosed with a terminal genetic disorder called Zellweger syndrome. “We’ll never forget the support this community showed us during our hardest time,” Aimee Wingen said. “All that we do is in her honor.”
For more information and hours of operation, visit wingenbakery.com.
