Many Peninsula locals are familiar with community-favorite spot Torrance Bakery. The Rossberg family opened the bakery in 1984 with only six employees and 1200 square feet. Now, as the bakery launches into its 40th year, it has 115 employees working across two locations totaling about 15,000 square feet.

Kirk Rossberg, owner of Torrance Bakery, credits this success to the employees and the community that has supported them. There are lots of moving parts in a business and, for Rossberg, it required all of these puzzle pieces to fit together for Torrance Bakery to find such success.

“It takes everybody to do it, that’s for sure,” Rossberg says. “We rely on the people currently working and even the people who used to work for us because it’s all the building blocks of building a successful business.”

Rossberg recognizes that businesses — especially small, family-owned ones like Torrance Bakery — are delicate. Over the years, the business has encountered some challenges, from technical ones like finding machinery that works in old Torrance buildings to ensuring that products remain top notch. This high quality is especially important to Torrance Bakery because much of what they do is produce food for milestone events like memorials, baby showers, weddings and graduations.

“It is important that we understand the absolute necessity to treat each order as if we are going to be taking them home to our family because these are big moments, and we are grateful for the opportunity to be part of those celebrations or events,” Rossberg says.

Like many businesses, one of Torrance Bakery’s most recent hurdles was the COVID-19 pandemic. However, Rossberg said it was a learning experience that ultimately led to some improvements for the bakery. For example, the bakery had to change the way they took orders to account for spacing regulations. Before, the bakery relied on a take-a-number system, in which customers would take a number at the door that would signify their place in line. But this would cause the store to become very crowded, making it difficult for people to see the showcases filled with bakery items. After COVID, this system transformed into a line along the showcases, which made it easier for customers to see the bakery options. They also opened up more coffee and specialty drink options.

“We got through it, and what doesn’t kill you makes you a little bit stronger,” Rossberg says.

Since Torrance Bakery has been part of the community for decades now, it has become an integral part of the community. Rossberg says they are grateful to have been in business for more than 40 years. Now, he looks for ways to give back, such as through participating in charitable events.

“I think it’s important to give back. It’s rarely about the money — it’s about being part of the community because the community has been so good to us,” Rossberg says.

As he has led the business, Rossberg says he values the role he and the bakery have played in so many special events, and he has loved seeing his staff develop and grow.

“I love the creative aspect of it and I really love being part of people’s big events,” Rossberg says. “I find that really special.”

Torrance Bakery has reached many milestones, even becoming recognized in 2023 by the U.S. Chamber of Commerce as one of top 70 small businesses in the United States. But ultimately, the reward for Rossberg comes from delivering quality goods to customers daily.

“At the end of the day it doesn’t matter, because you’re only as good as the last cupcake you sell,” Rossberg jokes.

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