Honoring Legacy, Leadership, and a Lifetime of Craft

In an industry where burnout is common and staying power is rare, Kirk Rossberg stands as a shining example of what it means to build a business—and a life—rooted in passion, humility, and unwavering commitment. As the owner of Torrance Bakery since 1984, Kirk has grown a single storefront into one of Los Angeles County’s most beloved full-line bakeries, all while keeping his hands in the dough and his heart in the work.

With two thriving locations, a team of 117 staff members, and a reputation for stunning decorated cakes, Torrance Bakery has become more than a neighborhood favorite—it’s a community institution. The bakery’s excellence has earned national attention, including Modern Baking’s “Retail Bakery of the Year” and Fox LA’s “Best Bakery.” But if you ask Kirk, the awards are a byproduct—not the purpose.

“Customers can feel it the moment you take your foot off the gas,” he said during his recent interview on The Perfect Rise podcast. “That’s when you know it’s time to recommit.” That mindset—of continual investment, not complacency—has guided Kirk’s journey for more than 50 years in the baking industry.

A Career That Started with Candy and Evolved Into Community

Kirk’s passion for sweet craft started early. At just 13 years old, he worked as a candy-making apprentice in a small shop near his home. By 16, he had landed a job at a bakery—and never looked back. What began as curiosity turned into a calling, and by age 27, Kirk purchased Torrance Bakery.

But his first day as owner came with a hard lesson. Eager to make the bakery his own, Kirk removed the existing products and replaced them with his own menu. He quickly discovered the bakery’s loyal customers weren’t ready for such a drastic shift—and many never came back. “I had to learn that my ego couldn’t come before the people I was trying to serve,” he recalled. That early misstep became one of the defining moments of his career and a reminder that good leadership requires listening first.

Relevance Over Trends

Throughout his decades in business, Kirk has weathered more than his share of economic uncertainty—rising ingredient costs, pandemic pivots, and changing customer expectations. What’s kept him grounded is his refusal to chase trends. Instead, he focuses on staying relevant. “Relevance means you understand what your customers need today,” he said. “It’s about adjusting without abandoning what matters.”

This practical wisdom was especially evident during the COVID-19 pandemic. Like many bakers, Kirk had to shift quickly—but not without intention. “Some of the changes we made during COVID actually made our business stronger,” he said. “We learned how to adapt and streamline, and we kept a lot of those systems in place even after the crisis passed.”

Teaching, Mentorship, and a Spirit of Generosity

In addition to his work in the bakery, Kirk has shared his expertise as an instructor at El Camino College, where he taught baking and cake decorating. For him, teaching wasn’t about stepping away from the work—it was about making space to bring others along. “We have to help people build the fundamentals before they try to break the rules,” he said, echoing his belief that craft comes before creativity.

That same spirit of generosity defines his role within the Retail Bakers of America. As a longtime member and former RBA Board of Directors member, Kirk has been a consistent advocate for connection over competition. “If you call another baker and ask how they do something, 95 percent of the time they’ll tell you,” he said. “That’s what makes this industry so special.”

Kirk emphasized that RBA isn’t just about professional development—it’s about real relationships. “Some of the biggest challenges in my business have been solved just by picking up the phone and talking to another RBA member.”

Advice to the Next Generation

When asked what advice he’d give to his younger self—or to today’s emerging bakers—Kirk didn’t hesitate. “Relax. You’re not behind. Stay the course, follow your passion, and stop trying to rush success. It takes time to build something that lasts.”

And Kirk would know. With over 50 years in the baking industry, he's still working six days a week—not out of necessity, but out of love for the craft, the people, and the process. His journey is a powerful reminder that excellence isn't built overnight—it's built over time, one well-made product and one loyal customer at a time.

To learn more about Torrance Bakery, visit www.torrancebakery.com

To listen to Kirk’s full interview on The Perfect Rise, subscribe on your favorite podcast platform.
To join the RBA and connect with leaders like Kirk, visit www.retailbakersofamerica.org

Because in this industry, no one rises alone.

Interested in learning more about becoming a member of the Retail Bakers of America? Click here.

Current RBA members, email Marlene O’ Connell (marlene@retailbakersofsmerica.org) to learn how you can be featured in an upcoming member spotlight.