Bakers Haus | Our Story
From Scratch, With Purpose
Bakers Haus started with a leap of faith, a lot of determination, and a simple belief: good food should bring people together.
When owner Amanda Musel left a steady career to build Bakers Haus, she knew she wasn’t creating a hobby. She was building a business — one she wanted to grow, share with Wichita, and make into something that mattered.
Today, Bakers Haus is entering its fifth year, and we still make our bagels the way we believe they should be made: from scratch, rolled by hand, and traditionally boiled before they’re baked. No shortcuts. Just a lot of early mornings, flour-covered hands, and people who care about what comes out of the oven.
But Bakers Haus was never meant to be only about bagels.
A Haus Where Everyone Belongs
When you walk through our doors, we want you to feel comfortable. Safe. At home. Welcome exactly as you are.
And, of course, we want you to leave hungry for your next visit.
That feeling extends behind the counter, too. Our Haus is made up of a close-knit team that includes parents, students, and people balancing work with all the other pieces of life. We know each other, help each other, cover for each other, laugh together, and work incredibly hard together.
Around here, Haus means family.
Food Made for Everyone
Food is personal to Amanda.
Living with food allergies herself means she understands what it feels like to look at a menu and focus on everything you can’t have.
That’s one reason our gluten-friendly offerings matter so much to us.
We continue to develop and expand choices for customers who often have fewer options, including multiple gluten-friendly bagel flavors and breads made right here at the Haus.
Because sometimes the best compliment isn’t simply, “That’s good.”
It’s watching someone take a bite of something they thought they couldn’t enjoy anymore.
Or hearing a customer taste one of our traditionally made bagels and say, “This reminds me of New York.”
Those moments are why we do this.
Rooted in Wichita, Still Rolling
Bakers Haus has grown because Wichita has grown with us.
We believe being a local business means being part of the community beyond our own front door. We’ve had opportunities to feed people at community events, support local organizations, work with schools and businesses, and make sure good food doesn’t unnecessarily go to waste.
When we have quality bagels left at the end of the day, we’d rather see them help feed someone than end up in the trash. That’s why unsold bagels are donated to our local food bank whenever possible.
Building Bakers Haus hasn’t always been easy. Small business rarely is. But it has taught us something about who we are.
We’re persistent. We’re a little stubborn. We care deeply about what we make and the people we make it for. And after four years of early mornings, challenges, growth, learning, and thousands upon thousands of hand-rolled bagels, we’re still here — and we’re still growing.
So whether you’re stopping in for your usual, discovering us for the first time, ordering breakfast for the office, or finally finding a gluten-friendly option that makes you excited about bread again:
Welcome to the Haus.
We’re glad you’re here.
