One of the things we’re most proud of at Grebe’s is the number of employees who have been with us for decades. Judy has been a part of the Grebe’s Bakery family for more than 45 years.
She was hired when Grandpa Jim Sr. was running the bakery, remembers meeting Great-Grandma Irene, worked with “Jimmer” until his death in 2016, and now is in the unique situation of watching the fourth generation of the Grebe family run the business.
Judy has held a number of positions over the years, including working in the plant, heading the shipping department, and now working in the office. She took a few minutes out of her day to talk with us about her life at Grebe’s Bakery.
How did you end up coming to work for Grebe’s?
My husband was working for a beverage company and they went on strike. I had to get a job because we had just bought our house. I’ve enjoyed the whole time I’ve been here.
What do you like most about your job?
I like the people I’m working with and I like what I do. At first, I was just a shipper. As the years went by I learned more and then 20 years ago I became one of the supervisors. I get to work with all different types of people. I’ve done just about everything. One summer, I even worked on the icing belt.
What are your favorite products at Grebe’s?
I love the sugar raised, long johns, and iced jelly donuts. The sandwiches are delicious. I have a ham sandwich every day. I would order the hot ham and rolls when I used to work on Sunday. Sometimes my son will still drive over on Sunday to get some.
How has Grebe’s changed over the years?
We’ve gotten better at just about everything. We’ve bought a lot of new equipment. We bought a new bread slicer and roll machine and are buying a new fryer. The selection has grown over the years. There are a lot more varieties of donuts since I came.
What would you like people to know about Grebe’s.
Come in and try our bakery and you won’t go anywhere else. If you ever want a good cruller, come to Grebe’s. We make them the best. They’re not dry so you don’t have to dunk them in coffee to eat them. If you want a Cruller you come to Grebe’s.
Is it pronounced “crueller” or “crawler”?
I’ve always called them crawler. Friends call them cruellers and I say no — they are “crawlers”.
Why is Grebe’s so popular?
It’s the best independent bakery around. It’s owned only by the Grebe family, and it’s a fantastic bakery. We have breakfast and lunch for people. And we’ve been here for years and years. The recipes have stayed the same over the years. The apple pershians and apple fritters are most popular besides the cruller. The chocolate butter cream donut is very good, too.
Do you have any final advice for people reading this?
If you’re coming on Sunday for hot ham and rolls, you’d better come early. And get a cruller at the same time.
