Meet the Team - Grebe's Bakery

MEET THE GREBES BEHIND THE GREBE’S

COLTON AND BRANDON

Colton started his Grebe’s Bakery journey at the age of 9 stocking the shelves of our retail store with fresh rolls on Sundays.

Before making the decision to commit to the business of baking, Colton wanted to gain experience outside of the family business, so after high school, he decided to pursue his interest in agriculture at the UW-Platteville.

Shortly after graduating with his degree in Agriculture-Business, his father passed, leaving him to run the business alongside his brother, Brandon:

“Our dad had been battling health issues for a long time, which made it tough for him to stay on top of everything in the business. We knew we’d be facing some challenges to turn things around, but we also knew we had a great team around us, and we wanted the business to succeed. Brandon was focused heavily on running the business, but we needed to figure out what was missing so that we could be successful. We realized that neither of us had the baking experience to run a bakery. We could hire someone to figure out the baking side and be forever reliant on someone else, but if we were going to run a business, we wanted to understand it, so I decided to enroll in the American Institute of Baking, located in Manhattan, Kansas.”

It was during this time that Colton’s love for agriculture and science developed into a passion for baking, and he’s since devoted his time to understanding the baking industry inside and out.

Over time, as the business has changed, so have the brothers’ responsibilities. Colton’s current focus is on Sales, Marketing, Production, and R&D:

“One the greatest parts of my role is the R&D process. It’s the best job in the world taking an idea, seeing it develop through trial and error, and finally getting to see it through to the first production run.”

He loves R&D, but what’s his favorite thing about Grebe’s?

“My favorite part of what we do? The Organizational Culture. We aren’t just making the world’s best donuts. We are continually preserving our family’s legacy and working on ourselves as an organization. We have come a long way, and we still have a long way to go. I wouldn’t trade this journey for all the money in the world.”

COLTON AND BRANDON

As the older brother, Brandon has been in the business the longest, and he’s developed a knack for simplifying even the most complex situations. His discerning nature serves the company well.

“It fills me with joy to witness the deep sense of pride our employees show both in making our product and working together. From our management team to our newest members, the people behind the product never fail to inspire me, and this unwavering dedication guides each and every decision we make.”

He started out stocking shelves and “supervising” his younger brother on weekends. When he graduated from Martin Luther High School in 2001, Brandon enrolled in UW-Milwaukee with a focus on Marketing and Business, but he continued learning the ropes at the bakery as a machine operator. When his father, Jim Jr., started experiencing mounting health issues, he stepped in to take over some of the day-to-day executive functions of the business, acting as liaison between his dad and the bakery when hospitalization and declining health prevented Jim from being present.

Although Brandon had gained some experience running the bakery, the decision to sign on as President of the company after his father’s passing was not one that he took lightly.

“There was a lot of work to be done, and I knew there were a lot of families depending on us. I was barely in my 30s and raising a family of my own, so I had an important decision to make. Colton and I agreed that as long as we were both committed to the bakery, we would succeed.”

And with that, Brandon committed to putting in the work, taking on the challenge of moving the business to the next level.

“My brother and I had a vision for the business. We knew we had an amazing product and a dedicated customer base, but the market was changing, and we knew we needed to change with it, just as our dad, grandpa, and great grandmother had done before us. We also knew that we wanted to make the Grebe’s team one that everyone wanted to be a part of. Workplace culture has changed all over, and we wanted to make the bakery a great place to work. I think we’re well on our way.”

Brandon’s favorite part about the business? The tradition.

“We’re surrounded by family tradition – and not just that of our relatives. I love hearing the stories shared by past employees and their families, many with multiple generations of family members who were part of our team at one time or another. Each story is a testament to the bonds formed through our four generations.

And witnessing the special kind of magic in watching a parent walk through our doors with their child, the anticipation and excitement evident on their faces, and then seeing them leave with a cookie or donut in hand – the smiles are priceless and are great reminder of the simple joys in life.

Plus, how can anyone have a bad when you’re constantly surrounded by fresh donuts?!”