“Jake Brehm built the bakery in 1949 and opened it in 1950,” he said. “The original Gering Bakery was in the building in the next block that was a theater. That was where the bakery was started and was there for a couple of years. He built this building here as a bakery. The only thing that was here before that was a chicken coop.”
“It has been here a long time. We kept making the high quality stuff that Jake made back from the start. My dad was a similar baker to Jake. He believed in high quality, the best ingredients, hand crafting, and we are still doing that today.”
“We make a lot of donuts every day. We have to bake half the night just to get the donuts out and ready by morning. Some of the bakers start at 7 at night, others come in at 8, others at 9, and others at 10. They bake until they’re done. Our deliveries of fresh bakery products start leaving here at four, five, six, and seven o’clock.”
“We are a full-on bakery. We do all the scratch cookies, muffins, and donuts. There is not much we don’t make in the bake line. Our crispies have been a famous item here. We have people call and ask us to ship them to Phoenix or California or back east, and we ship those out all the time. We have been written up in Midwest, Chicago, and New York. The Road Show has published us. The Smithsonian magazine just talked about us and the Dating Show came here. The Roper girl’s date was here, and he enjoyed his first cabbage burger.”
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