Bakery owner Liz Rehberg – a baking legend
By Tori Wittenbrock
GREEN BAY – To say the opening of The Bakery on the west side of Green Bay came with a few hurdles would be an understatement.
“We’ve been (starting) this place for about seven years,” said owner and Green Bay native Liz Rehberg. “The first time we were about to open, I got sick. I couldn’t cross the house. I couldn’t drive for months. Then we were going to open in March (2020), the week COVID-19 hit.
With the support of her parents, Rehberg opened the bakery in October 2020 and said she never looked back — fulfilling a longtime dream.
While in college, Rehberg said she quickly discovered her true passion was not in the classroom, but in the kitchen and decided to pivot and attend Le Cordon Bleu culinary school in Chicago to further her experience. pastry.
“I was in college for a few years and couldn’t decide what I wanted to do,” she said. “Everything I tried in college I didn’t really like, but what I loved was making treats for my classes. I realized ‘I’m not really good at this (school), but everyone really likes my treats.’
Rehberg said both of his parents — Rich and Mary — are actively involved in the business.
“My father helps me here,” she says. “He makes all the bread, soups, pies and stuff like that, and then I make everything else. My mother does all of our books. He’s our certified public accountant.
Rehberg said she also partners with local growers and producers to create quality treats using the freshest local ingredients.
She said the meat and poultry are raised by her father and the fruit and vegetables come from the Cow and Clover family farm in Ledgeview.
Rehberg said a lot of The Bakery’s offerings are inspired by her family’s cultural heritage, as well as some of her personal interests.
“My mother’s family is mostly Italian and my father is German,” she said. “I love Italian cuisine and I studied at the French cooking school. So I include a lot of Mediterranean cuisine (in my pastries). I’m quirky and a bit quirky, so I love the ways I can be really different. There isn’t much Moroccan or North African food in Green Bay. My food is something different and recognizable that you might not have had before.
Rehberg said The Bakery’s pastries, pies, breads, cookies, special event cakes, and soups and pre-prepared meals are packed with so much flavor, “you’ll be begging for it for seconds.”
Each week, Rehberg said customers are surprised with a new line of treats related to that week’s theme.
“Each week is a different theme,” she said. “One week is spring and Easter, the next week is cocktail week. I did a Moroccan week, a Spanish week, a Disney princess theme. I have to choose, and I’ll come up with ideas over a few months and choose foods that fit any theme that sounds good this week.
She said the weekly themes are published on The Bakery’s website, thebakerygb.com, as well as on social media.
On Thursdays during the summer months, Rehberg can be found at the local Farmer’s Market on Military Avenue across from his location.
“I can sit outside, and it’s really fun interacting with people and meeting new people all the time,” Rehberg said.
She said she really enjoys her daily interactions with customers.
Some frequent specialties and customer favorites, Rehberg said, include stuffed croissants, pies and various types of cookies.
Rehberg said The Bakery is also accepting orders for special events, including catering events, weddings and birthdays.
“Here in the store, we mostly do single servings, but if you want to order larger items, you can special order, and you only need 24 hours notice for most things. “, she said.
bumps in the road
Despite all the ups, Rehberg said there are downs that come with being a small business owner.
“For me, the hardest part of owning a small business is all the different hats you have to wear, like I can’t just be a baker,” she said. “I have to manage all the social media accounts and do the payment, planning and ordering. Every part is on me, and if I don’t, no one else will.
Ultimately, Rehberg said his business isn’t just about baking.
“I just like to make people happy and food always does that,” she said.