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Grissom’s®

– From wholesome bread to refrigerator and frozen doughs, including biscuits, crusts, and cookies, Grissom’s brings the aroma of the corner bakery home. Because with Grissom’s, every bite is a taste of quality, warmth, and the unmistakable freshness of the corner bakery.

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Did You Know?

Rows of golden-brown, freshly baked croissants arranged on metal baking sheets

The irresistible aroma of fresh-baked bread comes from a reaction between heat, sugars, and proteins—often called the Maillard reaction—which creates that golden crust and signature bakery scent.

A close-up view of several thick, golden-brown baked biscuits stacked together in a lined basket

Biscuit dough gets its flaky layers from cold fat (like butter or shortening) melting during baking—creating tiny pockets that puff into soft, airy layers.

Two rustic, round loaves of crusty artisan bread baking on the stone floor of a traditional oven

Some of the earliest breads date back more than 10,000 years, making baking one of the oldest culinary traditions still enjoyed today.

Two cooked hamburgers with cheese, lettuce, and tomato on sesame seed buns, along with a hot dog in a bun, sitting on a grill-like surface

Hamburger and hot dog buns became popular in the early 1900s as outdoor dining and cookouts grew—making handheld meals easy to enjoy anywhere.

An overhead shot of a baked fruit pie featuring a golden-brown, woven lattice crust in a white, fluted pie dish

Pie crusts and cookie dough rely on precise ratios of fat to flour—small changes can create everything from light and flaky to rich and tender textures.

A macro, close-up shot of the interior crumb of a slice of bread, showing its porous, web-like texture with irregular air holes

The signature rise in many doughs comes from yeast releasing tiny bubbles of carbon dioxide—creating the light, airy texture found in everything from breads to rolls.

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