By Lorrie Baumann
Photo by Uriah Carpenter
When Larry Ehlers started working at his local grocery store in Brown Deer, Wisconsin after his return from World War II, it was the kind of neighborhood grocery that sold everything that the neighborhood families really needed from day to day in about 3,000 square feet of selling space. Then times changed, local roads gave way to superhighways, the small village of Brown Deer became a suburb of Milwaukee, and big box stores entered into the grocery marketplace.
Larry’s Market changed with the times by evolving into a specialty grocer. Its produce and meat departments have been eliminated in favor of prepared foods that cater to the lunchtime needs of the workers employed in the nearby office buildings, a highly regarded specialty cheese market makes the store a destination for tourists looking for the best of Wisconsin cheeses, and a busy catering department now provides more than half the store’s revenue.
“It’s an old, old grocery store, but it’s a charming building,” said Patty Peterson, the Manager of Larry’s Market and the daughter of Larry himself. “We’re not on the highway. We’re on the byway…. We don’t have a thousand people walking in front of our store each day.”
After his return from the war, Larry Ehlers worked for the store for years before he finally bought it in 1970. His son, Steve Ehlers, bought the store from him in the late 1980s, and Steve’s wife became the owner upon Steve’s death in 2016.
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Steve carried on that romance with French cheeses as he traveled in Europe in the 1970s for his own version of the Grand Tour once made by Victorian gentlemen to broaden their horizons as they started out on their lives as independent adults. “He loved France,” Peterson said.
Steve and his father decided to start carrying artisanal American cheeses in the store after Mike Gingrich of Uplands Cheese won the American Cheese Society’s Best of Show Award for Pleasant Ridge Reserve, and today, the cheese counter with its 200 to 300 cheeses in it is a destination for travelers who come to Larry’s Market just to buy their cheese.
Most of the business rung up by the store’s 15 full and regular part-time employees, though, comes either at lunchtime or through the store’s catering business. The regular Friday grill-out events are also huge draws that bring 250 to 300 people into the store over the course of a couple of hours.
All told, the deli and catering departments represent about 60 to 70 percent of the business today. “We do a lot of corporate catering, so on any given day, we’ll have five people out delivering, and we can do 400 to 500 people for lunch, just catering,” Peterson said.
The typical lunchtime purchase for the 100 to 150 people who usually come in then is about $12 to $15, although customers will frequently spend $40 to $50 at a time if they’re also buying groceries and cheese. Among the most popular offerings are killer brownies, Wisconsin artisan cheeses and fresh soups, including the turkey chili that’s a particular favorite among Larry’s regulars. “We sell a ton of soup, summer and winter,” Peterson said. “Our local health inspector comes in for lunch quite often.”
Once the winter sent his motorcycle to its space in the garage, Moore decided to pick up the threads on an idea he’d been weaving with his son, a talented chef, Barry had been been making the Bruschetta from an old family recipe and serving to friends and family during the holidays. “Jason developed the Apple Corn salsa a year or two before the business started,” Moore says. “He cooked it when he was going to watch a football game with his friends. His friends all raved about it, and we decided that when I’d retired, we’d do the Bruschetta and the Apple Corn Salsa.”
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