Friday Was Opening Day for a Delicious Tradition

For more than 60 years, the annual opening of has served as a sign of spring Downriver. Despite the gray sky and freezing rain Friday, this year was no exception.

Last year, opening day was accompanied by 80-degree temperatures and crowds craving frozen custard. This year, temperatures were in the low 40s with steady rain. But customers still came.

Nearly two dozen people had ordered custard in the first couple hours of business.

Josh Powell and his cousin, Ethan Swiney, were visiting from Tennessee and came to get a frozen custard before heading back down south.

“I drove over 10 hours just to get this frozen custard,” joked Powell.

A Wyandotte native, Powell said he remembers gathering money and riding his bike to Bob Jo’s as a child to get an ice cream. He has always ordered the same flavor–half-and-half with rainbow sprinkles. He said he might come back for another before he leaves town.

Janette Kramer hopped out of her truck and said, “I’ve been waiting a long time for this.”

She ordered a small chocolate custard on a cone, but said she usually tries the flavor of the week.

Samuel Ferrara ordered a chocolate frozen custard in a cup. He comes to Bob Jo’s every year on opening day. He said it is a tradition. Employees said they have a long list of dedicated customers like Ferrara.

Tony Ricchiuti co-owns Bob Jo’s with Larry McGregor. Ricchiuti’s father, Herman Ricchiuti, was a co-owner for years before that. The original Bob Jo’s is said to have been served off a front porch. The current building was built in a backyard on Eureka and Fort Street and moved to the present location at 4071 Fort St. during the 1950s.

There is some urban legend surrounding the Bob Jo’s name. Beverly Goerke, day manager at Bob Jo’s, said the original owner in 1947 had two sons, Bob and Jo, and that is how the name came to be.

Ricchiuti said he heard two police officers originally owned the business–one named Bob and one named Jo.

Ricchiuti said his favorite part of the business is keeping the long-standing tradition of everything tasting the same. He said they take great pride in keeping flavors the same for customers.

“We haven’t changed much over the years,” he said. “You go with what works and it has worked well for us over the years.”

Goerke and her daughter, Michelle Horn, work as day managers at the custard stand. Goerke has worked there for 18 years, Horn for 8 years. Horn’s daughter works in the evenings at Bob Jo’s.

“I like what I do,” Goerke said. “I like meeting the people every year.”

The custard business isn’t all fun, however.

Weekly, the machines have to be broken down and cleaned inside and out, which takes several hours. Ricchiuti stresses the importance of sanitizing the machines when dealing with dairy.

A sign hangs in the front window that reads: “If you like Bob Jo’s, tell others. If not, tell us."

Some things have changed over the years.

Yogurt was added along the way, along with flavors of the week. Yogurt flavor typically changes on Friday. Custard usually changes on Tuesday. This week, the yogurt flavor is “very berry” and the custard flavor is “toasted coconut."

Ice cream sandwiches and Italian ice are newer additions. Vanilla is still the most popular flavor because it's used as the base for all flavors and shakes.

Eight flavors of slushes, sundaes and banana splits are available. Fresh fruit is kept on hand.

Ricchiuti said they are considering a “blizzard” or “flurry” type item because so many customers ask for it and they want to make people happy.

Bob Jo’s doesn’t have a website or its own Facebook page. Ricchiuti said there are a couple Facebook pages for Bob Jo’s that were started by fans. One page has more than 1,000 fans and the other has more than 700. Ricchiuti tries to post new flavors of the week on the pages when he is able to.

Goerke said people who lived in the area years ago visit and take pictures in front of the custard stand. Wedding parties have stopped for a treat between their ceremony and reception. People bring their dogs for a frozen treat. Goerke said people even come to Bob Jo’s during storm warnings.

“They have to have their custard,” she said. "I love working here. I always look forward to it opening so I can get back to work.”

Bob Jo’s is open 11 a.m. to 10 p.m. Sundays through Thursdays and 11 a.m. to 10:30 p.m. Fridays and Saturdays. The business is open daily through mid-September, when it will once again be time to “Think Spring."