Grand Junction's iconic Graff Dairy, known for its delicious soft serve ice cream and treats for over six decades, has entered a new chapter under the ownership of local couple Maddison and Jordan Burge. The Burges, who grew up visiting the beloved parlor, recently finalized the acquisition, expressing gratitude for the community's support during the transition.
Maddison Burge noted the strong community turnout since they took ownership, stating they are "ready to bring Graff Dairy into our generation." The couple aims to uphold the legacy of the Grand Valley staple while also introducing it to the 21st century. Maddison Burge recalled her own childhood visits and college trips to Graff Dairy, a sentiment shared by family members who also remember the establishment from their youth.
Jordan Burge highlighted the deep history embedded in the building, which first opened its doors in 1964. He explained that Graff Dairy once supplied much of Grand Junction with milk, cheese, and other dairy products. The site historically featured a farm behind it, where cattle were walked through, milked, and pasteurized on-site.
The dairy spot faced closure in 2014, when it shuttered its doors, leading many to believe it was the end of the long-standing local favorite. However, former owner Darin Carei stepped in, remodeling the building and successfully bringing Graff Dairy back to life as an ice cream parlor. A decade after its revival under Carei, the business is now being passed to the Burges to continue its tradition.
The new owners are committed to preserving the core elements that have made Graff Dairy special for generations. Jordan Burge articulated their vision for the dairy to "continue growing, keeping a nostalgic feel but staying relevant." To achieve this, they are implementing some 21st-century conveniences. New additions include self-ordering kiosks and updated screens behind the counter.
Despite these technological upgrades, Jordan Burge emphasized that the changes are not intended to replace staff. He addressed concerns, clarifying that they are "not taking away any jobs— we’re actually still hiring more." He also explained that employees will still provide face-to-face service when the store is not busy, and customers who prefer an employee to take their order can simply ring a bell located by the window.
Another key initiative for the Burges is to ensure consistency in operations. Jordan Burge stated their goal is for the store to be open reliably during advertised hours, barring only emergencies or unexpected outages, an aspect he felt had been inconsistent in the past.
Customers can still enjoy the convenience of the drive-thru or come inside to order their food and sweet treats. The distinctive retro aesthetic, complete with the vintage cars that have become a hallmark of the Graff Dairy experience, will also remain to welcome patrons. For those wondering what to try, the Burges' four-year-old daughter, Ellie, offers a simple recommendation: hot dogs and ice cream.
