A whopping 76 years ago in 1948, Bill Shube decided to open a 500-square-foot shop selling wines, spirits, and some packaged goods. Fast forward to today, Bill’s son George, daughter-in-law Carol, and grandson Doug run a 10,000-square-foot store selling much more than just liquors and packaged goods.
Not only has Shubie’s Marketplace been operating without missing a beat for 76 years, but it has quite a story behind it.
Bill Shube opened the first Shubie’s near the present-day CVS on Atlantic Avenue, but it wasn’t always called that. Bill bought the original liquor license from the Colbert family and called the store DJ Colbert. In 1973, Bill unfortunately passed away when George was only eighteen. Fortunately, his wife Sylvia managed to continue to operate Shubie’s until George graduated from Bowdoin College and was able to take over the business.
Thirty-eight years later the store made its first move across the street to a 2,500-square-foot location. Roughly 10 years later, they expanded to the other side of the building to upgrade their facility to 5,000 square-feet
Carol eventually brought up the idea of selling specialty foods with one condition – no perishables. It quickly became a running joke in the family, considering half of what Shubie’s currently sells are perishables, like fresh-made food and baked goods. George, meanwhile, developed an expertise in wine and has become the go-to person in town for that special bottle for a meal or celebration.
In 2005, Shubie family made their largest move and doubled their footprint once again to 10,000 square-feet, moving to the spot they have today further down Atlantic Avenue. This allowed Shubie’s to become what George, Carol, and Doug envisioned; not only a store, but a place where the whole community could come together.
Despite humble beginnings as a liquor store, Doug believes it’s the food their guests value most. “I think if you ask most people now, when you think of Shubie’s, what do you think of? They’ll say ‘food,’” Doug added.
Doug is quick to compliment his entire team when talking about the family business. He gives particular thanks to the executive chef, Kate Hammond, formerly of The Grapevine in Salem, for all her hard work in providing guests with quality food.
“We feel so grateful and fortunate to have her on our team, and she’s an amazing partner to have,” Doug said about chef Hammond. Doug added that food is what truly brings people together and makes Shubie’s the community landmark it is today.
When asked about the community, Doug’s gratitude could not be any more sincere. “My parents and I know very well, we would not be here without this community,” he says. He appreciates how amazing the community has been to them over the last 76 years and says the family enjoys reflecting some of that energy back.
And giving back is exactly what they do. Sharing their delicious food, their time, and their talent in the area, Shubie’s finds ways to give back. The Marketplace contributes to a multitude of organizations including the Dollars for Scholars, Abbot Public Library, Rotary Club, and many more.
Whether it’s a bottle of wine, a sandwich for lunch, or a gift for a friend, Shubie’s has it all and is planning to continue to serve the community for years to come.
