Janey Lou's Inc., Orem, Utah, December 2013
Founded eight years ago by Angela Lou Fillmore and her sister, Janey Lou’s in Orem, Utah, sells a variety of sweet goods, specialty breads, and ready-to-eat treats to convenience store and food service customers throughout the West and Southwest.
Janey Lou's Inc., Orem, Utah
Janey Lous
Janey Lou’s Angela “Angie” Fillmore, right, is a co-founder of the company; her husband, James, is president. Both built their years of experience at the Provo, UT Sam’s Club—Angie worked through the marketing ranks to reach the role of general manager, and James managed the store’s bakery.
Janey Lou's Inc., Orem, Utah
Today, Janey Lou’s produces frozen dough (bagels, cinnamon rolls, cookies, Danish, dessert bars, donuts and muffin batters), icings, specialty breads and individually wrapped rice crispy treats, flavored Crispy Treats, dessert bars and brownies.
Janey Lou's Inc., Orem, Utah
According to Janey Lou’s president and CEO Ryan J. Fillmore, the company’s cinnamon rolls are its “winner.”
Janey Lou's Inc., Orem, Utah
The day Snack Food & Wholesale Bakery visited Janey Lou’s, its bakers were busy making stollen, a bread made with candied fruit and nuts.
Janey Lou's Inc., Orem, Utah
After aging for a day, the stollen is baked. The golden loaves are placed on racks to cool after they’re removed from the oven.
Janey Lou's Inc., Orem, Utah
Janey Lou’s Crispy Treats are handmade one batch at a time, so the rice cereal doesn’t get crushed. Real marshmallows and butter make them soft and chewy.
Janey Lou's Inc., Orem, Utah
A Janey Lou’s worker places a tray of cut Crispy Teats onto a rack in the packaging area, where they’ll be individually wrapped by machine.
Janey Lou's Inc., Orem, Utah
Janey Lou’s bakers were also making donut rounds and triangles the day Snack Food & Wholesale Bakery visited its production facility. Here, a baker checks the temperature of donut dough in an Italian spiral dough mixer
Janey Lou's Inc., Orem, Utah
After mixing, the donut dough is cut into pieces, which are fed into a fully automated, computer-controlled, dough band production system.
Janey Lou's Inc., Orem, Utah
The donut dough travels through several sets of rollers and a calibrator, is automatically dusted with flour several times, and then is cut into triangles or rounds.
Janey Lou's Inc., Orem, Utah
Triangular dough pieces travel down the conveyor belt. At the end, two employees place them on lined baking trays, which are moved to a blast freezer.
Janey Lou's Inc., Orem, Utah
Finished, boxed product moves through a metal detector, which Janey Lou’s purchased a year ago.