Our Story
Founded in 2005, sisters Becky “Jane” and Angie “Lou”, began making Rice Crispy treats for their deli in Spanish Fork. Using only the best ingredients available, including real marshmallows and real butter, the quality was apparent, and the treats proved so popular that local convenience stores and deli’s began requesting them for their own stores, and a new business was born. When Ryan
took over the business was in a small 1200 square foot space with just 6 product lines in 2008. In 2012, Ryan purchased Jumbono’s, a frozen dough company, and moved to a new facility with just under 10,000 square feet. In October of 2014 Janey Lou’s moved to its present site in Salt Lake, with over 45,000 square feet of office and production space. Our new facility features state of the art equipment. 3-separate production lines, including a Rademaker dough line capable of producing 6,000 pounds of finished product every hour. Our spiral freezing system can freeze up to 6,500 pounds of dough within 35 minutes. Flour is stored in 4-separate indoor flour silos, with capacity of over 330,000 pounds of flour. Even so, having the best equipment is not nearly as important as using the best ingredients prepared in traditional methods. The commitment to this principal was handed down from the founders and is apparent in each of the products we now produce.
