About Us

Our History

James and Angie Fillmore started their first retail bakery back in 1996. They had a lot of success offering fresh baked bread and pastries. There is nothing like the smell of fresh baked goods, hot out of the oven, to draw in a crowd.

They soon realized there was a market to sell some of their pastries to local C Stores, so Angie converted an old Subaru into a delivery truck and began peddling pastries to gas stations nearby.

One thing led to another, and as their products reached consumers, demand increased so much that the family set up a wholesale bakery just two doors down from their retail location.

Afterward, James and Angie put effort into streamlining the manufacturing process and updating packaging to an automatic line because, up until that point, they had been wrapping crispy treats by hand.

Since 2008 Janey Lou’s has moved to four different facilities scaling from 1,200 sq ft to its current 50,000 state-of-the-art bakery in Salt Lake City.