16,000-square-foot facility features lab and blending facility. 

Karen Horton’s career spanned nearly 50 years.

Originally scheduled for October 2024.
 

Located in Seattle’s University District.

Laminated and non-laminated crackers may be produced on one line.

Spent 52 years with the Illinois-based milling company.
 

Flavors include Anjou pear, lavender.

Allows company to improve regional customer support.

Coextrusion and other types of automation allow empanadas and other filled pastries to compete in the pie world.

Co-founders Dave and Jan Marson are dedicated to putting what they’ve earned back into their community.