Like all good Southern girls, Janie learned baking and meal making from her great-grandmother. “Papu,” as Janie called her, made every lick of her baked goods from scratch using plenty of real cream, real butter and real cane sugar. That little slip of a girl grew up to be quite a cook in her own right. After honing her skills at the Culinary Institute of America in Hyde Park, New York, Janie returned to Tyler, Texas, where she opened Janie’s Cakes in 1987.
Today, Janie makes every pound cake the same way she made her very first: from all-natural ingredients, farm-fresh eggs, real creamery butter and with a huge dollop of her great-grandmother’s abiding love.