The Sweetery
  • Our Story

Citrus SensationI have always enjoyed being in the kitchen working with food. As a matter of fact, I can remember baking “things” as a little girl for friends. I say “things” because sometimes they resembled neither cake nor pie. I continued with this passion and, 20 years later, found myself baking for friends and local restaurants that were willing to pay me for my scrumptious creations.

My husband, Steve, and I later noticed that bakeries were beginning to have the same “manufactured” taste. Wherever we went we felt that free standing bakeries had lost the homemade taste that made them unique. We decided to start a business where we could offer cakes, cookies, and pies like you would make at home. We pursued our goal, and for 30 years now we have provided baked goods using only the freshest and best ingredients available.

Seven years ago my son, Ryan, came on board after a career in biological research. That passion for cooking and love of the hospitality industry could not be suppressed. Upon joining us, Ryan became an apprentice of Master Baker Wallace Grantland. Learning from Mr. Grantland and adding to his Mema’s recipes, Ryan has found his niche making homemade quality cuisine and putting a modern touch on family favorites.

For 30 years now we have continued to create good food that has brought rave reviews from the deep South to the Pacific Northwest and all parts in between. Along the way we have expanded our business to include mail order cakes, a deli style lunch operation, and just recently take-home dinner dishes. We’ve been written up in several magazines, including Good Housekeeping, Southern Living, and Cooking with Paula Deen.

If you live in Anderson or are ever in the area, we hope that you will stop by and have lunch with us or pick up a tasty treat or two for your party or special occasion. Wherever you may be, though, we hope that you have the opportunity to taste one of our delicious desserts and see why we are one of the South’s premiere bakeries. From my family to yours, thank you and enjoy.

Sincerely,
Jane Jarahian