Janie’s Cakes

Specialties

Janie’s Cakes makes the best darn pound cakes in the world, bar none-it’s just a fact.

History

Established in 1987.

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 White Plains, Georgia, 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.

Meet the Business Owner

Janie C.

Business Owner

The Little Cake Shop That Grew:

Janie learned her craft from her great-​grandmother, «Papu.» With Papu, it was all about a pinch of this and a dash of that-​very little measuring, a whole lot of instinct. Janie deepened her culinary skills at the Culinary Institute of America, up somewhere in Yankee land. But Janie felt the pull of home and eventually opened her little bakery on a side street in Tyler, Texas. Wasn’t long before Tyler folks were telling other folks about this all-​natural pound cake that had a taste somewhere just south of heaven. That’s when Janie soon found herself in the mail-​order business, trucking cakes all across North America.

Just Old-​Fashioned Pound Cake with Really High Standards:

Janie is what you might call a pound cake perfectionist. That’s why every ingredient is the real deal: farm-​fresh eggs, creamery butter, pure cane sugar and absolutely no preservatives.