Food and Drink International - Fall 2016 - 76
The Muffin Mam
Recipe for a Legacy
The Muffin Mam embraces its responsibility as a jobs creator in its community
as it transitions to a growth-oriented business. By Tim O'Connor
>> The Muffin Mam utilizes a modular production process that helps its cakes and muffins taste as if they are homemade.
or more than 25 years, South Carolinian bakery The Muffin Mam has
operated under a simple code: Bake with integrity. It's a straightforward philosophy that informs not only its quality and how the company
interacts with its customers, but its role in its community. "Baking with
integrity is doing what's right when nobody's looking," owner and President Jade
The Muffin Mam supports its community through the
The Muffin Mam
people it hires. In addition to the company's 75 full-time
workers, it runs a temporary employee program that proHQ: Simpsonville, S.C.
Employees: 75+ (full-time)
vides work opportunities for about 25 people with chalSpecialty: Private-label bakery
Jade LaFreniere, president
lenging backgrounds that make it difficult to move forand owner: "It was really
ward and become productive members of society.
important to me that we create
a line of clean label items that
Illiteracy or lack of a high school degree can be devperform like an everyday item."
astating in the workforce pool. LaFreniere believes busi-
food & drink international * fall 2016 * www.fooddrink-magazine.com
nesses must cultivate work opportunities for those people. By providing
a job, The Muffin Mam is creating a
system that grows people and adds
depth back into the local workforce.
Many locals have benefited from
the program since LaFreniere's mother, Muffin Mam founder Stephanie
Croley, started it two decades ago.
One of the many success stories is
employee T'yada Vega, who began
working for The Muffin Mam to make
extra money during Christmas so she
could afford a gift for her daughter.