Nancy's Probiotic Foods
Willamette Valley, OR
Chuck and Sue Kesey opened Springfield Creamery near their home in Oregon’s Willamette Valley in 1960. For the first decade, Springfield Creamery focused on milk—bottling glass jugs for home delivery while supplying local schools for lunches each day. All the while, Chuck and Sue kicked around the idea of a specialty product to help buoy the creamery financially. In 1970, Nancy’s became the first yogurt sold in the United States to contain live probiotics. People liked the taste, and customers calling to place orders were greeted with a friendly voice: “Springfield Creamery, this is Nancy.” It wasn’t long before folks just started asking for “Nancy’s Yogurt,” and the name stuck.
Sixty years later, with the help of nearly 60 dedicated employees, Springfield Creamery makes 100+ cultured dairy and soy products and distributes across all 50 states. The Kesey family still works together across the business: Sue steers the ship as general manager and CFO, while Chuck oversees yogurt making and nightly taste testing. With the second generation (Sheryl and Kit) and now third (Blake and Taylor) on board, the Kesey family is still having fun, making good food with their friends—just as they set out to do from the start.
Sixty years later, with the help of nearly 60 dedicated employees, Springfield Creamery makes 100+ cultured dairy and soy products and distributes across all 50 states. The Kesey family still works together across the business: Sue steers the ship as general manager and CFO, while Chuck oversees yogurt making and nightly taste testing. With the second generation (Sheryl and Kit) and now third (Blake and Taylor) on board, the Kesey family is still having fun, making good food with their friends—just as they set out to do from the start.
