Sitting on a evergreen tree-lined 10 acre property in Eugene, Oregon, Springfield Creamery employs about 58 dedicated folks who work each day to bring you the quality Nancy’s Dairy and Soy Products you have come to expect for over 50 years. Some culture never dies and the culture of Springfield Creamery and the Kesey family has been growing strong since the Creamery’s inception in 1960.
Today the Creamery remains solely family owned with 2nd and 3rd generation family members joining Chuck and Sue Kesey, the Creamery’s founders, in the day-to-day operation. And the family of dedicated employees remains the same as well - many of them, including yogurt namesake Nancy Hamren, have been with the Creamery for over 30 years.
Over 75 different Nancy’s Organic and Natural Cultured Dairy and Soy Products are made at the Creamery, shipping across the US and into Canada. We still compliment many of our products with real fruits, which we process in our plant (many are purchased locally in season – like our strawberries which come to us fresh each season from a local family farm about 3 miles from our Creamery. We love strawberry season at the Creamery- yum!) Anyway, along with the flowing yogurt comes growing cultures- and today happens to be no different than is has been since we began making yogurt in 1970… live probiotics, grown to stellar culture count levels continue be found in each and every cup of Nancy’s Yogurt.
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