Las Vegas Sun

March 29, 2024

Jane Lee becomes successful cookie monster

cookies

Christopher DeVargas

Jane Lee, president of Jadon Foods, makes a batch of gluten-free Snickerdoodle cookies. Her company caters to diabetics and people with food allergies.

For Jane Lee, the economic downturn has been bittersweet.

In the midst of the region’s money troubles, Lee took the opportunity to ditch her real estate career to pursue her real passion: cookies.

Lee, a former residential and commercial lending mortgage broker, launched in September 2009 Jadon Foods, which manufacturers cookies, cakes and other baked treats that cater to those with diabetes or food allergies.

“I had plenty of opportunities to return to that, but I just wanted to follow a passion,” Lee said.

She moved to Las Vegas in August 2007 to care for her father, a diabetic in poor health who needed to control his diet because of it. Her mom was also a diabetic who had to watch what she ate, too. Lee obliged.

“Making cookies boils down to my parents’ inspiration as they began to age and had to watch what they ate,” Lee said. “Dad had a sweet tooth, and I had to come up with recipes that satisfied him because he liked to cheat so much.”

Lee, who worked in New York’s financial industry, has been working on her cookie recipes for more than 10 years. And she’d always hoped to turn that love into a business.

Lee needed a way to transition into that — the downturn was her impetus.

She discovered that others also enjoyed her recipes. Her concoctions include cookies that are low-glycemic, diabetic friendly or gluten free. She also custom makes cookies with sugar or gluten, but specializes in treats for people with medical conditions and food allergies, she said.

“I enjoy baking and enjoy making foods that make a difference in other people’s lives.” Lee said. “I saw how it impacted my own family and their quality of life and have the ability to enjoy something that was off limits to them.”

Jadon Foods’ distribution is limited — for now. Lee doesn’t have a retail store and instead focuses on the wholesale industry.

She will be supplying shops within the National Park Service in Nevada. Jadon Foods has participated in company’s employee health fairs and even had its cookies distributed in the VIP gift bags at the officially sanctioned Oscar party at the Palms.

“Right now we are working on different avenues to distribute our products to both public agencies and the private sector,” Lee said. “And we are just starting to get into the retail sector.”

Jadon Foods has three employees, including Lee, but uses subcontractors and brings in temporary workers when it needs to boost its baking and packaging.

Lee said she’s being cautious in not overextending herself and save her resources for bigger and more lucrative jobs.

“I didn’t start this at the best of time for the country’s economy, and it creates challenges, but this will strengthen us and help us be more competitive,” Lee said.

She doesn’t lament starting a business during a recession because it can create opportunities as well, she said. There’s access to discounted expertise and labor that otherwise would not have been available.

“You’re able to work up your best ideas and put those practices that work and help during better times,” Lee said.

These days, supermarkets are responding to customer demand by expanding their selection of treats that are gluten free — products for those who have an allergy or autoimmune disorders, she said.

“It’s just a healthier way of eating and sometimes when one family member has to eat that way, others in the family will choose to eat that way as well to support them.”

Lee said will try to get her products in grocery stores and other retail outlets at some point. Her cookies the comparable to similar categories, but more expensive than those that use gluten and sugar. Gluten-free cookies in grocery store range from $6 to $9 for nine to 15 cookies

“You have to have faith in what you’re doing, but not just blind faith,” Lee said. “You have to remain prudent. We have to grow with purpose and not leap at every opportunity. It’s easy to get caught up in the excitement and passion in seeing the opportunities that are ahead. They will be coming.”

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