Nancy Mueller founded Nancy's Specialty Foods in Menlo Park, CA in 1977. An accomplished entertainer, Nancy prepared more than 2,500 hors d'oeuvres by hand for her annual holiday celebrations.
Nancy's guests gave her bite-size creations rave reviews. Encouraged by family and friends, Nancy decided to make enough product to supply local stores. Although she increased the number of hors d'oeuvres she made, Nancy was determined to maintain the look and taste of homemade.
Nancy made more hors d'oeuvres, but continued using the same top-quality ingredients she used in her own kitchen - butter, flour, eggs, milk, cheese and fresh, local ingredients. With a simple hand-operated pie press system she made each Quiche by hand and delivered them store-to-store throughout the San Francisco Bay Area.
Her unflagging persistence paid off. In 1982, Nancy took 2,500 Petite Quiche to a warehouse club store where the product sold out in just four hours. The store ordered an additional 550 cases for its shelves and other Northern California locations. This was a turning point in Nancy's business.
In 1994, Nancy moved the company to its current 86,000-square foot, state-of-the-art manufacturing facility in Newark, CA, near San Francisco. She personally designed and built this facility to meet her exacting standards and needs. Additional people with extensive food preparation experience were brought aboard to ensure that quality ingredients and leading-e
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