Bakery de France
Jason Hemmis is an experienced Plant Manager currently at Bakery de France since July 2021, bringing extensive expertise from previous roles at Joy Cone Co, where Jason served as Plant Manager, Warehouse and Inventory Manager, and Logistics Coordinator from 2006 to July 2021. Prior experience includes a position in Production and Inventory Control at American Turned Products from 2002 to 2005 and service in the US Navy as MM2/SS in the Auxiliary Division from October 1993 to January 1998. Jason holds a Bachelor of Science in Management (Operations) from Penn State Erie, The Behrend College, earned between 1998 and 2004.
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Bakery de France
Throughout history, baking has been considered a celebrated and distinguished trade. At Bakery de France, we regard baking as both a science and an art, a philosophy reflected in our commitment to preserving the values and traditions of artisan baking. It begins with selecting only the finest, all-natural ingredients for our responsible manufacturing process. These choice ingredients are processed in a room-temperature environment, allowing the dough to evolve freely and rise naturally. Our all-new, environmentally friendly production facility is a further reflection of our philosophy of remaining as close to nature as possible. At Bakery de France, bread truly is our passion.