Dunford began in the late 1920s to help Hazel Love
Dunford make ends meet for her and her three sons during the Great Depression. With the help of her sons,
who made deliveries on their bicycles, Hazel began baking and selling bread in her own kitchen.
She quickly developed a customer base that preferred home-style bread. Before long, the family was so successful,
they could not keep up with the increasing demand. As the boys grew, so did the business. Steve, Clayton,
and Burns opened Dunford and they were joined in the mid-1940s by Paul Stevens.
The bakery expanded as well as distribution into grocery stores. Although bread was the most important because it is what
Hazel Dunford had originally baked, over time the product line has expanded into deliciously indulgent treats, perfect for any occasion.
Whether it's donuts for a weekend gathering, cookies for a sweet afternoon snack, or one of our breakfast breads for your
French toast brunch, Dunford is here to make any moment special.
Throughout the years, the bakery has gone through some changes, but it still offers the same quality in products as
it did when Hazel Love Dunford was in the kitchen. Dunford products are still baked in a beautiful 100,000 square-foot
facility in West Jordan, Utah as well as other Franz Family Bakeries across the Northwest.
