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Nature's Bakery Fig Bars

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About three years ago, Dave Marson, and his son Sam decided to take a leap of faith. They wanted a healthy snack that anyone could eat. And so they created the fig bar. Fast forward to today and Nature's Bakery fig bars are being eaten all over the world. "We're sold all over the country, all over the world now: Canada, Mexico, the U.S., Poland, England. So we're definitely international."

They started with just 10 employees. They now have more than 170 with plans to grow even bigger.

And still, the entire process is headquartered in Northern Nevada. "We always dreamt big but to see it actually come to reality is something else."

The process begins at their manufacturing plant in Carson City. Two batches of dough are made every hour. The dough and jam are placed in a hopper. And out comes a rope of fig bars. The oven is able to cook it in less than a minute.

Special doors allow for quality control even during the cooking process.

The fig rope emerges from the oven and is immediately cut into perfect size fig bars. The bars are then cooled and prepared to be packaged. "From start to finish as soon as it enters the machine at the oven line, it's about an hour into the packaging," says Ian Maccarato, director of quality assurance.

This plant makes 400 bars a minute - 900,000 bars per day.

The packaged product is then shipped up to Reno to their new 56,000-square-foot facility. "As all the finished product comes back in, it gets shipped out that day or the next day depending on volume and capacity," says Jon Wesson, VP Operations.

The bars, touted as energy for life's great journeys, are all natural, GMO free and made with stone ground whole wheat flour. And while people all over the world are now eating them, they all come from right here in Northern Nevada.
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