Go behind the scenes at your favorite Utah farm, bakery
Food • From berries to bread to whiskey, Utah farms and factories offer up their wares — plus whys and hows — to curious visitors.
Published: June 21, 2012 08:03AM
Updated: September 11, 2012 11:36PM
Trent Nelson | The Salt Lake Tribune Heber Valley Artisan Cheese, in Midway, gives tours of its farm and cheesemaking process.

Do you know where your food comes from? Find out by taking a behind-the-scenes tour of these Utah factories and farms.

Tours usually take less than an hour, offer free food and beverage samples and give guests a chance to speak one-on-one with an owner or artisan producer.

While most of the tours are free, you’ll want to bring your wallet, because there’s always an on-site store where you can purchase food products to take home.


Week’s Berries of Paradise • Tour this family farm that grows juicy raspberries, strawberries, blackberries, blueberries and currants.

Where • 8560 S. 800 East, Paradise; 435-245-3377

When • Mondays and Fridays, June through October. Tours begin at 10 a.m. and 10:30 a.m. and last about 30 minutes. Also by appointment.

Cost • Free


Crumb Brother’s Artisan Bread • Learn how bakers and chefs create artisan breads and pastries using top-quality ingredients and a hearth oven.

Where • 291 S. 300 West, Logan; 435-792-6063

When • Tours are offered Monday-Thursday, at 9:30 a.m. Tours last about 20 minutes.

Cost • Free


Mrs. Cavanaugh’s • Get an up-close look at how hand-dipped chocolates are made.

Where • 835 W. North Pointe Circle, North Salt Lake; 801-677-8888.

When • Monday-Thursday, from 10 a.m. to 2:30 p.m. Tour takes about 45 minutes.

Cost • $1

V Chocolates • Truffles, caramels, toffee and other gourmet sweets are made by hand each day.

Where • 850 S. Main St., Salt Lake City; 801-269-8444

When • By appointment. Call 801-269-8444 or vmail@vchocolates.com.

Cost • Free


Sweet Candy Co. • Learn how Utah’s famous salt water taffy is made. You’ll also see orange sticks, cinnamon bears and jelly beans in the making.

Where • 3780 W. Directors Row (1100 South), Salt Lake City.

When • By appointment only. Monday-Thursday starting at 8:40 a.m. to 3:30 p.m. Tour lasts 40 minutes. Closed Labor Day -Halloween

Cost • Free; for reservations, call 801-886-1444 extension 100; or email tours@sweetcandy.com.

Taffy Town Factory Store • Employees make 60 different flavors of taffy, as well as smooth fudge and other candy.

Where • 55 W. 800 South, Salt Lake City; 801-355-4652

When • By appointment. Call 801-355-4637 extension 14 or retail@taffytown.com.

Cost • Free


Heber Valley Artisan Cheese • See the cows get milked and then head into the plant to learn how cheese is made and stored in a “cave.”

Where • 920 N. River Road (400 East), Midway; 435-654-0291

When • Thursdays from 1 p.m. to 3 p.m. Tours start every half hour and last about 30 minutes. Also by appointment.

Cost • $5


Caffe Ibis Roasting Plant • Follow your coffee from bean to roasting to cup.

Where • 710 W. 200 North, Logan; 435-750-0193

When • Fridays at 9 a.m. Reservation required. Tours last 30-40 minutes.

Cost • Free


Cox Honeyland • Tour this honey farm at your own pace. See bees come and go from a live observation hive, view a bee nursery, walk through the manufacturing plant and watch a video of the extraction process.

Where • 1780 South U.S. Hwy. 89-91, Logan; 435- 752-3234

When • Monday-Friday 10 a.m. to 5:30 p.m.; Saturday, 10 a.m. to 4:30 p.m.

Cost • Free


Utah State University’s Aggie Ice Cream • Watch a DVD on how ice cream is made and then tour the dairy production plant.

Where • Nutrition & Food Science Building, 750 N. 1200 East, Logan; 435-797-2109 or toll free 1-888-586-2735

When • June 23, July 14 and Aug. 11. Tours are about 45 minutes and start at noon, 1, 2, 3 and 4 p.m.

Cost • $3 per person, includes a free scoop of ice cream.


High West Distillery & Saloon • Get a behind the scenes look at the 250-gallon copper still and learn how whiskeys are made.

Where • 703 Park Ave.; Park City; 435-649-8300.

Hours • Daily at 3 and 4 p.m.

Cost • Free


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