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Artisan Bakery for Sweet Goods

Artisan Bakery for Sweet Goods

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International Delights: A Bakery Like No Other

Boasting open spaces and natural light, this new facility was designed for easy cleaning and state-of-the-art automation.

Spiro Sayegh, Managing Director of International Delights, LLC, wanted “more than just four walls” for a new 180,000 sq. ft. central bakery. The company had outgrown its New York facility, and needed additional space to produce croissants, Danish, muffins, scones, cakes and fruit bread for distribution to hotels, corporate dining and retail food operations.  While adhering to a strict budget, Sayegh insisted on a spacious, automated facility with top-notch hygienic features and an architecturally-pleasing design.

Keeping it Clean

Visitors to International Delights frequently comment on the facility’s cleanliness. “That’s because the design is smartly done,” says Sayegh.  Temperature, humidity and dust control are concerns in bakery environments, so proper air ventilation was a priority in the design of this facility. “That’s why we called Food Plant Engineering,” says Sayegh. “The way it is designed helps you keep things clean and leads to greater food safety,” he says.

Aesthetic Appeal

“People visit this bakery from all over the world and they’re amazed at how beautiful the building is,” says Sayegh. He wanted a partnership with his design firm, and chose to collaborate closely with Food Plant Engineering during the creative process. “Any idea I brought to the table, they were always up for the challenge,” he says of the team. Principles incorporating natural light and open spaces were utilized in the design to provide a cheerful and bright working environment for the associates. The end result is a beautiful building completed on budget.

Why Food Plant Engineering?

“You listen,” notes Sayegh. Lead team members understood quickly what he wanted, how his process works and how to use value engineering to serve his business. He notes that Food Plant Engineering administrators are honest and experienced, and praises the individuals responsible for the elements “crucial to the success of this project,” from project direction through construction. The people doing the work are the great value of Food Plant Engineering. It’s not something you find everyday--such capability, personality and character,” says Sayegh.

Project Highlights

  •  Design of a new central bakery for the production of quality breakfast pastries for distribution to hotels, corporate dining and retail food operations
  •  Project encompassed the relocation of existing operations to a new and expanded facility for the production of:
    •  Croissants
    •  Danish
    •  Muffins
    •  Scones
    •  Cakes
    •  Fruit breads
  • All proposed utility systems including electrical, HVAC, plumbing, natural gas, compressed air, chilled water and refrigeration were evaluated for energy efficiency and cost effectiveness
  • Principles incorporating natural light and open spaces were utilized in the design to provide a cheerful and bright working environment for the associates.