Our building program for Sara Lee included a 50,000 sf expansion at their facility in Greenville, South Carolina, providing for the production of frozen pizza dough. The scope of work included increasing by 17,000 sf the processing area where the dough will be made, adding 25,000 sf of freezer space, installing all utilities, and constructing raw and bulk material product silos and dry storage areas. BE&K also worked with Sara Lee’s bakery division in Tarboro, North Carolina to construct a 45,000 sf warehouse and renovate 80,000 sf of additional existing space to make room for additional equipment. The project’s scope included relocating equipment from Iowa to the Tarboro facility. Our firm was also responsible for Sara Lee’s bakery addition at their London, Kentucky facility. With the addition, Sara Lee now has the capacity to produce 1.5 billion pounds of bread and buns annually.