News / 6.13.16

Baking Made Flexible

Epstein’s chief industrial process engineer, Mike Salazar, interviewed in the latest issue of Baking & Snack magazine

Mike Salazar, Epstein's chief industrial process engineer, was interviewed in the June issue of Baking & Snack magazine about how, 'good facility design and plant layout can incorporate flexibility, room for growth and streamline production into a new bakery.' Mike, who prior to joining Epstein served as the director of engineering and facilities for the Chicago-based Cloverhill Bakery, and therefore has unique experience as both an engineer and operator for baking plants, is quoted numerous times in the piece on the many ways baking operations can be better planned, designed and maintained to allow for greater flexibility in production and maintenance.

Mike, congratulations on the coverage and here's is the link to the Baking & Snack article - (

For those of you not familiar with our baking portfolio, throughout our nearly 95 year history Epstein's architects, engineers and construction professionals have been trusted professional services providers for many of the world's leading bakers. Some of our major historic baking plant projects include the 500,000 square foot frozen baked goods facility for Sara Lee in Deerfield, Illinois in 1964 which featured 110 foot long ovens as well as a 1951's multi-storied baking building for The Atlantic & Pacific Food Stores in Chicago.

Sara Lee, Deerfield, Illinois - 1964

In addition to these groundbreaking historic Epstein baking projects, we've also recently designed a 115,000 square foot infill addition for the manufacturing of ice cream cones and pie crusts in Chicago for the Kellogg's/Keebler company and a multi-phased 500,000 sf plant for a Nutraceutical Powder Blending Company in Aurora, Illinois.

Nutraceutical Powder Blending Company, Aurora, Illinois - 2015

Currently, we are in the construction phase for a 30,000 square foot, 4-line bakery for the Army and Air Force Exchange Service at Camp Humphrey's in the Republic of South Korea as well as a 77,000 square foot addition to the La Lorriane Bakery Group plant in Campia Turzii, Romania.

And, with engineers like Mike and his extensive baking credentials on board, our baking story will only continue to grow!