Baking & Snack - April 2021 - 26

SUGAR BOWL BAKERY

" It's an honor to hear a customer say that it was a pleasure
doing business and how easy it was
to work with us, " he said. " That's
something we really value. "
While Sugar Bowl Bakery relies
mostly on its own brand, it does
some co-manufacturing and works
with customers to develop new
products. A robust R&D team of
food scientists, led by Kevin Ly, a
member of the second generation,
is always innovating with new flavors and foods. But as this team
works with customers, there is humility in the process.
" We try to partner with our
customers, understanding that we
might not have the right answer
for everything, " Mr. Feldman explained. " We work with the customer who knows their consumer
even better, and we develop something great together. "
This customer-centric approach
to business has enabled the company to reach a nationwide customerbase. When it came time to expand
capacity, Sugar Bowl Bakery decided to look to the East Coast for
its next capital investment. The new
Tucker facility not only provides capacity to the growing business but
also improves its ability to support
its customers.
" It's really about serving our customers better with a national footprint and added capacity, and we
also want to reach new customers, "
Mr. Feldman said. " If you think
about customers who are only in
the Northeast or Southeast, it can
obviously be challenging to ship
product all the way across the country, so now we'll be able to serve
them more efficiently including
with a reduced carbon footprint. "
Top: While Line No. 1 is a continuous process,
the packaging line is currently manual with plans
to invest in automation in the near future.
Bottom: Line No. 2, which was installed in early
2021, produces Sugar Bowl Bakery's Fritters.

26 Baking & Snack April 2021 / www.bakingbusiness.com

A well-thought-out plan
Sugar Bowl Bakery's plans to expand were a long time coming.
A third plant is a big investment,
and the Ly family wanted to get it
right, so planning was methodical
as Sugar Bowl Bakery weighed its
options. Greenfield or Brownfield?
Midwest or Southeast? To help
narrow down options, Sugar Bowl
Bakery prioritized what it was
looking for in a new facility.
" As we were looking at the expansion of the business and this
project to support that, we knew
we wanted a strong facility, " Mr.
Feldman explained. " We wanted
to be able to move in and have an
efficient operation. We knew we
wanted an onsite freezer. We wanted access to great labor. That was
actually the most important. "
This need for a strong manufacturing workforce eventually
lead Sugar Bowl Bakery to DeKalb
County, which not only is a transportation hub but also provides
a rich manufacturing labor force.
Welcoming government officials
and strong community support
as well as the Georgia Quick Start
program, which provides free customized workforce training for
companies investing in the state,
were key deciding factors also.
" That's something we've already
started to leverage and will leverage
in the future as we continue to build
out Tucker, " Mr. Feldman said.
The company played with the
idea of building a brand-new bakery with an efficient flow. But as it
looked around the Atlanta area, a
brownfield site in Tucker checked
all the boxes. Formerly a wholesale
bakery, the 170,000-square-foot
facility sits on 10 acres. Its L-shape
construction provides the efficient
flow for production that Sugar
Bowl Bakery prioritized.
" The bones of the building
were in really great condition:
floors, walls, ceilings, " said Garrett


http://www.bakingbusiness.com

Baking & Snack - April 2021

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Baking & Snack - April 2021 - 1
Baking & Snack - April 2021 - 1
Baking & Snack - April 2021 - 2
Baking & Snack - April 2021 - 3
Baking & Snack - April 2021 - 4
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