Thanks to their new 22,000-sq.-ft. production facility in Cudahy, Wis., the folks at Angelic Bakehouse now have the room, additional equipment and the structure they need to efficiently produce sprouted whole-grain breads, buns, rolls and flatbread/pizza crusts using an unusual process.
Angelic Bakehouse’s roomy, new 22,000-sq.-ft. production and headquarters facility, built by owners Jenny and James Marino in Cudahy, Wis., is equipped for the bakery to shine.