Angelic Bakehouse to add second shift of production in Cudahy

Angelic Bakehouse Inc. will nearly double the size of its Cudahy operation and add 40 to 50 workers, under a newly approved expansion plan.

Angelic Bakehouse, known for its line of sprouted-grain bread, is operating at full capacity and needs more room to grow, said Brian Biernat, Cudahy economic development director.

The $10 million expansion will add around 20,700 square feet to the 22,100-square-foot building, according to plans submitted to the city. The expansion will add both production and office space.

It also will add specialized baking equipment, Biernat said Monday.

Angelic, which has around 50 employees, plans to hire a second shift with 40 to 50 full-time employees, Biernat said.

"We're very excited," he said.

The company wants to complete the expansion and add those jobs by the end of 2017, Biernat said. The project was recently approved by the Cudahy Plan Commission.

The market for sprouted-grain breads is growing as shoppers look for healthier choices among baked goods. 

Angelic's products use grains that are sprouted and ground to produce doughs that have no trans fats or added preservatives and use only natural sweeteners such as honey and molasses.

The breads and other baked goods are high in protein and fiber and low in calories, carbohydrates, fat, sugar and sodium.

Jenny and James Marino sold Angelic Bakery last year to Lancaster Colony Corp., a specialty food maker based in Columbus, Ohio, for $35 million. The Marinos continue to operate Angelic for Lancaster Colony.

Angelic moved in December 2013 from a 7,000-square-foot Waukesha facility to the Cudahy bakery, 3275 E. Layton Ave.

Tom Daykin can be reached attdaykin@jrn.com