Under Construction / Completion Scheduled for Fall 2026
This project consists of the design of a new 56,000 square foot commercial bakery facility specializing in the automated production of tortillas. The building consolidates high-volume food manufacturing operations with corporate administrative functions under one roof, creating an efficient and vertically integrated production environment.
The one-story production level is organized to support continuous automated tortilla production lines, raw material handling, ingredient storage, and finished goods processing. The facility includes multiple exterior flour silos serving the production floor, semi-piled storage areas, and a temperature-controlled cold storage room for finished product distribution. A covered truck court provides protected loading and unloading operations to support efficient logistics and distribution.
A mezzanine level houses executive offices, administrative workspaces, conference areas, employee break rooms, and locker facilities. The office component overlooks portions of the production floor, reinforcing operational oversight while maintaining appropriate separation between corporate and manufacturing functions.
The building is constructed of loadbearing precast concrete wall panels with steel roof and floor framing, providing durability, fire resistance, and long-term performance appropriate for a food manufacturing environment. The project is designed to accommodate food-grade production standards and the specialized infrastructure required for automated processing equipment.
Located within the Hackensack Meadowlands District, the site required coordination related to wetlands impacts and associated regulatory oversight. The design carefully integrates building systems, distribution logistics, and operational workflow while complying with the New Jersey Uniform Construction Code. Architectural services include preparation of construction documents and coordination with structural, civil, mechanical, and fire protection consultants.
Upon completion in Fall 2026, the facility will support Toufayan Bakery’s continued growth, expanded production capacity, and operational efficiency in the commercial tortilla market.
