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Fresh Start Bakeries

Ontario, California

With the opening of Fresh Start Bakeries in August, 2007, Master Development Corporation added a major bakery facility to its portfolio of developed and constructed facilities; Fresh Start Bakeries executed a 20 year lease on a 189,000 square foot building from Master Development Corporation located at the Thoroughbred Business Park in Ontario, California. Master Development Corporation was both the Landlord and General Contractor for this custom leasehold improvement project which totaled $5,000,000 in construction costs and $20,000,000 in equipment investment by Fresh Start Bakeries. Master Development Corporation personnel including Dave Walker, VP Construction; Steve Mitchell, Project Manager/Superintendent; and Indrani Jackson, Project Coordinator, produced a complete engineering and construction "design-build", cost-plus concept in order to expedite and efficiently construct the infrastructure for the bakery facility to prepare for equipment installation and begin operations. Master Development Corporation worked closely with Fresh Start Bakeries' Clyde Kawamoto, VP Director of Engineering and Craig Olson, President to manage and coordinate the intricate state-of-the-art facility while managing costs and schedule. The construction was completed in an eight month period.

The Fresh Start Bakeries Ontario facility now produces 120,000 buns per hour, not including muffin production, and is the largest bakery worldwide in output. With the combined team effort, this one-of-a-kind facility overcame unforeseen obstacles without schedule delays and with rapid adjustments in construction applications.

A major reason for the project success points to the detailed collaboration and Fresh Start Bakeries' project Vice President, Clyde Kawamoto. The preplanning of complicated equipment installation and engineering by Mr. Kawamoto contributed greatly to the successful transition and start-up of the new facility. Temperature and noise control was a major concern. Master Development Corporation and Richard Rivera of Key Air Conditioning contractors analyzed the Fresh Start Bakeries machinery and criteria to design a specific exhaust system and climate controlled atmosphere in a large food quality facility. Fire life safety and monitoring were also challenging due to unique equipment installation resolved by the engineering efforts of Jack Thacker at Allan Automatic Fire Sprinkler Corporation.

Overall, organized project management by Master Development Corporation and innovative equipment engineering by Fresh Start Bakeries produced the largest bun manufacturing plant in the world.

Design-Build Team
 Fresh Start Bakeries
Thoroughbred Business Park

 

General Contractor/

Design Administration:

MASTER DEVELOPMENT CORPORATION

Dave Walker – V.P. Construction

Steve Mitchell – Project Manager

Indrani Jackson – Project Coordinator

Warehouse & Equipment

Design Engineer:

Clyde Kawamoto – Fresh Start Bakeries

 

Architect:

Hoon Keun Park – HPA, Inc

Structural:

Francis Lo – KLT Structural Engineers

Electrical:

Gary Ross – B & B Electric Company

Fire Protection:

Jack Thacker, P.E. – Allan Automatic Sprinkler

HVAC:

Richard Rivera – Key Air Conditioning Contractors

Plumbing:

Jeff Reed -• FDG Consulting Engineers