The 103,000 square-foot plant previously served as a bread and dehydrated product production operation for bakery brands, such as Stove Top Stuffing, according to New Mill Capital Holdings. The equipment available in-place allows future operators to instantly start produce bread products, as all bulk powder handling, large batch mixing and gas fried tray ovens are ready to use.
Commenting on the acquisition, principal of the asset disposition firm, Tom Murray, said in a statement, “We’re very excited to be the new owner of the bakery in Federalsburg. This is a great opportunity for anyone looking for expanded bread production capacity and the ability to also produce a dehydrated bakery or crouton type of product.”
Finding a new operator
New Mill Capital Holdings is said to be “the largest acquirer of closed food production facilities” in the US, according to the company’s spokesperson, Gregory Schain. It has also worked with artisan bread producer, Sara Lee, in the past.
Schain told BakeryandSnacks that Kraft announced it was shutting down production in Federalsburg about a year ago, and formally finished operations in January.
He added the plant’s location on the central East Coast makes it an attractive value proposition.
“We are not operators, rather investors that have bought the property and production equipment at the plant. Our plan is to find a new operator to sell or lease it to,” Schain said.