Wright’s Dairy Farm & Bakery renovating facilities

NORTH SMITHFIELD – In honor of its 100th anniversary, Wright’s Dairy Farm & Bakery is renovating its facilities to meet customer demand.

The approximately $750,000 project, which was marked last month by a groundbreaking ceremony, will enable the dairy farm to provide a safer environment for employees, customers and farm animals, according to a press release from the dairy farm.

“We thought long and hard about this renovation. The original barn, built in 1914, was no longer safe for people or animals, and we needed to renovate in order to become more efficient to meet customer demand and competition,” Ellen Puccetti, of Wright’s Dairy Farm, said in a statement. “We are so proud and fortunate to have been part of this community for the last 100 years and look forward to being part of it for the next 100.”

The project is expected to be completed in the spring; the old barn will be replaced with new construction and renovations in two phases leaving the farm with approximately the same amount of space as before.
Materials from the old barn have been saved for reuse including doors, windows, planks and the copula.

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Project architect David Okerlund of Worcester, Mass., said, “We are building a traditional style barn building that will house a new bakery production facility including refrigeration, baking, product development and storage in a facility with a 4,000-square-foot footprint.”

The old facility was approximately 5,000 square feet. O’Hearne Associates Architects of the Slatersville section of North Smithfield will be consulting architects on the project, which is being built by Nationwide Construction of Woonsocket.

Wright’s Dairy produces and sells approximately 380,000 gallons of milk each year in addition to cream, flavored milks, baked goods and specialty cakes of all types. In 2008, the dairy farm added a new milking parlor that allows visitors to see cows being milked twice a day.

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