Reactivation of a unique historic building into a vibrant neighborhood anchor.
This project at 200 Maple Street, affectionately called the Syracuse Bread Factory, is a complete remediation, redevelopment, and reactivation of a historically-significant and long-vacant building on Syracuse’s Near Eastside originally designed as a commercial bread baking facility by the renowned local architect Ward Wellington Ward. Despite extensive damage caused by weather and neglect, the 100-year-old building is structurally sound and ready for reinvention.
The Syracuse Bread Factory project presents the unique opportunity to serve both our local neighbors and regional visitors through a truly mixed-use program. The vision is to create a destination experience for visitors to enjoy a symbiotic mix of food, beverage, and retail, while melding with the surrounding neighborhood via housing, spaces for creative entrepreneurs, and an expansive green roofscape.
The project scope is comprehensive. The interior will essentially be a gut renovation, retaining as many historic elements as possible, while reorganizing the space and completely redoing all mechanical, electrical, plumbing, and fire protection systems. On the exterior, this includes brownfield remediation, complete restoration of the building facades, new and accessible entries, plus major sitework improvements onsite and in the vacant lots across the street to accommodate green space and parking.