The new Greyston Bakery, built on a 1.6-acre brownfield site in
Yonkers, New York, is a state of the art production bakery.
Chosen as an AIA Top Ten Green Project for 2004, the 23,000 sq. ft.
bakery's simple exterior belies the surprises that are found
within. Light shafts, an atrium, a roof terrace, and viewing
mezzanines all serve to emphasize the baking process while creating a
unique experience.
The building was designed with environmental responsibility in
mind. Natural light is introduced into the facility via a
skylight atrium, a three-story light shaft, and numerous
windows. The south-facing windows and atrium allow light to
penetrate the interior spaces of the bakery, guaranteeing most
employees natural light. Fifty percent of the building relies
on natural light for some portion of the illumination.
The light shaft and atrium are also ventilated, allowing for natural
airflow through thew bakery, which eliminates excess heat from the
ovens in the summer and supplements the primary ventilation
system. The passive ventilation within the bakery is
supplemented by a mechanical fresh-air make-up system that filters 99%
of particulates from the air. Baked products are partially
cooled by ambient outside air.
