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Sara Lee - Paris to lose frozen dough line
By Connie Beard
Published October 11, 2009
Frozen pizza dough is on its way out.
By mid-January the Sara Lee Bakery Group-Paris will phase out the line, according to Mike Cummings, spokesperson for Sara Lee Corporation, which is headquartered in Downers Grove, Ill.
“We recently announced to employees there, due to a loss of business, the company will drop the frozen pizza dough line,” Cummings said.
Approximately 80 of the 540 employees of the Paris plant will be impacted with a job loss when the line is shut down.
“That could change, depending on the economy,” Cummings said. He also stated that is the only change the corporation has planned for the Paris plant.
Sara Lee purchased the Paris plant in 2001 from Paris Earthgrains, including the facility in its Sara Lee Bakery Group. The 300,000 square-foot bakery was originally built in 1974 by Merico, Inc., a division of Campbell Taggart.
Sara Lee-Paris will continue to produce bread and snack cake products on five lines, including pan breads, hearth breads, croissant rolls, snack cakes and a shred line, which produces a bread similar to stuffing.
Sara Lee-Paris is located at the intersection of Loop 286 N.W. and 19th Street N.W.
The Sara Lee Corporation is an international company whose core business includes food, beverages and household and body care.
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