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CHICAGO — Summit Design + Build has broken ground on a 42,000-square-foot addition to the Eli’s Cheesecake facility in Chicago. The industrial building currently spans 62,000 square feet. The addition marks the first expansion to the property since it was built in 1995. The expansion will include interior spaces for general bakery use, storage, bakery processing and a new mezzanine level. Michael Aragona is the project architect.