Project highlight
Syracuse Bread Factory
Syracuse, NY
The Syracuse Bread Factory project, located in a designated disadvantaged community within Syracuse, NY, is an exciting adaptive reuse development that transforms a historic 1912 building listed on the National Register of Historic Places into a modern mixed-use space. The project includes 64,000 square feet spread across four stories with 24 rental units. Designed by Ashley McGraw Architects and developed by Syracuse Bread Factory LLC, the project aims to blend residential, commercial, and art spaces in a way that honors the building’s industrial character while introducing modern, energy-efficient systems.
The building will house commercial spaces for food, retail, and art, centered around a 2,000-square-foot courtyard, and is located in a walkable urban area near shopping, parks, and restaurants fostering community connectivity. The project is designed to be resilient with passive survivability features and the capacity to handle power outages.
The project incorporated stormwater mitigation, enhanced acoustical performance, embodied carbon reduction through building reuse providing occupants a healthy, safe and resilient space.
Early Design Scope
Funded early design support studies focused on optimizing energy efficiency, and resiliency. These included evaluating the potential of a ground source heat pump system on an adjacent site, comparing it with an air source heat pump system for heating, cooling, and domestic hot water. Battery storage systems were explored to maintain critical loads during power outages, alongside the integration of smart building technologies and controls for operational efficiency.
The team also assessed PHIUS CORE Revive strategies and their associated costs, and explored integrated design practices to reduce labor and material costs. Additionally, efforts were focused on embodied carbon reduction through the reuse of existing materials and implementing resiliency strategies to ensure long-term adaptability and sustainability.
