Cafe Valley Bakeryofficials expect by early 2011 to construct a $40 million bakery in Phoenix that will help the company triple its production and product sales to customers throughout the retail, club and foodservice channels.

The Arizona Republic reported that Cafe Valley plans to build a 285,950-square-foot plant to produce frozen croissants, cakes, puff pastries, muffins and cinnamon rolls. Upon completion of the new site, company officials will stop leases at two current locations, including a 106,000-square-foot bakery and a 40,000-square-foot freezer.

"As other businesses were scaling back, we thought it was important to be aggressive and lower costs and improve the quality and consistency of our products," said Ron Ogan, Cafe Valley president & CEO.