NutraCea emerges from Chapter 11

BakingBusiness.com, December 1, 2010
by Eric Schroeder

MADISON, WIS. — Governor Jim Doyle of Wisconsin on Nov. 30 said Port City Bakery, Inc. will receive $200,000 in tax credits from the Economic Development Tax Credit Program from the Department of Commerce for an expansion in Green Bay, Wis. Port City Bakery, which does business as Alive and Kickin’ Pizza Crust, makes frozen and wholesale pizza crusts for use in the food service and retail industries.

For its part, Port City Bakery has committed to creating 28 jobs over a three-year period and will invest $10 million in the project, which will include an 18,000-square-foot expansion to provide space for a freezer and a warehouse. Currently, Port City Bakery operates a 26,100-square-foot facility in Green Bay.

“Investing in strong Wisconsin companies is critical to moving our economy forward,” Mr. Doyle said. “I am pleased to help Port City Bakery, Inc. undertake this important expansion project to improve its overall operation in Green Bay.”

Alive and Kickin’ Pizza Crust began making custom doughs in 1989. In 1995, the company introduced a line of self-rising crusts, and shortly after it launched a line of par-baked products.