How Kern’s Was Transformed From an Empty Bakery to a Bustling Food Hall

How Kern’s Was Transformed From an Empty Bakery to a Bustling Food Hall

John Shearer  ||  Wed, September 18, 2024 at 5:03 AM EDT

The old Kern’s Bakery had a way to make tasty and fresh bread fast at its facility at 2110 Chapman Highway after the landmark brick building opened in 1931.

Officials of Johnson Architecture, on the other hand, say it was a painstakingly slow process completing designs to convert it into an office, food hall and event gathering space because of everything from COVID-19 delivery delays to changes in developers.

But the remodeled and restored Kern’s Food Hall − which officially opened in the spring, with other eateries and beverage establishments being added − is its own reward.

Added colleague Joey Staats, who was project manager and said he has a passion for trying to reuse older buildings, regardless of the effort involved, “The things we encountered and the obstacles we forged through make the end result that much better.”

The industrial-looking, brick-fronted building was initially designed by W.E. Long and Co. architects of Chicago and was built to produce 60,000 to 75,000 loaves of bread daily, according to a 1931 News Sentinel story. It was added on to multiple times, as the firm − which dated to German-born Peter Kern − was later taken over by Sara Lee Bakery before sitting idle.

Ryan said Johnson Architecture, which also goes by JAI, had become involved with the project in 2017 with a previous developer, who sold it to current developer Four Stones Real Estate of Atlanta.

The building was originally not going to have a food hall, but Four Stones official Alex Dominguez had been involved in several food halls and brought that idea into the project, they said. A grocery had also been considered years before but scrapped, they said.

Since the building had been added to the National Register of Historic Places, historic tax credits were also used in the project, they added.

The project included preserving and exposing some of the massive steel beams used before more compressed steel technology was developed, as well as reusing some of the wood and brick floors.

New wood flooring and other steel supports also had to be installed in places, they said, adding that the south side entrance was rebuilt from what was a loading dock with a driveway that slanted downward. Also, clerestory windows allowing natural light above the ceiling area were put in place to duplicate a front one, and a new outdoor gathering area with an angularly positioned stage for music, UT sports watch parties and other events was constructed in the back.

An old silo-like grain storage bin also sits in the food hall area. A small addition is also in the back, with the juxtaposed new and old features mostly obvious to a visitor.

Both architects said as they gave a tour of the work on Sept. 3 that it was a fun project in which to be involved and fit their interests and passions, including redeveloping urban neighborhoods.

“I grew up in Connecticut and came down here 18 years ago to go to UT,” said Ryan. “I stuck around and fell in love with Knoxville. I grew to appreciate the more urban neighborhoods. There’s a lot of new energy.”

Staats said he grew up in Ripley, West Virginia, and moved to Knoxville to enroll in UT’s architectural program 20 years ago. “I fell in love with Knoxville and have enjoyed a big city but a small-town feel.”

He said he used to drive by the old bakery when it was still operating on his way to school as a student and would smell the bread being made. His wife also grew up in Knoxville and remembers taking the field trips and getting the small loaves of bread.

Johnson Architecture initially had its offices in West Knoxville but has since moved over to South Knoxville near the bakery as the whole area near the river is being transformed, they said.

And now the old Kern’s Bakery building is fresh to match the bread once made inside its doors.

It’s been a labor of love,” said Staats, adding that he has also enjoying being able to bring his children inside the Kern’s Food Hall and let them experience the building he worked on.