Wisconsin State Fair Park Dairy Building - West Allis, WI

Greenfire completed a comprehensive renovation of the Dairy Building, formerly known as the Original Cream Puff Pavilion, located at the Wisconsin State Fair Park Grounds in West Allis, WI. Built in 1909, the building has long served as the central hub for cream puff production during the annual Wisconsin State Fair. After more than a century of use, the structure required modernization to improve efficiency, increase production capacity, and enhance the visitor experience.

Greenfire’s team understands the complexity of preserving original architectural features while integrating new building systems and functional upgrades. This knowledge guided the approach to dismantling and rebuilding portions of the structure while maintaining key historic components. Greenfire’s ability to coordinate with architects and engineers ensured that the renovation preserved the building’s historical features while achieving the necessary improvements and modernizations.

The project included the renovation of approximately 23,000 SF of space, with expansion of the building’s footprint on its west elevation to accommodate a larger kitchen. This required the installation of new structural footings and adjustments to the existing exterior envelope. Upgrades included new mechanical, electrical, and plumbing systems throughout the building. The addition of new ADA-compliant restrooms on the southwest side improves visitor access and flow. Throughout construction, Greenfire preserved key historical elements including tuckpointed masonry and original exterior woodwork. Existing windows that had been covered up were reopened and restored, reintroducing natural light into the building.

New functional features include an expanded cream puff production area, improved interior circulation, and a dedicated exterior serving window on the north side of the building to better manage foot traffic during the State Fair. The kitchen received unique cream puff production features, like large vertical rotisserie ovens for the pastries, and chilled cream feeder lines to final prep areas. These upgrades enable the facility to produce and hopefully sell nearly 400,000 cream puffs during the State Fair.

The renovated facility improves overall functionality and flexibility. While it remains the central hub for cream puff production, the modernized infrastructure and expanded space now support a wider range of uses, allowing the building to operate as a venue for events and gatherings year-round.