Baker’s Dozen: 13 Sweeter, Delightful Projects
Bakery is good for all time. While manufacturing and marketing have transformed the art of baking and baking, bakeries remain important community spaces for the assembly and identification of a neighborhood. These distinct spaces are still defined by a shared programmatic understanding that combines areas for gathering, socializing, shopping and working. Found across cultures, they are diverse because they are functional and expressive.
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After our first article on bakeries, this second feature paints a bigger picture. Once again inspired by the term “Baker’s Dozen,” the projects explore the relationships between space and character. The term arose from the practice of baking 13 items for an intentional dozen, and thus bakers would not be fined for selling items less than the legal weight. Located in cities around the world, the designs share similar ideas in width, light, and interior design. Showing different approaches to space, shape and tectonics, together they paint a picture of sweet delight.
Dongqi transformed a building in Shenzhen into a new concept bakery and developed its visual identity. The team named the space GAGA TOAST and suggested a “More Than Toast” story. GAGA TOAST is not only a bakery that serves delicious toast, but also a gathering space filled with toast items. Toast elements permeated the space, whose design was centered around a specially shaped brick.
Steel Moment shop draws the landscape from the facade vine and the courtyard garden to the interior, separates the space with different movements, and allows you to have special experiences from the inside. The team set out to create a design concept straight from the idea of how to overcome the elevated floor height and level differences in the original building. In order to effectively solve the level difference, different levels of flooring were created in the center of the space.
This project is the interior design of a bakery shop in Kyoto, Japan. The bakery shop is located on the first floor of the building, which has a unique character after the surrounding buildings were reconstructed. First of all, the team attempted to restore the original expression by replacing the improved aluminum sashes with wooden strokes. Then, indoors, they developed an antique showcase, a glass case with a wooden frame placed atop a large, roughly cut trunk weighing 500kg.
There are different forms of relaxation. To capture this, the team drew the varied shape of the relaxation on a long sheet of paper, then folded it while cutting the slots with scissors. They built MOSP: a place that reflects the relaxation look of each individual. The openings in between these walls act as an air vent, making the place an infinite relationship space. MOSP is located in Dijon at the foot of Mt.
Developed in a commercial store in La Condesa, Materia is a meeting point and transit hub with an impressive display of cafés, and has a vibrant urban image influenced by different artistic currents over the years, such as Art Deco. The introduction of the bakery comes from the intention of feeding on the basis of raw materials, striving to eliminate the perception and tendency that the traditional bakery is the opposite of a healthy and wholesome diet.
On the coast of Ulsan, there is the village of Banji. Its name is derived from the shape of the plate joint, which resembles a bungee (cardboard) that was made through volcanic activities. The village of Banji has a wooden boulder where the legend of the sea goddess began. According to legend – you took a deep breath into the water, then a deep, round hole was created – and there a water shoe floats on it. The team built the brand identity and space by reflecting the location of this iconic village.
For the project of this takeaway-style cake bakery signed by Guilherme Garcia, the team sought an Art Deco-inspired escape from tradition, a style that permeates the identity of the project. Pinks, greens, and sands were the basis of the composition designed for this commercial project, playing with the shapes and nuances of the same color, making the senses pop and transforming the environment into an experimental space.
Pain Paulin’s Bakery, a project designed by Ciguë in Cap Ferret, France, is the emotional story of a man who decided to give up everything to become a baker. Rather than seeing local urban planning regulations as a limitation, the team used them as a force to drive the project. Oyster huts are largely what defines the area; It’s the local reference, both mentally and physically, the hut being the cover.
Planted in a corner yard, the project of this bakery seeks to break the land-occupation patterns of the area, through a major setback proposed on the larger facade of the building, where the car parking and the living room are organized from the gallery. and bakery sale area. In addition to increasing the visibility of the facade, this solution highlights the building of residential buildings.
Located for 20 years on 25th April Street in the village of Sertã, Estrela Doce Bakery has opened a new space on the same street but with a completely renewed image in an area of 125 square metres. Being a must reference in the Inland Beira, the current owners have taken a step forward not only in manufacturing products but also in the space, always aiming to maintain a close relationship with clients and inviting those responsible for their success to feel at home.
The sales places offered for Przystanek Piekarnia bakery are based on the idea created for the entire chain in 2013 by Maciej Kurkowski, founder of the Five Cell design group. Each of the interiors is equipped with a unique system of modules made of colored birch plywood. Depending on parameters such as location, room size and height, these units can be used to create a suspended ceiling, display shelves, or serve both functions simultaneously.
Bake Cafe is located in the East Lake Central Business District of Suzhou, in the heart of Jinrong Street. Mainly work with bread, coffee and snack food. The designer used a warm design method to make the cold cement forest, giving customers a “psychological hug” and a sense of belonging. The meals on the first floor are mainly in Northern European style, and the third floor is in heavy industrial style. Lighting, music and a nostalgic retro ambiance are meant to help people relax.
Or the second branch of Aera in Berlin – a gluten-free bread maker and café located on Rosenthaler Platz – architectural duo Gonzalez Haase AAS has designed a space that takes full advantage of its prominent location by being impossible to overlook. The depth of the new store becomes fully visible through a large window in the storefront, allowing the rich lapis-blue interior to take center stage.
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