Bakery Design
Baked foods have long been an integral part of people’s lives around the world. With escalating consumerism in recent years, the bakery industry has experienced dramatic growth on a global scale. Greater competition in the field has led to an increased need for more creative concepts in bakery design to create a space that not only increases sales, but also enhances brand marketing. In this book, more than 50 projects have been carefully selected from all over the world, each with a detailed analysis by the designer to illustrate the entire design process. This is an excellent guide and a must-have book for professional designers, as well as educators and students in the field—as well as owners of bakeries, patisseries, and cafés alike.
$30.00 [USA] £25.00 [GB]
Bakery Design
Contents Preface
6
Case Studies 18
Addictive chocolate world
24
Revival of the traditional Greek grocery
30 36
40
Dreamy French minimalism Wooden magenta sticks hanging from the ceiling Intertwinement of ceiling and wicker baskets
86
Fusion of French countryside and contemporary minimalism
90
Collision between European taste and Japanese style
196
Gray space filled with scientific and technological senses
200
All-white space dominated by a long specular cabinet
Mix-and-match design of nature and industrial style
202
European-style space comprising velvet, and blue wood
156
Delicate space presented by “softwalls” and warm-white light
206
Restructured space with square log shelves
160
Rotation space shuttling between green leaves and twigs
210
Glass house within a house full of hierarchy sense
214
Oyster plus workshop
218
Simplified space design full of sense of ceremony
140
“Black” sweet
144
Bubble space comprising cedar wood spheres
148
Cheerful atmosphere created by bright colors
152
94
Natural, organic, and fresh
100
Pure space created by the white décor
166
Simplified Japanese style in light-gray
104
Warm environment created by white patterns and materials
170
The warmth under the clusters of lighting
174
The sweetness of sugar crystal
110
Splicing art of planks and concrete
222
Fusion of modern and industrial styles
180
Open space with fashion and simplicity
114
Space wrapped by semicircular translucent paper
224
Retro space expressed by blue and white
184
Open space of traditions and nature
228
White space with brightness and delicacy
188
Heartwarming atmosphere from the oak logs
230
The gradually unfolding pure space
192
Experiencing space combined with actual and visual scenes
234
Dark space full of mystery
44
Cozy atmosphere created by vintage woods
48
The “melt” ceiling
54
Art deco of burnt baking trays
58
Baking room in retro industrial design
62
Pure artisanal space design
118
Unified stainless-steel style
66
Pink space full of fun
122
Dining experiences under the tree shade
72
The warm freshness
126
Nostalgia style emitting an exotic atmosphere
76
Attractive stair-shape entrance
130
Exposed walls and red bricks
80
Feeling the metamorphosis in the simplified design
136
Transplant of traditional Indian materials
Index
238
Contents Preface
6
Case Studies 18
Addictive chocolate world
24
Revival of the traditional Greek grocery
30 36
40
Dreamy French minimalism Wooden magenta sticks hanging from the ceiling Intertwinement of ceiling and wicker baskets
86
Fusion of French countryside and contemporary minimalism
90
Collision between European taste and Japanese style
196
Gray space filled with scientific and technological senses
200
All-white space dominated by a long specular cabinet
Mix-and-match design of nature and industrial style
202
European-style space comprising velvet, and blue wood
156
Delicate space presented by “softwalls” and warm-white light
206
Restructured space with square log shelves
160
Rotation space shuttling between green leaves and twigs
210
Glass house within a house full of hierarchy sense
214
Oyster plus workshop
218
Simplified space design full of sense of ceremony
140
“Black” sweet
144
Bubble space comprising cedar wood spheres
148
Cheerful atmosphere created by bright colors
152
94
Natural, organic, and fresh
100
Pure space created by the white décor
166
Simplified Japanese style in light-gray
104
Warm environment created by white patterns and materials
170
The warmth under the clusters of lighting
174
The sweetness of sugar crystal
110
Splicing art of planks and concrete
222
Fusion of modern and industrial styles
180
Open space with fashion and simplicity
114
Space wrapped by semicircular translucent paper
224
Retro space expressed by blue and white
184
Open space of traditions and nature
228
White space with brightness and delicacy
188
Heartwarming atmosphere from the oak logs
230
The gradually unfolding pure space
192
Experiencing space combined with actual and visual scenes
234
Dark space full of mystery
44
Cozy atmosphere created by vintage woods
48
The “melt” ceiling
54
Art deco of burnt baking trays
58
Baking room in retro industrial design
62
Pure artisanal space design
118
Unified stainless-steel style
66
Pink space full of fun
122
Dining experiences under the tree shade
72
The warm freshness
126
Nostalgia style emitting an exotic atmosphere
76
Attractive stair-shape entrance
130
Exposed walls and red bricks
80
Feeling the metamorphosis in the simplified design
136
Transplant of traditional Indian materials
Index
238
05
06
07
08
Also, the TiensTiens in China (Figure 05, 06) is a French dessert shop, the roof of
bakery should incorporate the requirements of the production process, the consumer
05-06 Photography: Chen Hao
which and surrounding buildings are used as a bar at night.
consumption space within the bakery, and the products’ promotion, which includes
08 Photography: Maris Mezulis
The real situation
07 Photography: Hiroyuki Oki
creating a unified identity through the logo and design. The approach in planning, therefore, needs to first address the following questions:
Due to economic downturn, many enterprises were confronted with bankruptcy and despair about their futures, forcing a reduction in growth of dining places. As
• Which product characterizes the bakery and which ones are supplementary?
such, Europe created new economic programs to encourage people to establish new
• What is the target group and what kind of customer turnaround is anticipated for
enterprises and strengthen the employment via business dexterity. Thus, cafeterias and bakeries began to pop up like mushrooms, without solid business plans or
• Are the products produced at the time of the order or are they prepackaged?
specific target groups, even in regions with a limited purchasing public. The growing
• Is the manufacturing process important to the customers?
percentage of these ventures did not have favorable endings either. Through this
• Will the customers purchase at the counter or will staff offer table service?
market slump, the survivors realized that the only solution was to create quality
• Is there a need for a home-delivery service?
products in combination with beautifully designed spaces.
• What kind of staffing will be available throughout the day?
Design is the solution
The production area
Bread—and its more recent derivative products—is a familiar staple food for consumers,
Historically, the baker’s production area was the only space in a bakery. With modern
with a history spanning back hundreds of years. As such, one question to be considered
requirements, the baking space had acquired a purely functional role and is not
by operators in contemporary bakery design is: should the design of the space maintain
necessarily visible to the customer, like a manufacturing lab. Thus, the large ovens
a familiar aesthetic to be instantly recognizable as a bakery to modern consumers?
that were traditionally found in the dominant position within the store have been
Contemporary requirements are not only dictated by the changes in the product range
moved into the back, freeing space for the promotion of more products.
and the needs of consumers, but also by modern socio-economic conditions, all of
However, in some cases the production process of the bakery products is visible to the
which need to be taken into account in redesigning bakeries. The goods for sale and
consumer in a more distinctive way. In Cheese Tart Shop ‘BAKE’ in Ho Chi Minh City
the rituals of their preparation and consumption have considerably evolved over the
in Vietnam, designed by 07BEACH and Joe Chikamori (Figure 07), the production area
years. As a result, the planning in bakery design also needs redefinition.
is visible from the stair-shape entrance. The staffs work on tart-display tables while
Thus, architects and designers are tasked with creating new places of production
8
both counter sales and those dining in?
the customers can observe them as they enter the bakery.
and, often, consumption of bakery products. Taking into consideration this hybrid
The Pain Paulin Bakery in France by Ciguë (Figure 08), is also an example. The lab
character of contemporary bakeries, their design needs are multifaceted. The modern
opens onto the street and the city and the production is visible to the passengers. 9
05
06
07
08
Also, the TiensTiens in China (Figure 05, 06) is a French dessert shop, the roof of
bakery should incorporate the requirements of the production process, the consumer
05-06 Photography: Chen Hao
which and surrounding buildings are used as a bar at night.
consumption space within the bakery, and the products’ promotion, which includes
08 Photography: Maris Mezulis
The real situation
07 Photography: Hiroyuki Oki
creating a unified identity through the logo and design. The approach in planning, therefore, needs to first address the following questions:
Due to economic downturn, many enterprises were confronted with bankruptcy and despair about their futures, forcing a reduction in growth of dining places. As
• Which product characterizes the bakery and which ones are supplementary?
such, Europe created new economic programs to encourage people to establish new
• What is the target group and what kind of customer turnaround is anticipated for
enterprises and strengthen the employment via business dexterity. Thus, cafeterias and bakeries began to pop up like mushrooms, without solid business plans or
• Are the products produced at the time of the order or are they prepackaged?
specific target groups, even in regions with a limited purchasing public. The growing
• Is the manufacturing process important to the customers?
percentage of these ventures did not have favorable endings either. Through this
• Will the customers purchase at the counter or will staff offer table service?
market slump, the survivors realized that the only solution was to create quality
• Is there a need for a home-delivery service?
products in combination with beautifully designed spaces.
• What kind of staffing will be available throughout the day?
Design is the solution
The production area
Bread—and its more recent derivative products—is a familiar staple food for consumers,
Historically, the baker’s production area was the only space in a bakery. With modern
with a history spanning back hundreds of years. As such, one question to be considered
requirements, the baking space had acquired a purely functional role and is not
by operators in contemporary bakery design is: should the design of the space maintain
necessarily visible to the customer, like a manufacturing lab. Thus, the large ovens
a familiar aesthetic to be instantly recognizable as a bakery to modern consumers?
that were traditionally found in the dominant position within the store have been
Contemporary requirements are not only dictated by the changes in the product range
moved into the back, freeing space for the promotion of more products.
and the needs of consumers, but also by modern socio-economic conditions, all of
However, in some cases the production process of the bakery products is visible to the
which need to be taken into account in redesigning bakeries. The goods for sale and
consumer in a more distinctive way. In Cheese Tart Shop ‘BAKE’ in Ho Chi Minh City
the rituals of their preparation and consumption have considerably evolved over the
in Vietnam, designed by 07BEACH and Joe Chikamori (Figure 07), the production area
years. As a result, the planning in bakery design also needs redefinition.
is visible from the stair-shape entrance. The staffs work on tart-display tables while
Thus, architects and designers are tasked with creating new places of production
8
both counter sales and those dining in?
the customers can observe them as they enter the bakery.
and, often, consumption of bakery products. Taking into consideration this hybrid
The Pain Paulin Bakery in France by Ciguë (Figure 08), is also an example. The lab
character of contemporary bakeries, their design needs are multifaceted. The modern
opens onto the street and the city and the production is visible to the passengers. 9
Addictive chocolate world - Project name
Ferrer Xocolata - Location
Olot, Spain - Site area
2583 square feet (240 square meters) - Completion
2015 - Interior design
Arnau estudi d’arquitectura (Arnau Vergés Tejero) - Photography
fragments.cat (Marc Torra)
18
Building a dream is not easy, but that was the
In order to make it happen, the designers
well as on the different passing gaps that
commission. While many people have this
needed to enter the client’s dream. They
link vertically the three lower levels.
goal, this commission was like no other—it
observed where the chocolate is produced,
was the reform of a building as a workshop
onsite in the basement, which used to
for chocolate cakes, pastries, pies, and cookies.
be an old storehouse for salted cod. The product is then molded, set, and sold in the
The designers had to renovate an old building
shop. The façade of the shop, as such, was
in order to create a space entirely devoted to
created from chocolate tile molds used in
chocolate. That was the sweet dream of Jordi,
the chocolate-making process. Behind it,
the chocolate maker. The designers had to
there is a vertical space that was born out
do it with emotion, with metaphors, with a
of the effort to connect the five levels of the
sense of humor. They sought the whimsy of
building. To achieve this, they relied on the
Easter cakes and chocolate chickens!
staircase and its visual omnipresence as
Everything was specially designed in this project: from the section of the building to the chairs in the tasting area and the chocolate tiles. It was a global and absorbing project, which turned out to be very addictive for the designers, who even got to taste it!
19
Addictive chocolate world - Project name
Ferrer Xocolata - Location
Olot, Spain - Site area
2583 square feet (240 square meters) - Completion
2015 - Interior design
Arnau estudi d’arquitectura (Arnau Vergés Tejero) - Photography
fragments.cat (Marc Torra)
18
Building a dream is not easy, but that was the
In order to make it happen, the designers
well as on the different passing gaps that
commission. While many people have this
needed to enter the client’s dream. They
link vertically the three lower levels.
goal, this commission was like no other—it
observed where the chocolate is produced,
was the reform of a building as a workshop
onsite in the basement, which used to
for chocolate cakes, pastries, pies, and cookies.
be an old storehouse for salted cod. The product is then molded, set, and sold in the
The designers had to renovate an old building
shop. The façade of the shop, as such, was
in order to create a space entirely devoted to
created from chocolate tile molds used in
chocolate. That was the sweet dream of Jordi,
the chocolate-making process. Behind it,
the chocolate maker. The designers had to
there is a vertical space that was born out
do it with emotion, with metaphors, with a
of the effort to connect the five levels of the
sense of humor. They sought the whimsy of
building. To achieve this, they relied on the
Easter cakes and chocolate chickens!
staircase and its visual omnipresence as
Everything was specially designed in this project: from the section of the building to the chairs in the tasting area and the chocolate tiles. It was a global and absorbing project, which turned out to be very addictive for the designers, who even got to taste it!
19
Revival of the traditional Greek grocery - Project name
Lalaggi Bakery - Location
Kalamata, Greece - Site area
732 square feet (68 square meters) - Completion
2016 - Interior design
TZOKAS architects - Photography
AthanasiosTzokas, Alex Papageorgiou
24
The blending did not stop at the materials,
Correspondingly, beneath the worktable is hidden a
Due to the fact that the store is 31.5 inches (80 centimeters)
this business was inspired by the revival
but was also transferred to the relationship
second surface, which doubles the functional surface
below the level of the external road, a small elevation was
of the traditional Greek grocery store
between employee and customer, since
space or, upon demand, restricts the space of the coffee
created in part of the façade where, in combination with
machine, creating a small bar.
the sliding glass, the high table becomes functional for
The central idea behind the design of
and the contrasting minimalism of the
there isn’t a physical barrier between
modern world. The gap was bridged by the
them. There is just a notional line from the
combination of traditional furniture and
geometrical motif created by handmade
simple parallelogram shapes that blend
cement tiling.
with one another. Thus, the antiquated
Great importance was given to the lighting, in order
both internal and external seating.
to allow the owner to have the ability to highlight by
The name of the shop, “Lalaggi,” comes from the crispy
targeting the illumination at certain products that he
strips of dough, coiled in random spirals, reminiscent of
would like to promote.
Plumen lamps, which are exhibited in the shop window.
wood, the handmade furniture, and the
The multiple drawers, apart from their
natural materials came in contrast with
classical storage, also act as a showcase
The central table is the main attraction and is the only
the sharp surfaces made of lacquered wood
for small products. The main goal
one placed diagonally into the room, which allows for
and glass with the radiant blue walls that
with the pre-packaged products is to
easy movement around it while also capturing the
complete the whole setting.
encourage customers to serve themselves.
clients’ attention. 25
Revival of the traditional Greek grocery - Project name
Lalaggi Bakery - Location
Kalamata, Greece - Site area
732 square feet (68 square meters) - Completion
2016 - Interior design
TZOKAS architects - Photography
AthanasiosTzokas, Alex Papageorgiou
24
The blending did not stop at the materials,
Correspondingly, beneath the worktable is hidden a
Due to the fact that the store is 31.5 inches (80 centimeters)
this business was inspired by the revival
but was also transferred to the relationship
second surface, which doubles the functional surface
below the level of the external road, a small elevation was
of the traditional Greek grocery store
between employee and customer, since
space or, upon demand, restricts the space of the coffee
created in part of the façade where, in combination with
machine, creating a small bar.
the sliding glass, the high table becomes functional for
The central idea behind the design of
and the contrasting minimalism of the
there isn’t a physical barrier between
modern world. The gap was bridged by the
them. There is just a notional line from the
combination of traditional furniture and
geometrical motif created by handmade
simple parallelogram shapes that blend
cement tiling.
with one another. Thus, the antiquated
Great importance was given to the lighting, in order
both internal and external seating.
to allow the owner to have the ability to highlight by
The name of the shop, “Lalaggi,” comes from the crispy
targeting the illumination at certain products that he
strips of dough, coiled in random spirals, reminiscent of
would like to promote.
Plumen lamps, which are exhibited in the shop window.
wood, the handmade furniture, and the
The multiple drawers, apart from their
natural materials came in contrast with
classical storage, also act as a showcase
The central table is the main attraction and is the only
the sharp surfaces made of lacquered wood
for small products. The main goal
one placed diagonally into the room, which allows for
and glass with the radiant blue walls that
with the pre-packaged products is to
easy movement around it while also capturing the
complete the whole setting.
encourage customers to serve themselves.
clients’ attention. 25
Plan 32
33
Plan 32
33
Plan Shelves structure
46
47
Plan Shelves structure
46
47
52
53
52
53
Section 1
216
Section 2
217
Section 1
216
Section 2
217
Retro space expressed by blue and white - Project name
Suzette - Location
Marina Bay, Singapore - Site area
237 square feet (22 square meters) - Completion
2017
The retro-chic fitout of this exciting dessert
so that the overall atmosphere of the shop
chiseled cement, it is simply the foundation
The clever detailing, accorded to the form
shop is not only for those with a sweet
expresses the retro vibe, which was the
of the more extraordinary to come.
and function, speaks for itself, where
tooth, it is also eye candy for passersby.
core concept of the designers.
The entire space features transparent floor-
Upon entering Suzette, guests are greeted
collaborated in the process by debating,
by a bar made of customized terrazzo slabs
deliberating, and deviating from
with three colors in wavy swirl. These
convention. A tad outrageous and
one-of-a-kind terrazzo tiles are a time-
categorically devoted to creating the not-
consuming yet fulfilling process to make,
so-everyday idea, they thrive on brand-new
The ceiling, walls, dining tables, and chairs
akin to creating a cake with a mold and
perspectives to deliver extraordinary ideas
are mainly composed of two colors: blue
allowing it to set. The reward is a truly
that are not only beautifully thoughtful,
and white. Even the accessories for the
unique showpiece of the Suzette interior.
but also felicitously crafted—be it branding,
desserts and tableware are blue and white
Set atop a floor with copper disc drops and
spatial, or graphic design.
to-ceiling windows that show the interior layout and fine desserts. By hanging a lot of light bulbs from the ceiling, the designers made the space look much brighter.
- Interior design
The Strangely Good, OWMF Architecture - Photography
The Strangely Good, OWMF Architecture
224
Designers from Strangely Good cross-
the dessert-bar counter is dotted with cakekeepers clamped onto tabletop. The details extend to the customized furniture. If eating your cake on an odd-shaped marble table with hexagonal copper legs catches your fancy, Suzette is the place to be.
225
Retro space expressed by blue and white - Project name
Suzette - Location
Marina Bay, Singapore - Site area
237 square feet (22 square meters) - Completion
2017
The retro-chic fitout of this exciting dessert
so that the overall atmosphere of the shop
chiseled cement, it is simply the foundation
The clever detailing, accorded to the form
shop is not only for those with a sweet
expresses the retro vibe, which was the
of the more extraordinary to come.
and function, speaks for itself, where
tooth, it is also eye candy for passersby.
core concept of the designers.
The entire space features transparent floor-
Upon entering Suzette, guests are greeted
collaborated in the process by debating,
by a bar made of customized terrazzo slabs
deliberating, and deviating from
with three colors in wavy swirl. These
convention. A tad outrageous and
one-of-a-kind terrazzo tiles are a time-
categorically devoted to creating the not-
consuming yet fulfilling process to make,
so-everyday idea, they thrive on brand-new
The ceiling, walls, dining tables, and chairs
akin to creating a cake with a mold and
perspectives to deliver extraordinary ideas
are mainly composed of two colors: blue
allowing it to set. The reward is a truly
that are not only beautifully thoughtful,
and white. Even the accessories for the
unique showpiece of the Suzette interior.
but also felicitously crafted—be it branding,
desserts and tableware are blue and white
Set atop a floor with copper disc drops and
spatial, or graphic design.
to-ceiling windows that show the interior layout and fine desserts. By hanging a lot of light bulbs from the ceiling, the designers made the space look much brighter.
- Interior design
The Strangely Good, OWMF Architecture - Photography
The Strangely Good, OWMF Architecture
224
Designers from Strangely Good cross-
the dessert-bar counter is dotted with cakekeepers clamped onto tabletop. The details extend to the customized furniture. If eating your cake on an odd-shaped marble table with hexagonal copper legs catches your fancy, Suzette is the place to be.
225
Bakery Design
Baked foods have long been an integral part of people’s lives around the world. With escalating consumerism in recent years, the bakery industry has experienced dramatic growth on a global scale. Greater competition in the field has led to an increased need for more creative concepts in bakery design to create a space that not only increases sales, but also enhances brand marketing. In this book, more than 50 projects have been carefully selected from all over the world, each with a detailed analysis by the designer to illustrate the entire design process. This is an excellent guide and a must-have book for professional designers, as well as educators and students in the field—as well as owners of bakeries, patisseries, and cafés alike.
$30.00 [USA] £25.00 [GB]
Bakery Design