Design Studio 4.2 by Faith Muir

2021-22

Faith Muir

AR30022 Design Studio 4.2 Artisan Baking School

The Camden Crust

Design Studio 4.2 2021-2022 "The Camden Crust" Faith Muir

I would like to express my gratitude to my personal tutor Toby Jefferies for his constant support and positive energy With special thanks to... Matthew Wickens | Head of Year Tim Mander | Structural Tim Osborn | Landscape Jenny Kerrigan | Environmental John Griffiths | Tectonics 2

The Camden Crust

Contents

Brief

Camden Goods Yard

Proposal

Experience

Structural Strategy

Environmental Strategy

Building Regulations

102

Process

108

The Camden Crust

Significance of Bread bread dates back to 8000 B.C. in Egypt, while yeast was discovered as a leavening agent and a key brewing ingredient in 3500 B.C. Mesopotamia.1 Through variations in the proportion of ingredients and the preparation process, bread has always been a malleable medium that adjusted to the idiosyncrasies of the time and place with which it was made.

01. The Brief

Bread is a staple food enjoyed across all timelines and cultures of the human race. It can be argued that bread is central to urbanism as the need for ancient civilizations to be nomadic hunter-gatherers diminished when grain harvesting and processing systems were developed. The earliest evidence of processing grain with a grinding stone to create unleavened

Brief Prompts After browsing the Camden History Review annual journals, I came across an interesting article focused around the reign of a particular bakery chain based in Camden. Intrigued, I looked into the topic further. 6

Figure 1 From top to bottom. Ancient Egyptian workers mix, knead, and bake loaves. Recreation of Mayan agriculture. Sale of Bread Fresco, Pompeii. (JSTOR and Worldhistory.org)

High Street Craf t Bakers 3%

re o

01. The Brief

fU Kb re a d p ro d u c t i o n

Large Plant Bakers 80%

The Camden Crust

In-store Bakeries 17%

ke Figu

Is Bread a Craft? The downfall of the Aerated Bread Company was mainly attributed to the tasteless, low-quality of the bread as a result of the lack of flavor and scent produced by the fermentation process of yeast. Mass production also meant ingredients were of lower quality as they were also produced at high quantities thus becoming increasingly processed. Today, the UK Bakery consists of three sectors,

C re 3

ur r

m nt

with large plant baking companies producing 80% of bread sold in the UK whereas only 3% are produced by independent high street craft bakers.3 Recently, the shift towards new lifestyles where health and sustainability are at the forefront of conscious food consumption, people have been turning to the comfort of independent craft bakers. Having experienced the technological futures of mechanization, we are now looking back to the authenticity and traditions of the past. Is there an opportunity for Camden to reframe the narrative of their past industry to fit future sustainable visions?

The Aerated Bread Company In the context of early 19th century London, industrialisation and the temperance movement were the driving forces that led to the creation of aerated bread. Situated at the core of industrial distribution services in Camden, the Aerated Bread Company (ABC) was known for revolutionizing the mass-production bakery. With its applications in brewing, the public believed that consuming yeast would go against their values of alcohol abstinence.2 As well as this, there

was an increasing health stigma around yeast as it was compared to mould or fungi. John Dauglish successfully went around this by mixing artificially carbonated water in the dough so that it would rise without yeast. The Dauglish family then went on to establish the ABC in 1862, and by the 1890s there were over 90 branches across London with the main bakery situated on Camden Road which is now a Sainsbury’s supermarket.

Figure 2 National Grid map 1954 showing location of ABC Bakery. (Digimaps) ABC Building on Camden Road. Typical ABC Storefront. (Camden History Review) 7

The Camden Crust

Local Demographics

01. The Brief

Camden Town Site Location

Figure 5 Deprivation Map from the Camden JSNA Executive Summary 2019

1 in 10 people aged 16 to 64 years are claiming an out-ofwork benef it in Camden

highest propor tion of out-of-work claimants in London

Camden is one of the central hubs in London for employment and higher education. As of 2021, Camden had the second highest number of businesses in London after Westminster.5 Camden also has the highest percentage of students resident in Greater London, averaging 7.2% in 2019 while other boroughs only had between 2 to 4%.6

Social Context By researching the social conditions of potential sites in Camden, I was able to understand what type of spaces and place making the community would benefit from the most. 8

However, the majority of these two key populations are not residents of Camden. 70% of people who work in Camden travel in from outside the borough, while 49% of the student population are from overseas.7 With such a transient demographic, it has become increasingly difficult to establish a permanent sense of place within the local community. How can we reach out to those furthest from the labour market while creating an engaging community space for them?

Client + Funding Clients

Baking School Using Luminary Bakery’s framework as a precedent for social change, the Camden Crust will be an inclusive education and employment platform for the community with additional support for Camden residents at a social disadvantage. The baking school will provide technical training as well as employability and entrepreneurship advice in the culinary industry. Main Baker y + Café Visitors will be able to appreciate artisan food processes with the open bakery and on-site coffee production in the café. Additional to the sale of bread, there will also be a fixed retail element where the general public can purchase the coffee beans as well as specialty flour and yeast starters produced by the school. Marketplace

Local Communit y

Sustain - London Food Link is an alliance of organisations and communities working together towards better systems of food that enhance the welfare of people, enrich society and culture, and promote equity. Craft Bakers Association supports high street retail bakery businesses by setting out standards and promoting knowledge covering all sectors of the baking industry such as technical skills, legislations, health and safety, and employment. Camden Town Unlimited leads in public realm regeneration projects at the Business Improvement District (BID) for Camden Town so that local businesses can thrive in a diversified high street environment. Funders ESFA is an executive agency of the government of the United Kingdom that funds the provision of quality institutions and educational skills.

01. The Brief

Both the general public and the members of the baking school are then invited to use the marketplace to source artisan food produce from local businesses. In this way, local food businesses and start ups have the opportunity to promote themselves in the industry.

The Camden Crust

Who is the Camden Crust for?

Visitors

Local Businesses

Camden Giving aims to overcome inequality in the borough by funding and supporting local projects while connecting businesses and charities together.

Local Communit y

Visitors

The Julia and Hans Rausing Trust is one of the funders for Luminary Bakery. The trust offers welfare and education grants that focus on tackling the disadvantaged through education, training, and work. Over £ 50m is given annually to UK charities. Ser vices Providers The School of Artisan Food is a registered charity that works closely with other social enterprises to ensure that training is accessible to people of all socio-economic backgrounds. Courses range from hands-on cooking to learning the business of starting a successful food enterprise.

Baking School Members Baking School

Café

Market

Baking School Members

Local Businesses

Good Work Camden supports local employers in creating work placement, apprenticeships, and employment vacancies for Camden residents aged 16 and over. 9

The Camden Crust

Gastronomy and Hospitalit y School Location San Miguel, Lima Area 2280 m 2 Completion 2016-2017 Architect 51-1 Arquitectos

Transparency and traceability is at the core of this design. All mechanical, electrical, and plumbing services are exposed, and additional material finishes are made redundant. The result is a culinary school that promotes the idea of creating food that is honest.

Culinar y School Kitchen 113m 2 Culinar y School Kitchen 113m 2 Culinar y School Kitchen 70m 2 Dining Hall 46m 2 Ser vices 10m 2 Toilets 5m 2

Temperate climates allow for open air circulation, which is then incorporated with vertical herb gardens that supplement the school. All spaces were designed to be as efficient and compact as possible as the kitchens and their auxiliary spaces are placed in close proximity to fully maximize work productivity.9

01. The Brief

Bread Kitchen 10 0m 2 Pastr y Kitchen 10 0m 2 Central Prep and Storage 4 4m 2 Ser vices 10m 2 Toilets 60m 2 Changing Room 35m 2 Lockers 45m 2

Demonstration Theatre 155m 2 Housekeeping Class 76m 2 Loading Bay Warehouse 78m 2 Ser vices 20m 2 Toilets 5m 2 Reception 31m 2

Vegetable Storage and Preparation 92m 2 Cold Dair y Storage 35m 2 Preparation Workshops 110m 2 Break Room 12m 2 Preparation Kitchens 60m 2 Cold Storage 68m 2 Plant Room 25m 2 Toilets 5m 2

Figure 13 Culinary skills demonstration hall

Figure 14 Corridors open to the elements allowing opportunities for micro gardening on the perimeter

36.7% Culinar y School

10.5% 10% 6.9% 35.9% Kitchen Student Utilities Circulation Auxiliaries Ser vices

This coffee shop places coffee production at the core while wrapping public activity around it. There is a natural flow of people through the building as the differing functions on each level of the slope draws people upwards. The lack of solid wall boundaries around the production core allows the scent of freshly roasted and brewed coffee to rise up and disperse along the surrounding slope. Additionally, external facade transparency further creates a connection to this conventionally hidden food process.10

Location Osaka, Japan Area 730 m 2 Completion 2020 Architect Osamu Morishita Architect & Associates

Figure 16 Café seating dispersed along slope

Figure 17 Coffee lab

Figure 18 Coffee roastery on ground floor

01. The Brief

Figure 15 The 1/12 slope journey is clearly visible to outside onlookers

The Camden Crust

Fujita Coffee Roaster y

41% Circulation

4.7% Utilities 6% Retail 8% Kitchen 11.5% Of f ice 13% Cof fee Production Ground Cof fee Roaster y 70m 2 Cof fee Products Shop 47m 2 Loading Bay 6m 2 Ser vices 6m 2

Level 1 Cof fee Lab 17m 2 Café Seating 109m 2 Kitchen 28m 2 Baker y 31m 2 Ser vices 11m 2

Level 2 Cof fee Lab 8m 2 Of f ice 84m 2 Ser vices 11m 2

15% Café 11

The Camden Crust

Baker y Workflow

D EL I V ER I E S

CO L D S TO R AG E

D RY S TO R AG E

01. The Brief

I N G R ED I ENT S PR EPA R AT I O N

D O U G H S TA RT ER

FLO U R M I L L I N G

D O U G H PR EPA R AT I O N K N E A D I N G | F O R M I N G | PRO O FI N G

BA K I N G

CO N SU M P T I O N

H E AT R ECOV ERY

F O O D WA S T E M A N AG EM ENT

Production Bread Ingredients Prep Kitchen Food Waste Management

27.5%

School Ser vices Staf f Of f ices Classrooms (x5) Librar y Student Ser vices Baking School Culinar y Classrooms (x5) Ingredient Prep Kitchens Roof Garden

25.6%

22.7%

Baker y + Roaster y Cof fee Brewing Café Seating

Concourse Market Hall Market Flexible Space Market Hall Roof Garden Utilities

10% 2.3%

140m 2 60m 2 80m 2

CL A S SRO O M

1,370m 2 320 405 325 320 1,545m 2 820 320 405

CU L I N A RY CL A S S RO O M

FLO U R MILLING

CU L I N A RY CL A S S RO O M

S TA RT ER PRO D U C T I O N

CU L I N A RY CL A S S RO O M

S T U D EN T SERV I CE S

CU L I N A RY CL A S S RO O M

S TA FF O FFI CE S

PR I VAT E LO B BY

60 0m 2

Marketplace

11.9%

Clean Route Dir t y Route

Ground Floor Utilit y Ser vices Roof Plant Public Lobby Private Lobby Total Area (f igures above include circulation)

180 60 360

FLO U R MILLING

S TA RT ER PRO D U C T I O N

L I B R A RY

1,660m 2

LOA D I N G B AY

4 47 584 160 469

PU B L I C LO B BY

B A K ERY + CO FFEE ROA S T ERY

720m 2 80 320 160 160 6035m 2

01. The Brief

Café

Public Route Staf f and Students Back of House

Adjacency Diagram

The Camden Crust

Schedule of Accommodation

M A R K E T PL ACE

R E TA I L

C A FÉ S E AT I N G

WA S T E M A N AG EM EN T

UTILITIES

CO N CO U R SE

The Camden Crust

Camden Town Current Developments The Camden Highline is an ongoing project that will revitalize derelict railways while reinventing pedestrian connectivity throughout Camden.

One of two branches of Luminary Bakery. Having it in close proximity to the site can allow for potential collaboration.

02. Camden Goods Yard

Camden Planning Document for Camden Goods Yard Site CGY3: Morrisons Petrol Filling Station The site is the focal gateway to the Goods Yard but does not currently contribute to the character of the Town Centre Frontage. The public urban realm needs to be addressed to increase pedestrian and cyclist connectivity to adjacent key areas.

Camden Goods Depot was the original terminus for goods traffic in 19th century London. For around 100 years, the gin and wine merchants Gilbey’s was the major employer in Camden Goods Depot, owning 8 hectares of land throughout Camden. Location of the main Aerated Bread Company bakery up until March 1982. The site’s proximity to Camden Road allowed for mass distribution across the city. The Camden Town Strip follows Camden High St and Chalk Farm Rd, making it a significant thoroughfare for promoting the culture, history, and community of Camden borough.

N 16

1:50 0 0 0

10 0

20 0

50 0

All buildings mentioned below (except for the Camden Lock Market) are historically significant listed buildings

Site location

The Roundhouse

Stables Market

The Interchange

First opened in 1847 as a repair and maintenance shed for railway engines, however by the 1870s it was used as a bonded warehouse for liquor by WS Gilbey. Thus, the Roundhouse has a clear connection with the significant railway history of Camden Goods Depot, as well as direct links to Camden's biggest industrial food industry. From the 1960s onwards it has been transformed into a cultural venue for performances.

Horses were pivotal to the Industrial Revolution of Camden as they were used to operate railways and transport goods. The stables blocks includes a network of horse tunnels that connects the railway to the canal, creating a unique pedestrian zone that allows access to further markets. It is important to note that the west entrance of the market provides direct access to the site, so this link should be explored in the design process.

This monolithic brick building was designed to bring together canal, rail, and road transport in one covered shed. Below the railway level was the Interchange Basin where vaults were used to store Gilbey's wine stock. The building has direct access to a horse tunnel linking Oval Road with the Stables Market.

Digimaps: Camden Town, 1954

02. Camden Goods Yard

Aerated Bread Company main baker y

The Camden Crust

Camden Goods Depot Histor y

Camden Lock Market Considered to be part of the largest market network in London, Camden Market developed from a small and temporary arts and crafts fair in the backyard of Dingwalls during the early 70s. It is now a popular destination for locals and tourists, adding to the eclectic urban scene of Camden Town. 17

The Camden Crust 02. Camden Goods Yard

Camden Town Connectivit y 18

The radius represents a 5 minute walk from the site location.

Main Bus Route Secondar y Vehicle and Bus Route Bus Stop

Connection to Camden Highline and Regent's Canal Towpath

Future Planned Pedestrian and Cycle Connections

The Camden Crust

In the Context of Camden’s High Streets Camden’s high streets have been impacted by changing trends and consumer habits which have now shifted to online shopping particularly during the COVID-19 pandemic. In 2020 the Camden Future High Streets programme was launched to support local business and residents to explore the multi-dimensional uses of the city center.4 High streets should have more diverse uses and less vacant space to become the dynamic heart of neighborhoods once again.

With the increasing need for a sense of community and a diversification of high street typologies, a baking school could become a defining local community center. If this center becomes a hybrid typology of a baking school, café, and marketplace, it can become a place where the community can come together with the common goal of appreciating the universal craft of food.

Figure 4 Potential of the high street (Camden High Street Prospectus)

5m 5m 10m 15m 20m 29m

Figure 11 Building heights and whole application site boundary (Digimaps)

Camden Site Allocations Local Plan: Camden Goods Yard

02. Camden Goods Yard

< ≥ ≥ ≥ ≥ =

Site CGY3 Morrisons Petrol Filling Station (! N.B . There is currently a temporar y Morrisons store on site which will not be considered during this projec t as it was construc ted af ter the publication of the planning document)

01.

Proposed uses: employment, retail, food and drink to activate the public realm on ground level

02.

Reduce site’s contribution to the fragmentation of the Town Centre frontage

03.

Dominated by vehicles and poor pavement connectivit y for pedestrians and cyclists

04.

Must express the site’s status as a “gateway” to the Goods Yard area

05.

Draw upon the contex t of historic listed buildings and character of the Town Centre

Data from “Site Allocations Local Plan document.” 05 Camden Goods Yard. Camden Gov, 2019. Web. https://www.camden.gov.uk/draft-site-allocations-consultation

The Camden Crust

1:250 Site Drawings

Juniper Crescent

02. Camden Goods Yard

17.7m

N O RT H

Access Road

Slip Road 97.0m

23.5m

11.4m

High Street 5.1m

Stables Market SO U T H

Listed Non-listed

75.6m

Access Road

Figure x Preserving the roof line and overall silhouette of The Roundhouse

The Camden Crust

28.9m

20.5m

5.1m

Morrisons

Chalk Farm Rd 40.7m 0

02. Camden Goods Yard

EAST

The Stables 16.7m

Horse Hospital

13.1m

5.8m

W ES T Listed Non-listed

Chalk Farm Rd

Slip Road 34.8m

Lea

Site on Right

02. Camden Goods Yard

Underpass, Site

e to the R Rout ou

m fro

s de

n ria

di n

S it

St a

Entrance

ble s

Ra i

The Camden Crust

Side

ass to Junip

ke t ar

der p

Un y wa

Camden Goods Yard 3 Morrisons Petrol Filling Station

The site was primarily chosen as it is a derelict site that breaks the continuity of the urban realm. There is an opportunity to continue public activity generated from the Stables Market, where a western entrance leads directly to the site.

Additionally, the site is considered to be at the gateway to Camden Goods Yard via the underpass, so material representation should reflect the industrial context.

The Camden Crust

02. Camden Goods Yard

Site Access

Bridg

4 0 .7

5m T all R ailwa y

75 .

16.5

18.3

9 7. 0

Public Street Frontage Improve Street Frontage Pedestrian Route Pedestrian Crossing

Notable Access Improve Site Accessibilit y Potential Landscape Buf fer Zone

Vehicle Access Bus Stop Sole Existing Vehicle Route to CGY

Figure 12 Proposed site boundary (Digimaps) Total Site Area 3210 m 2

The Camden Crust

01 The Baker y + Coffee Roaster y Transparency in the baking process is key to educating the public about how their food is made. Connections between the baker and the customer can be created through the café and retail space being adjacent to the visually open bakery.

03. The Proposal

The bakery and café will integrate itself with the local community high street as it will aim to employ local residents and in-house students. There will also be retail sections that sell the roasted coffee beans, freshly baked bread, specialty flour, and yeast starters so that experimentation at home is encouraged.

2 3

7 3

1 2

1 7

The goal is to introduce the craft and science of bread making and coffee roasting to both local residents and external visitors so that Camden is given a revived culinary identity. 1 Ingredients Storage 2 Back of House Preparation 3 Flour Milling 4 Yeast Star ter Produc tion

5 6 7 8 9

Dough Forming Proof ing Cabinets Main Baker y Table Ovens Bread Retail

1 Unroasted Green Bean Silos 2 Cof fee Roasting Machine 3 Copper Cask 4 Roasted Bean Retail

5 Roasted Bean Silos 6 Barista Counter 7 Interac tive Cof fee Workshop

By making the universal knowledge of the craft of bread public to all, Camden can have its own culinary identity as the unique flavor profiles of the bread produced at the school will reflect the distinct characteristics of the community. The school will provide additional opportunities for those seeking educational and employment support from all ages and backgrounds by providing interpersonal social and

technical skills through the baking program. Providing the opportunity to learn about and experiment with artistically practices in a baking school would revitalize the archaic craft of bread making. Fermentation occurs when yeast is in contact with flour and water. The variety in choice of grain cultivars and yeast starters is the very essence of craft and science of bread making. Manual flour milling processes

allow for control in creating unique flour formulations, which will then alter the way the yeast interacts with it. Having provisions for these ingredient production spaces would be a beneficial learning process. Additionally, learning spaces such as more formal classrooms and a publicly accessible library will provide opportunities to share ideas about the passion of creating food.

Ingredients Preparation

Kitchen Bay

The Camden Crust

02 The Baking School

SE AT ED CL A S SRO O M PR AC T I C A L CU L I N A RY CL A S SRO O M

Ser vice Corridor

03. The Proposal

L IB R A RY

I N G R ED I EN T S PR EPA R AT I O N

Baking process in the kitchen is visible from upper floor classrooms Ser vices are in direct sight lines, exploring the idea that the building is a visual learning tool of all aspects of cooking processes 27

The Camden Crust

03 The Market Aside from the in-house retail of the bakery, a marketplace will supplement the school. The market hall hosts a central kitchen that acts as an open cooking demonstration. Serviced kitchen bays with modular furniture form the rest of the hall, while the concourse is for general market stalls selling local products. These artisan products and street food

meals will be purchased by the public and baking school members, which will help support local businesses and suppliers in getting exposure to the market. As a result, the baking school will become a social enterprise focusing on educational and business support for the local community, thus becoming a key part of revitalizing the high street. Warm Weather | Bi-fold concourse doors, baker y sliding doors, and market sliding doors open up, creating a permeable public ground floor

03. The Proposal

SU PP O RT LO C A L F O O D B USIN E S SE S

P O P - U P PRO D U CE M A R K E T S TA L L S

L I V E CO O K IN G D EM O N S T R AT I O N

S T R EE T F O O D CU LT U R E

CO N CO U R SE

O PEN CENT R A L K ITCH EN

SERV I CED M A R K E T S TA L L S Cold Weather | Concourse is a thermal buf fer pedestrian zone that leads to the main entrance cores to the building. These cores act as a draught lobby.

Sliding doors bet ween market bays open up during good weather, creating continuit y of the public realm on both levels

To encourage sustainable food practices and understand the life cycle of food, a food waste management space will be integrated with the ground floor bakery. It will be completely visible to the public through the concourse, further allowing the building to become

a visual learning tool where all processes are exposed. The space will show how bakery wastewater, stale bread waste, and other organic waste can be re-purposed to serve the utilities of the building, thus reducing the operational carbon of the energy intensive culinary classrooms.

BA K ERY + S CH O O L K ITCH EN S

WA S T E WAT ER W IT H F O G ( FAT, O IL , G R E A SE )

MARKET

O RG A N I C F O O D WA S T E

03. The Proposal

S TA L E / U N S O L D BREAD

The Camden Crust

04 Food Waste Management

30 03. The Proposal

The Camden Crust

North Section

The Camden Crust

03. The Proposal

The Camden Crust

Ground Floor

03. The Proposal

12 17 18

16 13

10 11

7 8

2 3

6 Barista Counter 7 Cof fee Roaster y 8 Interac tive Cof fee Making Table

The Camden Crust

1 Main Concourse Entrance 2 Central Open Kitchen 3 Ser viced Kitchen Pods 4 Market Hall Sheltered Outdoor Zone 5 Public Lobby and Core

9 Baker y Retail 10 Produc tion Table and Ovens 11 Preparation and Proof ing Cabinets 12 Flour Milling Counter 13 Dough Star ter Counter 14 Ex ternal Park 15 Food Waste Management 16 General Back of House 17 Dr y Store 18 Cold Store 19 Private Baking School Lobby and Core 20 Ex ternal Bic ycle Storage Racks

03. The Proposal

1:250 @ A3 0

34 03. The Proposal

The Camden Crust

Level 1 (5.5m)

6 7

5 3

4 1

The Camden Crust

1 Ser viced Kitchen Pods 2 Roof top Outdoor Zone 3 Flexible Market Hall Demonstration Room 4 Librar y 5 Open Plan Baking School Of f ice 6 Roof top Breakout Space 7 Inaccessible Green Roof

03. The Proposal

1:250 @ A3 0

36 03. The Proposal

The Camden Crust

Level 2 (9.5m)

6 2

3 4 5

3 Dr y Store | Cold Store

The Camden Crust

1 Food Wash and Preparation Double Island 2 Cooking Facilities and Proof ing Cabinets

4 Teacher's Demonstration Island with Discussion Table 5 Waste Store | Washing Station | Equipment Store 6 Ingredients Preparation Kitchen

03. The Proposal

1:250 @ A3 0

38 03. The Proposal

The Camden Crust

Level 3 (13.5m)

2 Student Break Room

The Camden Crust

1 General Classrooms

03. The Proposal

1:250 @ A3 0

40 03. The Proposal

The Camden Crust

Roof (17.5m)

2 1

3 5

The Camden Crust

1 MVHR Units 2 Header Tank 3 Lif t Motor Room 4 PV Panels 5 Roof Garden Breakout Space

03. The Proposal

1:250 @ A3 0

Pitched roof of Stables Market is hinted at in the sawtooth roof of the market hall

03. The Proposal

The Camden Crust

North

Market Hall

Core

Cof fee

The Camden Crust

1:250 @ A3

03. The Proposal

20.5m 17.5m

13.5m

9.5m

5.5m

Baker y

Food Waste Management

Core

The Camden Crust 03. The Proposal

South

Core

Baker y Back of House

Baker y

Side entrance to Stables Market has direct connectivity to market

The Camden Crust

1:250 @ A3

03. The Proposal

Cof fee

Core

Market Hall

1:250 @ A3 0

Building is within the conservation roof line of the listed Roundhouse

03. The Proposal

The Camden Crust

East

Stepped level change of high street is reflected in the concourse and market hall

46 Landscaped Park

Ser viced Market Bays

Central Kitchen

Ser viced Market Bays

Concour se

1:250 @ A3 0

The Camden Crust

West

Level 1 is directly in line with the railway wall, creating direct views

03. The Proposal 47 Concour se

Central Baker y Processes

Cafe Seating

Landscaped Park

50 04. The Experience

The Camden Crust

The Camden Crust 04. The Experience

Key Approaches FRO M T H E S TA B L E S M A R K E T A N D T H E RO U N D H O USE

Most of Camden Town's bustling market activity happens along Chalk Farm Road, with high pedestrian footfall on the north eastern area of the site. As a result, the eastern zoning of the market hall creates an active extension of the existing markets. The aim is to regenerate the public realm to compensate for

the static "Great Wall of Camden" caused by the northern facade of the Stables Market. On both approaches, the concourse is an inviting sheltered pedestrian zone that encourages people to discover the markets and bakery within.

The Camden Crust 04. The Experience

The Park A N ACCE S SIB L E E X T EN SI O N O F T H E PU B L I C R E A L M

The visual above shows the view seen from the arched western exit of the Stables Market. An enticing outdoor public space is formed by seating and market stalls spilling out onto the hard landscaping, while the park of the cafe creates a relaxing refuge away from the busy main road. The 1.3m level change down to the railway

underpass has allowed the creation of a ramped landscape that can be used for flexible public events. The park itself has a pavement running along the retaining wall of the railway, creating a clear pedestrian loop around the perimeter of the site. This further integrates the building with the urban fabric.

The Camden Crust

04. The Experience

The Camden Crust

Central bakery sliding doors open up completely

Seating within "bays" created by opened bi-fold doors

04. The Experience

Open bi-fold doors

Market stalls on either side

The Concourse R ED EFI N IN G FL E X I B L E PED E S T R I A N SPACE S The concourse acts as a pedestrian buffer zone against the busy main road. This sheltered space is not tightly thermally controlled compared to the rest of the building, so the extent to which it opens up is defined by the weather and public functions. Modular furniture is used to create the serviced kitchen bays in the market hall. When the serviced kitchen bays do not require the full set of tables, they are used as pop-up artisan produce market stalls in the concourse. At night, the concourse is fully open with late night street food stalls that will cater to visitors of night performances at the Roundhouse. However, the bakery will not be accessible during that time. 54

Central bakery accessible via cores, not by sliding doors. For securing the thermal envelope.

Closed bi-fold doors

The Camden Crust 04. The Experience

WA RM W E AT H ER

R A I N Y W E AT H ER 55

56 04. The Experience

04. The Experience

The Camden Crust 04. The Experience

The Market Hall R ED EFI N IN G FL E X I B L E PED E S T R I A N SPACE S Similar to that of the concourse, the market hall adapts to external conditions as an extension of the outdoor public realm. The upper level mimics the flexibility of the ground floor. During warm, sunny days the market sliding doors fully open up, which allows the serviced kitchen bays to serve people both inside and outside the market hall. Cold and rainy days restrict market hall activity to purely indoors. At night time, the market hall is the most activated part of the building as the bakery is closed to the public. Late night street food stalls will take over the concourse and lead into the market hall. 58

WA R M W E AT H ER

The Camden Crust 04. The Experience

R A IN Y W E AT H ER

N I G H T TI M E 59

60 04. The Experience

The Camden Crust

The Camden Crust 04. The Experience

Alber t Works Car t wright Pickard Architects | 2018 | UK

The following view shows how the central kitchens on ground floor are a key moment as they act as demonstration kitchens where local businesses can educate people about their cooking processes while catering for them. 180o views of the surrounding site on both levels further highlight the integration of the market hall to the urban fabric. The section highlights the modularity of the serviced kitchen bays, as well as the similarities of the ground floor concourse and the roof garden that sits above it. Overall there is a sense of flowing external space when the sliding doors open and the market hall functions extends to the external spaces. Internal finishes are inspired by Albert Works, where an industrial atmosphere is created by the exposed concrete, bronze facade panels, and steel structural elements. 61

62 04. The Experience

The Camden Crust

The Camden Crust 04. The Experience

Baking School H I ER A RCH Y O F L E A R N IN G SPACE S The key spaces of the baking school students start with the main bakery, where stationed bakers are constantly showcasing their skills. In effect, the bakery becomes a demonstration hall. Students then move on to the library for further research, or to the classrooms for a briefing session before heading to the practical baking kitchens. Members of the general public can also benefit from using the library. 63

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04. The Experience

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Bread and Beans A RT I S A N BA K ERY A N D CO FFEE ROA S T ERY 64

The bakery and coffee roastery are organized in multiple stations on an open floor plan. The counter table tops are timber, and the bases are cladded with bronze perforated sheets that refer to the facade. Key counter

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tables like the central bakery table will be made of concrete for a sense of permanence. Dark steel mullions and reclaimed non-structural steel beams create an industrial stall effect on the counters on either end.

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The Camden Crust

04. The Experience

66 04. The Experience

The Camden Crust

Cooking Facilities

The Camden Crust

Washing Station | Waste Management

04. The Experience

Dry Store | Cold Store

Teacher's Demonstration Island with Discussion Table

Food Wash and Preparation Double Island

The Kitchens PR AC T I C A L L E A R N I N G One of the key moments in these kitchens are the central islands that lead a clear sight-line to the glazed northern facade. The perforated panels play with the permeability of the curtain wall, creating a light bronze backdrop that adds visual warmth to the kitchens. On the opposite side, a view of the upper floor classrooms can be seen, and exposed services are appreciated throughout. No visual obstructions means that everyone can learn from each other's baking processes, and teachers can easily supervise and support. Each kitchen can accommodate between 12 to 24 students at a time depending on the intensity of the course. 67

The Camden Crust 04. The Experience

Auxiliar y Learning Spaces T H E L I B R A RY A N D T H E CL A S SRO O M

The classrooms serve as more formal educational spaces that can be used for multiple functions such as kitchen health and safety briefing, meetings, lectures, and food tasting. Each classroom overlooks a kitchen, so it has a clear visual connection to the baking process at all times. In a similar way, the library is elevated from the bustling ground floor bakery

in order to be more of an introspective study space for all. Accessible to the public via the public market core, the library is also on the same visual level as the railway bridge. This welcomes the context into the building further, adding to the industrial feel.

The Camden Crust

04. The Experience

The Camden Crust 04. The Experience

The Core T R A N SPA R EN C Y O F SERV I CE S A N D V ERT I C A L CIRCU L AT I O N

Ductwork and other services are exposed throughout the building as a visual learning tool explaining how utilities get to the kitchens. An extensive rigid spiral duct network is expressed in a bronze finish to relate back to the facade. The ducts are then "displayed" in a glazed vertical riser, with the staircase core also having controlled views of the riser

through fire rated glass. The risers and exposed ducts were inspired by LABOTORY's INC Coffee (refer to process pages), where services add to the industrial backdrop of brick and concrete in a large scale coffee roastery.

The Camden Crust 04. The Experience

R I SER S F O R D U C T S A N D PEO PL E The materiality of the staircase is defined by the finishes of the building, where the brass perforated sheets act as the infill panels and a dark tread reflects the dark mullions of the curtain walls. The handrail is of a timber finish for the comfort of the user as it will not reach the cooler temperatures that metal handrails have. 71

The Camden Crust 04. The Experience

The Beacon SERV I CE CO R E S A S T H E SU PP O RT I N G EN DS O F T H E B U I L D I N G During daylight hours, the cores are clearly defined by their solid facades; however, at night they are highlighted further by uplighting on the roof screening so that they appear to be taller tower-like elements. Services have been expressed throughout the building, so it is only natural for the cores that house them to stand out and shine like a beacon. 72

The Camden Crust

04. The Experience

The Camden Crust

Structural Hierarchy

Structural screed over planks acts as a diaphragm that takes shear forces back to the core

Foundations

Primar y Structure

Concrete frame and hollow core planks

Concrete strip and energy piles Vierendeel truss transferring and resisting bending moments

05. Structural Strategy

Stiff 250mm concrete cores on either end of the building to provide lateral stability

Piles double up as a ground source heat pump as internal reinforcements are lined with a water pipe that lead to a heat exchanger

Steel frame built after concrete frame phase is completed

Material Palette

Pre-cast concrete is used structurally within the building for its thermal mass and fire resistance. To reduce the carbon footprint of the building a mix of 50% GGBS will be used. Pre-cast concrete reduces on-site waste normally produced by in situ.

A lighter render over the concrete at ground floor creates a light plinth that blends with the warmth of the perforated panels. This materiality also highlights non-structural external extensions of columns at every bay.

Perforated aluminum panels with a light bronze finish clads the bakery building, giving it a warm permeable look. The perforations diffuse light and act as an acoustic buffer against the busy street and railway.

A darker bronze shade is used for the market hall and the concourse to hint at a change of function while breaking the monotone of the lighter facade.

The steel frame used in the concourse and the market hall are powder coated with a black finish as a reference to the industrial ironwork in the area. The steel elements will also be galvanized for further fire protection.

Similarly, mullions, curtain walls, and facade fixing frames are powder coated with a black finish. This creates an interesting contrast with the light facade, thus highlighting the windows.

Perforated panel roof screen fixed onto the concrete parapet by a SHS frame

Pre-cast construction ensures a speedy construction sequence that is done in clear phases. This also minimizes clashes with different contractor specialists as the building uses both steel and concrete frames. Off-site fabrication also means that elements are constructed in a climate-controlled space, eliminating the variable problems of weather that come with in-situ construction. The hollow core planks are ideal for spanning the 9x9m grid of the single and double height spaces. This is a relatively feasible dimension to transport to site.

The Camden Crust

Why pre-cast construction?

Pre-cast concrete walls | A combination of concrete and EPS foam to maximize insulation capabilities. Statistically this can reduce energy consumption by 30%

05. Structural Strategy

Exploded Wall Build Up

All perforated panel facades are fixed on to a post and rail construction that is integrated with the curtain wall

Curtain walls resist wind loads by being fixed on a secondary frame that is attached to the primary structure

The Camden Crust

Tectonic Section 1:100 Through Central Window

05. Structural Strategy

For clarity, the following pages will look at segmented 1:50 sections of the building and corresponding 1:20 junctions

Upper Facade Bay Lower Facade Bay

The Camden Crust 05. Structural Strategy

1:20 Facade Detail in section

1:20 Facade Detail in plan

Facade Bay T Y PI C A L N O RT H A N D S O U T H BAY

South

North

4mm thick aluminium perforated panels coated with variations of bronze shades make up the cladding. To emphasize ridges in between each panel, an expressed cover strip will lap over the butt joints of each adjacent panel. The secondary frame support attaches to the primary structure, and carries both the curtain walls and the post and rail system of the perforated panels. In terms of construction sequence, the secondary frame is assembled first, then the post and rail facade and finally the curtain wall.

Culinar y School Roof 1:50

Parapet

Green Roof

Monitor Roof

Balustrade 1100mm Gutter Metal parapet coping Timber finishing strip Steel fixing frame holding perforated facade Concrete beam 350 x 350 mm

Planting Soil / substrate 50 mm Filter membrane Drainage mat and root barrier Waterproof membrane Insulation 70 mm Vapor control layer Screed 40 mm Pre-cast hollow block concrete planks with grout between 1200 x 220 mm Concrete beam 350 x 350 mm

Parapet coping Metal flashing lapped up and under metal coping Waterproof single ply membrane Rigid insulation 160 mm Vapor control layer Screed 50 mm Pre-cast hollow block concrete planks with grout between 1200 x 220 mm

Parapet coping Metal flashing lapped up and under metal coping Waterproof single ply membrane Insulation over concrete wall 160 mm Vapor control layer 20o angled roof light with automatic actuators

Market Hall Roof 1:50 15 o Saw tooth Roof

Parapet

PV panels fixed on to the roof Waterproof membrane Rigid insulation 165 mm Vapor control layer Concrete roof slab 115 mm

Gutter 250mm wide Pre-cast concrete wall 170mm Vapor control layer Insulation 90mm Damp proof membrane Perforated facade panel fixed on to concrete wall via steel fixing frame

Vierendeel truss with glass infill 150mm Rigid insulation 180 mm

Upper Facade Bay 1:50

Staggered Stud Wall (59 dB) 2x Fireshield plasterboard 120 min fire rating 12.5 mm I studs 60 x 70 mm staggered in the channel at 300 mm centres Insulation 50 mm Floor / ceiling channel

Intermediate Floor with Under floor Heating

South

Floor finish 18 mm Underfloor heating Acoustic resilient layer Battens 100 x 50 mm Insulation 40 mm Screed 40 mm Precast hollow block concrete planks with grout between 1200 x 220 mm (this depth can span to 10m) Concrete beam 350 x 350 mm

Louvre Facade Clerestory window with electric actuator Ligniti Louvres by Levolux Facade with post and rail frame

intermediate Raised Access Floor for Kitchens

Roof Parapet Facade Covering

Anti slip floor tiles 10 mm Insulated panels with acoustic resilient layer attached to floor tiles 30mm Raised floor stands 115mm Drainage Plumbing mains and drains 60mm Screed 40 mm Precast hollow block concrete planks with grout between 1200 x 220 mm (this depth can span to 10m)

Perforated panel Post and rail frame fixed to concrete wall Damp proof course Insulation 90mm Vapour barrier Insulation 160mm Pre-cast concrete wall 350mm Concrete beam 350 x 350 mm

North

Lower Facade Bay 1:50

Ground Floor Sand cement screed with embedded heating pipes Vapor barrier Rigid insulation 75 mm Raft foundation Damp proof course Blinding 50 mm Hardcore 220 mm

South

Per forated Panel Screen Perforated panel Post and rail frame fixed to secondary frame holding up curtain wall Curtain wall

Rendered Concrete Wall to Concourse Roof Concourse roof supported by 200mm steel beam fixed to the main concrete beam of the structure Cladding panel Insulation fixed to concrete wall 100mm Damp proof course Pre-cast concrete wall 150 mm

Intermediate Floor Facade Covering Perforated panel Post and rail frame fixed to concrete wall Insulation fixed to concrete wall 100mm Damp proof course Pre-cast concrete wall 140mm

North

86 05. Structural Strategy

The Camden Crust

The Concourse

The Camden Crust

Concourse Green Roof Planting Soil / substrate 50 mm Filter membrane Drainage mat and root barrier Waterproof membrane Rigid insulation 70 mm Vapor control layer

Aluminium perforated panel with bronze tone coating Post and rail frame fixed to secondary frame holding up curtain wall Bi-fold doors

05. Structural Strategy

Facade

Ground Floor Sand cement screed with embedded heating pipes Vapor barrier Rigid insulation 75 mm Raft foundation Damp proof course Blinding 50 mm Hardcore 220 mm Bi-fold door on track Drainage gutter External pavers with grout between 87

The Camden Crust

Operational Carbon Strategies Underfloor pipes

06. Environmental Strategy 90

Condenser

Evaporator

Cold Fresh Air

Compressor

Expansion Valve

Cooled Exhaust Air

Warmed Fresh Supply

Extracted Humid Air

Thermal Mass

Zoning and Orientation

The extensive use of thermal mass in the building ensures a lower fluctuation in diurnal temperatures, keeping thermal comfort stable despite bursts of intense heat from kitchen usage.

Main kitchen activity is zoned in the north and circulation in the south to reduce the cooling loads of the kitchens. Public functions like the bakery, library, and market hall benefit from solar gains at lower levels of the building.

Circular Water Use

Roof Gardens

There will be on site kitchen wastewater treatment and rainwater collection. These greywater sources increases water efficiency of the building by reducing dependency on fresh mains water supply.

Combination of planters and green roofs create the roof gardens on the market hall building and the bakery building as a water attenuation strategy. Soft landscaping on ground floor reclaims derelict land.

Energy Pile Foundation System Ground Source Heat Pump via Energy Piles

Mechanical Ventilation Heat Recover y system

Large surface areas like floors are efficient in radiant heating and cooling as opposed to air based systems as solids retain temperature better than air. Underfloor pipes will be laid down and connected to a ground source heat pump system.

MVHR systems are the suitable for this building typology as there are numerous hot and humid kitchens to extract and recover air from. There is a cross flow between two duct systems without cross contamination of air streams.

Since the building is going to use pile foundations, pipes will be installed in the reinforcement cage of the piles which circulate water, thermally activating the pile. In summer, heat is dissipated via the soil, while in winter, heat is absorbed.

Multiple MVHR units on two cores decrease the intensive ventilation and cooling load of the kitchens. Units are located in a sheltered roof plant and with direct access to fresh air at a higher level.

Excess heat will be stored short-term in a latent heat store next to the heat pump unit.

ACO Grease Separator Toxic Wastewater to Grey water Filter System

Plant Room Includes distribution unit for energy piles, heat exchanger, electricity control panels, and water pump that works with the underground rainwater storage tank.

H2 Wastewater treatment systems Bakery wastewater is high in organic compounds like suspended solids (SS) and fats, oils and greases (FOG) which can cause detriment to waterways and ecosystems. The on site wastewater processing plant will revert the water into cleaner greywater which can be used for flushing toilets and irrigation, while the separated grease is disposed by certified recycling companies.

The Camden Crust

Food Waste Management

06. Environmental Strategy

ACO Waste-Jet Comfor t Wet Refuse Collection System The Waste-Jet system removes risk of cross-contamination as food waste drainage systems in all kitchen spaces directly lead into this machine. These collection tanks are odour-proof and require no cold storage, as opposed to traditional organic waste bins. After being collected in the system, it will then be emptied into the adjacent electric compost machines.

Oklin GG-30s Commercial Electric Compost The Crumbler Recycling Bread Waste

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Each machine can compost 75 kilograms of food waste per day, so having two machines will accommodate for bakery, market, and culinary school waste. This ultimately reduces methane emissions in landfills as the decomposition and drying processes are already done in a controlled environment on site. The compost can then be used as fertilizer for the park, planters, and roof gardens.

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Unsold bread can be re-purposed through machines that will grind them back to breadcrumbs. The breadcrumbs can then be added to a small proportion of a new flour batch, thus reviving it into a new loaf. The machines will be on the counter at the forefront, directly visible to people in the concourse.

The Camden Crust 06. Environmental Strategy

Heat and Air

Auxiliar y spaces requiring a low response in thermal comfor t such as classrooms and the librar y will be ventilated via MVHR to keep the thermal envelope secure

Central air supply and exhaust system with heat recover y via heat exchanger to retain heat during cooler periods

High floor to ceiling height creates a buoyancy ef fect that facilitates MVHR ex traction ef f iciency

Horizontal louvres rotate to 135 o or 0 o in order to act as a light shelf

Kitchen par tition walls act as a secondar y thermal mass as they retain heat from the heat intensive activities of the kitchen

High thermal mass of floors allows for winter solar gains to be retained and slowly released during the night

Most concourse bi-fold doors kept closed to retain heat produced by the baker y, acting as a thermal buf fer against the street. Few doors are lef t open in order to facilitate natural ventilation of the concourse.

Under floor heating system connected to energy piles as a supplementar y heating source to the heat recover y duct system

Winter Heat Recover y Mode Cold Weather Conditions

Surplus heat produced by baker y will be redirected to district heating net works

Per forated panel as a shading device for the roof garden

MVHR system connected to a reversible heat pump that allows spaces to be cooled during warmer days

The Camden Crust

South ser vice corridor acts as a thermal buf fer for the kitchens, reducing the chance of overheating

Summer Purge Mode Prevent Overheating

Clerestor y windows automatically opened by electric actuators to let out stale air.

Clerestor y windows can be opened as a more controlled alternative to the larger awning windows.

User operated awning windows adjustable for localized comfor t.

High thermal mass results in low diurnal temperature fluctuations. This must be purged at night by opening the clerestor y windows for a controlled environment. Energy piles connected to heat exchange unit which reverses the under floor pipes to radiant cooling mode during warmer periods

06. Environmental Strategy

User operated awning windows adjustable for localized comfor t.

Stale air rises up and is released through mechanically operated concourse roof lights

Concourse bi-fold doors fully open to naturally ventilate the space

Natural cross ventilation in when all doors of the cafe, baker y, and concourse are opened

Surplus heat produced by baker y will be redirected to district heating net works

The Camden Crust

Horizontal louvres turned at 135 degrees acts as solar shading during summer, but can be turned to 45 or 0 to act as sun shelf during winter

06. Environmental Strategy

Facade Shading Strategies

150 lux appropriate for circulation spaces

750 lux during summer noon periods

500 lux is the recommended light level for reading and workspaces

Cafe | South Facade, Ground Floor

Librar y | South Facade, Level 1

Ser vice Corridor | South Facade, Level 2 and 3

The 5m curtain wall on the south ensures the central bakery has sufficient natural light. Perforated panels on the upper part of the curtain wall reduces glare, while views and access are maximized to the park on the ground floor.

Floor to ceiling curtain walls let as much light as possible into the 9m deep plan of the library, with perforated panels flanking a central clear view to limit overexposure to solar gains.

The service corridors next to the kitchen act as a thermal buffer zone. There is no need to fully glaze this facade as there is no formal activity occurring in the space, thus limiting the chance of overheating especially next to the baking school classrooms.

Kitchen Monitor Roof The monitor roof design brings in direct solar gains to the kitchen classrooms as a supplementar y to the dif fused nor th light from the facade.

The Camden Crust

Perforated facade on south screens off the view of the monitor roof from the roof garden

Due to the way the southern ser vice corridor limits solar gains to the formal seating classrooms on the upper level, the southern clerestor y light of the monitor roof ensures that dif fused natural daylight reaches those classrooms.

750 lux near the monitor roof diffuses down to surfaces below

Extension of the perforated facade over the roof continues the sense of permeability of the north facade

06. Environmental Strategy

Kitchens | Nor th Facade, Level 2

Market Hall | Level 1

Heat intensive activity in the kitchens coupled with direct solar gains would make the space susceptible to overheating. Thus, diffused north light via a floor to ceiling curtain wall allows for sufficient light levels. The monitor roof openings further brighten up the 15m deep kitchens.

The clerestory lights of the 15o sawtooth roof provides diffused north light to the market hall that is then reflected on the walls. 2.5m curtain walls on all facades create a clear 180o view to the surrounding site and roof garden. The rest of the facade is solid, preventing an overexposure to solar gains.

Appropriate lux levels have been determined by EN 12464-1 Light and lighting - Lighting of work places - Part 1: Indoor work places

The Camden Crust

MVHR Duct Design

Rigid Galvanized Metal Ducting One of the more hygienic and long-life duct t ypes that can span long distances. The round cross-section is more ef ficient than rectangular as resistance to air flow and air leakage is reduced. They also use less sheet metal for the same air flow rate.

Kitchen Duct Size

06. Environmental Strategy

Volume of kitchen 745 m 3 Kitchen air change 20 ac/h Industrial branch duct air speed 5 m/s Supply Duct Ex tract Duct

Vh = 14,900 m 3 /h = 4.14 m 3 /s 4.14 m 3 / 5 m/s = 0.828 m 2 Circular duct diameter 1 m

Cooker Hoods Stove tops are provided as a supplementar y to the baking process so they are used less intensively than ovens. However, to deal with shor t bursts of humidit y, odour, and grease, a cooker hood needs to be installed. Cooker hoods that have dedicated exhaust ducts inter fere with the ef fectiveness of MVHR systems, thus recirculating cooker hoods are more suitable as it simply filters the air from grease and odours via a carbon filter. The MVHR ex tract duct valves in the kitchen operate at low levels to recover background heat in the air. They are fit ted with a removable grease filter for maintenance ef ficiency.

Typical Reflected Ceiling Plan (Level 3)

Auxiliar y Duct Size Volume of open plan space (Librar y) 1130 m 3 Standard air change 5 ac/h Industrial branch duct air speed 5 m/s Vh = 6780 m 3 /h = 1.88 m 3 /s 1.88 m 3 / 5 m/s = 0.376 m 2 Circular duct diameter 0.6 m

Af ter modeling the ducts to the calculated size on the digital model, I've decided to reduce the duct diameter to 0.6 m for the kitchens and 0.15 m for general spaces to minimize large floor to floor heights Discussions with an MEP specialist would need to occur to make this feasible Typical Duct Arrangement in Bay

The Camden Crust 06. Environmental Strategy

Overall Duct System Layout

Ver tical Distribution of Ducts to Roof Plant 97

The Camden Crust

Ser vices

Ventilated Trough Cable Tray

06. Environmental Strategy

L&E Lighting and Equipment Track Light

Copper Fire Sprinkler System

Lighting Fire Sprinklers Cable Tray

Typical Reflected Ceiling Plan (Level 1)

Fire Sprinkler Grid

Lighting Grid

The spacing bet ween sprinklers on the same line are 1.5 m as per regulations. Umbrella sprinklers will be used which protects a radial area of 4.6 m.

The spacing bet ween track light units on the same line are 1.5 m as per regulations. In general spaces where the floor to ceiling height is 3.5 m, the spacing bet ween the track light strips are 4.5 m. This is reduced to 2.2 m in the kitchen spaces where the ceiling height is 7 m because a higher concentration of light is needed.

Equation from Building Regulations Approved Document B2: Fire Safety in buildings other than dwellings. Table D1 Floor space factor p. 155

Data from Neufert, Ernst., Peter. Kister, Neufert, Peter, and Kister, Johannes. Architects' Data. 4th ed. Oxford: Wiley-Blackwell, 2012. Print.

Cable Tray

Water Pipes

Rigid system that suppor ts electrical conduits. Runs parallel with lighting grid.

Runs ver tically in risers and connects to kitchens through raised floor access as the kitchen islands require plumbing

The Camden Crust

Acoustics

Staggered Stud Walls

Per forated Aluminum Panel Facade

Voids in the floor slab create acoustic buf fer zones that reduce structure borne sound transmissions through slab

Par tition walls bet ween noisy areas like the kitchens will be detailed as staggered stud walls. They increase the sound damping of the wall, thus reducing susceptibilit y to direct sound transmission.

The acoustic proper ties of metal reflects sound instead of absorbing it, so having them outside the building creates a buf fer against the main road on the nor th and the railway on the south. The per forations dif fuse sound fur ther.

Duct Sound Attenuator

Buf fer Zones

Plant Room Location

Exposed ducts will have an integrated sound at tenuator to prevent flanking sound transmissions.

The positioning of the cores divide the building into zones: the baker y building and the market building. This creates divisions bet ween the bustling market hall and the quieter librar y.

Plant rooms are located on the roof so they are not directly adjacent to any internal spaces, thus reducing direct airborne noise.

06. Environmental Strategy

Hollowcore Planks

Rainwater channelled from roof goes through a f ilter where coarse debris is removed before reaching the storage tank

Mains Supply Kitchen Wastewater Drainage Rainwater Sanitar y Grey water

06. Environmental Strategy

The Camden Crust

Water Supply and Waste Management

Mains water supply net work

Equation from Building Regulations Approved Document G: Sanitation, hot water safety and water efficiency. Table 5.1 Rainwater collection calculation p. 45

Equation from Building Regulations Approved Document B2: Fire Safety in buildings other than dwellings. Table D1 Floor space factor p. 155

Calculating rainwater storage tank capacit y from the main roof

Average occupancy of the building is 631

Rainwater yield = roof area x annual rainfall x runof f coef f icient x f ilter ef f iciency Area = 1,216 m 2 Average annual rainfall = 1,373 mm/year Runof f coef f icient for flat roof 0.6 Filter ef f iciency 0.98 1,216 m 2 x 1.373 m/year x 0.6 x 0.98 = 981.7 m 3 / year

Grey water from collected rainfall and from treated baker y wastewater is used for flushing toilets and plant irrigation

Underground rainwater tank installed below the frost penetration depth Accessible through a hatch on the pavement outside.

Total internal usable area = 4,420 m 2 Floor space factor m 2 /person = 7 for kitchens 4,420 / 7 = 631 people If each toilet flush uses 4 L of water, then 2,689.5 L / 4 L = 672 toilet uses can be suppor ted by collected rainwater daily, which covers the occupancy of 631 people

981.7 m 3 = 981,70 0 L Daily rainwater collection = 981,70 0 L / year / 365 = 2,689.5 L 100

Drainage system integrated in the kitchen floor build up brings wastewater directly down to the wastewater management plant

Monocr ystalline Panel 350W Panel Size 1.125m 2 Lifespan 25 - 40 years Area requirement for 1kW p is 9 m 2

Potential installment areas for future supplementar y solar panels

The Camden Crust

Solar Energy Production

The Wat t peak is an indication based on standard temperature and sunlight conditions: Solar radiation of 1,000 W/m 2 Ambient temperature of 25 o C Clear sk y at noon Therefore the best possible yield of the panels are: (South facing roofs) Market Roof PV Panel Area = 252 m 2 Baker y Roof PV Panel Area = 104 m 2 Total Area = 356 m 2

1 kW p corresponds to 1,0 0 0 kWh per year Therefore annual output is 39,60 0 kWh

Data from Lenz, Schreiber, Stark, Schreiber, Jürgen, Stark, T., and Institut Für Internationale Architektur-Dokumentation. Sustainable Building Services : Principles, Systems, Concepts. München?]: Detail Green, 2011. Print. Green Books. p. 75

06. Environmental Strategy

356 m 2 x (1 kW p / 9 m 2 ) = 39.6 kW p

Using the online tool "Photovoltaic Geographical Information System" by the European Commission, the following graph shows the average monthly energy output based of f of the calculated peak PV power of 39.6 kW p . The graph takes the location of the site into account. On average, bakeries have an annual electricit y consumption range from 15,0 0 0 kWh to 50,0 0 0 kWh depending on its size. Electric ovens have a power rating of 2 kWh when they are being used on medium to high heat. In total, there are 60 ovens in the building, resulting in a daily average of 120 kWh thus an annual average of 43,80 0 kWh. As a result, the energy produced by the PV panels could suf ficiently suppor t a majorit y of the high energy demand of the cooking equipment.

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The Camden Crust 07. Building Regulations

CDM Building + Safet y Management

Prior to Construction

During Construction

Maintenance and Use

CDM manager will be appointed by the contractor to assess potential risks and consult with the design team.

Work will be carried out in phases to avoid clashes in activity schedules. This increases efficiency and safety.

All exposed windows accessible for maintenance externally with extending pole on lower levels and a cherry picker on upper levels as the building is 20m in height.

Complete survey of site will be carried out. Checks for ground contamination as site has been previously used for a gas station. Clear site boundary will be defined to prevent public access.

Scaffolding and harnessing will be used to ensure prevention in risk of falling as the building is 20m tall.

Feasibility of building near the railway retaining wall will be considered. Specialist safety consultants will define measures for health and safety when constructing on the south side of the building adjacent to the railway. Coordination between architectural, structural, and MEP teams will be facilitated via BIM modeling for highest efficiency and minimal clashes

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Appropriate measures should be taken with construction involving pre-cast elements. All workers on site will be required to follow health and safety guidelines, wear PPE, and managed by operating contractors Local consultations will advise about construction disruptions on the north and east street frontages.

Roof level is accessible via the escape stairs. 1100mm balustrades on the roof garden and 2500mm parapet on the kitchen roof prevent falling. Clip-on perimeter wires will be added as a further safety measure. Roof of external staircase and lift room itself can be accessed by a ladder

The Camden Crust

Part B2 Fire Safet y

30m

43m

Longest route 52m Escape Routes Primar y Exit (fire doors, always accessible) Secondar y Exit (Bi-fold and sliding doors not always open)

52m

Escape Route Clearance

2.5m B1 Means of Warning and Escape Distance to any fire escape core is less than or equal to 45 m. Longest distance is 52m but this is mitigated by sprinklers in kitchens and corridors. Fire doors used in all spaces, with FD60 fire doors used in kitchens. Fire lobby with sufficient refuge for fire escape stairs Escape stairs are 1.3m wide per stair leg which suits the high building occupancy.

Escape routes are 2.5m minimum with clear signage and lighting.

fire rated for 120 minutes using Pyran prestressed borosilicate glass

Warning systems such as fire and smoke alarms (both visual and audible) will be in place throughout the building in accordance with BS5839-1.

Hollowcore planks have 60 min fire resistance

B2 (Linings) and B3 (Structure) Internal Fire Spread Partition walls of classrooms overlooking the culinary kitchens are specified for 120 min fire protection

Smoke and fire dampers installed where ductwork punctures the room envelope

Glazing in the cores and windows dividing kitchens from upper level classrooms will be

Exposed steel structure require will be coated with 120 min tumescent coating

Sprinkler system installed throughout building, with more regular intervals at high risk zones like the kitchens

Regular sprinkler system grid in kitchens with noz zles on the same line spaced 1.5m apar t

07. Building Regulations

18m

34m

Each umbrella sprinkler projec ts up to 4.5m as illustrated above

Refer to Services p.102 for reflected ceiling plan showing sprinklers B4 Ex ternal Fire Spread There is sufficient clearance between the site and surrounding buildings by a perimeter of around 9m External materials are treated so that fire ignition and spread is mitigated. All external materials have a fire rating class of A2-S3, D2 or better. B5 Access and Facilities for the Fire and Rescue Ser vice Since the building is in the 2000-8000m2 area range and the height of floor of top storey is over 11m, vehicle access to 50% of the building perimeter will be provided.

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The Camden Crust 07. Building Regulations

Part M Access and Use

Fur ther Regulations

M1 Access to Building Site level change of 1.3m on the south has been addressed with a 1/20 ramp

M4 Facilities Defined routes to receptions and circulation zones

Tactile blister paving used at thresholds of landscaping and external stairs

Artificial lighting is specified sufficiently to meet visual requirements

Par t E Resistance to the Passage of Sound E1 Protection against sound from other par ts of the building

M3 Horizontal + Ver tical Circulation Service corridors are around 3m wide. This allows for multiple people, service trolleys, and wheelchair users to pass by.

Open plan ground floor arrangement and its appropriate clearances meet accessibility requirements

All circulation spaces are over the minimum 1.5m for the full turn of a wheelchair. Two passenger lifts (1.4x2.2m) and two larger service lifts (1.8x2.2m) are accessible on each floor.

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M5 Sanitar y Accommodation Wheelchair accessible toilet at each core on each storey Consistent location of toilets on each storey for clear wayfinding

Par t K Protection from Falling, Collision, and Impact All balustrades on roof gardens and around atria are 1100mm above FFL

Acoustic Strategy p. 99 Par t G Sanitation, Hot Water Safet y and Water Ef f iciency Water Supply and Consumption p. 100 Par t H Drainage and Waste Disposal H2 Wastewater treatment systems H3 Rainwater drainage H6 Solid waste storage Water Supply and Consumption p. 100 Food Waste Management p. 91

Centre line of handrails in all stairs are 900 mm above stair line Perforated panel screen on internal stairs provides further falling protection Internal stairs suit ambulant disabled users as the risers are closed and have a maximum height of 170 mm Par t L Conser vation of Fuel and Power L1 Conser vation of fuel and power L2 On-site generation of electricit y Operational Carbon Strategies p. 90 Solar Energy Production p. 101

The Camden Crust

Commercial Kitchen Regulations With reference to "Design & Maintenance Guide 18: Design of Catering Facilities" Ministry of Defence, August 2011. Edition. https://www.gov.uk/government/ publications/design-maintainence-guide-18-design-of-catering-facilities

Built-in waste collection

Ingredients Preparation

Preparation

07. Building Regulations

Cook Deliveries Storage

Deliveries

Service Corridor

Wash

Functional Layout

Controlling Cross Contamination

Ser vicing and Deliveries

Hygiene of Floors

Layouts of all kitchen spaces follow the linear work flow pattern of deliveries, storage, preparation, cooking, washing, and disposal. This increases efficiency of cooking processes, limits clashes with other cooking students, and prevents cross-contamination between raw ingredients, cooked food, and organic waste.

Planned linear routes in the kitchen were designed to avoid cross contamination between point of delivery of ingredients, storage of ingredients, preparation of food, and waste storage. By using the ACO Waste Jet organic waste refuse collection system.

The main bakery and its ancillary areas are located on the ground floor with direct level access for deliveries. The kitchens on the upper floors are serviced by a service lift that has an unobstructed link to the corridor, making deliveries to all the kitchen bays as efficient as possible.

Kitchens have a raised floor tile system that is laid to allow for the desired flow of water during cleaning. Drainage gutters integrated in the floor minimize facilitates floor cleaning and maintenance. These gutters will have grease traps in accordance with regulations.

Collection systems are installed in each kitchen, directly leading to the collection tank in the food waste management room on ground floor. Thus, this eliminates cross contamination within the kitchen and the service lifts. 107

The Camden Crust 08. Process

The Beginning

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My overarching goal was to have a building that regenerated the derelict site, integrating it back to the urban realm of the high street. Defining an external public space and blurring the boundary between internal and external was a key move that connected the building with the bustling energy of Camden. I then started to develop the idea of transparency in food production. I wanted to visually expose the

process and life cycle of baking from production to food waste management. Here I explored the central bakery that is visible from multiple floors through an atrium. The permeability of the ground floor started to take form with a market that created a perimeter inside-outside pedestrian realm. Retaining the warmth and scent of freshly baked bread were drivers to how thermal envelopes were defined.

The Camden Crust 08. Process

Interim Review The central bakery became the literal centerpiece of the scheme, which led to the cellular building blocks of the school and the market attach to it on either side. The review feedback pointed out how the blocks appeared to be out-of-place, reducing the cohesiveness of the scheme. Knowing that kitchens have a specific set of back of house spaces, I designed cellular rooms to understand the relationships between them. There was also a conceptual idea linking brick to the central bakery, with a lighter market and school block in steel for contrast in materiality.

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The Camden Crust 08. Process

Shajing Village Hall-Rejuvenation of Power Plant ARCit y Of f ice | 2020 | China

INC Cof fee L ABOTORY | 2021 | South Korea

Simplification

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After the interim review I was able to develop a clearer rhythm of spaces by defining a clear short section that explored a clear hierarchy of baking school kitchens, auxiliary school spaces, and the main bakery. "Bays" were developed in a clear 9x9m grid where a baking process would be explored in each bay, taking inspiration from LABOTORY's INC Coffee. In terms of materiality, the bakery / baking

school block became a solid brick building in order to maximize thermal mass. I started to think about how MVHR would best work in the scheme as there were a lot of kitchen spaces to harness heat from. The markets were still being defined as light transparent spaces like ARCity's Power Plant, though I was struggling to define the boundaries between permanent and temporary market stalls.

The Camden Crust 08. Process

The 25 JAQ | 2016 | France

Tectonic Review After an endless internal debate on materiality, I decided to develop the scheme in the direction of a lighter perforated facade. The fact that the building was above 15m tall made the brick facade feel too formal and monolithic, whereas the perforated facade allowed for variations in visual permeability which was more in line with the idea of using the building to express transparency in baking processes. Taking precedent from the industrial context of the site, I reduced the brick facade down to a plinth, similar to how the Roundhouse has a heavy plinth and a lighter steel structure above.

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The Camden Crust 08. Process

The Push

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The tectonic review encouraged the progress that I have made in producing a simpler, easy to read building. The internal characteristics of the spaces were defined further, in particular the ground floor bakery developed into a free-flowing hall that celebrated the baking and coffee roasting processes. The market has developed externally with its own industrial character that reflects the pitched roofs of the

neighboring Stables Market. Roof gardens were introduced, and the concourse ultimately extended around the market hall as an external shaded extension of the stalls. The brick plinth was removed altogether, creating a lighter, more inviting space on the level of the concourse. Bi-fold doors activated the concourse frontage by creating mini sheltered bays when opened.

The Camden Crust 08. Process

Final Review For the final review I wanted to explore a more realistic graphic style to best explain materialities and spatial arrangements. By doing so we were able to discuss the way the perforated facade interacted with light. Developing the roof of the baking school was a key post-review refinement as the plant rooms on the cores appeared too solid and disproportionate with the verticality of the facade. The parapet of the kitchens were also extensively solid, so I resolved to develop a perforated panel screen parapet throughout the roof which acts as a light horizontal band that mimics the horizontal concourse below. This further softened the initial solid line the roof had with the sky.

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116 The Camden Crust

The Camden Crust

Since first year, we've always been taught to keep the design crisp and simple. Making the scheme easy to understand just by looking at one image was harder than I thought it would be and proved to be one of the biggest lessons I learnt during the project. I chose to work with a typology that was fun and fresh, along with a site that was straightforward and suited my brief well. I started the project feeling excited about the many directions the scheme could take. Yet, the beginning was comparable to how an artist would feel when an infinite blank canvas is presented before them. It was intimidating. Understanding the size and scope of spaces within the building was difficult to grasp. I felt overwhelmed and tried to design what seemed to be multiple schemes stitched together in an overly superficial and complicated way. With a mind full of ideas that clashed together, I felt as if I was progressing slowly and always taking a step back to try and simplify things. Looking back, I realized I was trying too hard to get it right the first time around. I put my foot down and attempted a cohesive scheme at the first interim. After seeing solid lines and hints of structures and entrances, I was able to ground myself and find a rhythm that simplified the building. I found clarity in simplicity, and it was such a relief. Once the big ideas started to come through, it was easier to digest the scheme. From then on, I immersed myself into the details and intricacies of each space, all the while thinking: "What would I love to have in my bakery one day?" Overall, I feel satisfied and proud of the work that I have achieved. The process of designing is an endless and exciting one, but the time constraints made sure the key moments were highlighted. I would love to revisit the scheme in the future with a rested mind and a fresh perspective. With the academic and personal growth that I have experienced in the past four years, I am truly excited to see where the future will take me. Until then, I'll remember to stop and smell the sourdough.

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The Camden Crust

Concept

Site

Horwitz, Jamie, and Paulette Singley. Eating Architecture. Cambridge, Massachusetts. ; London: MIT, 2004. Print.

Camden Business and Employment Bulletin Databook Latest. Camden gov. 2021. Web. https://opendata.camden.gov.uk/Business-Economy/CamdenBusiness-And-Employment-Bulletin-Databook-L/g7ct-v2k3

Kiple, Kenneth F., and Kriemhild Coneè Ornelas, editors. The Cambridge World History of Food. Cambridge University Press, 2000. P. 619-620 Leon, Robert. Rise and Fall of the Aereated Bread Company. Camden History Review. no. 25. Camden History Society, London, 2001. Print. P. 47-50 Martin-McAuliffe, and Martin-McAuliffe, Samantha L. Food and Architecture : At the Table. London: Bloomsbury Academic, 2016. Print. Bread Industr y About the Bread Industry - UK Bakery Market. Federation of Bakers, July 2021. Web. https://www.fob.uk.com/about-the-bread-industry/. Ackers, Kylie. “How Much Bread Do We Waste in the UK?” Eco & Beyond, 19 Nov. 2019, https://www.ecoandbeyond.co/articles/much-bread-waste-uk/. Clarke, James. “Commercial Bakery Wastewater Treatment Systems.” Biocell Water, Oct 2020. Web. https://biocellwater.com/commercial-bakerywastewater-treatment-systems/. Precedents Abdel, Hana. “Fujita Coffee / Osamu Morishita Architect &amp; Associates.” ArchDaily, ArchDaily, 15 Sept. 2021, https://www.archdaily. com/968372/fujita-coffee-osamu-morishita-architect-and-associates?ad_ source=search&amp;ad_medium=projects_tab. Jenna McKnight. “51-1 Creates Gives Culinary School in Peru an Industrial Aesthetic.” Dezeen, 13 Jan. 2020, https://www.dezeen.com/2020/01/13/ gastronomy-hospitality-school-51-1-culinary-school-peru/#/. Tomlinson, Neil, and Valenti Alvarez Planas. Contemporary Market Architecture Planning and Design. Mulgrave, Victoria: Images, 2018. Print.

Camden Future High Streets. Camden Council, 2020. Web. https://www. camden.gov.uk/camden-high-streets Camden Goods Yard Planning Framework. Camden Gov. Web. https:// consultations.wearecamden.org/supporting-communities/camden-goodsyard-planning-framework-consultation/supporting_documents/DRAFT%20 Camden%20Goods%20Yard%20Planning%20Framework_March%2017. pdf Department for Levelling Up, Housing and Communities. “Building Regulations and Approved Documents Index.” GOV.UK, GOV.UK, 10 Aug. 2021, https://www.gov.uk/guidance/building-regulations-and-approveddocuments-index. Camden Profile. Camden gov. LB Camden, 2021. Web. https://opendata. camden.gov.uk/People-Places/Camden-Profile-latest-/9m7e-5qyt Davies, James. Neighbourhood Electrification in Camden. Camden Gov, 2019. https://www.ucl.ac.uk/transport/sites/transport/files/camden-slides.pdf Higher Education Statistics Agency (HESA). 2013/14 data. Luminary Bakery Impact Report 2021. Luminary Bakery, 2021. Web. https:// luminarybakery.com/pages/impact Site Allocations Local Plan document. 05 Camden Goods Yard. Camden Gov, 2019. Web. https://www.camden.gov.uk/draft-site-allocations-consultation Standards Approved Documents. GOV.UK, 15 Dec. 2021. Web. Neufert, Baiche, Walliman, Neufert, Peter, Baiche, Bousmaha, and Walliman, Nicholas. Architects' Data. 3rd Ed. / Edited by Bousmaha Baiche and Nicholas Walliman. ed. Oxford: Blackwell Science, 2000. Print. Design & Maintenance Guide 18: Design of Catering Facilities. Ministry of Defence, August 2011. Edition. https://www.gov.uk/government/publications/ design-maintainence-guide-18-design-of-catering-facilities

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Structure Herzog, Thomas, Roland. Krippner, and Werner. Lang. Facade Construction Manual. Basel: Birkhauser, 2004. Print. Weller, Bernhard., and Institut Fur Internationale ArchitekturDocumentation. Glass in Building : Principles, Applications, Examples. Basel: Birkhauser, 2009. Print. Detail Practice. Environment Brown, G. Z., and Mark. DeKay. Sun, Wind & Light : Architectural Design Strategies. 2nd ed. New York ; Chichester: John Wiley, 2001. Print. Clegg, Peter, Ian. Latham, and Mark. Swenarton. Feilden Clegg Bradley : The Environmental Handbook. London: Right Angle, 2007. Print. Fernández-Galiano, Luis, Gina Carino, and Luis. Fernández-Galiano. Fire and Memory : On Architecture and Energy. Cambridge, Mass. ; London: MIT, 2000. Print. Writing Architecture Ser. Kara, Asensio Villoria, Georgoulias, Kara, Hanif, Georgoulias, Andreas, and Harvard University. Graduate School of Design. Associated with Work. Architecture and Waste : A (re)planned Obsolescence. New York: Actar, 2017. Print. Lenz, Schreiber, Stark, Schreiber, Jürgen, Stark, T., and Institut Für Internationale Architektur-Dokumentation. Sustainable Building Services : Principles, Systems, Concepts. München?]: Detail Green, 2011. Print. Green Books. p. 75

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Thank you.

Design Studio 4.2 2021-2022 "The Camden Crust" Faith Muir