BAKERY DESIGN

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