Project Duration- 6 weeks
Date Completed- December 2010
Media- Autocad drawings, pencil on vellum and chipboard, cardboard and foamcore models
Project Brief- Gloria Crumb is a professor at Johnson & Wales, an expert in the centuries old tradition of bread making, and a skilful teacher who enjoys watching others learn to make bread as she did 25 years ago in her grandmother’s Brooklyn kitchen. Her own speciality is bread history and the
artisan breads of Europe. She has worked in small and large bakeries as well as famous restaurants in the US, France, and Italy. Through it all, she has dreamed of a time when she could combine her interests and experience to educate the general public about bread and bread making. Due to a MacArthur fellowship grant, she now has her chance. She has approached me for the design of new demonstration Bakery & Café.
Only the ground floor of the existing building can be used. The existing columns cannot be removed.
To start of the project I felt that it was essential to bake a loaf of bread to find inspiration for my design. From the baking process, I learned that I required several tries to get the bread to be perfect and I found that temperature is a key factor to get the bread right. Like bread needs a perfect temperature to bake, people need a warm environment to interact. Hence, there is a similarity between people and bread.
The photographs show the existing site, some of the concept models and initial plans that helped me reach my final design. The sketch concept models that I started with were very diagrammatic of heat and temperature. These were just a start point that developed as I explored my concept further.
Using those as a start I began to develop my design. I was trying to create heat and warmth in the bakery through movement and interaction. The hottest spot is the oven which is the primary source of heat. It is surrounded by a bar or counter. In a restaurant this spot which tends to attract more people. Then we have the cafe which has relatively fewer people. That is followed by bakery offices and bathrooms, which have not as many people. So the amount of interaction or "heat" between the people decreases.
Also the oven, sales and bakery have been separated which forces the carts from the bakery to move along the centre to the oven and then back out the door for deliveries. Hence, this creates a back and forth movement along the centre isle. This forces people to interact directly with the bakers and the baking process. Rounder forms get more and more angular. Because rounder shapes encompass a greater volume they enclose more heat than any other shape.
I named the bakery 'Hearth' because it is the hearth of the city.
existing site interior and exterior
concept and sketch models
Initial design models at various scales
Second design model, scale- 1/8" = 1'
first floor plan
north and south west
final model, scale- 1/8" = 1'
renderings of transformed space