Baker D Chirico
by March Studio

| 20 comments
 

Slideshow: Australian practice March Studio conceived this Melbourne bakery as an oversized breadbasket.

Baker D Chirico by March Studio

The undulating wooden slats that cover the rear wall and ceiling of the shop function as shelves for storing and displaying breads of different shapes and sizes.

Baker D Chirico by March Studio

A wooden chopping board spans the length of the bakery to create a countertop with integrated pockets for scales, knives, crumb-catchers and checkouts.

Baker D Chirico by March Studio

March Studio were also the designers for a series of unusual shops for skincare brand Aesop - see them here.

Baker D Chirico by March Studio

Photography is by Peter Bennetts.

Baker D Chirico by March Studio

Here's the story of the project from March Studio:


Baker D. Chirico

“Just bread”, he said, and passed us a loaf.

Baker D Chirico by March Studio

“Just bread?”, we said, and thought of containers for bread. Baskets, cooling racks, peels. A basket the size of a shop. A basket that was also a rack. A single gesture.

Baker D Chirico by March Studio

A Wall Of Bread.

Bread is a simple product, of few ingredients, traditionally displayed and sold simply.
The art of a baker such as D. Chirico is to perfect a simple process and do it like few others. The results are evident in their reputation.

Baker D Chirico by March Studio

At the Carlton edition of Baker D. Chirico, March Studio have taken inspiration from this example, crafting an interior with a simple purpose: to cool the bread fresh out of the oven, to display it naked of packaging and ready to be portioned and sold.

Baker D Chirico by March Studio

An undulation of CNC routed plywood forms wall and ceiling. Subtractions from the wall provide display areas for bread; the varying depths of the shelves and heights of the subtractions meticulously arranged to accommodate long baguettes, large round pagnotta, ficelle loaves and other creations. The variety and expanse of the wall gives freedom to arrange and alter the display according to mood or season.

Baker D Chirico by March Studio

“And I’ll sell it by the kilo”, he said, and showed us a knife.

Baker D Chirico by March Studio

“By the kilo?”, we said (we didn’t always repeat what he’d said as a question) and thought of chopping boards. A chopping board the size of a counter.

Baker D Chirico by March Studio

Standing in firm counterpoint to the wave of the bread wall, the central counter is conceived of as a giant chopping board, intended to wear and patina gracefully with age and use. Scales, crumb trays, knife holders and POS terminals each have a place on this working bench, all subsumed into the simple sales concept - chop loaf, wrap and sell.

Baker D Chirico by March Studio

“And maybe some nougat”, he said. “Nah, just bread”, we said.

  • rock

    attractive, but shame about the floor, just doesn't peg it. checkerboard retorical lets the side down.
    good lighting.

  • chn

    How to Prevent a House Fire?

  • Georgie

    Cool idea, wrong setting… and possibly wrong application.

  • lei

    hard to clean = bacterias on baked goods

  • http://www.facebook.com/thi.nguyen01 Thi Nguyen

    Wow. Although polished concrete would be nice. Not sure of the checkered flooring.

  • thinkcreatebe

    this reminds me a lot a project of a friend in Portugal but for a completely different use – fashion store – http://crosssectionlabs.blogspot.com/2011/07/sect

  • lewis

    I keen on this. It's impressive that all of the the practicalities were taken into account with such a pure counter.

  • http://www.facebook.com/profile.php?id=524044938 Brigitte Vanzonhoven

    I think it's just fine the way it looks. That design office did a good job. Point!

  • slickw

    how can you possibly keep the reveals clean on the counter?

    • March

      The timber pieces on the counter are removable – there is also a giant crumb collector underneath which slides out.

  • cmm

    No matter how the design is, the breads look nice though, ill go and get a bread straight away after work…:)

  • http://www.AWOLtrends.com AWOL_Andy

    Here's an in-depth analysis of the Topology trend this cafe is using: http://awoltrends.com/2011/12/topology/

  • http://www.pasinga.com Antje

    well let's not talk about the floor because this one is just not right, it may could have been something like the not covered wall … otherwise I think the design idea is a good one …. but it looks like they stopped before taking into account the special needs of a [food]shop like 'how to keep it clean ..'
    …. but to be fair I really like the idea

    • http://twitter.com/RAREculture @RAREculture

      We can think about fat stain… But I love wood and it's beautiful. The designer is a genius…

  • http://www.freisaarinen.ch Martin
  • http://www.alexandracampbell.ca Alexandra

    This place is pretty neat and I wouldn't turn my nose up at it – but like all have said before, the floor just killed it for me.

  • http://www.facebook.com/profile.php?id=616669008 Iain Pottie

    crumbs…..

  • Sam

    Great space. The floor itself seems to relate more to the heritage shop front than the joinery itself, suggesting an insertion and tension between old traditions and new / future traditions / modern craftsmanship potentially?

  • http://www.yldesign.fr frylone

    very nice idea and it is always also effective these repetitions

  • Mary

    How big is this bakery?