Is there anything more basic, homey and familiar than a loaf of great bread? Yet it has become a luxury. More and more of us are sick of (literally and figuratively) the white, never-to-stale sliced bread in its never-to-biodegrade plastic bag.
We crave for fresh artisanal breads, natural ingredients, heritage grains, organic everything. Those who value great-tasting, healthy bread will pay for quality.
And with that quality and premium price comes the notion of design. Why should we buy that wonderful, healthy loaf at a horrible-looking bakery?
Hominess and hearty fare are great, but does the environment have to look so “homey,” too? Not any more. We are seeing more and more cool bakeries around the world.
Blé, Thessaloniki, Greece
Blé Bakery on Agias Sofias in Thessaloniki, Greece, most certainly fits the bill. It was designed by the minimalist architects at Claudio Silvestrin Giuliana Salmaso (London & Milan). It has the world’s largest wood oven – gigantic, at 12 meters (almost 40 feet) tall!
And the bakery is built from cob made of white clay from Crete and Milos, plus sand and straw. Blé’s four floors house a patisserie, bakery, delicatessen and a wine and mozzarella bar.
Another cool bakery in northern Greece is located about two hours’ drive form Thessaloniki in a town called Edessa. This central Elektra Bakery location is a prototype redesign of the family-run bakery chain’s stores.
The open, minimalist design by Edessa-based Studioprototype Architects helps to disguise the tiny space of 35 square meters (376 square feet) at a busy intersection.
The large outdoor seating area adds to the appeal, and glass walls link the indoors and outdoors to each other. Furniture by Xavier Pauchard and lighting by Tom Dixon.
VyTA Boulangerie Italiana, Turin, Italy
In Italy, the drama never ends. Not even in a bakery. VyTA Boulangerie, designed by Rome-based architect Daniela Colli, is located at the epicentre of busy urban life, the Porta Nuova train station in Turin.
With its contrasting light oak and black polymer surfaces the shop resembles a high-end fashion boutique or bar much more than it does a bakery steeped in tradition or natural ingredients.
Yet, it is an engaging environment with its large L-shaped counter, the stylized natural-oak “hood” over the pastry displays, and the hexagonal beehive detailing. VyTA Boulangerie has stores in Rome, Milan, Turin and Naples.
Princi, Milan, Italy
Of course, the dramatic dawn of the designer bakery took place in Milan. Princi, also designed by Claudio Silvestrin, offers organic breads and other goodies made according to traditional recipes. And it is open 24 hours a day and even on Sundays.
Owner Rocco Princi opened his first bakery in 1986. He now has four stores in Milan and one in Soho, in London.
Joseph – Brot vom Pheinsten, Vienna, Austria
In Vienna, Austria, the latest cool destination for lovers of organic bread is Joseph – Brot vom Pheinsten (Translation: Joseph – Finest Bread), located in the 1st district at Nagelgrasse 9.
This is the first retail store for owner Josef Weghaupt and master baker Friedrich “Fritz” Potocnik whose Joseph delicacies are also available at the city’s finest cafés restaurants, delis and shops. Corporate and graphic design by Martin Dvorak.
It is all about bread. And of course, about design, wonderful curving wood slats infusing light and warmth into the tiny space. Created by March Studio, also responsible for a number of Aesop store interiors.
Bécasse Bakery, Sydney, Australia
The chic, French-inspired Bécasse Bakery is located in the new Westfield Shopping Centre in Sydney, Australia.
It is part of a group of establishments, all located on the fifth floor of the centre and all owned by Justin and Georgia North: Quarter Twenty One restaurant, store and cooking school, plus Bécasse Restaurant and Bécasse Bakery.
The bakery was designed by Sydney-based Mima Design with principals Mark McConnell and Micheline Li Yoo Foo.
Panscape Bakery, Kyoto, Japan
In Kyoto, Japan, Panscape bakery represents the new look of bakeries. The tiny space, just over 26 square metres (280 square feet), looks sleek and clean in the understated, minimalist way the Japanese master so well.
Yet, with its select, massive components of cement and aluminum plus a half-tonne log, the space also exudes solidity and strength.
The concept, architecture and interior are by Osaka-based Hiroki Kawata Architects: ninkipen!
Komsufirin, Istanbul, Turkey
In its fewer than five years of existence, Komsufirin has grown to some 60 stores in Turkey and it sells predominantly pre-baked products, so it is by no means an artisan boutique enterprise, but we like the clear, minimalist interior, redesigned by Istanbul-based Autobahn.
The store name translates as “the oven in the neighborhood” and Autobahn principals Seyhan Özdemir and Sefer Cağlar used natural oak and white tiles to create a modern and visually spacey environment as a backdrop for the ancient process of baking.
Komsufirin is operated by the Doruk group and it is growing at a breathtaking pace, aiming for 350 stores by 2013 and 1,000 stores by 2020.
Helsinki Bakery, Osaka, Japan
One would expect to find Helsinki Bakery in Finland, but no, this one is located in Osaka, in the three-year-old Hankyu Nishinomiya Gardens shopping mall.
And not just the name, but also the white and natural-wood design have direct connections to Finland.
The store’s Japan-born designer Arihiro Miyake is based in Helsinki-Finland, and has studied in both Japan and Finland.
Simple, healthy and natural are the key words of the bakery and the Scandinavian design supports those notions perfectly.
Lagkagehuset Bakery, Copenhagen, Denmark
Lagkagehuset Bakery’s name translates as “pie house” but there is definitely no homey pie atmosphere in this location, designed by SPACE Copenhagen.
Lagkagehuset’s principals, Steen Skallebæk and Ole Kristoffersen, have been baking independently of each other since the early 1990s. But in 2008, they combined their successes in and started Lagkagehuset that now has 18 locations in Denmark. - Tuija Seipell