About The Project

This project was not designed as a typical café space, but as a working bakery environment that balances production and customer interaction.

The main challenge was organizing the space to support a continuous workflow between preparation, baking, and display, without interrupting the customer experience.

Instead of focusing only on finishes, the design started from the kitchen layout. Equipment positioning, movement flow, and ventilation systems were carefully planned to meet operational requirements while maintaining a clean visual front.

The front-of-house area was developed as a simple extension of the production space, allowing customers to feel connected to the baking process without being exposed to technical complexity.

Materials were selected for durability and long-term use, including stainless steel fabrication, custom joinery, and controlled finishing surfaces that support hygiene and maintenance.

Lighting and layout were kept clear and functional, avoiding unnecessary elements and focusing on visibility, product display, and ease of movement.

This project reflects a production-driven design approach, where function defines the space, and design supports the operation.

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