- Article by Online Editor
- Photography by Peter Bennetts
- Architect March Studio
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“Just bread,” he said, passing us a loaf.
“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 simple gesture.
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.
At the Carlton edition of Baker D. Chirico, this concept has inspired the interior, the simple purpose of which is to cool the bread fresh out of the oven, to display it naked of packaging and ready to be portioned and sold.
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 allows the display to be re-arranged and altered according to mood or season.
“And I’ll sell it by the kilo,” he said.
“By the kilo?” we said, and thought of chopping boards. A chopping board the size of a counter.
Standing in firm counterpoint to the wave of the bread wall, the centre counter is conceived 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.
“And maybe some nougat,” he said.
“Nah, just bread,” we said.