Assignment 3: Bakery

Program


To design a place for the preparation and selling of bread and pastries + associated open public spaces. The bakery is staffed by one baker and one or two assistants. Baked items as well as a limited range of beverages, including coffee/tea may be bought as take-away, or alternatively purchased and consumed in the associated outdoor area(s) and garden(s). The bakery is open to the public from 6.00 am to 11.00 pm, in winter, spring, summer and
autumn. In designing the bakery you should consider the requirements of three sets of clients: those operating the bakery; those who buy the bakery’s products and those who, independently of the bakery, use the associated public grounds. Accordingly the project needs to accommodate spaces related to the processes of baking and selling; those that accommodate the buyer/casual diner (wether an individual or a group) as well as the broader public who engage with the site as an open space within a relatively dense urban environment.
You should think about: deliveries and rubbish removal, services and storage, various baking processes, display of food, waiting to order + queues, selecting baked items, conversation and payment, waiting to pick up, places to sit, eat and drink (alone or in small/large groups); places for rest, conversation and play.


General requirements:
1: External services:
• External covered area for rubbish and recycling bins.
2: Internal services – to be separated from the kitchen:
• Bathroom (One small toilet and one small basin for hand washing).
• Internal area for rubbish and recycling bins.
• Storage area for firewood.
3: Storage
• Storage of ingredients - dry and cold store including refrigerator and freezer. (Allow 12 meters squared).
• Other storage: cookbooks, utensils, pots and pans, cutlery, crockery, glassware (stored on shelves).
4: Kitchen:
Preparation area:
• Free bench space for processing and handling of the ingredients (4mx1m).
• Heavy/large scale equipment, such as a heavy duty mixer (allow 2mx1m).
• Racks to store and rest dough/pastries.
Baking area:
• Pastry oven + prover (assume 1m x 1m x 1m, each, stacked).
• Four burner cook top and extraction fan.
• Wood fire oven.
• Racks to store baked goods.
Wet area:
• Double bowl sink; under bench dishwasher.
5: Facilities for making coffee and tea.
6: Display area.
7: Point of sale.
8: Covered area for assembly/waiting at the point of sale.


Limits are generally as for project one;
• Maximum internal area is 60 metres squared. The remainder of zone C must be treated as public space. The design of the public space(s) should be addressed within your overall design strategy.
• Consider the use and character of zone D within your overall design strategy.