架构师提供的文本描述。位于C te-des-Neiges一栋3层楼房底层的面包店“au Pain Doré”决定进行一些重要的翻修。挑战是给这条链一个当代的外观。

Text description provided by the architects. The bakery ‘Au Pain Doré’ , located on the ground floor of a 3 storey building on Côte-des-Neiges, decided to do some important renovations. The challenge was to give this chain a contemporary look.

 Concept Diagram

概念图

“Au Pain Doré”受到欧洲“面包店/咖啡馆”概念的启发，该概念将烘焙好咖啡和高品质咖啡的销售结合在一起，咖啡师被放在舞台的中央。

‘Au pain doré’ is inspired by the European concept of ‘bakery/café’ that combines the sale of baked good and high quality coffee where the barista is put at center stage.

 © Adrien Williams

阿德里安·威廉姆斯

内部组织已经完全重新设计，在后面的延伸，创造了一个1500平方英尺的单位。

The interior organization has been completely redesigned with an extension in the back creating a 1500 sqft unit.

 © Adrien Williams

阿德里安·威廉姆斯

该项目的空间概念受到木制面包篮格的启发。一个结构木框架容纳一系列随机木板条，创造一个格子，打开和关闭，以创造空间照明和通风。格子包裹着墙壁，变成了面包和糕点的架子，还有长凳和台面。随机节奏格提供了一个活力的经验，当你进入面包房。

The spatial concept of the project was inspired by the lattice of wooden bread baskets. A structural wooden frame holds a series of randomized wood slats creating a lattice that opens and closes to create space for lighting and ventilation. The lattice wraps down the wall turning into shelves for the bread and pastries as well as benches and counter tops. The randomized rhythmic lattice provides a dynamism experienced as you enter the bakery.

Architects NatureHumaine

Location Côte-des-Neiges Road, Montreal, QC, Canada

Category Extension

Area 1500.0 ft2

Project Year 2014

Photographs Adrien Williams