Courtesy of Designliga

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架构师提供的文本描述。沃尔夫斯堡的Autostadt现在其内部的面包店Das Brot提供有机品质的面包。这家位于ServiceHaus一楼的面包店把焦点放在手工烘焙传统上，而它的室内设计也表达了“从田野到对抗”的概念。Autostadt与创意机构Designliga紧密合作，将可持续、可再生材料和传统工艺的使用定义为明确的优先事项。Autostadt的活动和室内设计主管米凯拉·特维斯(Micaela Tewes)及其副创意总监米凯拉·特维斯(Micaela Tewes)解释说：“新的面包店不仅储存有机优质产品，甚至我们使用的建筑材料都是负责任的来源，从当地的木材到瓷砖和

Text description provided by the architects. The Autostadt in Wolfsburg now offers organic-quality bread at its in-house bakery, “Das Brot.“ The bakery, located on the ground floor of the ServiceHaus, turns the spotlight on artisanal baking traditions, while its interior design also expresses the concept “From Field to Counter“. The Autostadt worked closely with creative agency Designliga to implement the idea, defining the use of sustainable, renewable materials and traditional craftsmanship as clear priorities. “The new bakery not only stocks exclusively organic quality products; even the building materials we used are responsibly sourced, from local timber to tiles and fabrics“, explains Micaela Tewes, head of events and interior design at the Autostadt and its deputy creative director.

 Courtesy of Designliga

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干净、清晰的功能性面包店的线条流入了一个温暖、欢迎的用餐区，这里主要是一张木制的长桌，客人们可以在这里一起吃饭。室内气氛进一步强调了天花板的纹理灰泥，暗示了一个农舍的瓷砖屋顶，并通过开放式架子的设计灵感来自于传统的半木质房屋的设计。柜台后面的开放式展示柜让顾客可以看到面包店本身，并创造一种透明的感觉。由马赛克地板上的瓷砖形成的图案，在从田里到小麦、从小麦到面粉、从面粉到面包的流动中，表达了“从场到反”的整个过程。

The clean, clear lines of the functional bakery flow into a warm, welcoming dining area dominated by a long wooden table where guests eat together. The homely atmosphere is further emphasized by the textured plasterwork of the ceiling, suggesting the tiled roof of a farmhouse, and by open shelving in a design inspired by traditional half-timbered houses. The open displays behind the counter allow customers to see through to the bakery itself and create a feeling of transparency. The patterns formed by the ceramic tiles of the mosaic floor express the entire process “from field to counter“ in a flowing metamorphosis of symbols from field to wheat, from wheat to flour and from flour - combined with water - to bread.

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不妥协的质量是在达斯布罗特的设计和室内设计的基石。为了与面包店的传统工作方法相呼应，室内也采用了古老的工艺形式，把马赛克和灰泥艺术家以及编织篮子的人聚集在一起，创造了一个功能、温暖和质量融为一体的地方。

Uncompromising quality is a cornerstone of the design and interior at Das Brot. To echo the traditional working methods used in the bakery, the interior was also created using ancient forms of craftsmanship, bringing together mosaic and plasterwork artists and basket-weavers to create a place where function, warmth and quality merge into an appealing whole.

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“大兄弟”开放时间为每日上午八时至下午六时。早上的顾客可以选择各种早餐或简单的，乡村黄油面包和传统三明治称为“Klappstullen”。此外，Autostadt厨师还为新的面包店量身定做了丰盛的季节性价差。菜单的四舍五入包括特色咖啡、传统的地区性产品，比如“Schichtk se”(分层软奶酪)和烟熏火腿，以及每天更换的碗菜，如乡村扁豆炖汤或土豆汤。

“Das Brot.“ is open daily from 8 am to 6 pm. Morning customers can choose from a variety of breakfasts or simple, rustic buttered bread and traditional sandwiches known as “Klappstullen“. In addition, the Autostadt chefs have created hearty seasonal spreads tailor-made for the new bakery. The menu is rounded off by speciality coffees, traditional regional produce such as “Schichtkäse“ – layered soft cheese – and smoked ham, and a daily changing bowl dish such as country lentil stew or potato soup.

 Courtesy of Designliga

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沃尔夫斯堡汽车公司作为大众集团的交流平台，为大众的价值观注入了生机。自2000年开放以来，2600万游客参观了Autostadt主题公园和校外教育中心，使其成为德国最受欢迎的旅游目的地之一。此外，Autostadt是世界上最大的汽车收藏中心，也是世界上最受欢迎的汽车博物馆-ZeitHaus的所在地。

As the communication platform of the Volkswagen Group, the Autostadt in Wolfsburg brings the values of Volkswagen to life. Over 26 million visitors have explored the Autostadt theme park and out-of-school educational centre since it opened in 2000, placing it among Germany's most popular tourist destinations. In addition, the Autostadt is the world's largest car collection centre and home to the most popular automobile museum in the world – the ZeitHaus.

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自成立以来，Autostadt一直致力于形成负责任的创业行动基础的价值观。自2006年以来，在可持续发展的合并标题下讨论了环境保护、气候变化和社会责任等专题；这些主题与科学、商业、教育、设计和建筑领域的外部伙伴协作，不断得到推进。

Since its foundation, the Autostadt has engaged with the values that form the basis of responsible entrepreneurial action. Topics including environmental protection, climate change and social responsibility have been addressed there since 2006 under the combined heading of Sustainable Development; these themes have been continuously advanced in collaboration with external partners from the fields of science, business, education, design and architecture.

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Autostadt为自己设定了一项任务，每年为两百万甚至更多的游客提供深入了解可持续行动主题的机会。大众相信，只有在生态、社会和经济需求能够协调到相互平衡的状态时，才有可能采取可持续的行动。作为大众集团的沟通平台，Autostadt通过沟通可持续性、教育和营养的各个方面，以一种综合的审美体验，深入了解大众的企业可持续性哲学，并设定自己的重点领域。

The Autostadt has set itself the task of providing its two million and more visitors every year with an in-depth insight into the topic of sustainable action. Volkswagen is convinced that sustainable action is only possible when ecological, social and economic requirements can be harmonized into a state of mutual balance. As the communications platform of the Volkswagen Group, the Autostadt gives insights into Volkswagen's corporate sustainability philosophy, as well as setting its own areas of focus by communicating aspects of sustainability, education and nutrition and bringing them to life in an integrated aesthetic experience.

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Autostadt餐厅由瑞士餐馆公司M venick经营。莫文克特自2000年成立以来一直是Autostadt的合作伙伴，并与Autostadt合作设计和发展其餐饮概念。从2003年起，那里的所有餐馆都开始始终如一地转向提供区域产品，其中大多数是按照生态和季节原则种植或种植的。有机认证现在是选择供应商的主要标准。透明度和区域采购对于在Autostadt使用的所有食品至关重要。“Das Brot.”是这种地域、传统的现场生产理念的逻辑延续，这种理念渗透了当地的餐饮理念。继冰淇淋制造商“酷和奶油”和自制意大利面餐厅“拉科西耶拉”之后，这家面包店是第三家自行生产的食品分店。所有产品服务和销售的“达斯布罗特。”是百分之百的有机。

The Autostadt restaurants are operated by the Swiss restaurant company Mövenpick. Mövenpick has been the partner of the Autostadt since its opening in 2000, and worked with the Autostadt to design and develop its catering concept. From 2003 onwards, all restaurants there began to move consistently to serving regional produce, the majority of which is grown or farmed according to ecological and seasonal principles. Organic certification is now the main criterion used in selecting suppliers. Transparency and regional sourcing are of the utmost importance for all foodstuffs used at the Autostadt. “Das Brot.“ is the logical continuation of this philosophy of regional, traditional on-site production which permeates the restaurant concept there. After the ice-cream maker “Cool and Creamy“ and home-made pasta restaurant “La Coccinella, the bakery is the third food outlet to operate its own in-house production. All products served and sold at “Das Brot.“ are 100 per cent organic.