BreadBlok is a bakery founded by Chloé Charlier that only serves up gluten-free products.
Commune designed the project with a combination of limestone, plaster, wood and terracotta.
The materials are intended to connect the sunny beachside location with Charlier’s Provençal heritage.
“We’ve selected materials that can be left in their raw state and will age beautifully – warm alder wood for shelves and millwork, terracotta floors, plaster walls and textured limestone counters – equal parts Southern California, and the client’s native Provence,” Commune said.
“Like the product, the materials are timeless but the details are modern,” the studio added.
A focal point of the interiors is a white countertop with glass cases for displaying the baked treats. Chunky limestone plinths support the counter and contrast with the clay tiles below.
A built-in cabinet behind the counter has shelves stocked with bread and a counter below. A series of slender wood rods jut out from the wall for keeping baguettes upright.
The storage volume is made of pale alder wood, a relative of birch from the Pacific Northwest.
Walls are covered in plaster and painted in tonal shades of cream, adding to the rustic aesthetic.
BreadBlok bakery doubles as a coffee shop, and Commune created a wood bench to maximise seating in the rectangular space.
This seating is opposite of the counter and comprises oval tables in dark wood and Last Stools by Hem in polished copper.
Linen pillows decorate the bench as well and metal stools have a soft cushion on top for comfort.
Natural light enters the bakery from two large windows flanking the front door.
Rounding out the project is a kitchen in the rear that is enclosed with frosted glass walls.
Other bakery designs include New York’s Bourke Street Bakery by GRT Architects, Flourist in Vancouver and Breadway that features bright pink and blue interiors in Odessa.
Photography is by Laure Joliet.
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