Page 99 - AIT0122_E-Paper

Entwurf • Design Gonzales Haase, Berlin
Bauherr • Client AERA Bread, Berlin
Standort • Location Rosenthaler Str. 72, 10119 Berlin
Nutzfläche • Floor space 70 m 2
Fotos • Photos Thomas Meyer, Berlin
Mehr Infos auf Seite • More info on page 126

AERA BREAD SHOP

IN BERLIN

Fermented sourdough with grains such as teff, brown
millet and lupins: in well-designed premises, bakeries
that are keen to experiment present the latest food trends
to their customers and give the good old buttered bread
a real revival. The second branch of AERA, a gluten-free
bread manufacturer, on Rosenthaler Platz in Berlin‘s
Mitte district, was realized by Gonzalez Haase.

R egardless of the weather, lapis lazuli blue shines out of the wide
window front of the bakery at Rosenthaler Strasse 72: all surfaces
of the AERA bakery are made of through-dyed pigmented concrete.
The colour intensity of the blue colour and the effect of the concrete
surfaces change with the different levels of incident natural light: from
light to dark blue and from glossy to matt. In their choice of colours,
Berlin-based architecture studio Gonzalez Haase drew inspiration in
paintings by the Dutch painter Jan Vermeer, who intensively studied
the effects of light and material and extensively used natural ultrama-
rine, which is made from the powder of the ground semi-precious
stone lapis lazuli. Vermeer’s paintings are particularly impressive be-
cause of the play of light and shadow – analogous to different light
scenarios and weather influences in architecture. Gonzalez Haase
completely gutted the 70-square-metre shop and exposed the 3.80-
metre high ceiling. A central counter, which includes shelves for the
baked goods made of electropolished stainless steel, runs diagonally
from the entrance to the back of the 13-metre-long shop, which is thus
divided into a sales and a café area. The furniture, a linear arrange-
ment of small tables and stools made of solid oak stretching along the
entire depth of the café, was specifically designed by the architects
themselves and, like the colour of the bread, creates a charming con-
trast in the room immersed in blue. Judith Haase puts it in a nutshell:
“The powerful and uniform colour scheme acts like the background
of a painting, allowing the actual theme of the artwork to really come
into its own. Together with the LED lighting strips recessed directly
into the ceiling and the natural light entering through the window
front, we have created a bright, light-flooded place that puts the focus
on the fine bread and baked goods. Their warm-golden colour spec-
trum appears like selective, complementary element that clearly
stands out.” Incidentally, the owner and proprietor is the former ac-
tress Ava Celik from Berlin, who developed tasty, gluten-free baked
Grundriss • Floor plan goods in the wake of her own coeliac disease diagnosis.

AIT 1/2.2022 • 099