Page 83 - AIT0922_E-Paper

Entwurf • Design Bancaù Architectes, FR-Nizza
Bauherr • Client L’Artisan des Pains Oubliés
Standort • Location FR-Saint-Laurent-du-Var
Nutzfläche • Floor space 171 m 2
Fotos • Photos Lorenzo Zandri, GB-London
Mehr Infos auf Seite • More info on page 150

ORGANIC BAKERY IN

SAINT-LAURENT-DU-VAR

The L´Artisan des Pains Oubliés organic bakery is a
bastion of traditional craftsmanship – and of good
taste. Located in the vicinity of Nice on the Côte
d’Azur, it not only attracts with crusty bread and sweet
baked goods, however, but also with a design that
convinces. This is because here as well, only carefully
selected raw materials have been used.

T he bakery trade has almost died out in many places already.
Countless small businesses which used to produce their baked
goods in the traditional way have been replaced by industrial bake-
ries. What is the consequence of this? Bread and rolls with little taste
which are produced in bulk – fully automatic and with numerous food
additives. But they do still exist, the baking enthusiasts who are able
to opposed the normed crusts and evenly moist crumbs. With their
organic baker called L´Artisan des Pains Oubliés in Saint-Laurent-du-
Var, Jean Christophe and Thibault Citerne, a father-and-son team, rank
among them. Only natural and high-quality ingredients are used
Grundriss • Floor plan there, for instance organic flour from old varieties of wheat such as
einkorn, khorasan and emmer – preferably grown in the surrounding
area and milled in the bakery’s own stone mill. The ingredients are
processed according to the old tradition. By hand. With care. And with
a lot of love. These basic principles are also followed by the design
concept of the of the interior architecture of the bakery which was
opened in October last year. Responsible for the concept is the Ban-
caù Architectes office from Nice, an association of four architects for
whom the careful handling of resources is a special concern. And so,
in line with this, it was a matter of course that only natural and hand-
processed building materials have been used in this project. Among
these was domestic Douglas fir for the specifically designed furniture
that has been constructed according to a simple principle. The wood
comes from local sawmills which support reforestation programmes.
Mixed into the clay plaster on the walls have been wheat fibres which
result when harvesting the grain and producing the flour. This repre-
sents an attractive bridge to the bakery trade for which grain farming
is of course the basis. Special attention was given to the handcrafted
terracotta bricks which were used in a small format on the floor and
the wall in the store. In the actual bakery room, terracotta is also
found, although in a larger format. Above all in the round oven, the
Axonometrie • Axonometry heated heart of the bakery.

AIT 9.2022 • 083