by Elena 12 November 2011
  • of

    Rockenwagner Soufflé Bakery uses minimal space whilst having maximum impact. The space is maximised to accommodate the required services and equipment of the Rockenwagner Soufflé Bakery, without compromising valuable retail and public dining space.

    The spatial organisation of the Rockenwagner Soufflé Bakery creates a unique and natural customer flow that converges in one point, the commercial core to the cash register. By utilising an island module, the restaurant gains also gains additional surface area.

    Integrating aesthetics with sustainability, different species of scrap and salvaged wood are innovatively used as basic construction materials. These materials were locally sourced and kept raw to maintain the integrity of their natural structural and aesthetic beauty. A linear roof made from artfully stacked reclaimed wood was designed to seamlessly integrate the oven, "the heart of the soufflé bakery," with the public dining space. Wood tones and textures were carefully selected to embody the handcrafted and artisanal character of the bread at the Rockenwagner Soufflé Bakery.

    The stools, known as GRASSsit, are a playful take on a classic bar stool. Made with recycled artificial turf from a football field, these stools are highly durable, comfortable, sustainability-conscious, and whimsically stylish. By repurposing synthetic grass, the GRASSsit maximizes materials and minimize waste, the material is given a new life while reducing landfill mass. The original design makes the stools a striking conversation piece. The GRASSsit creatively engages the potential design and consumer culture of reduce, reuse, and recycle, one step closer to zero-waste. The GRASSsit straddles the line between indoor and outdoor by creating the experience of 'sitting on a lawn'.

    Want to submit your project to World Architecture News?

    Contact The Team