項(xiàng)目名稱：體驗(yàn)式體驗(yàn)廚房設(shè)計(jì)

設(shè)計(jì)方：平介設(shè)計(jì)

項(xiàng)目設(shè)計(jì)&完成年份：2021.11

設(shè)計(jì)團(tuán)隊(duì)：陳磊，李文靖，楊楠，肖湘東，楊波

項(xiàng)目地址：江蘇省蘇州市工業(yè)園區(qū)中衡設(shè)計(jì)大廈一樓

建筑面積：134㎡

攝影版權(quán)：徐英達(dá)、陳磊、木子叔叔

客戶：氣兮法式甜品烘培店

材料：拉絲黃鈦金、長虹玻璃膜、水磨石、雅白乳膠漆

呼吸到你靈魂里溫柔的氣息，

那是種沉埋在暗影里的芬芳; ---雨果

Breathe the soft of your soul,

which is the fragrance buried in the shadow. - Victor Hugo

設(shè)計(jì)理念：“蒸發(fā)與升華”

體驗(yàn)廚房設(shè)計(jì)概念緣起烘焙加熱過程中水蒸氣的不斷“蒸發(fā)與升華”這一過程，從而推導(dǎo)出一系列純粹而有趣的造型。

Design Concept: “Evaporation and sublimation”

This design concept is generated from the process of continuous "evaporation and sublimation" of water vapor during the baking and heating, which results in a series of pure-interesting shapes.

▼ 項(xiàng)目外觀（攝影版權(quán)徐英達(dá)）

▼ exterior view(copyright by Yingda Xu)

關(guān)于La Douce Patisserie

Background of “La Douce Patisserie”

La Douce Patisserie是一家法式咖啡烘焙店，它不僅僅是一個(gè)只售賣甜品的單一行為場所。這里可以承載這個(gè)時(shí)代消費(fèi)者更多的需求與可能性。顧客能在這里選購、拍照、享受美食、社交、制作體驗(yàn)等。我們力求從商業(yè)模式、空間設(shè)計(jì)等各方面來重新界定甜品店的概念。

La Douce Patisserie is a French coffee shop, which is not only a place for seiling desserts, but also served for providing more needs and possibilities for consumers. People can shop , take photos, and enjoy food, communiation, and cooking experience , etc. We donated to redefine the concept of dessert shops from aspects such as business modes and space design.

▼ 軸測圖（圖紙版權(quán)：平介設(shè)計(jì)）

▼ axonometric drawing (copyright by Parallect Design)

前期：

Early Stage:

隨著近幾年來體驗(yàn)式經(jīng)濟(jì)的滲入與人們對它的理解，一個(gè)時(shí)期的“所謂風(fēng)格”似乎在逐漸更迭。最初，在與店主的交流中，我們希望聽到并復(fù)刻出她想要的東西。然而傾聽的過程中，我們在驚訝于店主理性的同時(shí)，也漸漸懂得和理解了她的需求-即希望用最純粹的環(huán)境來承載烘焙與咖啡。她希望這個(gè)環(huán)境不盲從、不浮躁，有足夠的空間去遐想和給予、去引領(lǐng)最前沿的精品體驗(yàn)。不論是奔著咖啡的醇香，亦或是制作醇香的機(jī)器，甜品亦或是蒙德里安藝術(shù)，還是在閑適的午后突如其來的創(chuàng)作靈感，人們可以暫棲此處，各取所需。

With the infiltration of the experience-economy and people's understanding in the recent years，the “popular style” of a period is changing. Initially, we hope to hear and realize the owner’s wishes during the communication. However, during the process, while we are surprised by the owner’s rationality, we gradually understand her requirements -taking the advantage of the purest environment for roasting and coffee. She hopes that it will not be blindly obeyed, not impetuous, provide enough space for imagining and giving, and lead the boutique experience. Whether for coffee aroma or coffee machine, desserts or monderian-art, or the sudden inspiration in the afternoon, people can rest here.

▼ 平面布置圖（圖紙版權(quán)：平介設(shè)計(jì)）

▼ floor plan (copyright by Parallect Design)

▼ 店鋪概覽（攝影版權(quán)徐英達(dá)）

▼ overview of the shop (copyright by Yingda Xu)

店鋪是“以體驗(yàn)制作為主，甜品與咖啡為輔”的零售式體驗(yàn)店，我們希望以此概念營造空間特質(zhì)，塑造獨(dú)特的空間氛圍, 以此延展店鋪設(shè)計(jì)的可能性，并且將此作為法式浪漫含義的延伸。邁進(jìn)店后，顧客們會立即感慨于空間的整體性。這種整體性不僅僅使產(chǎn)品特性的制作過程變成了一種生動的視覺體驗(yàn)。

The retail-style experience shop is designed with the concept of “Focusing  on experience cooking, supplemented by desserts and coffee seiling”，which is aimed to create space characteristics and atmosphere for more design possibilities. Additionally, it can also be wished for the extension of French romance.

When entering the store, customers will be immediately impressed by the integrity of the space， which not only makes the production process create a vivid visual experience.

▼ 入口（攝影版權(quán) 徐英達(dá)）

▼Entrance(copyright by Yingda Xu)

入口與烘焙理念共同利用“蒸發(fā)與升華”這一理念，為這個(gè)從白天持續(xù)到夜晚的愜意體驗(yàn)空間帶來了舒適、吸引人的氛圍感。烘焙師在為客人制作甜品之時(shí)食品滿溢而出的醇然香氣，定會激起往來路人的興趣，使之駐足，無形之間讓人解釋了店鋪屬性。

The entrance and baking concept use the concept of "evaporation and sublimation"， to bring the comfortable and attractive atmosphere for this experience space from day to night. The food aroma overflowed during the baking will generate the interest of passengers and make them stop, and then, invisibly introduce the attributes of the store.

▼ 入口收銀區(qū)（攝影版權(quán) 徐英達(dá)）

▼ cashier area at the entrance(copyright by Yingda Xu)