Vyta Boulangerie / ColliDanielArchitetto


Project Specs


非常感谢 COLLIDANIELARCHITETTO 予gooood分享以下内容。更多关于COLLIDANIELARCHITETTO on gooood   Appreciation towards COLLIDANIELARCHITETTO  for providing the following description:

LOCATION: Torino  Porta Nuova railway station via Sacchi
SURFACE AREA: 150 square metres
DESIGN PERIOD: may – december  20 I 0
COMPLETION PERIOD: april – august 2011
Floor:  high quality fine porcelain stoneware  size 60x 120 cm polished  colour black; wall: glossy
black polymer and
natural oakwood; ceiling: black painted pasterboard
CLIENT:  Retail food s.r.l
Vyta Italian Boulangerie offers the oldest and most traditional food product, bread and
its derivatives, in one of the most representative places for our society, Porta Nuova
Train Station, the symbol of Turin’s hectic urban life.
”Through simple products offered by Nature, such as water, wheat and fire, thanks to
Man’s expert hand, patience and creativity, forms, savours and fragrant flavours have
been created for millennia, giving birth to bread, ancient and modern nourishment for
This food philosophy was the starting point that inspired the architectural concept.
A contemporary look has been reformulated for the most “minimal” product on our
It originates from a restraint design and an innovative, cool elegance, the result being a
sophisticated minimalism and a formal reduction to the essential.
The project features contrasting materials and colours: oak and corian as
representatives of tradition and innovation, an integration of nature and artifice. The
juxtaposition of soft oak and black declined in its various material aspects creates an
exclusive, theatrical environment, where the warmth of the natural texture is enhanced
by the contrast with glossy black surfaces and volumes. These come up as large
ceramic tiles on the floor, corian for the counter and black polymer for all the vertical
panels that fold the space like in a treasure chest.
The hood is one of the most significant components of the setting, due to the shape
and size of its natural oakwood planks that evoke the interweaving of traditional bread
baskets. This volume has been brought down to a human architectural scale, so that
the space has a less monumental and more intimate look.
The rosette, a typical breadshape that was mainly consumed by workers in 1700, has
been manipulated into a three-dimensional pattern in an oversized version: as an
oakwood element it overlaps and repeatedly comes up until it fades against a glossy
black polymer background. As a mirror panelling it completely lines the space and
transforms it into a kalediscope of endless reflections that create an ever-changing
The light system contributes to soft and intimate atmospheres: it diffusely radiates
on the counter, enhances the hood and the rosette elements by means of recessed
metal halide light sources by IGuzzini, it is an eye-catcher above the tables thanks to
sculptural Tropic Bell lamps by Foscarini, it gets highly technological to celebrate bread
and its derivatives through a cluster of LEDs.
The custom-designed hexagonal tables sport a shape and distribution that refer to the
pure geometry of bee-hives. At the same time the ensemble evokes the ancient rite of
eating together, a less common practice nowadays, but increasingly necessary in the
third millennium’s life.

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