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工匠面粉加工厂和农场的直接干货供应商Flourist在温哥华市东部，开设了占地2800平方英尺的面包咖啡店。该面包店展示了温哥华唯一一个社区经营的面粉磨坊。

Flourist, the artisan flour miller and farmer-direct dry goods supplier, opened a 2,800-sq.-ft. bakery and cafe in East Vancouver that showcases Vancouver’s only community-based flour mill.

▼项目概览，overview ©conradbrownphot0

关于Flourist | About Flourist

Flourist是第一家将食品源完全公开透明的谷物，豆类及面粉公司，供应优质的干货及新鲜的石磨面粉。Flourist旨在提供普通杂货店或散装货箱中，来源不明的高加工面粉的优良替代品。Flourist主要遵循以下三个原则：只与加拿大家庭型农场合作；只展示家庭农场生产的优质农作物；确保所有产品的新鲜，并致力于在食品供应普遍不透明且来源混乱的产业生态中，搭建完全透明的供应链。Flourist的核心是让消费者重新获悉食品来源。

The first fully traceable grain, beans, and flour company, Flourist provides premium dry goods and fresh, stone-milled flours and offers an alternative to the highly processed and rancid flours commonly found on grocery store shelves and in the bulk bins of mystery beans and grains of unknown origins. Flourist is guided by three key principles: working exclusively with Canadian family farms to showcase the high-quality crops produced by family farmers; ensuring all products are fresh, and committing to 100 percent transparency in a category that is otherwise dominated by opaque supply chains and mysterious origins. At its core, Flourist connects people with the sources of their food and every product to the farmers who grow them.

▼Flourist公司的产品，products by Flourist ©conradbrownphot0

设计说明 | Design Statement

我们的客户Flourist一直维护加拿大农业中家族企业的地位。Flourit将产业透明化的理念被运用于该项目的设计。项目设计的指导性原则来源于18世纪的Shaker社区：简单，实用和诚实。北美的Shaker社区独立并信奉平等主义，在很大程度上达到了自给自足。社区成员通过自己种植食物，建造房屋，制造工具及家具打造了赖以生存的家园。

基于Shaker社区的理念，磨坊面包店（Mill + Bakery）的室内设计通过直观的手法突出了空间的丰富度与温度。运用Flourist磨坊谷物与豆类的麦芽色调，空间被营造出麦田的氛围。面包店前侧布置有用于面包制作的大操作台，操作台配置有小型水槽。营业区的陈列台延伸至窗边，进一步向大众展示丰富的商品，以吸引好奇的围观者进入店内。将设计与功能结合，营业区后侧设有体现Flourist制作工艺透明化的功能性磨坊。我们为Flourist设计的面包形摆设，体现了食品的艺术性。

▼制作台及售卖区，making workshops and retail area ©conradbrownphot0

▼售卖区陈列架延伸至窗边，shelves at the retail space extend in front of the window ©conradbrownphot0

Our client, Flourist, works to help ensure farming remains a family business in Canada. This notion of transparency carried into the design process. We began by turning to the guiding principles of 18th-Century Shaker communities: simplicity, utility and honesty. An isolated, egalitarian sect, the Shaker communities in North America were largely self-sufficient. Members grew their own food, constructed their own buildings, and manufactured their own tools and furnishings in an attempt to create their own heaven-on-earth.

Building off the Shaker principles and pastiche, the interior of the Mill + Bakery highlights abundance and warmth with a straightforward approach. A palette of malty tones taken from Flourist’s grains and pulses, enveloping the space like a field of wheat. In front, there is large community table with a small sink that is intended to allow for bread-making workshops. The dowelled shelves at the retail space extend in front of the window, allowing the bounty to creep into the public realm, to invite curious onlookers to come inside. Backing the space is the functional flour mill–a clear articulation of the transparency that informs Flourist–uninterested in the delineations between design and function. Our design for the Flourist Mill + Bakery adduces the nourishment of art, presented as a loaf of bread.

▼面包形摆设，a loaf of bread ©conradbrownphot0

面包店概述 | Bakery Introduction

新开的面包咖啡店位于商业街3433号，供应丰盛的素食，创意发酵面包及其他烘焙食品。店内所有可口的餐食，及可打包带走的面包，都由现场磨制的面粉加工而成。同时，面包店鼓励顾客在前往营业区购买烹饪或烘焙需求前，在店内挑选可以激发灵感的烹饪书籍。

The new bakery and cafeteria, located at 3433 Commercial St., features a menu of hearty vegetarian meal options, creative sourdough toasts, and other baked goods — all made with flour milled on-site — as well as an assortment of their amazing sourdough loaves to take home. Customers are also encouraged to browse a selection of inspiring cookbooks while enjoying the space before shopping the retail area for their own cooking and baking pursuits.

▼用餐区域，dining area ©conradbrownphot0

▼享受室内环境的同时浏览烹饪书籍， browse a selection of inspiring cookbooks while enjoying the space ©conradbrownphot0

面包咖啡店设有48个座位，很好的向顾客展示了公司旗下第二个面粉磨坊。透过观景窗，顾客可以看到源自加拿大家庭农场的谷物在这里被磨成细粉，并被立刻使用。Flourist在制作面包及其他烘焙食品过程中，仅选用自家新鲜研磨的面粉，拒绝添加任何其他白面粉。该公司一直坚决抵制使用杂货店售卖的加工后的面粉，因为这种面粉的制作方式虽然延长了面粉的保质期，但牺牲了风味和营养。

The 48-seat bakery and cafeteria prominently displays the company’s second flour mill. Customers can see the mill behind picture windows as it grinds grain, sourced from Canadian family farms, into fine flour for immediate use on site. Flourist does not use any white flour in the production of their bread or baked goods, instead opting to use their freshly milled flour exclusively.The company has been vocal in its stance against processed flours found in grocery stores, which are manufactured in a way that prioritizes shelf-life over flavour and nutrition.

▼透过观景窗可以看到加工谷物的过程， mill behind the window ©conradbrownphot0

Floutist的合伙创始人Shira McDermott表示，Flourist第一家实体店的开张使每一名员工感到兴奋，这代表他们实现了向大众提供品质优良，制作透明且风味独特的食品的夙愿。她说：“传统的食品供应链往往被过度商品化，粮食，豆类及面粉市场尤甚。实体店是我们打破这一食品生态的下一阶段。” 餐厅、零售商及消费者可以通过Flourist的线上商城，购买农场自产或供应链明晰的谷物及豆类。Flourist因此而广受好评。

“Everyone at Flourist is thrilled to have opened the doors to our first brick-and-mortar location to bring our vision for high quality, transparent and delicious food to life,” said Shira McDermott, co-founder of Flourist. “Flourist brick and mortar locations are the next stage of our effort to disrupt the traditional and overly commodified food supply chain, which is particularly egregious in the grain, beans and flour markets,” she said. Flourist has already earned a reputation and following for promoting farmers and supplying traceable, farm-direct grains and beans to restaurants, retailers and consumers through the company’s online store at Flourist.com.

▼吧台，bar ©conradbrownphot0

▼吧台局部，partial view of bar ©conradbrownphot0

McDermott ，合伙创始人Janna Bishop及Ste. Marie Art and Design创意总监Craig Stanghetta，共同完成了新店的设计。Stanghetta表示：“我们希望此空间能让你即使在温哥华这般灰蒙蒙的天空下，也仿佛置身于麦田，享受着完美的阳光。这个空间的情感纽带是面包与阳光，但同时，我们也希望能在空间中展示出Flourist两位创始人的人格魅力：风趣开朗，且拥有令人惊叹的智慧与专注力，给予人体贴与温暖。” 他说，“这些体现在Janna和Shira身上的特质，塑造了这个空间。为了实现这些设计目标，我们结合了农舍的敏感性及斯堪的纳维亚优质的设计理念。最终的设计使空间呈现经典与现代感的同时，不失新鲜且有趣的氛围。”

McDermott and co-founder Janna Bishop partnered with Craig Stanghetta, principal and creative director at Ste. Marie Art and Design, to design the new space.“We wanted the space to feel like standing in a wheat field on a perfect sunny day—a nice counterpoint to some of those grey Vancouver days,” Stanghetta said, “The emotional seed of this place is bread and sunshine, but we also wanted to somehow reflect the two folks who started Flourist: fun and bright, but also clever, focused, thoughtful and delightful in all kinds of unexpected ways. That certainly speaks to the space and, I believe, also embodies Janna and Shira. To pull it all off we incorporated a mix of a farmhouse sensibility and good Scandinavian design principles. The outcome is a space that should look classic and current but also fresh and fun in the same breath.”

▼温暖的麦芽色调，营造麦田般的空间氛围，malty tones creates space to feel like standing in a wheat field ©conradbrownphot0

除了Flourist公开食谱中涵盖的休闲食品及烘焙食品以外，顾客现在也可以在店内购买到公司网站上销售的所有食品，包括新鲜研磨的面粉。目前，石磨的面粉产品仅在Flourist网站售卖。他们将继续扩展向其合作餐厅供应全谷类，豆类及新鲜研磨面粉的产业，并通过在线商店售卖运往北美各地。

In addition to casual food and bakery items inspired by Flourist’s extensive and publicly available recipe collection, Flourist customers can now buy in-store all the items currently available on the company’s website, including freshly milled flour. Until now, the stone-ground flour products have only been available online through the Flourist website. They will continue to wholesale an extensive line of whole grains and beans and freshly-milled flours to their restaurant partners and ship orders to people across North America through the online store.

▼装饰细节， decoration detail ©conradbrownphot0

▼设计概念，design concept

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