Listening to the approach of L’Artisan des Pains Oubliés, the parallel seems evident. The way we approach our work, whether it is to make bread or developing an architecture project, have very similar guidelines: Taking advantage from the resources, the craftsmanship and revealing it in the work.
In the raw ground floor of a new building, their wish of having an authentic bakery without unnecessary actions wasn’t easy. This is why our discussion firstly focused on materials. The reflexion has rapidly turned around three elements: raw earth plaster, terra cotta and wood.
The use of bio-based materials encourages architects and craftsmen to immerse themselves in skills that have been forgotten and erased by the modern era. The idea is not to reinvent everything but to take advantage of what we know is efficient and combine it with the contemporary aesthetic codes.
