Sure to rise

A bak­ery de­sign proves bread-mak­ing can be el­e­vated to an art form

HOME Magazine NZ - - Con­tents - Text Jes­sica-Belle Greer Pho­tog­ra­phy Thomas Seear-Budd

Owner and baker Catherine Adams worked with Ge­orge MacLeod-Whit­ing of Prof­fer on Starta Bread Kitchen & Shop to en­gage cus­tomers in the age-old art of mak­ing bread. “Our in­ten­tion is to stim­u­late the senses on a num­ber of lev­els,” says Adams, of the re­cently opened shop that pro­duces the Welling­ton Sour­dough range of breads. What did you set out to achieve? CATHERINE ADAMS Our main ob­jec­tive was func­tion­al­ity. The wood is sus­tain­able Amer­i­can cedar – it has an­tibac­te­rial prop­er­ties and a great aroma, and works well with the tones of our bread. Prof­fer’s at­ten­tion to de­tail and their abil­ity to work with a num­ber of ma­te­ri­als, in par­tic­u­lar, wood, was the cat­a­lyst for the tim­ber fea­ture wall. It con­trasts well with the raw con­crete of the ex­ist­ing build­ing, giv­ing an ethe­real beauty to the space. A few Span­ish floor tiles were used to add a quirky de­sign el­e­ment. The white mar­ble counter and shap­ing benches are an as­pi­ra­tional el­e­ment – it helps us to strive for bet­ter, whether that’s in each loaf we shape or the ser­vice we give. What does the de­sign achieve? Starta is a des­ti­na­tion and hub for Welling­ton Sour­dough, while also be­ing a haven. There’s a bit of nat­u­ral light but the bunker-like space is de­signed to cre­ate sanc­tu­ary. On a prac­ti­cal level, fluc­tu­a­tions in tem­per­a­ture and hu­mid­ity are min­i­mal. Tell us about the hop­per room. The ma­jor­ity of cus­tomers look right when they walk into a re­tail space and we wanted this to be rel­e­vant and ex­pe­ri­en­tial. The wall dis­pensers con­tain the eight seeds and grains in our ‘No 3’ loaf. It was im­por­tant that sight lines were con­sid­ered and peo­ple could catch glimpses of the sour­dough-mak­ing process, whether that be sit­ting at the ta­ble watch­ing loaves come out of the ovens, at the counter watch­ing bread be­ing shaped, or in the hop­per room watch­ing dough com­ing off the mixer.

Above The art in the hop­per room is by Mar­garet Grafton.

Right Wall dis­pensers in the hop­per room con­tain the eight seeds and grains in the ‘No 3’ loaf.

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