Is there anything more basic, homey and familiar than a loaf of great bread? Yet it has become a luxury. More and more of us are sick of (literally and figuratively) the white, never-to-stale sliced bread in its never-to-biodegrade plastic bag.

还有什么比面包更基本、更温馨、更熟悉的东西吗？然而，这已成为一种奢侈。我们中越来越多的人厌倦了(字面上和比喻上的)白色的、永不变质的切片面包在其永不生物降解的塑料袋中。

We crave for fresh artisanal breads, natural ingredients, heritage grains, organic everything. Those who value great-tasting, healthy bread will pay for quality.

我们渴望新鲜的手工面包，天然原料，传统谷物，有机食品。那些看重美味健康面包的人会为品质付出代价。

And with that quality and premium price comes the notion of design. Why should we buy that wonderful, healthy loaf at a horrible-looking bakery?

高质量和优质的价格是设计的概念。为什么我们要在一个可怕的面包店买那个漂亮、健康的面包？

Hominess and hearty fare are great, but does the environment have to look so ‘homey,’ too? Not any more. We are seeing more and more cool bakeries around the world.

家庭和丰盛的食物是很好的，但是环境是否也必须看起来像个“家”呢？再也不会了。我们在世界各地看到越来越多很酷的面包店。

Our fans and followers helped us track down a few examples that meet the requirements at least visually. If the loaves and other baked goods created at these establishments remain consistently as great as their environments, you can count us in as fans.

我们的粉丝和追随者帮助我们找到了几个符合要求的例子，至少在视觉上是这样的。如果这些机构生产的面包和其他烘焙食品和它们的环境一样好，你可以把我们算作粉丝。

Praktik Hotels has again engaged their go-to designer, Lazaro Rosa Violán, to create their latest hotel, Praktik Bakery in Barclelona. It is a cool 74-room designer hotel where the bakery is not just a branding gimmick but the real soul of the hotel.

Praktik酒店再次聘请他们的设计师Lazaro Rosa violán创建他们最新的酒店-Barclelona的Praktik Bakery。这是一个凉爽的74房间的设计师酒店，在那里面包店不仅仅是一个品牌噱头，但真正的灵魂酒店。

Forn Baluard at the Praktik Bakery is run by Anna Bellsolà, second-generation artisanal baker known for the family bakery located at the working-class seaside district of Barceloneta.

Praktik面包店的Forn Baluard由安娜·贝索拉经营，第二代手工面包师以位于巴塞罗内塔劳动阶层海滨地区的家庭面包店而闻名。

The bakery lets the hotel guests feel at home as the scent of fresh bread greets them in the lobby. It is also a visual feast as the baking takes place in full view. The bakery interior is rather grandiose, not a tiny hearth stuck in a corner, and it has that air of a busy urban bakery where people come and go throughout the day. The bakery/lobby/café is a living and lively place void of that mausoleum-like chilly emptiness still so prevalent in hotels.

当新鲜面包的香味在大堂迎接客人时，面包店让酒店的客人有宾至如归的感觉。这也是一个视觉盛宴，因为烘焙是在充分的视野。面包店内部是相当宏伟的，而不是一个小壁炉卡在角落里，它有一个繁忙的城市面包店的空气，在那里人们来来往往。面包店/大堂/咖啡厅是一个生机勃勃的地方，没有像陵墓那样寒冷的空荡荡的地方，在酒店里仍然如此普遍。

As always, we love the clean lines, the textured surfaces and the minimalist color-scheme. And of course we love bread and bakeries. Doesn’t everyone?

和往常一样，我们喜欢干净的线条，纹理的表面和极简的色彩方案。当然，我们喜欢面包和面包店。不是每个人吗？

Blé, Thessaloniki, Greece Blé Bakery on Agias Sofias in Thessaloniki, Greece, most certainly fits the bill. It was designed by the minimalist architects at Claudio Silvestrin Giuliana Salmaso (London - Milan). It has the world’s largest wood oven – gigantic, at 12 meters (almost 40 feet) tall!

Blé，Thessaloniki，希腊BléBakery on Agias Sofias，希腊，Thessaloniki，非常符合这一要求。它是由Claudio Silvestrin Giuliana Salmaso(伦敦)的极简主义建筑师设计的。

And the bakery is built from cob made of white clay from Crete and Milos, plus sand and straw. Blé’s four floors house a patisserie, bakery, delicatessen and a wine and mozzarella bar.

面包店是用克里特岛和米洛斯的白色黏土，再加上沙子和稻草建成的。布莱的四层楼有一家露台、面包店、熟食店、一家葡萄酒和一家马苏里拉酒吧。

Electra, Edessa, Greece

ELECTRA，EDESA，希腊

Another cool bakery in northern Greece is located about two hours’ drive form Thessaloniki in a town called Edessa. This central Elektra Bakery location is a prototype redesign of the family-run bakery chain’s stores.

希腊北部的另一个很酷的面包店位于一个名为EduSSA的小镇上，大约两小时的车程。这个中心Elektra烘焙店的位置是家族经营的面包店连锁店的原型重新设计。

The open, minimalist design by Edessa-based Studioprototype Architects helps to disguise the tiny space of 35 square meters (376 square feet) at a busy intersection.

这个开放的、极简主义的设计由Edessa公司总部设在StudioPrototype的建筑师设计，有助于在繁忙的十字路口掩盖35平方米(376平方英尺)的狭小空间。

The large outdoor seating area adds to the appeal, and glass walls link the indoors and outdoors to each other. Furniture by Xavier Pauchard and lighting by Tom Dixon.

大的室外座位区增加了吸引力，玻璃墙把室内和室外相互连接起来。由XavierPauchard和TomDixon照明的家具。

VyTA Boulangerie Italiana, Turin, Italy In Italy, the drama never ends. Not even in a bakery. VyTA Boulangerie, designed by Rome-based architect Daniela Colli, is located at the epicentre of busy urban life, the Porta Nuova train station in Turin. With its contrasting light oak and black polymer surfaces the shop resembles a high-end fashion boutique or bar much more than it does a bakery steeped in tradition or natural ingredients.

意大利，意大利都灵，这出戏永远不会结束。即使在面包店也不行。Vyta Boulangerie，由罗马建筑师DanielaColli设计，位于都灵市中心繁忙的城市生活中心-都灵的Nuova火车站。与其鲜明的轻橡木和黑色聚合物表面相比，这家店更像一家高端时尚精品店或酒吧，远比一家充满传统或天然成分的面包店更像。

Yet, it is an engaging environment with its large L-shaped counter, the stylized natural-oak ‘hood’ over the pastry displays, and the hexagonal beehive detailing. VyTA Boulangerie has stores in Rome, Milan, Turin and Naples.

然而，它是一个具有大型L形计数器的接合环境，在糕点显示器上具有风格化的天然橡木*软篷*，以及六边形蜂箱详述。VyttaBoulangerie在罗马、米兰、都灵和那不勒斯都有商店。

Princi, Milan, Italy Of course, the dramatic dawn of the designer bakery took place in Milan. Princi, also designed by Claudio Silvestrin, offers organic breads and other goodies made according to traditional recipes. And it is open 24 hours a day and even on Sundays. Owner Rocco Princi opened his first bakery in 1986. He now has four stores in Milan and one in Soho, in London.

当然，意大利米兰的普林西，设计师面包店的戏剧性黎明发生在米兰。princi也由Claudio Silvestrin设计，提供有机面包和其他根据传统食谱制作的美食。它每天24小时开放，甚至星期天也是如此。老板罗科·普林西1986年开设了他的第一家面包店。他现在米兰有四家商店，在伦敦的SOHO有一家。

Joseph – Brot vom Pheinsten, Vienna, Austria In Vienna, Austria, the latest cool destination for lovers of organic bread is Joseph – Brot vom Pheinsten (Translation: Joseph – Finest Bread), located in the 1st district at Nagelgrasse 9.

约瑟夫-布洛姆·费因森，奥地利维也纳，对有机面包爱好者来说，最新的凉爽目的地是约瑟夫·布罗特·沃姆·费因斯坦(翻译：约瑟夫-最好的面包)，位于纳格尔格拉斯9号的第一区。

This is the first retail store for owner Josef Weghaupt and master baker Friedrich ‘Fritz’ Potocnik whose Joseph delicacies are also available at the city’s finest cafés restaurants, delis and shops. Corporate and graphic design by Martin Dvorak.

这是第一家为店主Josef Weghaupt和大师面包师弗里德里希‘Fritz’Potocnik的零售商店，他的约瑟夫美食也可在该市最好的咖啡馆餐厅，熟食店和商店。书名/作者责任者：by L.

Baker D. Chirico, Melbourne, Australia

Baker D.Chirico，澳大利亚墨尔本

In Melbourne, Australia, cravings for chic design and amazing bread will be satisfied at two shops owned by Daniel Chirico. In celebration of the artisan baker, his second Baker D. Chirico store in Carlton, unlike the first one in St Kilda neighbourhood, has no coffee machine, deli or other distractions.

在澳大利亚墨尔本，对别致设计和神奇面包的渴望将在丹尼尔·奇里科拥有的两家商店得到满足。为了庆祝这位手工面包师，他在卡尔顿的第二家贝克·D·奇里科(Baker D.Chirico)店，与圣基尔达街区的第一家店不同，没有咖啡机、熟食店或其他分散注意力的

It is all about bread. And of course, about design, wonderful curving wood slats infusing light and warmth into the tiny space. Created by March Studio, also responsible for a number of Aesop store interiors.

这都是关于面包的。当然，在设计上，奇妙的弯曲木板条为微小的空间注入了光和温暖。创建由三月工作室，也负责一些伊索商店内部。

Bécasse Bakery, Sydney, Australia

Bécasse Bakery，澳大利亚悉尼

The chic, French-inspired Bécasse Bakery is located in the new Westfield Shopping Centre in Sydney, Australia.

别致的法国风格的Bécasse面包店位于澳大利亚悉尼的新韦斯特菲尔德购物中心。

It is part of a group of establishments, all located on the fifth floor of the centre and all owned by Justin and Georgia North: Quarter Twenty One restaurant, store and cooking school, plus Bécasse Restaurant and Bécasse Bakery.

这是一组机构的一部分，全部位于中心五楼，全部归贾斯汀和佐治亚北部所有：四分之一21家餐厅、商店和烹饪学校，外加Bécasse餐厅和Bécasse Bakery。

The bakery was designed by Sydney-based Mima Design with principals Mark McConnell and Micheline Li Yoo Foo.

这家面包店由悉尼的米玛设计公司(Mima Design)和马克·麦康奈尔(Mark McConnell)和米其林·李友福(Micheline

Panscape Bakery, Kyoto, Japan In Kyoto, Japan, Panscape bakery represents the new look of bakeries. The tiny space, just over 26 square metres (280 square feet), looks sleek and clean in the understated, minimalist way the Japanese master so well.

日本京都的panoscape面包店，日本京都，panoscape面包店代表了面包店的新外观。很小的空间，只有26平方米（280平方英尺），看起来很时髦，而且干净，低调，简约的方式是日本的主人。

Yet, with its select, massive components of cement and aluminum plus a half-tonne log, the space also exudes solidity and strength. The concept, architecture and interior are by Osaka-based Hiroki Kawata Architects: ninkipen!

然而，随着它的选择，水泥和铝的大量部件加上半吨的原木，该空间也渗出了坚固性和强度。这个概念、建筑和内部由基于OSAKA的HirokiKawata建筑师：Ninkipen！

Komsufirin, Istanbul, Turkey In its fewer than five years of existence, Komsufirin has grown to some 60 stores in Turkey and it sells predominantly pre-baked products, so it is by no means an artisan boutique enterprise, but we like the clear, minimalist interior, redesigned by Istanbul-based Autobahn.

康苏菲林，土耳其伊斯坦布尔，在其成立不到五年的时间里，康苏菲林在土耳其已经发展到大约60家商店，主要销售预焙产品，所以它绝不是一家手工艺精品店，但我们喜欢清晰、简约的室内设计，由伊斯坦布尔的欧巴恩公司重新设计。

The store name translates as “the oven in the neighborhood” and Autobahn principals Seyhan Özdemir and Sefer Cağlar used natural oak and white tiles to create a modern and visually spacey environment as a backdrop for the ancient process of baking.

商店的名字被翻译成“附近的烤箱”，Autobahn的校长Seyhan zdemir和Sefer Cağlar使用天然橡木和白色瓷砖创造了一个现代和视觉上的空间环境，作为古代烘焙过程的背景。

Komsufirin is operated by the Doruk group and it is growing at a breathtaking pace, aiming for 350 stores by 2013 and 1,000 stores by 2020.

康苏菲林由多鲁克集团经营，目前正以惊人的速度增长，目标是到2013年达到350家门店，到2020年达到1000家门店。

Helsinki Bakery, Osaka, Japan

赫尔辛基面包店，大阪，日本

One would expect to find Helsinki Bakery in Finland, but no, this one is located in Osaka, in the three-year-old Hankyu Nishinomiya Gardens shopping mall.

人们可能会发现芬兰的赫尔辛基面包店，但不，这个位于大阪，在有三年历史的汉克尤西辛米亚花园购物中心。

And not just the name, but also the white and natural-wood design have direct connections to Finland.

不仅仅是名字，还有白色和天然木材的设计与芬兰有着直接的联系。

The store’s Japan-born designer Arihiro Miyake is based in Helsinki-Finland, and has studied in both Japan and Finland.

该商店的日本出生设计师ArihiroMiyake是总部设在赫尔辛基-芬兰，并研究了在日本和芬兰。

Simple, healthy and natural are the key words of the bakery and the Scandinavian design supports those notions perfectly.

简单、健康和自然是面包店的关键词，斯堪的纳维亚的设计完美地支持了这些理念。

Lagkagehuset Bakery, Copenhagen, Denmark

丹麦哥本哈根拉加吉胡塞特面包店

Lagkagehuset Bakery’s name translates as “pie house” but there is definitely no homey pie atmosphere in this location, designed by SPACE Copenhagen.

拉加吉胡塞特面包店的名字翻译为“派屋”，但在这个地方，绝对没有宾至如归的馅饼氛围，这是由太空哥本哈根设计的。

Lagkagehuset’s principals, Steen Skallebæk and Ole Kristoffersen, have been baking independently of each other since the early 1990s. But in 2008, they combined their successes in and started Lagkagehuset that now has 18 locations in Denmark. – Tuija Seipell

Lagkagehuset的负责人Steen Skalleb k和Ole Kristoffersen自20世纪90年代初以来一直彼此独立烘焙。但在2008年，他们结合了他们在拉格赫谢特的成功并创建了拉格赫西，目前在丹麦有18个分公司。-Tuija Seipell

Discovered any new designer bakeries we should know about?

发现了我们应该知道的新的设计师面包店吗？

The third store of Madrid-based bakery Pany Y Pasteles looks very different from the first two, although all were designed by local architectural studio Ideo Architectura, founded by architect and designer Virginia del Barco.

第三家位于马德里的面包店pany y pasteles看起来与前两家店很不一样，尽管这两家店都是由建筑师兼设计师Virginia del Barco创建的当地建筑工作室Ideo Archtura设计的。

The first two are clean and modern and sleek with the corporate pink colour prominent in both. But the third store is located on the ground floor of a historical, 150-year-old building in Madrid’s historical hear, Alcalá de Henares. When the demolition revealed old brick walls full of texture and character, del Barco knew she had her key element.

前两个很干净，现代，时尚，公司粉色的颜色在这两个方面都很突出。但是，第三商店位于马德里历史上150岁的建筑的地面上，在马德里的历史聆听中，阿尔卡拉特·德赫亚雷斯。当拆除发现旧的砖墙充满了纹理和文字时，德尔巴科知道她有她的关键元素。

She brought in a strong modern touch and the corporate pink colour by installing an eye-catching ceiling made of 12,000 pink wooden bars of various lengths hanging above the guests.

她通过在客人上方悬挂各种长度的12,000个粉红色木杆制作的醒目的天花板，带来了强烈的现代联系和公司的粉色色彩。

Ideo Architectura also designed the lighting, tables, stools, shelves and bar counters.

IDEO建筑公司还设计了照明、桌子、凳子、货架和酒吧柜台。

In 2016, Hangzhou, China-based AN Interior Design created an all metal bakery for the Kerry Centre (Hangzhou) store of the Mr. Maimai chain of cafes and bakeries.

2016年，总部位于中国杭州的一家室内设计公司为嘉里中心(杭州)创建了一家全金属烘焙店，该店是迈迈的咖啡馆和面包店连锁店。

In 2017, creating another 60 square-metre (645 sq.ft) store for the same Mr.Maimai chain in Hangzhou, the designers moved away from the all-metallic extreme toward a slightly more friendly iteration.

2017年，在杭州创建了另一个60平方米（645个sq.ft）的Marimai链，设计师从全金属的极端走向了一个稍微更友好的迭代。

This store is still impressive and formidable in its brass, glass and marble shine, yet it has a more welcoming feel.

这家商店在黄铜，玻璃和大理石的光泽仍然令人印象深刻和令人敬畏，但它有一种更受欢迎的感觉。

Mr. Maimai store is located on the second floor of an office building and its goal is to give the office workers a tranquil and peaceful oasis to stop during the busy day for a coffee and some lovely bread and baked goods.

Maimai先生的商店位于一栋办公楼的二楼，其目的是给办公室工作人员一片宁静和宁静的绿洲，让他们在忙碌的一天停下来喝杯咖啡、一些可爱的面包和烘焙食品。

The initially square-shaped store now has nooks and seemingly separate areas through the use of curving brushed-brass dividing elements – ceiling features that guide the eye to different segments and help cut the sightlines.

最初的方形商店现在有角落和似乎分开的区域，通过使用曲线刷黄铜分割元素-天花板的特点，引导眼睛到不同的部分，并帮助减少视线。

The curved shape is also used as a softening element in the railings that divide the line-up area.

弯曲的形状也被用作分隔直线区域的栏杆中的软化元件。

The candle-stick-like little stools , curved edges of the bar counter and the lovely little hanging lights give the otherwise rather grandiose space a warm feel.

蜡烛棒般的小凳子，弯边的酒吧柜台和可爱的小吊灯给本来相当宏伟的空间一个温暖的感觉。

To further mitigate the hardness of the materials, the brass is nicely brushed and uneven and the marble surfaces are varied in tone and roughness.

为了进一步降低材料的硬度，黄铜是很好地刷和不均匀，大理石表面是不同的色调和粗糙度。

Masa Bakery, Bogotá, Colombia

Masa面包店，波哥特，哥伦比亚

Global trends and tastes affect every corner of the world. Tastes in food and in the environments in which we enjoy them are changing rapidly. What might have sufficed even 10 years ago in a city far from the capitals of the design world, is no longer good enough.

全球趋势和口味影响到世界的每一个角落。食物和我们喜欢的环境中的味道正在迅速变化。甚至在10年前，在远离设计世界各国首都的一个城市，可能会有什么是不够好的。

Taking this into account, Colombian-born architect Benjamín Cadena, founder of Brooklyn and Bogota-based Studio Cadena, created the Masa bakery in Colombia’s capital city of Bogotá.

考虑到这一点，哥伦比亚出生的建筑师本杰明·卡迪纳，布鲁克林和波哥大卡迪纳工作室的创始人，在哥伦比亚首都波哥大创建了马萨面包店。

Cadena’s global design approach was informed by his understanding of the regional climate, his knowledge of local customer preferences and his expertise in coffee (he is a former coffee taster for coffee exporters).

卡迪纳的全球设计方法是根据他对区域气候的理解、他对当地顾客偏好的了解以及他在咖啡方面的专长(他曾是咖啡出口商的咖啡品尝师)。

This battery of insight has resulted in a refreshingly breezy bakery-cafe environment where Bogotá’s unpredictable and ever-changing climate is not allowed to prevent patrons from enjoying their beloved coffee and a wide selection of bakery goods in a year-round al fresco feel.

这组洞察力造就了一种清新、轻松的烘焙咖啡店环境，波哥大不可预测和不断变化的气候，不允许顾客在全年的壁画中享受到他们钟爱的咖啡和各式各样的面包店商品。

The 7,500 square-foot (697 square metre) space seems open to the outside from every angle as daylight pours in through wide sliding doors, a singular large round window and a series of triangular windows.

7500平方英尺(697平方米)的空间似乎从各个角度向外开放，日光从宽阔的滑动门、一扇奇异的大圆窗和一系列三角形窗户中渗透进来。

At the same time, the indoor space is visible from the outside creating the connection Cadena was aiming for. We, of course, love the minimalist openness, the sparse materials, the wood slats and furniture, and the recurring rounded form that softens the angles and the hard materials.

同时，从外部创建连接cadena的室内空间是瞄准的。当然，我们喜欢极简的开放性、稀疏的材料、木板板条和家具，以及使角度和硬质材料软化的经常性圆形形式。

Masa – the word means dough in Spanish – is located in Usaquén, the historic centre that is now a funky hotspot neighbourhood of cafes, restaurants, antique shops, art galleries and local boutiques plus the popular Sunday market with its new Mercado Buendía Usaquén section of local artisan products.

Masa这个词在西班牙语中的意思是生面团，它位于Usaquen，这个历史悠久的中心，现在是咖啡馆、餐馆、古董商店、画廊和当地精品店的热门聚居区，还有一个很受欢迎的周日市场，那里有新的Mercado Buendía Usaqueén地区的当地手工艺产品。

The exact address of Masa is Cl. 105 #18A-68, Bogotá.

Masa的确切地址是Cl。105#18A-68，波哥大。