GAIL’s bakery opened in London’s Hampstead High Street in 2005. Today, they have dozens of bakeries in neighborhoods in and around London, Oxford and Brighton. It’s a business committed to improving the end-to-end food system.
Architect Jonathan Harvey describes his firm's exploration of "how the bakery’s architecture can respond to and communicate company values, while also delivering a commercially successful space".
"Each bakery’s design begins with a conversation about what makes that site specific to that place. Whether it is a hyper-local reference such as a crest on the building in Clapham Old Town that talks about being content through enjoying the basics of life, or referencing past histories, like on the South Bank where ideas drew on the Festival of Britain as inspiration. Each bakery always seeks to tap into the history of the place it occupies to begin a conversation and engage with the local community. When each bakery opens, the stories we discover are always explained to the teams that run the bakeries to engage the customer and reflect the brand’s interest in the places they serve." - Jonathan Harvey.
Article: In Practice: Waste Not, Want Not – Designing for Gail’s Bakeries
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