Design

Development
111
Yorkshire
Flour
162
Track
Visual overlooking
*>q ,e & 3c/q ,e
Vinatge Espresso Bar
Serving Artisan Coffee
DESIGN DEVELOPMENT / KEY SHEETS
Fig. 120: Development sheet showing space circulation around the mixing and baking zone.
Access Statement / Proposal
176
4/6
ACCESS STATEMENT
The proposal seeks to restore the upper two-storey
building of the existing faade, which will replace the
dated shop front with a more desirable front without
harming the character and setting of the Conserva-
tion Area or Listed Buildings along. The proposal re-
introduces Rain shelters to The Light and will use high
quality materials through the renovation. The purpose
of this building seeks to put real bread making back on
the map of Leeds. The local company Artisan aims to
create up to twenty new jobs and will help restore this
neglected exterior by cleaning the stone surrounds and
cornices, which will help to bring back the building to
its former glory.
The proposed shop front will retain the stone surround
and replace the metal grills with full height width glaz-
ing to maximize views and allow natural light into the
bakery whist retaining a visually stable and grounded
design.
0.2 / PROPOSAL
DISPLAY WINDOWS NORTH ENTRANCE GOODS ENTRANCE
Artist impression of the proposed shop front.
113
F|g. 121: Deve|opment sheet show|ng the p|ann|ng of the ground foor space.
DESIGN DEVELOPMENT / KEY SHEETS
F|g. 122: Deve|opment sheet show|ng the p|ann|ng of the frst foor space.
F|g. 123: Spat|a| P|ann|ng for seat|ng booths s|tuated on the ground foor.
DESIGN DEVELOPMENT / KEY SHEETS
117
115

RISING EXPERIENCE
141
119
DESIGN DEVELOPMENT / KEY SHEETS
9 : 0 0
AM
DATE SET: 17 JANUARY 2013
12 : 0
PM
DATE SET: 17 JANUARY 2013
0
3 : 0
PM
DATE SET: 17 JANUARY 2013
0
ENVIRONMENTAL ANALYSIS
63
Fig. 38: Model visualising the
morning daylight direction.
Fig. 39: Model visualising the
afternoon daylight direction.
Fig. 40: Model visualising the
evening daylight direction.
DAYLIGHTING
STUDY
1.
3 Hours
3 Hours
Artist Impression: Do Not Scale
*
*
*
*
*
*
*
*
Fig. 49: Cropped image showing skylight.
Fig. 41: Daylight model
exploring lighting through building
structure.
SKYLIGHT
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Windows:
North facing:
GF: 7 FF: 5
East facing:
GF: 4 FF: 4
South facing:
GF: 9 FF: 9
*
*
*
G
R
O
U
N
D
F
L
O
O
R
FIR
ST FLO
O
R
Floor cut out allowing
south light to travel
downstairs.
+ 2800
+ 0000
+
4
9
0
0
+
0
0
0
0
ENVIRONMENTAL ANALYSIS
Artist Impression: Do Not Scale
O
r
g
a
n
i
c
Honesty
P
e
o
p
le
Intellectual
I
n
s
p
i
r
e
B
r
i
t
i
s
h
P
rocess
Educate
Tradition
Artisan
99
CONCEPT BOARD
CConnect
Fresh
Fig. 97: Concept Board.
Brand Analysis
107
Fig. 114: Marketing material from Baker D. Chirico.
connectivity honesty
The ability for customers to communicate with
the baker.
An insight into the daily operation of the baker. Nothing is hidden and the baking products will
be on show. eg: four sacks
BRAND ANALYSIS
openness
WE BUILT STARBUCKS BRAND
FIRST WITH OUR PEOPLE NOT
WITH CONSUMERS THE
OPPOSITE APPROACH FROM THAT
OF THE CRACKERS AND CEREAL
COMPANIES.
A
t Artisan our phi-
losophy is very
s|mp|e: fne bread
depends on excellent in-
gredients and the amount
of love and care devoted
throughout the produc-
tion. Its slow and this pro-
cess enhances the favour
without any of the nasty
additives or preservatives.
Its ethical and we will ensure our signa-
ture branded four |s cert|fed organ|c. F|our
is the essential ingredient in bread mak-
ing and we will be proud to support Brit-
|sh four m|||ers and become part of the rea|
bread campaign, which campaigns for bet-
ter bread in Britain. Its traditionally hand-
crafted which puts a stamp on our brand.
Our motto: honesty, openness and con-
nectivity. The design will speak for itself and
our sourdough range w||| have our |ogo four
dusted on top. After all the Starbucks paper
wouldnt be the same without its distinctive
logo on the front, so why cant bread be too.
Howard Schultz
Starbucks Chairman &
Visionary.
UNITED WE
BRAND
109
Fig. 115:
Loaf dusted
with logo on.

Fig. 116: Bread from the handmade bakery.

(Schultz, 2012, p.61).
ART
ISAN
B R E A D M A D E W I T H P A S S I O N
TM
EST. 2012
ART
ISAN
TM
B R E A D M A D E W I T H P A S S I O N
EST. 2012
B R E A D M A D E W I T H P A S S I O N
EST. 2012
ART
ISAN
Fig. 117: Logo option one. Fig. 118: Logo option two. Fig. 119: Logo option three.
TM
Idennfy|ng
the Audience
104
Fig. 106: Child
Jackson is a succeeder and is
always up for the challenge. He
was brought up in Hong Kong
and enjoys go|f and fne w|nes.
Although he wasnt brought up
with bread he insists that there
is room for improvement, as he
prefers the croissants in Paris
rather than in the UK super-
markets. He isnt afraid to try
something as long as the out-
come is delicious. Having lived
in a density populated city he
knowns the city never sleeps.
She grew up in Germany where
bread plays a vital role in the
society. It is part of everyday
life and they are used to buy-
ing their bread fresh every day.
During her childhood she re-
members walking to the bakery
which was close-by and enjoyed
the experience of fresh bread
in the air. Germany has a vari-
ety of over 300 different types
of bread. Her mother used to
write down the different types
Jackson
27
Interior Designer
of bread to get. During this time
there was a real sense of trust
within the local community and
built up close relationships with
their customers. Even today
shops are closed on a Sunday
in Germany but the bakery left
the bread outside for them on
a Sunday morning to pick it up
and they were able to pay in
advance or back through the
weekday. The experience she
got out of this made her wanted
to become a baker herself but
having to get up in the middle of
the night wasnt too attractive.
She graduated in Public Man-
agement and worked at the
City of York Council. Having no-
t|ced that |t was hard to fnd a
good quality bakery over there
and felt that Britons were miss-
ing on good quality bread, she
hopes that the British people
will one day realize the pur-
pose of having excellent bread
and appreciate artisan skills.
EIGHTEEN HOURS A DAY
ONLY SIX HOURS
Till, the bakery
w
akes up again...
You need a community spirit! In
a city it may seem impossible
but according to (Dennis 2012, p.39).
It maybe in Londons smartest
borough, but there is something
decidedly villager about this
bustling thoroughfare, with its
four|sh|ng ant|que traders and
community spirit to name one
business Clarkes bakery provid-
ing great baking products and
eat-in meals. The owner Sally
worked as a fne art|st who was
a regular customer at the neigh-
bourhood deli before establish-
ing her bakery on the Kensington
Church Street. It appears there
is a sense of connectivity within
this street and is a certain design
priority which will ensure that its
bakers connect with its audi-
ence. It is not just about buying
bread or a coffee to go its about
the experience you receive and
that friendly atmosphere which
makes you want to return.
Being a baker is hard work and in order to
keep customers happy they must be able
to sell effectively thoughout the morning.
To achieve, this bakeries work through-
out the night and repeat another batch
throughout the day. It appears our
continental friends enjoy going to eat
at the bakery in the middle of the night
as part of their night out to socialize. It
seems we are missing out on this be-
cause of our lost traditions and acces-
sibility needs to broadened providing the
younger generation with good food.
24hr
The bakery never sleeps
105
IDENTIFYING THE AUDIENCE
Judith
24
Public Manager
Fig. 107: Young audience at a the bakery.
F
ig
.

1
0
8
:


1
.

A
u
d
ie
n
c
e

p
a
r
t
ic
ip
a
n
t
F
ig
.

1
0
9
:



2
.

A
u
d
ie
n
c
e

p
a
r
t
ic
ip
a
n
t
One of the founders of the
handmade bakery. He is pas-
sionate and hardworking. He
takes great pride in putting his
name on their loaves. His back-
ground |s fne art and he enjoys
living in Slaithwaite. His father
doesnt eat his bread and pre-
fers it from a packet. His children
refer it as Granddads bread
The master of the dough! He
works like a scientist to get
the perfect mixture. He works
to a tight schedule and he en-
sures that he delivers quality.
He never gets bored of bread!
Matthew
36
Master Baker
Alan
43
Skilled Baker
IDENTIFYING THE AUDIENCE
He is the Sainsburys in-store
bakery manager and he works
hard to ensure that his staff meets
the required demands of loaves.
He doesnt really eat much bread
and he expressed that quality of
bread could be better in Britain.
Neil
28
Bakery Manager
EMPLOY PEOPLE
WITH A PASSION
AND TALENT FOR
BAKING.
Fig. 111: 3. Audience participant. Fig. 112: 4. Audience participant. Fig. 113: 5. Audience participant
IF YOU DON'T SHARE
YOUR KNOWLEDGE YOUR
CRAFT DIES WITH YOU.

HANDS ON SKILL
SHARING IS ESSENTIAL
TO REBUILD OUR LOST
HERITAGE TALENTS
[ Voluntary apprenticeships ]
Aidan Chapman
Real Bread Campaign
Fig. 110: Bakers outside an Australian bakery.
(Chapman, 2012, p.61).