Located in the former industrial port of Nordhavn, Copenhagen, Andersen & Maillard Bakery carries references to the neighborhood’s industrial past — with high ceilings, exposed ventilation, and an overall raw aesthetic throughout the space. Elements and details were introduced to make the space warm and inviting to its visitors; light, textures, forms, and appealing material compositions soften and balance the industrial setting elegantly.
The design concept is heavily rooted in the notion of transparency. This is particularly evident in the layout, with the production space being an exposed extension of the café and not an isolated area. The intention is to allow guests a look behind the scenes of the artisan craft that goes into the bread and pastries handed over the bar and served in the café.
The light opaque curtain installation is meant to playfully interact with the surroundings, allowing the casual look both inside and out, rather than simply frame views or block light.
Drawing inspiration from Japanese craftsmanship and joinery techniques, the design of the bakery achieves a soft, warm minimalism through the use of textures and contrast. The walls covered with mineral paint in light hues are contrasted by rendered walls with a rougher texture. Additional warmth was attained throughout the space with select furniture pieces made of cherry and mahogany wood, mixing bespoke made pieces and vintage pieces. The inspiration behind the furniture curation was drawn from both Japanese and Scandinavian interiors of the 19th century, with simple, heavy wooden furniture, honest materials, and high-quality craftsmanship. Besides the small café tables in cherry wood, DSA also designed bespoke chiseled oak benches and cupboards, and a mahogany long table. The aim was to showcase the craftmanship and honest material palette using visible joinery, applying traditional woodwork techniques.
The crafted wooden pieces in the café are accompanied by sculptural stonework, best presented in the washbasin carved out from a solid block of Carrara marble. Positioned in an arched niche, the two round shapes are designed to disrupt the rigidness of the space. Another stone element is the 7-meter long travertine counter, part of which is repurposed from the bakery’s previous location, with an added piece to fit the layout of the new space .
The lighting design follows the idea of honest design, elegantly balancing old and new. For example, the Cónicas Largas pendants used in the bakery are designed by Gabriel Ordeig Cole in 1983, and have visible details of stich-joined shade.
The tactile dimension of the space was intentionally used as a design driver — from the subtle sound of water hitting the stainless steel surface of the wash basin to the sound of coffee cups meeting the tile surface of the long mahogany table.
The interior is tied together by carefully selected art pieced by Danish and international artists.