Antonio Di Oronzo, principal of bluarch architecture + interiors + lighting, designed the interior of the Omonia Bakery in New York City.
Description from the designer:
This bakery is a brand new project for the family that behind the renowned Omonia brand famous for its Greek pastries. It sells pastries and breads prepared on premises in the see-through kitchen.
The design of this store celebrates indulgence… the suspension of one’s everyday grind through the consumption of a sweet delight. The space is soft and warm… sexy and decadent… as chocolate.
Much like the physiognomy of a pastry, this design wants to offer the exciting anticipation of a pastry in-fieri… the liquid concoction, the minced ingredients… The space shifts organically with the narrative of flavors as patrons taste the succulent delicacies.
The main feature of the 1,000SF interior space is a fluid surface [clad with ¼” chocolate brown Bisazza tiles] which covers the ceiling and the side walls to different heights. This surface warps in bubbles and negotiates a system of 6-inch tubular incandescent light bulbs… and an arrangement of red cedar wood spheres. The epoxy flooring continues to the walls via filleted corners. A shelf and LED strips navigate the transition with the chocolate surface.
The kitchen is exhibited to the public, as it sits simply within a tempered glass box…Therefore, the exquisite level of craftsmanship of the project [with its unforgiving alignments and complex details] is paralleled with the refined artisanship of Omonia’s pastries.
This bakery is a brand new project for the family that behind the renowned Omonia brand famous for its Greek pastries. It sells pastries and breads prepared on premises in the see-through kitchen.
The design of this store celebrates indulgence… the suspension of one’s everyday grind through the consumption of a sweet delight. The space is soft and warm… sexy and decadent… as chocolate.
Much like the physiognomy of a pastry, this design wants to offer the exciting anticipation of a pastry in-fieri… the liquid concoction, the minced ingredients… The space shifts organically with the narrative of flavors as patrons taste the succulent delicacies.
The main feature of the 1,000SF interior space is a fluid surface [clad with ¼” chocolate brown Bisazza tiles] which covers the ceiling and the side walls to different heights. This surface warps in bubbles and negotiates a system of 6-inch tubular incandescent light bulbs… and an arrangement of red cedar wood spheres. The epoxy flooring continues to the walls via filleted corners. A shelf and LED strips navigate the transition with the chocolate surface.
The kitchen is exhibited to the public, as it sits simply within a tempered glass box…Therefore, the exquisite level of craftsmanship of the project [with its unforgiving alignments and complex details] is paralleled with the refined artisanship of Omonia’s pastries.
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