As a symbol of Edogawa district, a complex facility “Tower Hall Funabori” is located at the center of the city. “edomachi”shop was planned at a corner of the public space on the 1st floor of “Tower Hall Funabori” which specializes in local products of Edogawa. Edogawa district has many traditions, cultures and crafts with a long history. They are still made by artisans who succeed old technique passed from generation to generation. This space was designed as a place to introduce and re-recognize the culture that Edogawa district is proud of to the world by presenting and selling handicrafts of Edogawa towards Tokyo 2020 Olympic game. The theme of this store is a bridge that connects the present and the future. “edomachi” will function, keeping the culture of this area as a information dispatch base.
This is a big coastal development project for the historic Sevkabel factory (Siemens & Halske), situated on Vasilyevsky Island. The site is located in an industrial district, placed right between the street (Kozhewennaya linia) and the Gulf of Finland. Old red-brick 19-th century buildings of the Siemens & Halske manufactory coexist with and industrial facilities of the 70s of the 20th century on the same site.
These buildings are located in different Coordinate grids of the brick and concrete buildings differ from each other, and that diference creates complex, trapezoidal spaces between them. Dealing with an existing environment, we focused our efforts on the renovation and adaptation of existing buildings, as well as on the preservation of the industrial genius loci. This approach allowed us to emphasize the existing features of the site, including some of the industrial artefacts.
Valise is a retail space nestled in the lower levels of Union Station, Toronto’s historic train station and transit hub. Dating back to the 19th century, Union Station is a Beaux-Arts public building that used resilient materials like stone, brass, cane, and ceramic tile. Valise combines the heritage protected building with contemporary retail design for juice brand Greenhouse Juice Co. It takes inspiration from the design of turn-of-the-century suitcases which were lined with fabric and secured with brass hardware. The interior of the shop, like the fabric lining, is treated with precious finishes that line the walls to create a continuous display cove. Its shelves are brass, and its interior is lined with hand glazed vibrant green tiles with terracotta grout. The curved ceilings and panelized walls of the cove structure reference an antique train car. Each panel is made of curved walnut frames with woven cane infill on mirror backing. They are a reference to Thonet’s flat pack design for mass manufactured chairs from the 19th century which became ubiquitous in public spaces. The panels frame display shelves, shroud a new green display fridge, and cover the ceiling. As with historic trains, the ceiling is curved. It is painted in mint green and frames four smoked mirror panels which are suspended above the space. When patrons enter the shop, their view is reflected in the ceiling which extends the panelized design into another reality. The east wall is a preserved terracotta tile partition. It is the background for the service counter which is lit with a swiveling blown glass fixture on a brass post. Staff reach a small kitchen by way of a tiled door which is seamlessly hidden in the tile wall. The material selection utilizes handmade finishes as the original retail space would have had.
This project responds to the need for renovating the Mahou concesión stands in the “Sports Palace” of Madrid, and it is tackled from the respect to the building, a versatile space that hosts from concerts to congresses or basketball games. Our proposal intends to preserve the current brand identity without competing with the industrial style interiors of the space, which are designed with cold and resistant finishes.
The original project for this 1960’s building follows the standard typology for high-traffic spaces like stadiums and large venues, with a ring-shaped circulation scheme that allow reaching the main stage from different levels. It is in these corridors or “streets” where most of the renovated spaces are located, while others are directly inside the stage. This entails different design considerations depending on each stand location and the circulation and public flow of the different events.
Toronto’s typology of long, narrow, and dark retail spaces is re-imagined as Alice’s fall down the rabbit hole (from Alice in Wonderland by Lewis Carroll). The weight of the store is balanced by the Queen Street frontage and laneway frontage at the rear garden. The typical understanding of the streetscape and the customer’s experience is subverted.
Toronto is undergoing a shift in attention to its laneway network. This project sharpens the role that the laneway frontage plays. By creating a destination at the ‘rear’ of this building, users are drawn through the space in more than one direction.
The major design components for the first shop in Vietnam of Japanese cheese tart brand BAKE CHEESE TART.
[Customers queue in a vertical direction]
To utilize the property's character which faces a street and has a double-height ceiling, The stairs from the entrance to the cashier was designed to show passersby customers are queuing in vertical direction.
It made each tart-display table be stair-like and inside floor for staff be sloped as a result.
For Parachute’s first San Francisco location, Blitz, an award-winning architecture and interior design firm, remodeled an existing retail space into a setting that adhered to the company’s branding standards while remaining sensitive and respectful to its locale. The design team upheld the original architecture of the neighborhood and incorporated location-specific décor and features, a duality seen in all Parachute locations. Spaces are layered to create an immersive, residentially inspired shopping experience with clear circulation and abundant natural light. With custom furnishings, lounge seating, and abstract artwork, the space offers guests a warm and welcoming home-like atmosphere that deviates from the typical retail models of today.
In 2007 when it began providing high quality local organic beef to Vancouver restaurants Two Rivers Meats set up its production facility in a generic warehouse building from the 1950’s situated between the back of the malls and the waterfront industrial area. After becoming a successful restaurant supplier, they decided to start Two Rivers Meats – The Store
Carved out of their ten thousand square foot production facility a space was created to provide high quality ethically raised beef and charcuterie. The concept evolved to include a licensed eat-in kitchen where their meats could be grilled over a wood fire.
The popularity of bubble tea has been shaking up the beverage industry in recent years as the frothy, effervescent drink finds a market of faithful fans. Bubble tea is traditionally made with tea, fruit, milk or juice and little pearls of tapioca goodness. But not every bubble tea is the same with ingredients, price and experience differing as brands carve out their niche in a highly competitive market.
Ambrosia is the name we gave to a new tea brand and shop in an up-and-coming area of Shenzhen, China. The clients wanted an international studio to design their hospitality venue and brand and engaged Biasol to help make their mark as fashionable, modern and mindful. Wanting to share an authentic taste of tea without the use of sugar, Ambrosia uses sensory loose-leaf teas and the finest natural honey.
Somerset family farm enterprise, Yeo Valley, also Britain’s leading organic dairy brand, is expanding on the success of both its dairy product range and its Blagdon-based farm, café and garden in deepest Somerset by opening its very first London outlet, comprised of a two-storey café, shop and workspace on Queensway in west London, designed by award-winning South West creative agency Phoenix Wharf.
About Yeo Valley
The Yeo Valley business has been developed over two generations. From the acquisition of its first Blagdon farm in 1961 to becoming a successful organic dairy producer with a British Friesian herd, adding beef cattle, sheep and a second farm along the way, Yeo Valley went on to work with other co-operative farmers and fruit-growers and is now Britain’s leading organic dairy brand, as well as a thriving local centre of activity. Offering hospitality in the form of an award-winning Canteen and access to a beautiful, Soil Association-certified organic garden, the company’s Blagdon HQ also offers a lively events calendar throughout the year, including educational trips, art days, garden masterclasses and a ‘Farm to Fridge’ day, with all food produced and cooked on site. As a brand, Yeo Valley is synonymous with the quality of its products and its ethical approach to animal husbandry, with the farm’s famous herd digitally-monitored, given only the best organic feed and mattresses to sleep on. The Mead family, who run both the farms and the Yeo Valley enterprise, speak regularly about an approach to business and farming that’s good for animals, people and nature, drawing on the wisdom and experience of family head, Mary Mead OBE.
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