Confectionery, bakery design +50 photos of interior ideas

For those who are going to open a pastry shop, make a "fresh" repair in the existing one, it is useful to know everything about its improvement. Successful design is one of the most important points on which the success of this institution depends. Beautiful, recognizable, cozy interior attracts sweet tooth customers, who in the future will become regular visitors.

Confectionery design - not just getting an interesting picture. The project takes into account all the little things - comfort for guests, staff, the presence of light, water, air conditioning, extracts. As the most convenient to arrange this institution, which styles, colors, decor, it is better to choose, in detail in the text below.

Important nuances of the confectionery design project

The approach to the design of the confectionery studio is different from that in relation to the usual store, pub, etc.

When planning you should consider the technical aspects:

the location of entrances, windows, zoning of the room should be convenient;
lighting - it is chosen so that the sweets on the showcase look as appetizing as possible, attractive;
favorable microclimate created with the help of air conditioners, fans - so that the room smelled pleasantly, it was convenient, comfortable to eat food;
temperature regime - the use of lamps with low heat dissipation, refrigerated display cases;
features of a particular object - whether there will be just a bakery, a cafe, a candy store.

Think through all the nuances, plan the space, choose the "right" light, color design will help professional designers specializing in such institutions. It is better to choose a room for a pastry shop where there are many people, and there are no similar establishments.

Interior design project

When creating a design project, the following steps are distinguished:

meeting the designer with the customer to discuss the idea, vision of the overall concept of the project;
inspection, measurement of the object on the subject of whether it is possible to embody in it the desires of the customer - something will have to be abandoned, something to add;
initial sketches - there are at least three of them, one is approved by the customer;
3D modeling - the customer is shown what will be the design of the pastry shop, its interior;
documentation development - a complete package that includes plans, drawings, technical description.

Throughout the accomplishment of works on improvement, the author of the project accompanies this process - repair, finishing works are controlled by him.

The approach to the design of the store for sweet teeth is mandatory individual - it can be very different from the concept of a coffee shop, coffee shop, etc.

Planning stage

At this stage, the designer actively cooperates with the customer, discussing all the nuances, correcting various points, taking into account:

type of confectionery - a separate building, built-in premises in a residential building, office building, a cafe with a veranda, private parking;
type of institution - whether it will only cook, sell sweets, or part of the room will take a full-fledged cafe;
enterprise characteristic - estimated productivity, number of seats, working hours;
total area - it is determined how much space will be allocated to a bakery or a small bakery, spaces for placing clients, calculations, etc .;
Other technical information - approximate assortment, number of employees, volume of warehouses, zoning.

For different rooms, certain furnishing items are assumed, different equipment.

What functional areas exist in the confectionery:

customer premises - lobby, hall, cloakroom, toilets, etc .;
personnel work area - cooking takes place there directly;
utility rooms - warehouses, wardrobe for employees, washing, acceptance, etc.

If you plan to deliver fresh pastries, confectionery products to your home, to other stores, then you will need a well-arranged parking lot for the company's cars, developing convenient access roads, and loading and unloading goods.

Style stage

First, you should decide on the purpose of the confectionery:

Cafe;
coffee house;
sweet cooking;
buffet;
cafeteria;
pancake or bakery;
"sweet" bar.

At this stage there is a volumetric modeling of the room. The style depends on the choice of the target audience. Mini-cafeteria involves a small area, a limited flow of customers, student cafe - a simple atmosphere, decorated in youth style, a more expensive institution - a solid design.

Technological stage

At this stage it is thought over how all the necessary technological equipment will be placed.
For this purpose a detailed plan is drawn up, where everything that is located on the territory of the institution is indicated, namely:

baking ovens, ovens, tandoors;
mukoproseivateli, proofing cabinets;
mixing, whipping, hardening and rolling machines;
refrigerated display cases, slides, banquets;
distribution lines, pancake apparatuses, microwave ovens, coffee machines;
ice makers - if you plan to sell highly chilled products;
conditioners, hoods;
sanitary appliances for customers, staff, washing dishes, wet cleaning;
cash equipment;
computer equipment management staff.

The existing electrical equipment is tied to the power supply system, plumbing - to the sewage system and water supply points, gas - to gas pipes. All existing equipment, furniture items must have certificates of compliance with state sanitary standards, radiation safety. The project indicates the volume of production, throughput, of the premises - it depends on the supply of water, electricity, power of ventilation systems.

Interior decoration

The decor embodies the institution's specialization: if the majority of the sweets sold in it are made on the basis of milk, various prints with the image of a cow, milk drops, stylized as a dairy farm are welcome in the decor. You can develop the idea of "milk rivers" with chocolate, gingerbread shores.

Berry motifs in the decoration will be suitable for a pastry shop, in which there are cakes, cakes with fruit and berry fillings. For the “European” bakery shop, colorful widescreen images of bread, various pastries, on the facade or exterior windows, stylized figures of bakers are preferred at the entrance.

Decor materials are preferred natural and modern, suitable in style - natural, artificial stone, wood, MDF, various types of plastic, concrete, drywall, wallpaper.

What styles are suitable for pastry

Most often used:

loft - brick walls, red-brown finish, high ceilings with thick beams, wooden furniture, bright prints with images of fruits, berries, buns;
high-tech - chrome parts, silver laminate flooring, plenty of glass, glossy furniture on
Country - checkered draperies, ashen colors furnishings, floor, wall tiles with the image of stylized cakes;
Provence - bright scale, floral ornaments on tablecloths, curtains, furniture in the color of halvah;
Empire style - luxury, solemnity, many mirrors, arches, gilt decoration, furniture made of precious wood or its imitation;
Eastern - suitable for a tandoor-bakery, in which various sweets of the east are made. Bright fabrics, mosaic, low furniture, juicy tones;
Art Nouveau - smooth asymmetry, ornaments with floral motifs, dim lighting, tables in the form of baking, the most modern finish;
classics - natural finishing materials, a lot of light, pastel colors, heavy large chandeliers, large windows;
rustic - stylized Russian stove on the spot where customers are released. Traditional objects of Slavic life, sample 16-19 centuries, drapes - Slavic ornaments, light ceiling, walls, wooden floor.

For any confectionery preferably warm lighting, regardless of the stylistic performance.

Appetizing colors

The hospitable atmosphere is created with the help of "delicious" color combinations:

red-orange interior gamma increases appetite, uplifting, promotes "impulsive purchases";
yellow and all its sunny shades soothe, delight, allowing you to stay longer in the cafe;
white creates a feeling of cleanliness, disciplines workers, is associated with ice cream, cream on cakes;
brown color echoes chocolate, cocoa products, coffee, but too dark shades in large quantities tire, reduce the efficiency of staff;
blue gamma relaxes, creates a feeling of well-being, blends perfectly with yellow;
blue, most shades of purple for catering facilities are not suitable - they discourage appetite;
black, green is better to use as separate accents.

Soft colors, pale orange, pale violet, light green, and beige are suitable for the “Provencal” interior. Modernity, minimalism - a variety of earthy, chocolate shades, ocher - reminiscent of fresh pastries. East - a variety of bright colors. If there is enough light in the room, penetrating from the street, the colors are cold and neutral. When there are almost no windows or they go to the north, then all shades are selected exceptionally warm.

Interior decoration should not distract customers from food.

Cafe equipment

The technical equipment of the cafe depends on its specialization. All furniture and equipment standing in the hall is selected in one style. If this is a cafe-bar, then in addition to ordinary tables and chairs a bar counter is mounted. It is combined with the place of payment or is located along one of the walls, in front of the window. For the convenience of customers, clothes hangers are placed near the tables, and hooks for bags are sometimes made under the bar counter. Containers for collecting garbage are placed in closed cabinets near the entrance, bins - on the street. Racks or slides for display products, decorated with signs. Tables can be covered with tablecloths that are suitable for the style, chairs, sofas, chairs - bedspreads. The furniture located indoors differs from that placed on the terrace: in the hall - stationary, on the street - light, folding.

Refrigerated, freezer cabinets are preferred closed, except for institutions operating on the principle of self-service. Equipment for heating food, making tea, coffee, baking pancakes, is located in the cafe hall, other cooking appliances are in the kitchen. Air conditioners are hung in several places of the hall - their power, the amount depends on the total area.

Conclusion

Concepts design a good pastry can be varied, most importantly - recognizable by customers. Original color solutions, the working form of pastry chefs, bakers, window decorations - everything must be maintained in the same style. Coziness, originality, friendly atmosphere will make sweet-shopper buyers come back here again and again.