听了L’Artisan des Pains Oubliés的做法，这种相似性似乎很明显。我们对待工作的方式，无论是制作面包还是开发建筑项目，都有非常相似的准则。
Listening to the approach of L’Artisan des Pains Oubliés, the parallel seems evident. The way we approach our work, wether it is to make bread or developing an architecture project, have very similar guidelines :
利用资源和工艺的优势，并将其展现在作品中。
Taking advantage from the resources, the craftsmanship and revealing it in the work.
Oubliés馅饼工坊的面包店始于一个家庭故事。让-克里斯托夫和蒂博这对父子因此决定抛开各自的经验，按照我们与他们共同的信念来设计一家有机面包店：使用最天然、最新鲜的产品。
The bakery of the Artisan des Pains Oubliés starts with a family story. Jean Christophe and Thibault, father and son, have thus decided to put aside their respective experiences to design an organic bakery in line with the convictions that we share with them: using the most natural and fresh products.
在一栋新楼的原始底层，他们希望拥有一个没有多余动作的真实的面包店，这并不容易。这就是为什么我们的讨论首先集中在材料上，从我们的角度来看，这些材料需要由工人的手和工具来制作。
In the raw ground floor of a new building, their wish of having an authentic bakery without unnecessary actions wasn’t easy. This is why our discussion firstly focussed on materials, which from our point of view need to be crafted by the hands and tools of the workers.
反思迅速围绕三个元素展开：生土灰泥、赤土和木材。
The reflexion has rapidly turned around three elements: raw earth plaster, terra cotta and wood.
生物基材料的使用鼓励建筑师和工匠们沉浸在被现代社会遗忘和抹去的技能中。标准化、可租赁性和工艺的速度使我们远离了传统和耐用的技术。我们的想法不是重新发明一切，而是利用我们知道的有效的东西，并将其与当代审美准则相结合。
The use of bio-based materials encourages architects and craftsmen to immerse themselves in skills that have been forgotten and erased by the modern era. Standardisation, rentability and the velocity of the process takes us away from traditional and durable techniques. The idea is not to reinvent everything but to take advantage of what we know is efficient and combine it with the contemporary aesthetic codes.
关于空间的布局，反思的方向是对项目的不同部分进行根本性的简单讲解。在前台，是一个可访问的公共前台，包括零售和午餐，以及一个暴露面包师的各种工具的背景，围绕着一个中央的杰作烤箱组织，是面包店的视觉地标。
Regarding the layout of spaces, the reflexion has been oriented in a radical simple lecture of the different parts of the program. On the foreground, an accessible public foreground with the retail and lunch, and a background exposing the various tools of the baker, organized around a central masterpiece oven, visual landmark of the bakery.
除了一个非常有激情的二人组，这个项目也是一个基于Jean Christophe和Thibault对我们的实践的坚定信心的故事。这对热情洋溢的父子一直在推动我们的创作，直到最后的工作室手工制作的陶瓷作品。
Beyond a very passionate duo, this project is also a story based on the unwavering confidence of Jean Christophe and Thibault in our practice. The deeply enthusiastic father and son were always pushing us in our creativity right up to the last studio handmade pieces of ceramic.
Architects: Bancaù Architectes
Area : 171 m²
Year : 2022
Photographs :Lorenzo Zandri
Client : L’Artisan des Pains Oubliés
City : Saint-Laurent-du-Var
Country : France