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DESIGN UPDATEA slice of FranceTHE NEWLY OPENED PASCAL TEPPER BAKERY BRINGS FRANCE’S FOOD AND INTERIORS TO DUBAIUAE: The Pascal Tepper bakeryin Dubai Media City (DMC) is thebrand’s rst outside of France. Theinterior design reects the brandpersonality and appeals to thosewho work in DMC, said Maria Vaadis,lead designer, MKV design.The goal of the design team wasto create an interpretation of theboulangerie that was relevant tothe area and the people who workthere, while using the brand coloursof Pascal Tepper: fuschia and green.“Chef Pascal played a central rolein cooking up the interior design.He very much wanted us to considerthe look and feel of a contemporarykitchen, while giving ample sight tothe actual preparation and baking,so that the dining experience isinteractive,” said Vaadis.She said the focal point of thebakery is the open kitchen. “It’s allabout transparency that brings thekitchen into the space outside,”she added. Siegfried Nierhaus,managing director, Atlas Hospitality,agreed: “When we designed it,we decided to put the oven in therestaurant so customers can almosttaste the avour of the bakery.”“I think the biggest challengewas to try and bring that warm andcomfy feeling within modern andclean lines,” said Vaadis.The bakery is spacious and mixesclean lines with decorative nishes,vibrant tones with stainless steeland traditional materials with contemporaryfurniture and ttings. Thewalnut timber oor, timber shelvingand the use of glass tiles contrastswith Tom Dixon pipe pendant lightsand white moulded cafe seating.In addition to colours, spaceplanning was of high importanceto Vaadis and her team. “We wereconscious of the need to accommodatethe requirements of differentgroups of people - shoppers comingin for take-away, those wanting tosit briey and people wanting tolinger. So we zoned spaces visually,using lighting, furniture heights andsoft/hard nishes to identify eacharea. Although the zones are welldened they also work very welltogether,” she said.The four dining areas can seatat least 60 guests at a time. Thezones include a library lounge, ahigh-table standing room, a privatearea opposite the coffee bar and anoutdoor dining area.The bakery’s interior designevolves constantly. Nierhaus saidin one week he saw three peopleusing the high-tables and over 100waiting for a seating area. Now onerow out of two in the high-tablesarea has been removed.“Our motto is to give the customerswhat they want. We need a lotof tables for four and six people,and we might even put in a table foreight and 10 somewhere becausewe know people are asking for it.We adapt to the situation,” he said.Materials used were sourcedboth locally and abroad. The walnut-colouredooring and black andwhite marble table tops are fromSharjah and the main pieces of furniturewere made in Dubai. When itcame to equipment, the ovens andcoffee machines are from Italy andFrance and Tom Dixon lights wereimported from the UK. “We liketo mix things from local supplierswith unique pieces that come fromabroad,” Vaadis said.The 400 square metre bakery isthe rst to open this year. One moreoutlet will be opened in Dubai andanother in Abu Dhabi.“In Europe, you have a standard.But in the Middle East you raisethe bar. Pascal Tepper’s conceptis about food, decoration andpeople,” said Nierhaus.“We tried to marry the feel of atraditional French bakery with amore modern outlook and I thinkwe succeeded,” said Vaadis.22 MAY 2011 | Commercial Interior Designwww.constructionweekonline.com