At the center of Breadblook is the story of the product –– gluten-free bread, born of tradition. It’s the story of a French family that has been adapting recipes to accommodate allergies for generations. With that in mind, we wanted the design to convey quality, authenticity and a sense of place. We’ve selected materials that can be left in their raw state and will age beautifully – warm alder wood for shelves and millwork, terracotta floors, plaster walls and textured limestone counters – equal parts Southern California and the client’s native Provence. Like the product, the materials are timeless but the details are modern. The counter floats on stone plinths and the walls are treated with a patchwork of tonal plasters. As we developed the concept for the bakery, we were asked to translate it into a bespoke farmers market stand that would introduce the Breadblok brand to LA. For the structure, we looked to the simple wood and canvas stands that have been used in European outdoor markets for centuries. Saw horses support a long table and anchor the framework for a canopy above. We worked with Rojas Fabrication to adapt the design to the realities of LA. The structure would need to be packed in a van and assembled in 20 minutes. Efficiencies aside, we wanted to fill the stand with thoughtful handmade elements that reference craft traditions. The plaster wall treatment from our bakery concept became the inspiration for a canvas and linen patchwork tablecloth by Adam Pogue. And for displaying the loaves, Dax Savage made handwoven rope baskets – a technique passed down from his mother.