{"id":265152,"date":"2025-10-08T15:17:20","date_gmt":"2025-10-08T19:17:20","guid":{"rendered":"https:\/\/interiordesign.net\/?post_type=id_project&p=265152"},"modified":"2025-10-03T15:31:11","modified_gmt":"2025-10-03T19:31:11","slug":"baker-bleu-cafe-if-architecture-australia","status":"publish","type":"id_project","link":"https:\/\/interiordesign.net\/projects\/baker-bleu-cafe-if-architecture-australia\/","title":{"rendered":"How This Australian Caf\u00e9 Kneads Creativity Into Every Loaf"},"content":{"rendered":"\n
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The science of breadmaking and the inviting display of baked goods defined the caf\u00e9\u2019s design. <\/figcaption><\/figure>\n\n\n\n
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October 8, 2025<\/p>\n\n\n

Words: <\/span>Athena Waligore\u00a0<\/a><\/p>\n\n\n\n

Photography: <\/span>Sharyn Cairns<\/a><\/p>\n<\/div>\n\n\n\n

How This Australian Caf\u00e9 Kneads Creativity Into Every Loaf<\/h1>\n\n\n

Bread is the centerpiece on many dining tables, both within homes and fine dining establishments. For several restaurants designed by Australian firm IF Architecture<\/a>, the bread was supplied by Baker Bleu, founded in Australia by a married couple with a shared love of sourdough. The bakers always admired IF Architecture\u2019s multi-disciplinary work, which is led by founder and lead architect Iva Foschia. So when Baker Bleu decided to open their own retail spaces, IF Architecture was their natural choice.<\/p>\n\n\n\n

Foschia and her team have since worked on four locations for the baking couple, including this retail space and caf\u00e9 in the Cremorne neighborhood of Victoria, Australia. On each project, the firm has considered Baker Bleu\u2019s company values as well as the specific constraints of the physical location. \u201cIt\u2019s less about aesthetic continuity and more about deeply understanding their business model, operational needs, and values,\u201d Foschia explains.<\/p>\n\n\n\n

How IF Architecture Elevates Breadmaking To Art<\/h2>\n\n\n\n
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The science of breadmaking and the inviting display of baked goods defined the caf\u00e9\u2019s design. <\/figcaption><\/figure>\n\n\n\n

Breadmaking is a technical craft, and Foschia was inspired by the act of baking. The architects worked strategically to transform an empty commercial shell with an irregular floor plan, and they carefully considered every foot. The finished space supports a baking facility in the back as well as the retail and caf\u00e9 area. The cafe’s branding is by Studio Round.<\/p>\n\n\n\n

IF Architecture\u2019s emphasis was on custom-designed furniture that was inviting but also a bit industrial. Oak table tops mix with suspended shelves in galvanized steel. Terrazzo flooring complements recycled aluminum paneling. For floors, displays, and the ceiling, textured materiality was inspired by the air pockets in baked loaves of bread. \u201cIt serves as a key narrative element in the project,\u201d Foschia notes. \u201cAesthetically, it references the texture of sourdough, with its porous, pocketed surface formed through fermentation.\u201d<\/p>\n\n\n\n

Sustainability was also a priority, which IF Architecture considers on each of their projects. Recycled materials were used throughout. Because fresh bread might only last one day, but thoughtful design is ideally crafted to endure for many years.<\/p>\n\n\n\n

From Dough To Design<\/h3>\n\n\n\n
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Many of the caf\u00e9\u2019s features are recycled aluminum. <\/figcaption><\/figure>\n<\/div>\n\n\n\n
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The air pockets within sourdough bread informed the material choices. <\/figcaption><\/figure>\n<\/div>\n\n\n\n
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This is IF Architecture\u2019s third caf\u00e9 for Baker Bleu; a fourth location has since opened. <\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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A large table is oak, and the flooring is gray terrazzo.<\/figcaption><\/figure>\n\n\n\n
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A seating alcove features timber stools and custom tables with oak tops. <\/figcaption><\/figure>\n\n\n\n
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The caf\u00e9\u2019s outdoor seating is also custom. <\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n