Saturday, 11 Jul 2020 08:48 AM MYTOne Half’s Keith Koay and Artisan Roastery’s Joey Mah have opened a bakery together — Dou Dou Bake. — Pictures by Shafwan Zaidon and Miera ZulyanaThe first response that comes to mind is often another question: Do you need to design a bakery in the first place?
Led by landscape artist Wei Ming, the Penang-based studio is a low-profile outfit focused on the rejuvenating power of green spaces. Wei Ming clarifies, “Cafés follow trends, with the usual suspects such as chalkboard menus and industrial design. We want to be different. Like how, at a Shinto shrine, you are greeted by a profusion of plants and how they quieten your mind. Like how, inside an ashram, only basic materials are used; there’s nothing too flashy.”
For the fashion conscious, the blond oaks and the charcoal polymers coat VyTA Boulangerie Italiana in Turin with style and substance. See, bread is bread but bakeries are meant to be different. The resultant space is dominated by a cold palette. Wei Ming explains, “This will allow the pastries to shine. From what I’ve seen, the art of coffee and of baking is akin to monastery training, rather monastic.”
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