Jordan Station, ON | 2021 - 2022
A new bakery concept by Restaurant Pearl Morissette.
Everything here must be excellent.
While cooking at RPM, my role was also consulting on the design, kitchen layout and equipment selections for the new bakery project
and coordinating during construction.
The existing plan was divided into several rooms and the bakery space was separated from the rest of the kitchen by a hallway, making for a challenging layout.
The goal was to maximize cold storage, and minimize circulation space while accommodating the large bread oven, sheeter and adjacent work space the bakers required.
The bread oven was to be a feature of the storefront window, in view of foot traffic passing by.
While the walk-in cooler needed to be accessed by both bakery and kitchen across the hall so it was important that the frequent in-and-out didn't interrupt any work flow.
On the kitchen side, the dish pit was small, but we were able to demolish a furred out section of wall, which gave us enough space to add the double sink that's required, as well as some much needed built-in shelving.
Every piece of furniture and equipment was evaluated, spec'd and planned for, ensuring both the specific needs of each work station were met with future flexibility.
Once open, I had the pleasure of cooking in the space, and contributing with further development of menus & workflow, and liaising with the Restaurant team at the other location.
Wheels on fridges and worktables would make cleaning more efficient, and adjustments to work flow and changes in business format possible.
As a new bakery, and restaurant over the first year, there many different styles of service and offerings as we adapted many times on the quest for what was optimal - balancing the ethos of RPM with the seasons.