In the Swiss village of Foroglio, Ticino, the program proposes to merge the traditionally distinct functions of the bakery and the bar into a continuous space. At its heart stands a monumental bread oven that acts as a thermal and social anchor. It enables the artisanal production of bread and drives a vertical convection system that reuses residual heat for a drying room located above, where cured meats and aromatic herbs are hung. By bringing together the processes of baking and food preservation with the social rituals of eating and drinking, the user shifts from a passive consumer to an active participant within a local circular food system. The open layout organized around three circulation cores, including a circular staircase and a passive cooling system, provides multiple areas for the immediate tasting of local products made on-site, such as freshly baked loaves, cheese, cured meats and local wines.
Foroglio, Switzerland, 2025
Studio Kosmos, Zürich, led by Leonid Slonimskiy
Team
Aurèle Eliseo Stauffer
Oriane Oulevey
Zélie Liou
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