该项目是一个店铺的室内设计，灵感来源于“从可可豆到巧克力”。展现了从烘烤可可豆到最终成为巧克力的整个过程。

This is the interior design for a shop that works with a “Bean to Bar” concept. Involving the entire process from roasting the cacao beans to the final production of the chocolate.

▼室内概览，interior space overview©Hiroki Kawata

一般来说，制作巧克力的原料（可可块，可可粉等等）的过程（一次加工）和制作巧克力产品的过程（二次加工）是分开的。然而在该项目中，巧克力商和西点师将展现如何将可可豆加工成巧克力的制作和销售全流程。

Generally, the process of making the raw materials for chocolate (cacao mass, cocoa powder, etc.) from cacao beans (primary processing) and the process of making chocolate as a product (secondary processing) are separated. However, in this case one chocolatier/manufacturer is involved in the entire process from processing the cacao bean to making the chocolate bar and selling them.

▼展现从可可豆到巧克力的制作过程，showing the process of making chocolate bar©Hiroki Kawata

紧抓住“从可可豆到巧克力”的概念，设计师希望可以展现从储藏，挑选和烘烤可可豆到制作包装巧克力条的整体过程，由此来创造一处空间，在这里咖啡豆的香气，烘培的声音，包装和制造和顾客汇聚在一起。因此，带着“供应链”这一想法，设计师提出了一个融合性的空间，集成了厨房，储藏和被柜台分隔开的咖啡厅，因而西点师可以感知到顾客的存在，顾客也可以看到巧克力的制作过程。

▼平面图，plan©Shimpei Oda Architects Office

Strengthening the concept of “Bean to Bar,” we wanted to display the whole processes from storing, selecting and roasting the cocoa beans to processing and wrapping the chocolate bars, and here in create a space where the smell of cocoa, the sounds of the manufacturing, the packaging, products, the makers and customers can all come together and blend. So, with the “supply chain” in mind, we proposed an integrated space where the kitchen, store, and café are separated only by a counter, so that makers would be conscious of the presence of the costumers and costumers would be conscious of the presence of the makers and the process.

▼展现从可可豆到巧克力的制作过程，showing the process of making chocolate bar©Hiroki Kawata

柜台一侧被轻微抬高，整个厨房都可以一览无余，厨房像是一个舞台，厨房设施成为舞台上的设备，西点师成为了艺术家。丝滑如巧克力的饰面创造并强调了空间。精心组合的木材，水磨石和砂浆构成了柜台，以实现材料之间的平滑过渡。在店铺的设计中，各种让人联想到巧克力的元素堆叠在一起，比如看起来像是生产过程中巧克力被倒入模具的饰面，让人联想到巧克力脆片的水磨石，以及类似于银箔的铝制冷调照明。

From the slightly elevated counter, the whole kitchen can be viewed, resembling a stage, where the kitchen equipment becomes like stage equipment, and the makers the artists. The smooth curved chocolate-like surfaces create and accentuate the space. The wood, terrazzo, and mortar that make up the counter are meticulously lined up with each other, to create a smooth transition without unevenness. In the design of this store there is an accumulation of various elements that are reminiscent of the chocolate, such as the finish that looks as if it was made during the chocolate manufacturing process, where chocolate is poured into molds, the terrazzo that resembles chocolate chips, and the lighting fixtures that have the coolness of aluminum resembling silver foil.

▼让人联想到巧克力的材料，

accumulation of various elements that are reminiscent of the chocolate©Hiroki Kawata

该空间的设计秉承了“从可可豆到巧克力”的概念，即所有的巧克力生产过程都在内部完成，设计师期望这里可以为顾客和西点师提供独特的空间体验。充满创造力的视觉导览设计由Office Camp的Koji Katsuyama完成。

This space, created with craftsmanship down to the smallest detail, is in line with the “Bean to Bar” concept, in which all the chocolate manufacturing processes are carried out in-house, and it is expected to become a place that offers a unique spatial experience for both the customers and makers. Creative direction and graphic design were done by Koji Katsuyama of Office Camp.

▼空间局部，part of the space©Hiroki Kawata

▼细部，detail©Hiroki Kawata

▼视觉导览设计，direction and graphic design©Hiroki Kawata

Name: Many Cacaos, Many Minds

Use: Shop, Bean to Bar

Location: Ikoma, Nara

Scale: Total floor area 73.02 m2

Creative Direction/Graphics: Office Camp, Koji Katsuyama

Design: Hitotomori＋Shimpei Oda Architects Office

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Architects in Charge: Yoshiaki Nagasaka＋Shimpei Oda

Completion: November 2023

Photo: Hiroki Kawata

Construction: Furuo Construction