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BA成都麓镇店丨中国成都丨勉强设计事务所

2026/03/12 12:23:54

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更新中的小镇

A Renewing Town

项目位于成都麓镇更新中的木莲街区中。受烘焙品牌BA的委托，在此设计一间为“慢”而建的酵舍。

The project is located in the renewing Mulian Block of Luzhen Town, Chengdu. Commissioned by the bakery brand BA, we designed a Sourdough House for slowness here.

▼项目概览，overview© 直译摄影

麓镇落成于十多年前，整体为欧式建筑和坡道小巷的街区风貌。从2025年开启了木莲街的更新计划。在此背景下，以“面包有生命”为理念的烘焙品牌BA被引进入驻。▼场地区位与原状，location and original state©勉强设计事务所

Luzhen was completed more than a decade ago, featuring a distinctive streetscape of European-style architecture and sloped alleys. The renewal plan for Mulian Street was launched in 2025. Against this backdrop, the bakery brand BA with its philosophy that “bread has life”, was introduced to the block.

▼入口台阶，steps leading to the site© 直译摄影

基地位于木莲街的中心位置，是上行坡道旁的一块空地，紧邻街区原有的建筑群。如何在此处，构建一处有利于品牌与街区持续性的空间，是本次设计的思考切入点。

The site sits at the center of Mulian Street, an open space beside an upward slope, adjacent to the existing buildings of the block. The key design of this project is to explore how to create a space that supports the sustainable development of both the brand and the block.

▼半鸟瞰，half- aerial view© 直译摄影

慢发酵与慢生活

Slow Fermentation & Slow Living

从品牌和街区理念的交集处，找到“慢”这一关键点。

We identified “slowness” as the core concept at the intersection of the brand’s philosophy and the district’s vision.

▼半鸟瞰，half- aerial view© 直译摄影

▼近景鸟瞰，closer aerial view© 直译摄影

▼双向拱形空间，bidirectional arched space © 直译摄影

品牌BA采用酸面种的低温慢发酵工艺，进行每日的现制现售。赋予面包更丰富的风味，同时降低麸质更利于人体肠胃健康。麓镇在街区的更新与运营策略上，主张松弛与品质感的慢生活方式。▼轴测图，axonometric diagram©勉强设计事务所

BA adopts a low-temperature slow-fermentation process with sourdough starter, implementing a daily made-and-sold system. This technique enriches the flavor complexity of bread, reduces gluten content, and makes it gentler on digestion. In its urban renewal and operation strategy, Luzhen advocates a relaxed, quality-oriented slow-living lifestyle.

▼项目概览，overview© 直译摄影

▼台阶细部，details of the steps © 直译摄影

▼檐下空间，under eaves© 直译摄影

由慢发酵决定的空间形态

Spatial Form Defined by Slow Fermentation

烘焙生产中的慢发酵工艺，源自欧洲。在西语中“酸面种”的另外一个词也叫“酵母种”。设计由此决定，以隐喻的母体般的建筑形态致敬生命。让发酵与时间对话，孕育新的风味与能量。屋檐之下生成具有包裹性的双向拱形空间，同时从功能上划分出室内与室外。自然地承载慢发酵的生产方式与街区日常的慢生活方式。

The slow fermentation process in baking originates from Europe. In Western languages, “sourdough” is also known as “yeast starter”. Taking this as a cue, the design employs a metaphorical, matrixlike architectural form to pay homage to life itself, allowing fermentation to dialogue with time and nurture new flavors and energies. Beneath the eave, an enveloping bidirectional arched space is formed, which functionally distinguishes the interior from the exterior. It naturally accommodates the slow fermentation production process and the slow-paced daily life of the block.

▼外观，exterior view© 直译摄影

▼层层叠级的双向拱形，stacked layers of double-arched structures © 直译摄影

建筑主体由斜撑的钢结构支撑起倾斜的坡屋面。上沿嵌靠在原有建筑体中，下沿延伸挑出。再以层层叠级的双向拱形勾勒出生长姿态的建筑轮廓，重塑内外的边界与关系。拱形内侧更高，为主体的室内区域，后场区域保留原有建筑体的裸顶与柱体。屋檐下的拱形外侧，形成开放式休闲区，将新的空间渗透入公共街区的景观之中。

The main structure of the building is supported by inclined steel bracings holding up a sloped roof. The upper edge is embedded into the existing building, while the lower edge extends outward in a cantilever. Layered and cascading bidirectional arches outline an architectural profile of growth, reshaping the boundaries and relationships between interior and exterior. The higher inner side of the arch constitutes the main interior area. The back of house area retains the original bare ceiling and columns of the existing structure. The outer side of the arch under the eave forms an open leisure zone, integrating the new space into the public landscape of the block.

▼侧立面，side facade© 直译摄影

▼屋檐下的拱形外侧，形成开放式休闲区，the outer side of the arch under the eave forms an open leisure zone© 直译摄影

为保证室内的通透与秩序，选择以轻型搭接的木构模块界定出烘焙制作、收银、客座区域。木构模块可根据功能需求的变化，灵活拆组。半围合的客座、开放的后厨让交流产生，是以体验优先，而非效率优先的考量。

To ensure transparency and order indoors, lightweight assembled wooden modules are used to define the baking, cashier, and seating areas. The wooden modules can be flexibly disassembled and reconfigured according to changing functional demands. Semi-enclosed seating and an open back kitchen encourage interaction, prioritizing experience over efficiency.

▼室内概览，overview of interior© 直译摄影

▼室内细部，detail of interior © 直译摄影

空间中以基础的砂、石、木作为主要素材，呼应着自然发酵所需的原料亦是基础而纯粹的。采用水洗砂作为室内外的统一材质，以平衡空间的自然感与耐用性。踢脚由石材废料切割成条拼接。桌凳和面包柜是将旧木抛光再利用，呈现出不规则的随机感。将生长的空间形态与秩序的结构并置，同自然的素材整体构筑，让时间成为盟友，让时间被感知。

The space adopts basic natural materials — sand, stone, and wood — echoing the fundamental and pure ingredients required for natural fermentation. Washed sand is applied uniformly to both interior and exterior to balance natural texture and durability. Skirting boards are made of strips cut from stone waste. Tables, stools, and bread display cabinets are crafted from polished reclaimed wood, presenting an irregular and random aesthetic. By combining a growing spatial form with an ordered structure, and constructing the whole with natural materials, the design makes time an ally and allows time to be perceived.

▼空间中以基础的砂、石、木作为主要素材，the space adopts basic natural materials — sand, stone, and wood© 直译摄影

▼桌凳和面包柜是将旧木抛光再利用，tables, stools, and bread display cabinets are crafted from polished reclaimed wood© 直译摄影

本次项目打破传统烘焙零售空间的设计路径；是以契合品牌生产哲学理念的一次当代转译与初次探索。对设计团队而言，酵舍的交付亦如发酵的开始，我们期待并观察空间未来与大众相遇后会孕育出何种未知的“风味”。

This project breaks away from the conventional design logic of traditional bakery retail spaces. It is a contemporary translation and initial exploration in line with the brand’s production philosophy. For the design team, the completion of the Sourdough House is just like the beginning of Fermentation. We anticipate and observe what unknown “flavors” the space will nurture as it engages with people in the future.

▼细部，details© 直译摄影