该项目以当代工艺将位于比利时Bokrijk的一座遗产谷仓改造为了一间发酵面包房。项目属于“BKRK Bokrijk Brandmerkt”项目的一部分，多位策展人以各种技艺为主题展开工作。而BKRK面包房则是针对“面包烘焙”这项技艺而提出的建造计划，它展示了田地间的粮食变为面包的整个过程。

Renovation of a heritage barn in the Provincial domain of Bokrijk, Belgium, into a sourdough bakery, within the framework of the BKRK program on contemporary craftsmanship. For the project ‘BKRK Bokrijk Brandmerkt’, multiple curators work around the theme of craftmanship. For the craft ‘BREAD’, star chef Kobe Desramaults and his team open a ‘Superette’ in the Barn of Meeuwen. This is an artisanal bakery which shows the whole process from field to bread – and beyond.

▼建筑外观，exterior view ©Luc Daelemans

历史悠久的 Meeuwen谷仓位于比利时Meeuwen的Hensem小镇，其所在的Meeuwen农场是Northern Campine地区最大的农场之一。谷仓的面积约190平方米，由橡木桁架和抹灰篱笆墙搭建而成，屋顶以茅草覆盖。1959年，谷仓被拆除并重新装配在Bokrijk地区，作为露天博物馆使用，以效仿1958年比利时世博会的场馆。2017年，谷仓第二次被拆除，最终转变为一座现代化的面包房。谷仓的历史展示了当地建造技术的优越以及材料的耐久性，1846年修建的橡木结构至今仍在使用。

The farm of Meeuwen was originally located in the borough of Hensem in Meeuwen. With 20 ha of land, this was one of the largest farms in the Northern Campine (Belgian Region). It consisted of a farmhouse with cow stable, a barn, a mill house with pig stable, a water pit and a vegetable garden. In 1846 the farm still had 20ha of land. The barn of 190 m2 which is part of the heritage list Flanders, is built up using oak trusses filled in with wattle-and-daub. A finishing lime plaster protected the wattle-and-daub from weathering. The roof was straw thatched. In 1959, the barn was demounted and again assembled in Bokrijk for the open air museum in the framework of the Belgian World Expo of 1958. In 2017 the barn was dismantled for the second time, to be reconversed and become the bakery ‘Superette’.This history shows the durability of vernacular techniques and materials, such as the oak structure from 1846, still in use today.

▼河岸视角，view from the river ©Thomas Noceto

▼草坪视角，view from the grass land ©Thomas Noceto