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