For my final year project at the American University of Beirut, I designed a new concept for a traditional local bakery that is neither branded nor completely brand-less, but where a system articulates the identity creation, a system that allows the baker, the product, the process and the community to partake in the making.
What is specific about this bakery is the fact that it is made by the neighborhood for the neighborhood, without having the fear of a brand settling in. The bakers coordinate with each other to fix a time schedule: to have one baker per day.
Project published in Packaging Of The World
