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She Wolf Bakery
She Wolf Bakery
Brooklyn, Kings County, NY, United States
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Other Projects by Spacesmith Architecture
She Wolf Bakery
Brooklyn, Kings County, NY, United States
Type
STATUS
Built
YEAR
2024
SIZE
5000 sqft - 10,000 sqft
As part of an on-call contract with the Brooklyn Navy Yard Development Corporation, Spacesmith designed a new production facility and retail space for She Wolf Bakery in Building 77. This newly renovated 6,000 sf facility includes a 900 sf retail space and is the bakery’s first brick-and-mortar store, enabling She Wolf to expand its operations and enhance its public-facing presence. Our team managed design, permitting, documentation, and construction administration to ensure project success.
At the entrance, we designed a retail area centered around a large family-style table, flanked by custom-built retail displays. Beyond the seating area, the retail counter sits in front of a fire-rated glass partition, giving customers a view into the dough room. The design features a palette of white subway tiles, dark walnut millwork, quartz counters, a glazed storefront, and a poured concrete floor, reflecting the simplicity of the bakery’s ingredients: flour, water, and leavening.
The back-of-house was meticulously organized to optimize workflow, aligning the sequence of rooms with operational steps. An elevated platform handles flour delivery, which is stored, mixed, shaped, proofed, baked, cooled, and packed for distribution. The facility also includes a pastry room, a café kitchen, and staff support areas. Durable finishes withstand industrial cleaning, while climate-controlled rooms and all-electric equipment enhance sustainability.
At the entrance, we designed a retail area centered around a large family-style table, flanked by custom-built retail displays. Beyond the seating area, the retail counter sits in front of a fire-rated glass partition, giving customers a view into the dough room. The design features a palette of white subway tiles, dark walnut millwork, quartz counters, a glazed storefront, and a poured concrete floor, reflecting the simplicity of the bakery’s ingredients: flour, water, and leavening.
The back-of-house was meticulously organized to optimize workflow, aligning the sequence of rooms with operational steps. An elevated platform handles flour delivery, which is stored, mixed, shaped, proofed, baked, cooled, and packed for distribution. The facility also includes a pastry room, a café kitchen, and staff support areas. Durable finishes withstand industrial cleaning, while climate-controlled rooms and all-electric equipment enhance sustainability.
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