This work formed my Masters in Architecture at the Mackintosh School of Architecture at the Glasgow School of Art. The project was an investigation into how Glasgow Tenement Artisan Bakeries meet this need in the neighbourhoods they serve, in terms of production, consumption and commerce in the community.
I defined the search as within a ‘tenement’ typology. In his book on the subject, Frank Wordsall defines a tenement as a ‘domestic building of more than one storey, all houses of which are reached by a common stair’.
In France, the National Institute of Baking decrees that to be a ‘Baker’ in France, he or she must be ‘a professional craftsmen who choose their raw materials, knead the dough, control fermentation and bake bread at the place of sale’.
With these parameters in place four bakeries met the criteria of being in a tenement, and baking from ‘scratch’.