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What is the link between architecture and pastry? What design strategies are applied in the contemporary interiors of bakeries and pastry shops? While architecture can serve as inspiration for the design of forms and configurations of edible elements, it also contributes the techniques of descriptive drawing, architectural composition, and staged planning to the culinary language. Focusing their thinking on people and their needs, both disciplines strive for precision, with interior design being a broad field where the use of figures, colors, materials, and various equipment can be explored to enhance user experiences.

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The main role of architecture is to create structures that protect us from the environment and create spaces that are safe and comfortable for all types of needs and activities. By providing shelter, architecture also shapes the way people interact with their surroundings. Building technologies of the past rarely managed, however, to create a complete separation between us and the outside world.

While impermeability was a desired outcome, the porous building materials available always allowed some water, wind, or outside particles to leak into the interior spaces. In contrast, modern technologies now allow for almost completely impermeable building envelopes, allowing for complete separation between indoors and outdoors, thus relying on engineered systems to regulate temperature, airflow, or humidity. This article explores the differences between these two contrasting approaches, exploring how building facades are equipped to regulate indoor comfort and its environmental impact.

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