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Few architectural typologies are as timeless as bakeries. A practice spanning thousands of years, the art of baking has diverse roots. Today, bakeries combine areas to gather, socialize, shop, and work. While industrialization and commercialization transformed the art of baking and baked goods, bakeries remain important community spaces for gathering and defining neighborhood identity.

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The Reggio Emilia Approach was created in the post-WWII period at the initiative of widowed mothers and under the coordination of journalist and educator Loris Malaguzzi. In a time of postwar urban reconstruction, the group's primary concern was the formation of new schools, where they wanted to create a peaceful, welcoming, and cheerful environment, with a domestic atmosphere where children could stay while their mothers worked. Understanding the children's interests and providing a suitable environment for exploration and experimentation is one of the focal points of this pedagogy. The creation of a safe and stimulating environment is so fundamental that, in much literature, it appears as a third teacher.

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Designing commercial spaces has historically been a challenge. In these environments, spatial distribution plays a fundamental role, even more so if we have a few extra square meters. With this being said, the study of these spaces in plan and section can be a great starting point. It not only allows us to analyze the logistics and circulation of customers but also helps us find efficient variations and innovations that will enable your store to stand out from the others.

Below, we've selected a series of 25 examples in plan and section that can help you understand how different architects faced the challenge.

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