Case Study : - 11/9/2009

Buckingham Boulangerie Stanmore 

The Problem
Two thirds of the existing floor space was occupied by the bakery, leaving very limited space for the retail boulangerie and deli. The limited amount of produce display space was a restriction on the viability of the business. More retail space was required and the whole premises required a comprehensive face-lift.

 Buckingham Boulangerie

The Solution
The owner decided to move the main bakery to a new site but retain a small baking facility for bagels and small batches of cakes which would also produce the pleasant baking aroma which the customers associated with the shop.

This allowed us to design the retail area to provide maximum counter and display space.

The structural height also allowed us to fit a new mezzanine floor above the retail area and bakery for use as a restaurant. The existing 1st floor flour store could be converted into a kitchen for the restaurant.

Master Design & Planning worked closely with the owner and counter supplier to agree the optimum layout and specification.

Our plans were submitted to the local authority. Planning permission was granted for the restaurant and Building Control approval obtained for the structural work.

Buckingham Boulangerie

The Result
We set up a temporary store in a marquee adjacent to the parade of shops for the business to continue trading during the works.

The shop was closed on 1st August and re-opened on 28th September completely fitted out with the new mezzanine floor installed and fully air conditioned retail area, bakery and new customer toilets.

The fit-out of the mezzanine restaurant and kitchen continued after the shop was re-opened and the restaurant opened in February on St Valentine’s day.

Master Group design & build

Buckingham Boulangerie