E STUDIO 壹所设计--深圳昭熹甜品店
店铺位于一栋旧楼的转角，作为社区店我们思考空间如何可以更友好的融入社区。昭熹品牌概念源于太阳的东升西落的美好时刻，留住这个瞬间，何不为街角留一盏灯，照亮夜里疲惫归途的心灵。
The store is located on the corner of an old building, and as a community store, how the space can be more friendly to the community is our top considering. The concept of the ZAOC brand is derived from the golden moment when the sun rises in the east and sets in the west, to keep this moment, why not leave a light for the street corner to illuminate the souls of tired returning at night.
主理人Aisling法国蓝带甜品烘焙双学位，师从日本甜点大师内田富夫先生，多年米其林餐厅职业经历。“从事甜品事业源于热爱，在工业化甜品的行业大环境下，昭熹坚持手作甜品的持续创意研发，希望能让大家感受到随性积极、有趣的生活态度，真诚且自信。” ———Aisling
The director is Aisling, a double degree in French Le Cordon Bleu Dessert Bakery, under the tutelage of Japanese pastry master Mr. Tomio Uchida, and has many years of professional experience in Michelin restaurants. "Engaging in the dessert business comes from love, in the general environment of the industrialized dessert industry, ZAOC insists on the continuous creative research and development of handmade desserts, hoping to make everyone spontaneous positivity, interesting attitude of life, sincerity and confidence."—Aisling
建筑拐角处置入一个柔和的弧形蛋糕吧台，甜品师蛋糕的制作过程在弧形吧台展示可以向来往的人群传递甜品制作的心意。室内售卖区相对紧凑，空间选择粗野的木纹和石材作为空间主材和甜品的精致细腻形成强烈对比，而吧台空间是一面通透的全景玻璃，与室外社区广场的自然景观交融，圆形的操作台面就像一个自由的舞台。
The corner of the building is disposed into a soft curved cake bar, where the cake making process is displayed in the curved bar to convey the intention of dessert making to the people coming around. The indoor sales area is relatively compact, and the space chooses rough wood grain and stone as the main material of the space, which forms a strong contrast to the delicate dessert. while the bar space is a transparent panoramic glass, blending with the natural landscape of the outdoor community square, the circular operation table demonstrates a free stage.
在18㎡紧凑的功能配置下，昭熹工作室自成一方天地，一个小而美的甜品研发空间。在逐利的商业环境下，昭熹保持初心与对甜品专业的笃定与执着，在甜品领域用产品和服务发出自己的声音。
Under the compact configuration of 18sqm, ZAOC Studio is a world of its own, a small but exquiste dessert research and development space. In the profit-seeking business environment, ZAOC maintains its original intention and determination, and uses products and services to make its voice heard in the field of dessert.
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