在赛耶司面包餐厅，厨房不再被隐藏。

面粉如何变成面包，食材如何成为一餐——这些原本属于后台的过程，被重新带回人们的日常视野。

At Sejers Konditori, the kitchen is no longer hidden away.

The journey of flour turning into bread, of raw ingredients becoming a meal—processes once kept behind closed doors—is brought back into the rhythm of daily life.

对于WJ STUDIO万境设计而言，“大厨房”不仅是一种空间组织方式，更是关于生活的思考。食材在这里被处理、烘焙、烹饪与分享，气味、声音和温度共同构成了生活最真实的片段，人与人、人与食物之间的关系也在这里自然发生。

For WJ STUDIO, the concept of the "social kitchen" is more than a spatial layout; it is a philosophy of living. It is a place where ingredients are prepped, baked, cooked, and shared. Here, aromas, sounds, and warmth weave together the rawest moments of everyday life, naturally drawing people closer to their food and to each other.

01

社区纽带

Community Connector

这里不仅是一家面包餐厅，也是社区广场最活跃的公共节点之一。人们来到这里，不需要思考太多。

This space is more than a bakery-restaurant; it serves as one of the most vibrant social hubs on the neighborhood plaza. It is a place where people can just show up and be.

从清晨现烤的面包，到Branch、中餐、下午茶，直至夜幕降临后晚餐与酒吧，这里始终向社区敞开，像一间随时可以走进去“回家吃饭”的家庭餐厅。

From freshly baked bread in the morning to brunch, lunch, afternoon tea, and finally dinner and drinks at night, the doors remain open to the community—welcoming everyone like a casual family dining room where you can always drop in for a home-cooked meal.

可以买一块刚出炉的面包匆匆离开，也可以点一份午餐停留许久；可以一个人坐在窗边发呆，也可以与朋友共享漫长的下午。那些关于邻里、家庭与朋友的连接，就在分享食物的过程中悄然生发。

You can grab a warm loaf and rush off, or order lunch and stay for hours. You can lose yourself in thought by the window, or spend a slow afternoon catching up with friends. In the simple act of sharing food, connections between neighbors, families, and friends quietly take root.

02

流动界面

Fluid Interface

阳光穿过窸窣摇摆的树隙，随着绿意洒在餐桌——建筑的边界被有意弱化，视线、光线与人们的活动共同构成了连续而开放的体验。

Sunlight filters through the rustling canopy, casting a leafy glow onto the tables. The boundaries of the building are intentionally softened, allowing views, natural light, and human activity to merge into a seamless, open experience.

“大厨房”的概念也因此被进一步放大。厨房与前场被完全打开，烘焙与烹饪的过程成为了日常风景的一部分，食物被制作、被分享，也被看见。

在这里，厨房不只是制作食物的地方，更像一处开放的界面，让人们看见食物如何诞生，也看见生活本来的样子。

Within this openness, the "social kitchen" concept truly comes alive. The barrier between the kitchen and the dining area is completely removed, turning the craft of baking and cooking into part of the daily scenery. Food is not just made and shared here; it is seen.

In this way, the kitchen becomes less of a workspace and more of an open interface—a window where people can watch their food come to life, and witness the beauty of everyday living.

人们因为面包来到这里，却未必只是为了面包留下。

People may come for the bread, but they stay for something more.

广场来往的人流、刚出炉面包的香气、厨房忙碌的身影，以及餐桌边的交谈，共同构成了这里的日常。空间不再是消费的终点，而成为了社区生活的一部分，在开放与流动之中，持续发生着连接。

The movement of people across the plaza, the aroma of warm bread, the hustle of the kitchen, and the hum of conversation around the tables all blend into the daily rhythm. The space ceases to be just a place of consumption; it becomes a living part of the neighborhood, constantly fostering connections through its open and fluid design.

—

项目信息Project Info

赛耶司面包餐厅

SEJERS KONDITORI

项目名称：赛耶司面包餐厅

项目地点：杭州

竣工时间：2026.2

项目类型：面包餐厅

项目面积：588㎡

业主：杭州赛耶司餐饮文化管理有限公司

室内设计：WJ STUDIO 万境设计

主创设计：胡之乐

设计团队：朱陈韶华、李东贤、石浩然、王影

项目摄影：阿刁

Location: Hangzhou

Complete: Feb 2026

Typology: Bakery

Area: 588㎡

Client: SEJERS Catering Culture Management (Hangzhou) Co.

Interior Design: WJ STUDIO

Principal Designer: Hu Zhile

Design Team: Zhuchen Shaohua, Li Dongxian, Shi Haoran, Wang Ying

Photography: Robyn

胡之乐 Hu Zhile

WJ STUDIO 万境设计创始人/设计总监

Founding Partner / Design Principal

不止于设计，是WJ STUDIO 万境设计在致力于创造卓越的建筑空间过程中始终追求的理念。

万境设计下设PRO-LAB研究室，以设计作为一种思考方式，通过与各领域专家学者合作、跨学科交叉研究共同推进创新项目。基于复合视角，设计将不仅停留在风格形式，而是更结合文化与内容的综合呈现。

作为一支年轻、多元性和创造力的团队，WJ STUDIO万境设计在创始人胡之乐的带领下，屡次获得国际设计奖项，包括Andrew Martin国际室内设计大奖、美国Hospitality Design Awards、世界建筑节WAF/世界室内设计节INSIDE、日本Good Design Award、美国Architizer A+奖、巴黎设计大奖、美国IDA国际设计大奖、AD100最具影响力设计机构等。

"Beyond design" is the guiding philosophy that WJ SYUDIO adheres to in its relentless pursuit of creating exceptional architectural spaces.

Under its PRO-LAB research division, WJ STUDIO approaches design as a way of thinking, fostering innovation through interdisciplinary collaboration with experts and scholars from diverse fields. From a multifaceted perspective, their work transcends mere stylistic forms, striving instead to deliver a holistic expression that seamlessly integrates culture and content.

As a young, energetic and passionate team, by the leadership of its founding partner Hu Zhile, WJ STUDIO has won many international design awards including Andrew Martin International Interior Design Awards, Hospitality Design Awards, World Architecture Festival WAF/INSIDE, Good Design Award, Architizer A+ Awards, Paris Design Award, AD100 , etc.