Client
The French Bakery
Location
SEA Airport, Washington
Size
3,000 SF
Timeframe
2017
Designed in collaboration with The French Bakery team, this proposal sought to bring the charm and craftsmanship of an authentic French boulangerie to SEA International Airport. With locations envisioned for both the C-Concourse and North Esplanade, the designs embraced the visual language of European street-front bakeries while incorporating a distinctly Northwest sensibility.
The storefronts were anchored by durable quartz bases paired with pressed metal panels finished to resemble painted wood – to balance visual elegance with the performance needs of a high-traffic airport setting. Generous glass pastry cases displayed an abundance of baked goods, while built-in casework and open shelving showcased packaged merchandise and fresh loaves. Strategic sightlines into the kitchen gave passersby a sensory preview of the aromas and craft within.
Sustainability was woven into the design. Flooring incorporated recycled content, quartz surfaces carried Greenguard Certifications and Health Product Declarations, and wood cladding was sourced from a Washington-based FSC-certified manufacturer with low-VOC finishes. The palette blended light, neutral tones with warm wood accents, complemented by distressed brass and walnut pendant lighting.
Operational efficiency was carefully considered in the layouts. Customer flow diagrams illustrated a streamlined progression from entry to ordering and payment, with separate zones for queuing, product display, and point of sale. Behind the scenes, equipment placement—ovens, proofers, prep tables, and coolers—was optimized for speed and quality control, ensuring staff could serve travelers quickly without compromising on presentation or product quality.
