Patisserie Te Hoahoa o Roto o te Wharekai nā Cengiz Durmus

Ko te hoahoa Patisserie Te Hoahoa o Roto o te Wharekai nā Cengiz Durmus he kaitoa whakahirahira o te 2026 A' Design Award Parahi i te Wāhanga Whakataetae Hoahoa Roto Whare me te Whakaaturanga.

ParahiRoto Whare· 2026

Patisserie Te Hoahoa o Roto o te Wharekai

nā Cengiz Durmus

Kiritaki: Cengiz Durmus

Kaitoa o te A' Design Award Parahi i te Wāhanga Roto Whare

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Kaitoa Tohu Manatokohia

Manatokohia te Tūnga Tohu mō #174301

Torohia te Pae Tirohia i te A' Design Award Pānui Pāpāho Tohu Tohu

Ngā Tae

Te Hoahoa

Mō Patisserie Te Hoahoa o Roto o te Wharekai

He hoahoa o roto o te wharekai a Patisserie, i whakaaweawetia e ngā taonga tuku iho o Bavaria. Mā ngā pakitara kōhatu, ngā taputapu rākau me ngā rawa māori e hanga ai he taiao mahana, ā, mā ngā āhuatanga rārangi torotika me te huinga tae māhoi e tāpiri ai he āhua o nāianei. Ka whakakīia te hau e te kakara o te parāoa hou mai i te umu kei waenganui. Ko ngā mata whai kakano, ngā rangi tuku iho ngāwari me te rārangi kai i hangaia e taua kaupapa anō, ka whakaoho i ngā rongo maha i te wā kotahi. E whakarato ana te mahere i te 200 mita pūrua o te wāhi whaikaupapa me te tata ki te 150 mita pūrua mō te mahi whakaputa. Ko te whāinga ko te hono i ngā tikanga tuku iho ki te noho o te ao hou.

Te Whakamihi

Mō te A' Design Award Parahi

Ko Patisserie Te Hoahoa o Roto o te Wharekai te toa o te A' Design Award Parahi, he whakaaetanga tino whai mana e hoatu ana ki ngā hoahoa kōeke e tohua ana mā te auaha, te mahi mōhio me te whakaaro hōhonu. Ko ngā toa Parahi he mahi pukenga e rite ana, he auaha mīharo, e whakatūturu ana i te wheako nui, te whakaaro me te mōhio-ā-ringa o ā rātou kaihoahoa. E tūmanakohia ana ko Patisserie Te Hoahoa o Roto o te Wharekai he taonga whakanuia, whakamīharotia, aroha nui, he ngaio, he auaha hoki. Ko tēnei hoahoa i toa i te Parahi e whakauru ana i ngā tikanga pai rawa i te toi, te pūtaiao, te hoahoa me te hangarau, ā, he tino mīharo ki ngā taipitopito. Ka whakatutuki a Patisserie Te Hoahoa o Roto o te Wharekai i ngā hiahia, ka pā ki ngā hiahia, ka whakaoho i ngā kare-ā-roto, ā, ka kume i te pākiki.

I Muri i te Hoahoa

Kete Pāpāho

Ngā whakamihi, ngā mema o te rōpū me ngā taipitopito hangarau i whakaratohia e te kaihoahoa.

Āhuatanga Motuhake: From the very beginning, the goal was not just to design a space but to create a story. This restaurant had to be more than a building it needed to transport visitors from a concrete world to a past defined by stone walls, wooden furniture, and natural materials. This journey blends nostalgia with modern living, interpreting tradition through a contemporary lens. Striking this balance is the project’s core philosophy.
Inenga & Pēketanga: The project has been designed to include 200 square meters of active functional space and approximately 150 square meters allocated for manufacturing operations.
Tūtohu: Bavaria, Nostalgia, Modernity, Stone walls, Natural materials, Interior Design, Sensory experience, Nostalgic melodies, Patisserie, Peaceful ambiance
Hangarau Whakanao: Sensory Experience: The Five Senses
The design emphasizes more than visuals, creating a full sensory journey:
Smell: The central oven fills the air with fresh bread aromas, evoking childhood memories.
Touch: Warm wooden furniture and textured stone walls invite physical connection.
Sight: A pastel color palette creates a calm atmosphere.
Sound: Soft traditional German melodies set the mood.
Taste: The menu complements the design, with dishes carefully crafted to tell the story.
Wero Hoahoa: While creating this project, significant effort was dedicated to integrating the temporal differences of the materials and achieving cultural and textural harmony between the region that inspired the design and the area where the project would be implemented, guided by the connection between past and future.
Rangahau: This text is the result of a qualitative study within design research. The main goal is to create a rich, meaningful restaurant experience engaging both physical and emotional senses. The project used qualitative methods, including visual and sensory analysis, cultural research, and a holistic design approach. Data collection combined field observations and internal design discussions, employing mixed methods with visual, sensory, and narrative tools.
Whakaaweawe: Inspired by Bavaria's heritage, this restaurant seamlessly combines nostalgia with modernity. The stone walls and natural materials establish a warm and inviting atmosphere, while the carefully selected color palette reflects the region's cultural identity. Linear elements bring modern sophistication to the design. Sensory details, including the aroma of fresh bread, tactile wood textures, and nostalgic melodies, create a serene space that rekindles memories and tells captivating stories.
Roanga o te Kaupapa: The design project started in the summer of 2024 and was completed in the spring of 2025. The implementation phase has not yet commenced
Rerenga Mahi: Operation: Integrates sensory elements (smell, touch, visuals, sound, taste) harmoniously, creating a special visitor experience.
Transformation: Combines traditional European aesthetics with modern designs, blending nostalgia and elegance.
Interaction: Visitors engage through textures, aromas, tones, melodies, and flavors.
Key Frames: Fresh bread aroma, pastel colors, wooden textures, melodies, and visual harmony.
Performance: Creates emotional connections, offering a memorable experience.
Ngā Mema o te Rōpū: Cengiz Durmus
Whakamana Whakaahua: Interior Designer, Cengiz Durmus, Patisserie, 2025.