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Öfferl Wollzeile 31

Studio Riebenbauer

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Single-Brand Store
7.64
7.29
7.86
5.71
7.13
Renee Cheng
Renee Cheng Partner & Vice President at CCD|Cheng Chung Design HK
7
7.5
7
6.5
7
Anand Sharma
Anand Sharma Founder and Partner at Design Forum International
7
7
6.5
6.5
6.75
George Takla
George Takla Interior Design Manager at NAGA
I like how this design blends tradi...
7.5
7
7.5
7
7.25
Luc Bouliane
Luc Bouliane Principal at Lebel & Bouliane Architects
6.5
7
6.5
6
6.5
Johann Matthysen
Johann Matthysen Founder at Matthysen
7
7
6.5
6.5
6.75
Ian Neville Douglas-Jones
Ian Neville Douglas-Jones Creative Director and Cofounder at Atelier I-N-D-J
Some odd and dated formal elements,...
6.5
6.5
7
6
6.5
Bethany Gale
Bethany Gale Interiors Design Director at Stonehill Taylor
7
6.5
7
6.5
6.75
Banghui Wei
Banghui Wei Chief Interior Designer at Gemdale Corporation
6.5
7
7
6.5
6.75
Elliott Koehler
Elliott Koehler Creative Director at JPA Design
7
6
6.5
6
6.38
Holly Hallam
Holly Hallam Coowner at DLSM Studio
6.5
7.5
6.5
6.5
6.75
Client
Öfferl
Floor area
208.15 ㎡
Completion
2019
Creative Director
Creative Director
Art Director
Architectural Designer

Öfferl questions everything. Why do you have to do things a certain way? What happens if we do it differently? Questioning everything—that is the foundation of their daily work. And that begins with the soil in which their grain grows. Öfferl chooses local farms. They choose organic farmers. Across every decision, down to the soil, Öfferl chooses something more substantial. And they needed a flagship store that lived up to that radical philosophy, reconnecting daily bread to the ground from whence it came. Every aspect of the flagship store was re-thought to emphasize simplicity, craft and connection to where food comes from. The brand’s tagline, “Vom Boden Weg.,” or “From the soil up.,” was realized with a starkly modern interior of stone, brushed aluminium, concrete and soil from their hometown.

The top floor served as a modern bistro, which left the downstairs for a unique art installation showing that Öfferl’s dedication goes from soil to table.