Re-purposed flour sacks make for gastronomical architecture in an urban eatery.
It’s hard to image cinder blocks without their rough, sandy texture, but that doesn’t mean it is impossible to create soft-looking ones. Brooklyn restaurant-bakery-bar Runner & Stone did it, and the results are shockingly impressive.
Each billowing “belly block” was made from an emptied 50-pound flour sack, which serves as the formwork for approximately 1,000 building blocks. Individual blocks measure to 7′ high x 15′ long x 5-7′ wide. Designers of Latent Productions cured the cement blocks on site and used them to create walls of bulging concrete throughout the interior space.
Flour emptied from the King Arthur bag was used to bake baguettes and boules of broiche, ensuring no materials were left unused or wasted.
If you get to chance to dine at Runner & Stone, be sure glide your hand across the voluptuous facade of the concrete walls – a smooth sensation you wouldn’t want to pass up.
Source, Images: Archinect