common hybrid hospitality space integrates microbakery and pizzeria within flexible interior in berlin

"During the day, the space operates as a bakery offering long-fermented rye bread made from two types of rye flour and seven seeds, alongside Scandi-inspired cardamom buns and Berlin-roasted coffee. In the evening, it transitions into a pizzeria centered on slow-fermented sourdough. The menu features seasonal combinations such as blood sausage, Käsekrainer and Brussels sprouts, or fermented potatoes with wild garlic capers. Locally sourced flours and produce link the culinary offering to the regional context."

"The interior concept by designer Thalea Schmalenberg accommodates this daily transformation. In daylight, the bakery emphasizes openness and the sensory presence of fresh pastries and bread. As night falls, lighting and materials create a warmer, more intimate atmosphere suited to dining. The design employs warm monochrome tones, handcrafted woodwork, and lighting elements from Danish and German manufacturers, establishing a cohesive environment that balances functionality and comfort."

Common functions as a hybrid hospitality venue in Neukölln that operates as a microbakery during the day and a pizzeria at night. The bakery produces long-fermented rye bread from two rye flours and seven seeds, Scandi-inspired cardamom buns, and serves Berlin-roasted coffee. The evening menu focuses on slow-fermented sourdough pizzas with seasonal toppings such as blood sausage with Käsekrainer and Brussels sprouts or fermented potatoes with wild garlic capers. The interior by Thalea Schmalenberg uses warm monochrome burgundy tones, handcrafted woodwork, and adjustable lighting to shift the space from open, sensory daytime bakery to intimate, comfortable nighttime dining. Local flours and produce anchor the culinary program regionally.

Read at designboom | architecture & design magazine