Paula Shen
Bakeries, Community and Third space:
A case study of two bakeries in East London
A case study of two bakeries in East London
Bakeries have traditionally been seen as places of leisure and consumption where people enjoy the simple pleasure of freshly baked bread. However, these places are now evolving into multi-purpose centres that not only satisfy people's appetites but also foster connections, drive community development and act as incubators for social and economic empowerment. This transformation is particularly relevant to the London Borough of Hackney, which has been undergoing rapid urban regeneration and gentrification (Chapple & Loukaitou-Sideris, 2019). This change has led to a marked sense of disconnect between community members, exacerbating existing challenges such as youth unemployment - a major barrier to the economic and social inclusion of young people. In this context, this study argues that the selected bakeries in Hackney have the potential to become collaborative centres and catalysts for community development, fostering community engagement and social resilience. However, there are limitations to consider in this potential transformation.
Exploring bakeries within the context of space and architecture offers a unique lens on urban regeneration and community dynamics. The gentrification of Hackney has brought with it a complex socio-economic landscape where the community bond is under threat. Two bakeries in this research investigation, with their inclusive and vibrant spaces, have evolved into a 'third space' —a term by Sociologist Ray Oldenburg (1999) to describe informal public places outside of the home and workplace that facilitate social gatherings. Here, the boundaries between consumption, work and social engagement are blurred, creating an enabling environment for social connection and community building. This shift emphasizes the importance of spatial design in facilitating social interaction and community development. Through incorporating Oldenburg's concept of the 'third space', it analyses how these modern venues reflect and transform traditional community and social interactions in a changing urban landscape. This approach not only examines the contribution of neighbourhood bakeries to community engagement but also responds to the impact of commercialization on the concept of the 'third space' and today's potential challenges.
Two bakeries in the Hackney area, E5 Bakehouse and The Dusty Knuckle, which have notably transformed traditional bakeries into multifaceted hubs, were selected for this case study. It is worth noting that my research is a small window based on these two bakeries and therefore not representative of all bakeries in the region or globally. This study utilizes both primary and secondary research. The primary research consists of site visits, visual recordings, observations, and behavioural mapping at two selected bakeries to analyse customer behaviour and employee interactions. The interview with bakery customers and staff will be conducted to understand their perceptions of the bakery's role in community engagement, and initiatives like community workshops and employing marginalized groups.
Although there are limitations as a private commercial entity, including significant capital requirements, it's evident they actively work towards community building. Despite these constraints, their efforts to foster a sense of community should be acknowledged and appreciated. To argue this, the work is divided into three thematic chapters. First, Hackney's urban regeneration, Oldenburg's third place concept, and relevant literature are examined to understand their roles in social integration. Next, the design and location of bakeries are explored to highlight how they encourage community interactions, emphasizing both benefits and limitations. Finally, the operational strategies and social dynamics within these bakeries will be analysed, with a focus on events, pricing, and social norms, as well as the challenges of balancing community engagement with commercial realities. This analysis highlights the complexities of fostering inclusive community spaces in urban settings.
Existing research highlights the role of cafés as third place, contributing significantly to individuals' sense of belonging and place attachment (Waxman,2006; Warner et al., 2013). However, there is almost no research exploring bakeries as community centres. Therefore, it is an emerging necessity to apply this research framework to bakeries, given their evolving role within community dynamics. The following research seeks to bridge this gap by focusing on community bakeries in the London Borough of Hackney. It aims to employ Oldenburg's 'third place' concept, previously utilized in café studies, to conduct an in-depth analysis of these modern establishments. This investigation will explore how these spaces reflect and transform traditional notions of community and social interaction in the context of changing urban landscapes.
In summary, this essay intends to contribute to the knowledge of the social dimensions of bakeries in the field of architecture. It aims to provide a comprehensive understanding of the role of bakeries as catalysts for community development, providing strategic insights and practical limitations. Through this exploration, this study aims to highlight the significance of bakeries in fostering community cohesion, responding to local challenges, and contributing to the social well-being of Hackney's residents.
Exploring bakeries within the context of space and architecture offers a unique lens on urban regeneration and community dynamics. The gentrification of Hackney has brought with it a complex socio-economic landscape where the community bond is under threat. Two bakeries in this research investigation, with their inclusive and vibrant spaces, have evolved into a 'third space' —a term by Sociologist Ray Oldenburg (1999) to describe informal public places outside of the home and workplace that facilitate social gatherings. Here, the boundaries between consumption, work and social engagement are blurred, creating an enabling environment for social connection and community building. This shift emphasizes the importance of spatial design in facilitating social interaction and community development. Through incorporating Oldenburg's concept of the 'third space', it analyses how these modern venues reflect and transform traditional community and social interactions in a changing urban landscape. This approach not only examines the contribution of neighbourhood bakeries to community engagement but also responds to the impact of commercialization on the concept of the 'third space' and today's potential challenges.
Two bakeries in the Hackney area, E5 Bakehouse and The Dusty Knuckle, which have notably transformed traditional bakeries into multifaceted hubs, were selected for this case study. It is worth noting that my research is a small window based on these two bakeries and therefore not representative of all bakeries in the region or globally. This study utilizes both primary and secondary research. The primary research consists of site visits, visual recordings, observations, and behavioural mapping at two selected bakeries to analyse customer behaviour and employee interactions. The interview with bakery customers and staff will be conducted to understand their perceptions of the bakery's role in community engagement, and initiatives like community workshops and employing marginalized groups.
Although there are limitations as a private commercial entity, including significant capital requirements, it's evident they actively work towards community building. Despite these constraints, their efforts to foster a sense of community should be acknowledged and appreciated. To argue this, the work is divided into three thematic chapters. First, Hackney's urban regeneration, Oldenburg's third place concept, and relevant literature are examined to understand their roles in social integration. Next, the design and location of bakeries are explored to highlight how they encourage community interactions, emphasizing both benefits and limitations. Finally, the operational strategies and social dynamics within these bakeries will be analysed, with a focus on events, pricing, and social norms, as well as the challenges of balancing community engagement with commercial realities. This analysis highlights the complexities of fostering inclusive community spaces in urban settings.
Existing research highlights the role of cafés as third place, contributing significantly to individuals' sense of belonging and place attachment (Waxman,2006; Warner et al., 2013). However, there is almost no research exploring bakeries as community centres. Therefore, it is an emerging necessity to apply this research framework to bakeries, given their evolving role within community dynamics. The following research seeks to bridge this gap by focusing on community bakeries in the London Borough of Hackney. It aims to employ Oldenburg's 'third place' concept, previously utilized in café studies, to conduct an in-depth analysis of these modern establishments. This investigation will explore how these spaces reflect and transform traditional notions of community and social interaction in the context of changing urban landscapes.
In summary, this essay intends to contribute to the knowledge of the social dimensions of bakeries in the field of architecture. It aims to provide a comprehensive understanding of the role of bakeries as catalysts for community development, providing strategic insights and practical limitations. Through this exploration, this study aims to highlight the significance of bakeries in fostering community cohesion, responding to local challenges, and contributing to the social well-being of Hackney's residents.