I am building a boutique bakery-café that blends a retail pastry counter, an open “baking laboratory” kitchen, a compact production kitchen, and a cosy 6–12-seat customer area. The aesthetic must feel European-Scandinavian: clean lines, warm wood against ivory and concrete textures—premium, functional and never over-designed. The heart of the concept is the seating and customer experience zone. I picture one or two thoughtfully crafted communal tables that let guests watch the bakers at work while still enjoying an uncluttered, minimalist atmosphere. Every other element—display cases, workflow behind the counter, equipment placement—should reinforce that seamless guest experience. To bring this vision to life I need: • Complete space planning with an efficient front-to-back workflow • Retail counter and pastry display design that showcases product and speeds service • Open kitchen layout with precise deck-oven, spiral-mixer, proofer and storage positioning • High-quality 3D renders that communicate lighting, materials and ambience • A cohesive material palette and lighting plan • Electrical and plumbing drawings ready for contractors • Interior elevations, joinery details and any drawings required for execution • Ongoing guidance during the build-out to keep design intent intact If you have a strong track record designing food-service spaces and can translate minimalist concepts into practical, buildable drawings, I’d love to review a detailed project proposal outlining your approach, key milestones and sample deliverables.