A Hole New Way
of Thinking (about donuts)
Donuts and coffee. A timeless pairing, yet one dominated by global fast food players. Enter Short Stop, a gourmet donut shop elevating the typically mass-produced donut through producing authentic, individually made pastries using entirely natural ingredients. At Short Stop’s new Sydney store on the Barangaroo waterfront, Foolscap created a café and retail space that was a physical expression of the qualities of their product.
Using these traits as a foundation, a configuration was devised that blurs the lines between production facility and retail outlet. With kitchen and production spaces flowing into service areas, barriers between patron and product are broken down – creating an experience that is honest, transparent and natural.
Inside, donuts take pride of place in a bespoke handcrafted Vic Ash timber display case. The generous glazing bench is placed in the retail area, allowing customers to see each donut being hand finished.
Subtle finishing touches of colour take reference from the colour palette of the donuts on display, such as pistachio, rose and natural glaze. These colours also interplay in Italian terrazzo flooring, creating an effect reminiscent of glazes studded with nuts, cookie crumble or sugar.
The circular form of the classic donut is manifested throughout the design, including a circular pillar counter, tabletops, light fittings and internal windows. Branded brass inlay in entry flooring and custom neon signage invite donut lovers into the space, while texture glass used in archways reference both traditional boulangerie and a laboratory – a site of experimentation and exploration.
Through simplicity in structure, form and materials, Foolscap formed a design language that reflected Short Stop’s core points of difference, while creating an enjoyable, calming space for patrons to enjoy.