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Égalité, a new Boulangerie in Milan

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Article by Magda Tsolaki
Posted on June 29th, 2018
in Interiors, Gastronomy & vudafieri-saverino partners

A brand new concept for a France bakery that has the potential to become a format, born from an idea of the architect and food entrepreneur Tiziano Vudafieri. Égalité is built around Master Boulanger Thierry Loy, who after setting new standards in high-end bread making with his boulangerie outlets in the French Alps, has decided to move to Milan to engage with the city’s art de vivre. 

The interior design project is by the Milan based Studio Vudafieri-Saverino Partners, who add yet another chapter to the list of premises designed, and that in Milan alone has many examples of their eclectic interpretations. With  Égalité, Tiziano Vudafieri and Claudio Saverino have put on show the savoir-faire of the French boulangère tradition. The large laboratory and oven in the main room put the work of the bakers at the centre of the visual narrative with their bread making directly visible to customers. The design combines 1950s bakery elements (the large yellow-orange polished counter, the beige tile wall) and a selection of materials that expresses simplicity and authenticity (such as the solid wood shelving) with an amused look at the iconography of the Parisian boulangerie and café with the over-the-top zinc bar.

Égalité sets the stage on the savoir-faire of the French boulangère tradition in a place that welcomes you for a meal or to drink an aperitif, but also aspires to be an enclave celebrating the mélange of Italian and French culture. With its greataboratory in full view, Égalité is several things in one: a bakery, a shop selling fresh and packaged products, the ideal place for a quick coffee, lunch, a  French afternoon snack or an unusual aperitif. A place that also favours the encounter between different delicacies of Italian and French gastronomic culture. All at an affordable price. Bread. Our bread is the outcome of long-standing experience and research into dough, leavening, flour and French baking techniques carried out by Thierry Loy and his staff in the laboratory inside Égalité. We use ancient varieties of wheat and flours (black and white) from  a  hundred-year-oldmill, the Minoteri du Trièves, in the French Alps. The quality of the flours (they are all produced by responsible or organic farming) is the result of the commitment and passion of an entire small supply chain that is perfectly traceable from the wheat crop to the bread that we find on the table.  

 

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