François de Halleux, founder of Origo Bakery, partners with renowned architect Isern Serra to open a second location in Sant Antoni, Barcelona, seamlessly blending artisanal craftsmanship and timeless design, wrapped in a warm, sensory experience of sourdough baked goods.
The scent of fresh bread here is an invitation, and a promise of nourishment. Since 2018, Origo Bakery has drawn sourdough devotees to its Gràcia location, offering loaves made with stone-milled flour, long fermentation, and an unwavering dedication to the essence of bread. Now, this new outpost extends that ethos, blending traditional techniques with contemporary design to create an experience that is both immersive and inspiring.
Upon stepping inside, one is met with a sleek, thoughtful interior where nothing is superfluous. The long, sculptural bread display—an architectural centerpiece—anchors the room, drawing the eye and inviting curiosity. A café counter of dyed iroko wood and brushed stainless steel sits opposite, its understated elegance a quiet nod to craftsmanship. Overhead, Frama lamps cast a warm glow, illuminating the careful choreography of the space.
The café unfolds in layers. Toward the back, an intimate agora-like corner allows visitors to settle in, coffee in hand, as they watch the bakers at work through expansive windows. This transparency is intentional: Origo is not just about selling bread; it is about honoring the process, making visible the artistry of fermentation, the patience of long proofing, the alchemy of heat and grain.
The design leans into texture. Walls are coated in manually applied ecoclay, a choice that adds depth and an organic softness, much like the crust of a well-baked loaf. Outside, the terracotta extends to a small seating area—textured walls, tiled floors, and a sun-warmed bench—creating a seamless visual thread between interior and exterior, a kind of architectural mise en place.
At its core, Origo is not about trends or aesthetics, though both are undeniably present. It is about a return to origin, to essentials. Its name—Latin for ‘beginning’—is a reminder that bread, in its truest form, needs little: just flour, water, time, and skill. The ingredients are simple; the execution, anything but.
This philosophy is reflected in the menu. Shelves lined with locally sourced natural wines, house-made chai blends, and artisanal sauces sit in quiet conversation with the loaves: deeply caramelized sourdoughs, airy focaccias, and the ever-iconic cinnamon rolls. Everything here tells a story of patience, provenance, and precision.
