Braeside VIC, Australia
Davidson Architecture was engaged by In Situ Group to provide full design services for this highly complex building reuse and conversion. An existing warehouse building Moorabbin consisted of a range of additions over many years which were in different states of repair. Laurent Bakery undertook conversion of this complex into a state of the art mechanised bakery to prepare high end sourdough and other artisan style products for retail across Australia.
The project included an automated -30 degrees freezer with built in racking and automated conveyor loading systems as well as long production lines for automated proving and baking of the product. There were many challenges with fitting the various functions into the existing buildings, and Davidson Architecture worked closely with Baigents Structural Engineers to achieve efficient outcomes.
The project required partial demolition of the existing building for the new freezer structure, and we drew on our experience with refrigerated storage solutions to ensure the design was efficient and performed to expectation. There were additions made on site to accommodate refrigeration plant and fire services.