Sustainability Report
Embodied carbon
The design placed particular emphasis on lowering embodied carbon through material selection and sourcing. More than 75 percent of the primary materials were procured locally, reducing transport emissions and strengthening ties to place. These strategies are estimated to have cut embodied carbon by around 35 percent compared to a conventional retail interior of similar scale.
Compacted earth construction
Walls and the central bar were built with compacted earth sourced from nearby Panamanian regions, in collaboration with Panama City–based practice Aparato A. Using a mixture of earth, clay, lime, and straw, Aparato A applied its expertise in traditional construction to deliver both cultural resonance and technical performance. Compared to concrete assemblies, compacted earth carries only a fraction of the embodied carbon while providing inherent thermal mass that helps regulate indoor temperatures. The result combines durability, low maintenance, and a tactile quality deeply tied to place.
Reclaimed wood furniture
Much of the bakery’s furniture was crafted by The Alma Studio, a Panama City workshop, using reclaimed wood salvaged from the Bayano River. Reusing this timber extends the material’s lifecycle, mitigates pressures on forests, and avoids the carbon intensity associated with importing new or exotic hardwoods. The bespoke pieces bring warmth and tactility to the space, embedding a narrative of renewal while supporting local craft and ecological responsibility.
Operational Emissions / Energy
Carbon reduction also extended to the building’s day-to-day performance, with measures aimed at lowering energy demand and optimising systems. Internal benchmarking suggests these efforts reduce operational energy intensity by approximately 23 percent compared to regional baselines for similar food retail environments.
- Daylight and lighting strategy: Large glazed openings draw daylight deep into the bakery, making the bread-making process visible while reducing reliance on artificial lighting. High-efficiency LEDs with sensor-based controls ensure lighting demand is precisely calibrated to occupancy.
- High-efficiency HVAC: Mechanical systems were specified for the unique thermal loads of a bakery, providing comfort for customers and staff while lowering energy use. Equipment selection was based on efficiency performance, balancing environmental goals with operational needs.
- Waste separation: Operational waste management was integrated into the spatial organisation, with clear separation of organic, recyclable, and residual streams. This supports a circular approach in daily operations and reduces the project’s ongoing footprint.
Afterlife
The design was conceived with adaptability in mind, recognising that interiors often face short lifespans. Instead of fixing the bakery to a single function, Mallol introduced a flexible framework that could accommodate future programmes.
The spatial organisation allows the bakery to shift over time, supporting other uses without requiring invasive structural changes. Circulation and services were planned with versatility in mind, ensuring that the space can evolve as needs change.
Key interventions such as shelving, counters, and partitions were designed as modular components that can be taken apart, relocated, or repurposed. By avoiding destructive construction, these elements have the potential to re-enter the circular economy.
This approach minimises waste in the present while creating the conditions for future reuse.