Photography by Adrien Williams
A few years ago, when Viviane Nguyen was trying to find a birthday cake for her child, who has severe allergies, she found it hard to find a cake that was allergy free, so she decided to bake one herself, which eventually turned into a small business. Today, Pâtisserie Petit Lapin creates cakes, cupcakes, and donuts, with a special focus on being allergy free.
Recently, it was time to expand, so she worked together with Architecture Open Form to create a tiny bakery in a basement space just 342 square feet, located in Montreal, Quebec.
Photography by Pâtisserie Petit Lapin
Hidden behind the bright blue door, is a small foyer, displaying just a sample of the goods she offers in the bakery below ground level.
Photography by Adrien Williams
The interior is bright and white, which is definitely a good idea when dealing with a basement space that has almost no windows.
Photography by Adrien Williams
At the bottom of the stairs, is the customer counter.
Photography by Adrien Williams
A touch of the old building can been seen, with the stone foundation left unpainted.
Photography by Adrien Williams
Pops of pastel blue break up the crisp white interior.
Photography by Adrien Williams
Here’s a look at the bakery when it has product and the point-of-sale system in place.
Photography by Pâtisserie Petit Lapin
And of course, we had to share the creations that Viviane makes in her bakery…looks delicious!
