Stubbe Chocolates

Discipline : Interior Design

Categories : Commercial Space / Commercial Space ≤ 1,600 sq.ft. (≤ 150 sq.m.) : Silver certification

Stubbe Chocolates is a gourmet chocolate and pastry shop in Toronto lead by Chef Daniel Stubbe, a sixth generation Konditor (Confectioner).  The shop has been operating in Toronto for 29 years built upon, and evolving from, a familial lineage of Konditorei in Ottawa and Kanata and originating in Meppen, Germany in 1845.  Stubbe Chocolates identified St Clair Avenue West for their relocation with the intention of enhancing the operation with larger tempering rooms, packaging and staff areas and an updated retail experience.   

The objective for the new retail space for Stubbe Chocolates was to calibrate the scale of spatial experience and the dimension of the offerings.   The project employs spatial devices to expand the perceived scale of the relatively compact space.  Through carefully considered openings, the space’s edges open into adjacent areas, borrowing light and drawing one’s attention across the various display areas.  Reflections in mirrored surfaces increase the perceived volume of the retail space and offerings on display.   Natural lighting was carefully orchestrated to highlight display areas while avoiding casting light directly on the product.  

The presence on the street distinguishes itself from adjacent businesses by scaling up the facade with a monolithic volume composed of large-scale openings for entry, view and display.   The mosaic tile finish scales the monolith down with its concave surface to a dimension similar to the signature truffles and bonbons to be found within.  Upon entry, the monolithic volume is countered by a porous and layered stair void that filters light deep into the space and connects the various spaces of making and preparing with that of the retail and drawing one’s attention to the rear of the space.  

Distinct areas are defined in sequence for the various offerings.   The product displays are organized as the wall of chocolate bars, the open infinite grid of packaged confections, the cakes and pastries display and the podium of truffles and bonbons.  Each area is designed to oscillate between the small scale of the respective individual product offerings and the presentation of the collective product type to the scale of the broader retail environment.  

The project in images