PANEUM Corporate Office Building and Bread Manufacturing Museum in Austria

project info:

name: PANEUM – wunderkammer des brotes
client: backaldrin österreich the kornspitz company GmbH
planning: coop himmelb(l)au – wolf d. prix & partner ZT GmbH
design principal: wolf d. prix
design partner: karolin schmidbaur
project lead: friedrich hähle, günther weber (until 2015)
project and design architect: stephan sobl
project team: albara arab, martina bighignoli, daniel bolojan, donna riedel, benjamin schmidt, damian witt, denitsa parleva, risa kagami
model building: win man, nam la chi

site area: 3,750 sqm / 40,365 sqf
gross floor area: 1,850 sqm / 19,913 sqf
building height: 20 meters / 66 feet
number of floors: 4

 

We always think of museums as places were our minds goes wild as we meet places and time long gone, as a kid, I feel in love with the museums that turn the experience of learning far beyond by adding the interactive experiences as a must. After few years, I get to create also experiences in physical spaces that were meant to amuse and entertain people, with the resources of light and space transforming these areas in something that people make feel inspired. In the north Austria we find a place that not only make people feel inspired not only by its shape and forms, but by the space and building itself.

The building was designed for PANEUM, a company specialized in bread manufacturing and will be serve as their corporate offices for the years to come. This amazing bread-shaped building was designed by the Austrian studio coop himmelb(l)au with is a cooperative architectural firm with offices also in Los Angeles and London.

the building comprises two main components: a box-shaped plinth that can be used for a variety of events, presentations, or workshops for up to 120 visitors; and the ‘wunderkammer des brotes’ — a two-storey free form exhibition area that floats above. the two elements have been realized in contrasting materials, with cast-in-place concrete used for the base, and stainless steel shingles used to clad the rounded wooden structure of the museum.

the ‘wunderkammer des brotes’ is articulated around a circular atrium, with items from the collection individually suspended from above. a spiral staircase encircles the atrium, allowing visitors to view the exhibited items from a variety of perspectives. the two exhibition levels contain a range of objects, which are presented with on walls, tables, and cabinets integrated into the building’s architecture. the atrium is naturally illuminated via a skylight, while the surrounding exhibition spaces are illuminated with artificial light.

the museum seeks to bring the history of bread to life through the exhibition of 1,200 objects from 9,000 years. the exhibition structure’s self-supporting wood shell is composed of layered circles of cross laminated timber, which remain visible internally. meanwhile, to ensure a short construction period, the design team utilized 3D CNC technology to prefabricate parts of building.


all images © markus pillhofer


the building comprises two components: a box-shaped plinth and a freeform exhibition area


a spiral staircase leads to the main exhibtion areas above

the museum seeks to bring the history of bread to life through the exhibition of 1,200 objects from 9,000 years.the exhibition structure’s self-supporting wood shell is composed of layered circles of cross laminated timber, which remain visible internally. meanwhile, to ensure a short construction period, the design team utilized 3D CNC technology to prefabricate parts of building.


the ‘wunderkammer des brotes’ is articulated around a circular atrium


items from the collection are individually suspended from above


the two exhibition levels contain a range of objects


display cabinets are integrated into the building’s architecture


the self-supporting wood shell is composed of layered circles of cross laminated timber


stainless steel shingles have been used to clad the rounded structure

all images © markus pillhofer / Via DesignBoom

 

 

 

Leave a Reply