To give my commmunal cheese cave a home, I based it conceptually within E5 Bakehouse, a community East London bakery known for its commitment to fermentation, locality, and craft. The proposal imagines an affinage workshop integrated into the bakery’s café space, inviting customers to witness, learn about, and taste cheese in the process of it’s making.

The centrepiece of the proposal was a 1:25 scale model, capturing the architectural and atmospheric vision of the space. Alongside the model, I created a detailed booklet that outlined the business’s ethos, material palette, spatial functions, and my speculative ideas, to tie together the sensory and craft worlds of bread and cheese.

The project builds on my ongoing exploration of fermentation, design for care, and community food systems. By situating cheese maturation in a public, participatory setting, it proposes a shift from back-of-house process to front-of-house collaborative making.