Claire Clark Pop Up Patisserie

Harvey Nichols approached Fiona Leahy to create a pop up patisserie for Claire Clark, an esteemed pastry chef who had previously been working for the 3 star Michelin restaurant, French Laundry.

My role was to design and manage the production of the bespoke patisserie on the Fifth Floor of Harvey Nichols. The patisserie opened in September 2010 for a two month period.

Taking inspiration from childhood favourites, Claire Clark produced a selection of nostalgic British treats such as the Battenburg cake, caramel pop corn and Jaffa cakes. This immediately evoked a nostalgia for afternoon tea and paper doilies, but Claire's personal twist on these classics inspired me to adopt a contemporary treatment for the display.

Using the pastel colours of the iconic Battenburg cake and the geometric forms of Mondrians paintings, I designed a display unit made out of shades of tinted perspex and gold powder coated scaffolding. Below the main counter, 6 sliding trays displayed the cakes and on either side were perspex peg boards, for the bagged items, evoking the feeling of a traditional sweet shop.

To make a small reference to traditional English teatime, I opted for a modern version of the traditional cake stand by using upright poles of scaffolding and circular sheets of perspex.

The project required branding and packaging: we worked with graphic designer Justin Hallstrom to create the pop-up brand identity from the logo, which was featured on tags, stickers and all signage as well as the monogrammed CC of Claire's initials used on paper and card in-fills.

We choose transparent packaging highlighted with fluorescent ribbon to display the colourful and carefully crafted products. The sixteen different product sizes required a range of boxes and bags as well as multiple purchase boxes.

I also designed the menus and plates to accompany the afternoon tea, which is running in tandem with the patisserie.

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