This rice flour bakery is a hub for agricultural insight. Run by a sustainable farm, it reflects their "soil creation" philosophy by using surplus soil for rammed earth, achieving a circular economy. To spark interest, ritual tools from the ground-breaking ceremony—the hoe, spade, and sickle—become door handles. This tactile experience lets visitors "grasp" the farming spirit. The design reflects the split in Japanese breakfast tastes. By using distinct materials for "rice" and "bread" zones while allowing goods to move freely, the space shows the borderless potential of rice.
