After 10 years of vacancy, the train station of Temse is being transformed into a multifunctional hospitality concept where a bakery and a pizzeria, both focusing on sourdough, come together. The building is divided into three parts: a bakery, a waiting area, and a restaurant. All of this within a single spatial whole in which different moments of use alternate without losing their coherence.

The materialization is a contemporary interpretation of elements traditionally present in station architecture. Concrete, metal, and tiled surfaces form the basis of the design and create a robust and recognizable character. As a result, historical features are not merely preserved but translated into a current context.

The organization of the spaces starts from a clear relationship between production and experience. Polycarbonate walls provide filtered transparency while allowing the art of artisan bread making to remain visible. The result is an environment where rhythm, craftsmanship, and social interaction come together, and a vacant building regains meaning within its surroundings.