A fresh chapter is taking shape on Upper Street, Islington and in Newington Green. The Stylesmiths London is reimagining two patisserie shops, bringing a modern Parisian café sensibility to spaces with a 20-year history of French baking.
Under new ownership, the business is building on its roots with a renewed visual identity and a clear ambition: to create surroundings that reflect the craftsmanship behind its handmade patisserie. The food provides the starting point for the interiors: authentic French classics that are carefully made, beautifully presented and full of character.
Our brief is to translate that attention to detail into a welcoming experience across both locations. Working with the colour palette and identity developed in conjunction with the client’s branding agency, the design will give the patisseries a shared aesthetic while responding to the layout and character of each space.
The concept renders reveal a warm palette of cream, blush pink and deep red accents. Striped banquette seating, small café tables and softly curved forms introduce a playful elegance, while pale, veined surfaces and fluted counter detailing add texture. Arched shelving and sculptural pendant lights bring a contemporary interpretation of Parisian café style, with the patisserie display at the centre of the room.
Lighting plays an essential role in setting the mood. The concepts explore illuminated shelving, gentle perimeter lighting and decorative wall lights to create depth and warmth. Together, these elements help frame the products and make the seating areas feel inviting throughout the day.
For The Stylesmiths London, this project is an opportunity to bring interior design and brand identity into closer conversation. The ambition is to give two established neighbourhood patisseries a cohesive new look that celebrates the quality of their products and supports the business as it grows.
Two locations, a shared identity and a fresh expression of French café culture. We look forward to sharing more as the designs develop.
