Some of the finest breads in the country are baked daily in a small storefront in Oak lawn. Meaders and Robert Ozarow, who recently opened the Empire Baking Company at Oak Lawn Avenue and Prescott Street, brought the recipes and techniques of renowned New York bakers Michael and Wendy London to Dallas. The Ozarows are now selling over a dozen styles of addictive breads and pastries to a newly besotted clientele.
Collaborating with architect Mil Bodron, the Ozarows transformed a humdrum shopping center space into an elegantly
functional facility for baking and selling their breads. Glistening white tile sheathes the walls. Tall mobile metal shelves shuttle loaves from oven to counter over terrazzo floors.
The Ozarows carried the same chastity of design into the renovation of the kitchen in their 1930s Spanish-style home near White Rock Lake. Architect Frank Ryburn applied a clean aesthetic with a wall of tile in warm Mediterranean colors,seamless custom-cut stain less-steel counters and an island that rolls wherever needed for extra work space on top and quick, temporary storage below. A Mexican tile floor connects the room to the overall style of the house.
The Ozarows’ choice of straightforward materials with a clear function in mind is refreshing. The arousing coolness of stainless steel and ceramic tile mixed with the warmth of Mexican tile and terrazzo generates an excitement for the senses. Of course, the pervasive scent of freshly baked bread doesn’t hurt.
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