From sweet shop to restaurant: discover Jeferson Branco's mutable project

Expanding 50 sq m of an old bar into a nearly 200 sq m retreat that changes personality throughout the day is the proposal from the office Jeferson Branco Arquitetura (from the CASACOR Santa Catarina lineup) for a project located in Campeche, in the south of the island of Santa Catarina. The space was designed to host two universes in complete harmony: the Fairyland confectionery and the Thai restaurant May.

De doceria a restaurante: conheça o projeto mutável de Jeferson Branco. (MCA Estúdio/CASACOR)

The central premise of the projects is the fluidity between day and night. During the day, the space takes on a sunny atmosphere, perfect for gatherings and relaxed moments around the sweets. At night, the house transforms with low lighting, curtain adjustments and a soundtrack that invites an intimate and introspective ambiance. This metamorphosis shows how architecture, light, service and gastronomy work in harmony to offer two completely different experiences at the same address.

De doceria a restaurante: conheça o projeto mutável de Jeferson Branco. (MCA Estúdio/CASACOR)

To translate the essence of Campeche — a neighborhood strongly connected to nature and attentive to sustainability —, the project relies on a palette of neutral colors rich in tactile textures. The striking presence of wood, sisal, bamboo and stone creates a constant dialogue between the interior and the exterior. Bamboo, in particular, extends across the veranda covering and overlaps with the interior area, filtering sunlight and drawing soft shadows throughout the projects. Aligned with careful attention to the origin of the materials, the wall paint used features 100% mineral pigmentation obtained from combinations of clays, without synthetic dyes.

De doceria a restaurante: conheça o projeto mutável de Jeferson Branco. (MCA Estúdio/CASACOR)

With the expansion of the space, the layout needed to address service and production flows without losing lightness. The kitchen was organized in an L-shape, efficiently dividing the confectionery area and the Thai restaurant area. This clever sectorization allowed the confectionery to connect directly with the display window facing the public, while the restaurant's dynamic is articulated through the presence of the bar. The result is a welcoming environment integrated with the surrounding vegetation.