Sarah Barnard’s approach to designing for chefs and bakers views the kitchen as more than a workspace, it is the hearth of nourishment and a primary venue for active relaxation. As a WELL and LEED-accredited designer, Sarah creates environments that support the health of the home’s inhabitants through the ritual of food preparation. By treating cooking and baking as mindful practices that foster both physical health and mental clarity, the studio transforms the kitchen into a professional-grade sanctuary that balances technical precision with the warmth of a restorative home.

Culinary Integration

Ergonomic Command Centers: Custom-height workstations and "work triangle" optimizations tailored to the chef's specific movements, reducing physical strain during long periods of prep and service.

Commercial Performance: High-performance appliances designed to be discreet, energy-efficient, and aesthetically harmonious.

Advanced Ventilation & Air Purification: High-volume, low-noise exhaust systems paired with HEPA filtration to help manage heat, moisture, and odors.

Specialized Pastry & Baking Stations: Cool-surface marble or stone counters for dough work, integrated spice and flour pull-outs, and dedicated zones for stand mixers with heavy-duty lift mechanisms.

Climate-Controlled Storage: Custom cabinetry solutions for delicate ingredients, including wine-tempered zones, fermentation cabinets, and root cellars.

Task-Specific Lighting: Layered lighting that transitions from task lighting for precise prep to warm, atmospheric tones for dining and relaxation.

Non-Porous & Antimicrobial Surfaces: Beautiful, sustainable, and high-durability materials.

Hydro-Integration: Pot fillers, deep utility sinks with foot-pedal operation, and specialized filtration systems.

Specialized Culinary Focuses

Farm-to-Table Integration: Herb and vegetable gardens with dedicated processing zones for harvests, composting, and bulk produce storage.

Vegan & Plant-Based Design: Whole-ingredient systems that support high-volume plant-based preparation. Climate-stable storage for bulk grains, legumes, and seeds and dedicated processing zones for high-performance blending, juicing, and dehydrating. Prioritizing compassionate, sustainable materials such as organic plant fibers, natural cork, and recycled elements that reflect our shared love of animals.

The Artisanal Baker’s Suite: Centered on thermal and humidity precision, controlled proofing zones, and custom cooling racks for bread and pastry production. Expansive, cold-surface worktops alongside dedicated milling stations for home-ground grains.

Chocolatier’s Atelier: Thermal mass stations, expansive, marble or quartz surfaces for tempering, and dedicated humidity-controlled cabinetry for ingredient storage.

Preservationist’s Pantry: Designed to support the weight and heat requirements of oversized water-bath and pressure canners, with cooling banks for jar processing and reinforced shelving systems for the organized storage of seasonal harvests.

Fermentation & Home-Brewery: Designed for the specialists in kombucha, sourdough starters, or craft ales, this focus addresses the unique needs of fermentation. Advanced ventilation systems to help manage aromatic vapors and create dark zones for light-sensitive aging. Cabinetry can be custom-designed for the weight and scale of fermentation crocks and carboys, paired with integrated high-purity water filtration and dedicated refrigeration for active cultures.

Advocacy and Collaborative Process

Tactile Material Evaluation: Clients are invited to engage with material samples from countertop textures to cabinetry hardware to ensure they meet the functional and aesthetic requirements of their specific culinary style.

Biophilic Nourishment: Connecting the kitchen to the outdoors through views of nature or direct access to gardens.

Equipment & Vendor Liaison: The studio acts as a liaison with kitchen contractors and high-end appliance manufacturers.

Timeline Sensitivity: Scheduling project milestones and installations around the client’s professional commitments, harvest seasons, or restaurant opening cycles to help facilitate a low-stress experience.