Case Study
Mother
Auckland
If you’re an Auckland foodie, you’ll know there was no more anticipated (nor Instagrammed) opening this year than Grey Lynn eatery Mother. The latest venture from hospitality wunderkinds Hugo Baird and Willie Gresson – joined here by acclaimed baker and chef Petra Galler – Mother brings a refined Europe-meets-Sydney sense of cool to the city’s café scene. Thoughtful, ingredient-led food sits at the heart of the offering, but it’s the space itself that completes the experience: Earthy, enveloping and textural, it strikes the perfect balance between welcome and wow factor.
Designed by CTRL Space, the interior channels an international sensibility while remaining distinctly Auckland. There’s a confidence in the palette and proportions – tones that feel lived-in rather than stark, tactile surfaces that balance softness with structure, and a layout that flows effortlessly from morning rush to slow afternoon gatherings. The designers were tasked with creating a space that felt both approachable yet refined, and the result is a room that carries a sense of occasion without ever slipping into pretence.
Supporting both the function and aesthetic of the space is Forté’s Loft flooring in Harlem – a rich deep brown – with its natural warmth and tonal depth tying together the café’s architectural lines and layered textures. Loft’s durability makes it ideal for high-traffic hospitality environments, while its crafted appearance aligns seamlessly with Mother’s ethos of considered simplicity. It’s a finish that feels timeless, familiar, and quietly luxurious – never competing with the food or the overall atmosphere but enhancing both.
Mother succeeds because every detail – culinary, spatial, and sensorial – works in harmony. It’s a place that feels lived-in from day one, not because it’s derivative, but because it’s been designed with genuine care for how people experience and inhabit a space. For an opening that captured Auckland’s attention, the lasting impression is even better.
