Understated interiors and pistachio tones: In conversation with architect Tereza Froňková on the new Myšák pastry shop
Myšák: Pastry shops on both banks of the Vltava River
What was the main brief for the new Myšák?
It was important for the new space to have a clear connection to the brand as well as to the interior of the original shop on Vodičkova Street. At the same time, we’re in a completely different setting—not a historic building, but Holešovice Market. The goal, therefore, was to convey the atmosphere of Myšák into a new context, so that it would feel natural and organic here.
How would you describe the relationship between the two locations?
It’s important to me that we built on what we did on Vodičkova, but at the same time, I’m glad that no one asked me to make a carbon copy. I’m happy that the connection is more on a subconscious level. A lot of people might not even notice it, and that’s actually fine with me. The space has its own character, which is what I enjoyed most about it.
Would you say that the Myšák in Holešovice is more modern than the original on Wenceslas Square?
Definitely. We’re still working with traditional elements here, like TON chairs, but they’re contemporary models, just a few years old. Overall, the space has a lighter, more contemporary character.
Design, Colour, Materials
Are there any elements from the original Myšák that have been carried over here?
Yes, for example the colour scheme featuring mahogany wood, which you'll also find in the original First Republic-era pastry shop. To make the new space stand out a bit, I chose a different accent colour—while a vanilla shade predominates at Vodičkova, here it’s pistachio. But it’s still a soft, pastry-shop colour that suits Myšák perfectly. Plus, it occurs naturally here—for example, on the old tiles in the hallway connecting Myšák and the butcher shop Naše maso. Another connecting element is the unusual chandelier, which was originally created for Myšák on Vodičkova Street. It’s inspired by the marzipan figurines that once made the pastry shop famous. The Holešovice location now has its own original.
Is the Holešovice chandelier different in any way, or was it made the same way?
The chandeliers at Vodičkova were entirely produced by Preciosa, while Jakub Pollág and his team from the Zeitgeist.limited studio were involved in the production of the one in Holešovice. Only the glass monkeys were blown in Murano, Venice. We fine-tuned the final colours and shapes of the glass globes step by step.
Does pistachio appear anywhere other than on the stools, tables, and tiles?
The commercial kitchen remains a stainless steel finish. At Vodičkova, we used brass as an accent material, but here, we opted for stainless steel. It feels more casual, less formal—and that fits perfectly with Holešovice district and the market itself.
And what about the floor?
The floor is an epoxy screed. It was already in place when I joined the project, but I matched the shade so that it would complement the mahogany.
Are there any other dominant elements in the space?
The main ones are the colour scheme and the lighting. And, of course, the “Myšák” neon sign, which we already know well from the original pastry shop.
Working with the space and layout
Was this project a challenge for you in any way?
The space is smaller than the one on Vodičkova, and this time I didn’t join the project until the layout was already finalised. Usually I’m also involved in planning the operational layout, but here I focused mainly on surfaces and design. So my work didn’t begin until the final restaurant concept was in place.
How much creative freedom did you have during the design process?
Within the given layout, quite a lot, but the space is small, so we had to be space-efficient. For example, we divided the wall opposite the pastry counter into two sections, which logically connect—a long table with chairs is complemented by a refrigerated display case and stainless-steel shelves filled with treats.
I see two entrances here. Are both for guests?
No, the entrance for guests will be from a private hallway, from which customers can also access the Naše maso butcher shop. It’s located in the same hall as Myšák. The second entrance, the one leading to the market, will be used only for deliveries.
How long does it take to work on a project like this?
I worked on it intensively for about three-quarters of a year. Around spring 2025, we began selecting supplier items—chairs, tiles, and woodwork. But now everything is in place, and the space has come alive with the hustle and bustle of the market, pastries, and the aroma of coffee.
