Recipe: likely to cause a particular result
“It’s difficult to appreciate something as humble as a loaf of bread without having tried to bake one yourself. After several months, I had yet to attempt the true test of a baker’s skill: the Baguette. I went to work, researching ideas and techniques, poring over pictures, visiting local bakeries, and trying my hand every weekend. I baked baguettes until I had no room left to store them. The perfect baguette – if it exists – is elusive, and the bakers capable of producing anything close are true artisans” – Jonathan Shneier
A tailored shape adjusts its width according to your shoe size, its length according to your height and fits a sidecut along the position of your feet. Snowboard geometries can be broken down to over hundred parameters, adjusted and assembled according to your profile. The terrain you ride defines the overall shape of the board. So, from which valley are you from?
The Holy Frequency
Vibrations. This is what you hear when you knock your board with the palm of your hand. The higher the pitch, the stiffer the board. The combination of Materials and Geometry is conditioning these so called Eigenfrequencies of the structure.
In the way that a pleasant note is defined as the frequency pleasing your hear, the vibrations of your board are aligned on the frequencies of your own body. Knowing how you ride matters.
The Engineering is about predicting how the board will behave under your feet before it is actually built. This is where tailored shapes start making sense, conditioning how the structure should be defined to perform as wished. Two entities are at the heart of the recipe: stiffness and sidecut.
The stiffness profile shapes the soul of the board. It defines how it will bend under your feet. Calibrated according to your weight and way of riding, bending and torsional stiffnesses are adjusted independently and optimized towards minimal weight.
The sidecut of a board is the line described by its edge, when put in contact with the mountain environment. Under the pressure of your feet this edge bends, driven by the stiffness description of the board. The use of Structural Analysis predicts the deformations and is used to adjust the sidecut line that, once bent under your own weight, will put you onto that perfect carving rail.
The Birth. After combining all the ingredients in the right proportions, the dough is put in the oven, where the physical bonding occurs. In this precise moment, a board comes to life. The process needs time and patience. No good bread cook in a hurry. The pressure and temperature in the oven are the main characteristics of the process, adjusted towards the wished baking crisp. The fusion of all ingredients gets strong when each layer takes the the time to meet its life’s long partner.
The Fine Tuning
When the good smell comes, the temperature goes down and the board can be taken out of the press. A couple of finishing steps are required before it gets ready to see the outside world. The contours are trimmed, the sidewalls are lowered down and the edges sharpened. Eventually receiving a hand drawn finition, it is then coated and polished, to enhance this unique aspect of a wood topsheet. The base is finally given a structure and deep waxed for an optimal glide. Because the entire process is steered by the shaper, it requires a lot of engagement. Love and sweat are involved in every Baguette baked.
The Baguette community is a network of shapers, riders and artists, where everyone is in charge of maintaining a constant evolution. Via the feedback of the riders, mechanical parameters are linked with the perceived behaviour of the board, feeding constantly a database of riding knowledge. This information is directly reinjected into the shaping process, set to a constant progression.
A tailored shape adjusts its width according to your shoe size, its length according to your height and fits a sidecut along the position of your feet.