Food and Drink
4P’s by Base Saigon
What with it being the season to be jolly and all that, it feels almost contrarian to not be as positive as I usually am in covering projects for BP&O – after all, it’s about showcasing the very best in brand design and packaging. But in the spirit of the ‘O’ for ‘Opinion’, it’s tricky to be as nigh-on-unanimously gushing...
Super Peach by Pentagram
Restaurant brand Momofuku began life with its New York Noodle Bar in 2004 and in the two decades since, has opened more than 15 restaurants across North America, each building on founder chef David Chang’s vision of boundary-pushing cuisine. Since its naissance Momofuku “became known for reshaping Asian-American cuisine and challenging dining conventions with a bold and innovative approach,” according...
MAG by LG2
Based in Quebec, MAG is a family-run, family-recipe-based range of condiments anchored by its signature mayonnaise but also comprising dressings and Asian-inspired sauces. The brand made something of a splash earlier this year with its innovative solution to keeping mayo cold in situations like summer barbecues: creating labels using an ultra-thin layer of silica aerogel – an insulator developed by...
Butter Baby by Universal Favourite
It takes a skilled pair of hands/creative agency to make you fall in love with a fictional character (lore-laden backstory and all) who is literally a big blob of fat. But as has become increasingly apparent over the years, Universal Favourite (The Dinner Ladies, Monkey Baa Theatre Co., LBDO) is more than a skilled pair of hands – I honestly...
Olive + Gourmando by Caserne
Olive + Gourmando is a Montréal bakery, café, and restaurant that opened its doors in 1998 and has since become something of a culinary institution. With its expansion to a second location, Caserne – a design studio also based in Montréal – was brought in to refresh its identity. The aim of the project, according to Caserne, was to “support...
Cob by Saint Urbain
If there’s something we’ve come to rely on Saint Urbain totally nailing, it’s a wordmark. Even the most cursory glance across their recent projects affirms the agency’s knack for a grabby, smart, playful yet sublimely appropriate approach to brand type, and this new project is no exception. The work in question is for Cob Foods, for which Saint Urbain (Buena...
Post Post Hotel by Studio Bruch
If you’re reading BP&O, you’re more likely than most to be the type who knows their counters from their stems; their terminals from their tittles, and so on. In short, a TypeNerd – categorically one of the best kinds of nerd. And what do nerds like? Hyper specific ‘injokes’ that aren’t exactly striving to be funny, perhaps you might call...
Double Diamond by Alec Tear
Our seemingly indefatigable fetishisation of the ghosts of branding past (i.e. why the design world is still talking about JKR’s Burger King rebrand nearly half a decade on) is perhaps little surprise: whether we’re consciously doing so or not, and to whatever extent we’re even aware we’re looking at something archival, returning to an amorphous yesteryear — real or imagined,...
Fhirst by Mother Design
We’ve arrived at a point where the idea of ‘y2k’ as an aesthetic has stretched beyond ‘trend’ or ‘cycle’ and morphed into an entity almost entirely devoid of the temporal placemarker its name suggests. Having been repeated ad nauseum, ‘y2k’ is no longer about a visual/cultural moment and/or collection of moments around 25 years back. Instead, it’s become a Burroughs...
Hank’s Bagelry by Studio Ongarato
Sometimes, a brand identity can be deeply strategic, have a rich heritage or an involving narrative. Other times, it can be simply eye catching and cool. Suites of custom designed icons, art directed photography, tone of voice, motion behaviours, programmatic graphic elements and bespoke in-house content generating tools…. not every brand needs these. They’re colours to paint with. I call...
Society De La Rassi by Blurr Bureau
Ideas around the ‘new codes of luxury’ have come up a lot lately; an updated, contemporary take on what makes something look special, valuable, covetable, and ultimately, expensive. The long and short of it is that it’s out with the old – lavish foils, gold everywhere, bling and ornamentation and ostentation – and in with a quieter, more subtle aesthetic...
Pinky Swear by The Working Assembly
I could be totally wrong, but it really does look like New York-based branding agency The Working Assembly had a lot of fun working on the branding for Pinky Swear. A restaurant and cocktail lounge on Chrystie St on Manhattan’s Lower East Side, Pinky Swear opened earlier this year as a fascinating concept unlike anything we’ve really encountered before: yes,...