Designer Laura Berglund from the United States developed a very warm and cute design for a line of products for outdoor meals including cheese, lager, champagne, chocolate and other food, which is usually put into the picnic basket.
The collection of packaging in various forms designed by this Kansas City Art Institute graduate of May 2010, evokes positive emotions and creates friendly atmosphere. “Rêve is an upscale hot air balloon ride company that offers a gourmet picnic wherever you land. The brand aesthetic is meant to entice a new sophisticated audience, yet still remain true to the hot air balloon’s light-hearted nature.”
Sophisticated yet humble yoghurt packaging. We enjoy the artistic rendering of the two yoghurt flavors: chocolate and orange zest and chocolate and strawberry pieces. Designed by Maria Romanova-Permyakova a student at British Higher School of Art and Design in Russia
"Sweeteeth is a boutique handcrafted chocolate company that originally approached us for packaging design services. At the time, the company lacked a trademarked name and its products and branding were unready for a national audience. We extended our services for Sweeteeth beyond simply redesigning the existing packaging to include business renaming, logo design, product naming of each of the bars and development of a tagline.
The happy tooth logo has a vintage cartoon feel and almost screams out for a jingle, emphasizing the homey, handcrafted nature of the product. The hand-drawn illustrations on the packaging continue the development of this aesthetic, hearkening back to older styles of package design. The packaging of each bar is distinct, for example the “Sea is for Caramel” packaging consists of various deep-sea creatures, referencing the sea salt that perfectly complements the dark chocolate and sweet caramel. While the logo and packaging emphasize the handmade feel, they also locate the brand firmly in the realm of up-market boutique products.
Since putting the new packaging and logo into use, Sweeteeth has seen a nearly 75% increase in production."
love this invitation created for the private dinner gathering of the finest chefs in Charelston, South Carolina.
"We worked with Chef Lynch and her team to create packaging for an Italian Picnic Basket which also served the invitation. Each item in the basket was hand-wrapped and adorned with a sticker labeling the contents. The invitation was letterpressed on butcher paper and wrapped around Chef Lynch's homemade Socca mix."
Designed by Sideshow Press in Charleston, South Carolina "On our pony-sized 1926 letterpress, we press and print each piece individually reactivating the vintage press is a labor-of-love collaboration of three women."
There are no set rules about the content of a traditional Afternoon Tea menu, but it usually consists of sandwiches and a variety of sweet items. A typical menu might read:
Traditional Afternoon Tea
A selection of freshly prepared finger sandwiches.
Warm scones with clotted cream and preserves.
A variety of home made pastries, fruit cake and biscuits.
Your choice from a range of teas.
A ‘Cream Tea' is generally scones, clotted cream and preserve served with a pot of tea. Many hotels also offer set menus that include a glass of champagne, or the option to add this for an additional charge.
The range of teas on offer can vary from half a dozen to over a hundred, including some very rare and obscure ones. Some of the common teas on offer will include the following:
A strong full-bodied tea from India, which has a distinctive, ‘malty' flavour.
An aromatic and astringent tea from India, with a hint of almonds and wildflowers.
A blend of black teas scented with oil of bergamot named after Charles, 2nd Earl Grey, who was Prime Minister from 1830 to 1834.
A Chinese tea fired over smoking pine needles, which produces a striking smoky odour and flavour.
Tea consumption increased dramatically during the early nineteenth century and it is around this time that Anna, the 7th Duchess of Bedford is said to have complained of "having that sinking feeling" during the late afternoon. At the time it was usual for people to take only two main meals a day, breakfast, and dinner at around 8 o'clock in the evening. The solution for the Duchess was a pot a tea and a light snack, taken privately in her boudoir during the afternoon.
Later friends were invited to join her in her rooms at Woburn Abbey and this summer practice proved so popular that the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for "tea and a walking the fields." Other social hostesses quickly picked up on the idea and the practice became respectable enough to move it into the drawing room. Before long all of fashionable society was sipping tea and nibbling sandwiches in the middle of the afternoon.
Occasionally you will see hotels serving a ‘high tea'. Traditionally, the upper classes would serve a ‘low' or ‘afternoon' tea aroundfour o'clock, just before the fashionable promenade in Hyde Park. The middle and lower classes would have a more substantial ‘high' tea later in the day, at five or six o'clock, in place of a late dinner. The names derive from the height of the tables on which the meals are served, high tea being served at the dinner table.
Many visitors from overseas still imagine that we are a nation where, in the words of the well-known song, ‘at half past three, everything stops for tea'. Sadly these days Afternoon Tea is usually only an occasional luxury for the British; a birthday treat in a country house hotel, or a welcome break from a hectic days shopping ‘in town'. Luckily the tourist is still able to indulge in a little bit of British tradition for him or her self.
"International Design Consultancy P&W have designed the seasonal branding for Tesco’s US chain Fresh & Easy Neighborhood Market. The holiday branding solution was implemented on their private label packaging, advertising and point of sale materials, including a holiday guide/brochure and supporting website.
The holiday packaging range spans all categories impulse, grocery, bakery, dairy, meat and frozen. A palette of colors was chosen to cover the entire holiday season, implemented through the striped background. The use of bright, eye-catching colors expresses the fact that these are seasonal (out of the norm) offerings. Oranges and purple for fall/Halloween/thanksgiving and red and green for winter/Christmas, the additional colors used on impulse and gifting items to round out the color scheme.
Handcrafted scrolls contain fun holiday and celebratory illustrations. Large windows showcase the products where possible and deliver freshness. 'We wanted to create a colorful and enticing range of products that have a gift wrapped feel but still appear fresh and foodie. The hand drawn holding device and background textures help drive a bespoke handmade feeling to the range, whilst the hand sketched icons re-enforce the seasonal message without shouting about it. We hope the range comes across as fun, fresh and an alternative to the predictable preconceptions of what holiday packaging should look like, however, still retaining the all important added value cues you would expect from a holiday range.'"
"Point G a French word, meaning the G spot… but make no mistake, don't get any ideas, we are talking here about a gourmet spot, the rallying spot of all foodies! Because gastronomy mixes both pleasure and sensuality, it can be shared, offered, discussed… in flavours, colours, images and words. Ode to gastronomical delights in all their forms. With the new packaging platform, you lick (léchez), drink (buvez), crunch (croquez), experiment (expérimentez)… gulp (gobez), spread (tartinez), roll (tirez), pearl (perlez), sear (saisissez), share (partagez), and so on… "
"Chez Valois was mandated to review the overall identity of the Point G brand. The challenge of the mandate was both to express and evoke the pleasure of gastronomy while depicting the enthusiasm, passion and humour of the colourful chief proprietors of Point G, Thierry and Julien. It was therefore necessary to fuse all the elements together and play with subtlety, in keeping with the manner of these two chefs. We had to be sexy without using sex. Our challenge was to create an intimacy, an interaction with the consumer, in a way that makes the initiated smile and charms even the most timid. The words appearing in fuchsia on the packaging are those associated with gastronomy and good food. Both catchy and intriguing, they surprise and titillate the imagination. The mouth-watering images depict the freshness and finesse of the product. The structural design of the boxes, in turn, provides the packaging platform with its distinctive character, enhances the sensory experience for the consumer, and allows for fun and engaging store displays.
The founders of Point G wanted to create an identity that they could relate to. Even though they are considered the masters of macarons and other gourmet delights in Montreal, they did not want to play up that reputation. In this respect, the cliché of elitist luxury that some pastry brands project was a million miles away from who Point G truly is. Because they had, some years before, come up with the irreverent idea of naming their Company Point G for Point Gourmet (or whatever else naughty minds might imagine), we wanted to assume that identity and express it fully. The result of the packaging platform is powerful, while speaking with finesse and humour. The big words are now part of the vocabulary of the brand, and express themselves without vulgarity, surfing the subtlety and sensuality of a culinary and sensory vocabulary."
"For the 2010/2011 holiday season, Imaginaria Creative sent out a quirky little gift to their clients to help "spice up" their holiday parties. Creative director, Cesar Sanchez, jarred a batch of his own secret creation, Fire Roasted Jalapeños in a blend of Soy Sauce, Lime Juice and a mix of spices. The batch was appropriately named "Happy Holipeños".
The packaging consisted of a die-cut main label, top label, and quality stamp. Also, attached to each jar was a unique holiday recipe and suggestions for adding some kick to every day dishes. To top it off, each jar was slipped into a silk screened canvas bag to finish off the hand-crafted touch."
Velocita is all about fresh and locally roasted coffee that is delivered direct to the shelf.
Velocita (Italian for ‘speed’) takes the form of an express courier parcel. To emphasise the freshness of the coffee, each pack is labeled with bespoke hand-applied stamps that display the date of roasting and best before dates, and sealed with a custom-made 'express' adhesive tape.
The initial design concept used a variety of postage labels applied to a custom made box-board carton. This approach ran in to difficulties for mass-production so we had to investigate printing directly on to the carton. A double hit of opaque white was needed to create a solid base to print on. An emboss around the edges of the printed 'labels' completed the illusion.