For this special edition of the alumni magazine, the focus was on all things food like alumni-owned restaurants, our farm and its production, and classes run at the Ferry Building. To accompany this, we created a cover that integrated food and type design by baking the title into a load of sourdough bread, pairing it with other food type and local goods.
Four loaves were created for this shoot, baked by me in my kitchen, with varying type designs. Loaves were initially shot whole and then pulled apart and cut like they were being served up at a party.
Awards: First Place, Magazine/Trade Cover Design, SF Press Club
Photography: Henrik Meng
Additional food design: Cat Bagg
Completed while working as a designer at the University of San Francisco.
The initial sketch for the cover.
Planning the shot with photographer, Henrik Meng.
Henrik dials in the back cover
The prop table, including the four loaves I baked with various type treatments and score patterns.