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 loaf of sourdough bread, pairing it with other food types and local goods.

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.

Read the story behind the cover here in USF Magazine.

Behind the Scenes

To ensure we got the cover shot, I baked four separate loaves, baked them in my kitchen, and transported them to the studio.

I created multiple type treatments for the text and baked them in different ways. On some loaves, I only used flour, while others used a mix of flour and cocoa powder for added contrast.

The loaves were initially shot whole, and then in the studio, we cut them, pulled them apart, and smeared them with jam and butter like they were being served up at a party.