{"id":1834,"date":"2024-08-23T08:08:10","date_gmt":"2024-08-23T12:08:10","guid":{"rendered":"https:\/\/www.packagingindustrynews.com\/?p=1834"},"modified":"2024-08-23T08:08:10","modified_gmt":"2024-08-23T12:08:10","slug":"the-font-also-rises-in-mubariz-yusifzades-pastane-bakery-brand-design","status":"publish","type":"post","link":"https:\/\/www.packagingindustrynews.com\/?p=1834","title":{"rendered":"The Font Also Rises In Mubariz Yusifzade\u2019s Pastane Bakery Brand Design"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>Bread\u2019s transformation from raw dough to fully baked goodness is quite dramatic. As chemistry and biology do their thing within the tacky blob of dough, the gooey mix completely changes in texture, shape, size, and color into delicious bread.<\/p>\n<p>The metamorphosis from dough to tasty carbs inspired Baku-based designer\u00a0<a target=\"_blank\" href=\"https:\/\/www.behance.net\/mubarizyusifzade\" rel=\"noreferrer noopener\">Mubariz Yusifzade\u2019s<\/a>\u00a0conceptual Pastane Bakery brand identity. The brand\u2019s primary typography transforms as bread does, going from \u201cunderdone\u201d to \u201cwell-done.\u201d\u00a0 The underdone font has softer and less defined shapes, representing potential, while the well-done font is crisper and bolder.<\/p>\n<figure class=\"wp-block-image alignwide size-large\"><\/figure>\n<\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/thedieline.com\/the-font-also-rises-in-mubariz-yusifzades-pastane-bakery-brand-design\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bread\u2019s transformation from raw dough to fully baked goodness is quite dramatic. As chemistry and biology do their thing within the tacky blob of dough, the gooey mix completely changes in texture, shape, size, and color into delicious bread. The metamorphosis from dough to tasty carbs inspired Baku-based designer\u00a0Mubariz Yusifzade\u2019s\u00a0conceptual Pastane Bakery brand identity. The [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":1835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[165],"tags":[],"class_list":["post-1834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-packaging-news"],"_links":{"self":[{"href":"https:\/\/www.packagingindustrynews.com\/index.php?rest_route=\/wp\/v2\/posts\/1834","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.packagingindustrynews.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.packagingindustrynews.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.packagingindustrynews.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.packagingindustrynews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1834"}],"version-history":[{"count":0,"href":"https:\/\/www.packagingindustrynews.com\/index.php?rest_route=\/wp\/v2\/posts\/1834\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.packagingindustrynews.com\/index.php?rest_route=\/wp\/v2\/media\/1835"}],"wp:attachment":[{"href":"https:\/\/www.packagingindustrynews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.packagingindustrynews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.packagingindustrynews.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}