The world is moving at a rapid speed. If one were to time travel from fifty years ago, he would be completely overwhelmed to find himself on an alien planet. While it is true that we have made unbelievable technological advancements over the last two decades, we have lost many things forever. Among things we can only dream of bringing back are food recipes, languages, tribes, and different varieties of crops.
Xeixa and Forment are two varieties of spring wheat that are completely lost. The long stalks of these groups of spring wheat were so tall that they covered the horizon. The wheat generated from these crops had rich aromas, distinct flavors, and lesser toxic elements that could be digested easily. The shorter crops grown today have more intolerant properties and cannot be absorbed effortlessly by the body. However, there is some good news from David, the baker.
David runs a small bakery in Corts, Spain, called Forn de Corts. In his bakery, he uses traditional methods to bake loaves of bread. He uses a wooden oven and even grows his own varieties of wheat. His unique methods have allowed him to produce bread that tastes similar to ones found in the olden days. The bakery in Corts sells these loaves of bread under the brand name, Espigallarga.
The Espigallarga wordmark uses Tinta Uncoated and Tinta Broken C fonts to bring out the brand’s traditional quality. The two lowercase “I”s that look like the stem of a wheat stalk are the centerpiece of the design. While the design is simple, it does create an impact.
David’s small bakery is doing a big thing by reminding customers of their former glory!