Espigallarga
At the beginning of the last century, some types of ancient wheat – such as xeixa or forment, two different kinds of spring wheat – ceased to be grown due to lack of productivity. As a result, the landscapes of fields of tall, long stalks that did not allow the horizon to be seen gave way to shorter crops. This is also how many flavours and aromas which were adapted to the territory, were more digestible, had less intolerant properties, and provided a rich vocabulary, with words as beautiful as bescaula – an elongated loaf of bread – or denominations such as pa de mestall – a mixed cereal bread –, disappeared.
Forn de Corts is a small bakery in Corts, Spain. David, the baker, bakes traditional bread in a traditional wood oven (with modern weat flour). What’s more, he cultivates his own native varieties of weat for baking more ancient breads, sold as a brand: Espigallarga.
The two lowercase ls of the logo – one in italics and the other in roman type – make up the stem of the wheat stalk. Their length can be adapted to each application. The form of the terminals of Tinta Broken Coated and Tinta Uncoated proved to be the best typefaces to use for this idea: without serifs, but with organic terminals.
A label with a brief explanation of the particularities of each loaf accompanies the bread bag, stapled together without staples, in a corner.
