Why are bakers the poorest people? Because they always knead bread.
Not so for Francois and his team at Capital Bread who deliver their artisanal product to London’s top restaurants and hotels. In a year they have gone from zero to 40,000 pieces of bread a week.
For their Michelin-starred clientele, choosing a bread supplier is a serious decision. Quality is what they guarantee their diners. It may be only bread, but it has to be right.
We came up with their name and a strong, no-nonsense brand look to go with it. It’s a dynamic and clean look that encompasses their quality, reliability and round the clock service.