Beurre & Sel

by Diane Lindquist on 06/14/2013 | 2 Minute Read

The mother and son duo of Dorie Greenspan and Josh Greenspan opened their brick and mortar gourmet cookie store in Manhattan's Essex Street Market in September 2013. Dorie is an accomplished chef and baker who has been writing and reviewing recipes and food critiques for Bon Appetite magazine for 18 years. She is a cookbook author and four-times James Beard Award-winner.The team wanted a fresh, simple brand to help launch their online and in-store experience. all of their cookies are made just as Dorie has made them for decades in her narrow New York City kitchen using local butter and hand-harvested French sea salt… the butter and salt that give Beurre & Sel (B&S) its name and its goodness.

Prior to B&S, the Greenspan's moonlighted as Cookie Bar, which Monument Partners also designed the identity for. It was a solid arrangement until they wanted to branch out and rebrand after doing pop-ups for 3 years. "We started with the logotype, lettermark and packaging, then expanded to the online store in a few short weeks. A fast turnaround for a sweet and savory combined effort."

 

 

Beurre & Sel will be opening a new bakery space and store front at La Marqueta, in East Harlem at the end of 2013.

Designed by Monument Partners, Chicago, IL

Designers: Kyle PoffCasey Martin

Photographer: Claudia Ficca

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