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老楊 聽城市奏樂！
JAZZ LOVE

「羅勒的音符、椰香的曲調」

Published on 十一月 10th, 2011 .
BRANDING, PACKAGING, WORK

百變老楊
Ransfiguring TK Food

「百變老楊」概念，將老楊LOGO變身為各種新造型，精彩show出創意與活力，展現品牌的創新百變、多樣化的不思議滋味。

Published on 十一月 10th, 2011 .
BRANDING, IDENTITY, PRINTING, WORK

老楊 愛不忍釋的糖果盒
Candy Box

老楊將世界變方正了，你可以拖著一只行李去旅行….

Published on 十一月 10th, 2011 .
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老楊 參拾而立，求新耍創意
TK Food Is 30 Years Old

老楊三十歲了！從古早「麵食街」的傳統北方餅食，變身為酥脆美味、四方聞名的方塊酥，如今老楊已屆三十而立之年。

Published on 十一月 10th, 2011 .
BRANDING, IDENTITY, PACKAGING, PRINTING, WORK

老楊 經典黑白設計風格
Classic Black And White

黑白芝麻方塊酥的滋味，芝麻自然幽香撲鼻而上，為老楊養生概念方塊酥。

Published on 十一月 10th, 2011 .
BRANDING, PACKAGING, WORK

老楊 街頭塗鴉摩登新風情
Modern TK FOOD

跳脫老楊以往的風格，以時尚簡約風格呈現黑巧克力高質感。

Published on 十一月 10th, 2011 .
BRANDING, PACKAGING, WORK

米圃 八位達人傳遞幸福滋味
Eight Experts The Taste
Of Happiness

小時候長輩們總是告訴我們「汗滴禾下土，粒粒皆辛苦。」要懂得惜福每一粒米的道理。

Published on 十一月 10th, 2011 .
BRANDING, IDENTITY, PACKAGING, WORK

2010米圃十二月個幸福月份
Happy 12 Month

米圃2010年度月曆設計，以「傳遞幸福滋味」品牌核心理念概念出發，結合12道米食料理食譜概念。

Published on 十一月 10th, 2011 .
BRANDING, PRINTING, WORK

米圃 用心耕耘的美味感動
Happy Blest

嚴選特級好米契作栽植，在齊心打造幸福滋味的共同信念下，歷經春耕、夏耘、秋收、冬藏…一年四季的循環往復。

Published on 十一月 10th, 2011 .
BRANDING, PRINTING, WORK

地耕味 美味的包裹
Delicious Parcel

以手感美學呈現，增添商品質感，完整詮釋伴手禮的意涵。

Published on 十一月 9th, 2011 .
BRANDING, PACKAGING, WORK

地耕味 午後悠閒時刻美味點心
Afternoon Snack

食材來源取自，花蓮得天獨厚的的地域條件，大地所孕育奉獻的優質作物。

Published on 十一月 9th, 2011 .
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地耕味 旅行的幸福美味
Food And Travel

香軟綿滑綻放襲人的果香，頗受普羅大眾歡迎。

Published on 十一月 9th, 2011 .
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奇芋大地 奇遇這塊土地的原味
Taro Flavor

“ 奇芋大地 “ 源自於甲仙小奇芋冰城，1960年將紅檳榔心芋製成第一個芋頭冰，為甲仙芋頭冰的創始店。

Published on 十一月 9th, 2011 .
BRANDING, PRINTING, WORK

奇芋大地 味蕾感官旅程
The Sensory Journey

變化多端的天氣，觸動了味覺感官。

Published on 十一月 9th, 2011 .
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什倆漉 口口餅藝，食食文化
The Pastry The Culture

什倆漉來自於鹿港玉珍齋第四代黃一栩先生，因家中排行老二，人稱他為二哥。

Published on 十一月 9th, 2011 .
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什倆漉 塑造中式點心寧謐氛圍
Beauty's‭ ‬Eyes‭ ‬Cake and
Dragon‭ ‬Bread‭ ‬Candy

《 千萬絲線 雪白軟綿 》
《 東方鳳眼美人糕 高雅冰柔而芬芳 》

Published on 十一月 9th, 2011 .
BRANDING, PACKAGING, WORK

什倆漉 食食吉祥納福
Green‭ ‬Bean‭ ‬Cake

什倆漉經典綠豆糕，靠師傅紮實慢工手藝，使糕仔和配料緊密結合，才能造就入口即化的糕仔。

Published on 十一月 9th, 2011 .
BRANDING, PACKAGING, WORK

什倆漉 傳統與現代的創新
Pineapple‭ ‬Pastry

兩種不同設計風格，分別代表不同時代美學風格。

Published on 十一月 9th, 2011 .
BRANDING, PACKAGING, WORK

什倆漉 口口開運步步高升
Good Cham Cake

運用東方傳統五行概念結合十二肖傳統文化，並以五色代表口味及五行之涵意。

Published on 十一月 9th, 2011 .
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什倆漉 傳統點心的新思維
Rice‭ ‬Cake‭ ‬Balls

米老為閩南人特有的傳統糕點，製作程序繁複費時，選料、淘洗、浸泡、磨粉、和麵、擀片、搓條等等共24道工序製成。

Published on 十一月 9th, 2011 .
BRANDING, PACKAGING, WORK