Tin Shed Charcuterie Company

The identity for the Tin Shed Charcuterie Company is the result of a French Australian fusion; much like the product within. The French provincial typography within the brand mark compliments an iconic Australian tin shed that is synonymous with the outback and inspired by great Australian artists like Fredrick McCubbin and Tom Roberts. It is the illustrative technique that hides its origin within its French counterpart. The use of these familiar icons and styles encapsulates the essence of the product within and broadens appeal amongst new to category and fine food enthusiasts alike. Undeniably French recipes made with fresh, premium Australian produce.

The Tin Shed Charcuterie Company is still in its infancy having only launched in July 2015. We can note some immediate opportunities and return on investment directly linked to branding. While looking for wholesale opportunities, packaging design renders were sent to prospects, and without tastings, The Tin Shed Charcuterie Company was offered on-going wholesale retail opportunities in gourmet food stores both locally and interstate, growing a national footprint within two short months. Initial response from the general public has also been positive with sell out results and repeat customers traveling distances to purchase the product at farmers markets.

Our client understands the benefits good design can make to her growing business. Her investment into design allowed her to immediately compete against high end FMCG products in the deli category as a trustworthy and established food company. Being a small family run business, the ability to compete at this level is an important step to grow market share and brand recognition allowing her to recoup her outgoing expenses in a shorter space of time.

The launch of Tin Shed in July last year was perfectly timed with Australia's growing interest in new and trending cuisines. Australia's food education is driven by increased exposure to gourmet cooking, international cuisine and celebrity chefs. We are now, more than ever, willing to eat new things and expand our food experiences.