KELIA NATURE, subsidiary of LOUIS BAKING COMPANY, culminates in a patented formula and process and an intense and elaborated work of research and development in its center in Girona. The result, a wide range of gluten and lactose-free breads with a noteworthy difference with regards to the existing offer thanks to its high quality and authentic flavour.

The Challenge:

1) Create a naming adapted to the baking industry and ideally evoke the French origin of entrepreneur and the founder.

2) Create a baseline that transmits the company’s mission.

3) Create the brand identity and universe.

4) Define the interior design for the first bakery in Barcelona.

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