Vega Studio

“Vega Studio is a two-person design shop in Bilbao that builds brand identities for small food businesses: bakeries, cheesemakers, cider houses, a fishmonger with a hundred-year-old stall. Marta draws and Iñaki writes; between them they have made forty-one brands since 2019, and thirty-eight of them are still using the first version. Their method is slow on purpose. Every project starts with a morning in the client's kitchen or workshop, tasting the product and watching how it is made, and only after that day does anyone open a sketchbook. They believe a logo for a bakery should smell of flour, and they say so on their site. Clients get everything: the fonts licensed in their own name, the source files, a one-page guide for the printer, and a free hour of help any time in the first year. Prices are published, from 1,200 euros for a mark and a label to 6,000 for a full identity with packaging, and they take on one project a month, never two. Vega Studio does not do logos for chains, crypto, or anything that needs a disclaimer. If you run a small food business in Spain and want a brand that will still feel right in ten years, write to hola at vegastudio, and bring something to eat. What they will not do is also on the site: no rush jobs, no logo contests, no unlimited revisions, and no work for anyone who cannot tell them who bakes the bread. Their favourite project so far is a label for a goat cheese from Karrantza that had to be readable by a shopkeeper's grandmother and by a phone camera at the same time; it took eleven weeks and three cheeses. They keep a small blog, in Basque and Spanish, about type on food packaging, and they answer every email themselves, usually within a day, never on Sundays. If you are a distributor, a supermarket chain or an agency, they are politely not for you. If you are a person with a recipe and a shop, they probably are. Opening hours are Tuesday to Friday, ten to six, at Calle Ledesma 12, second floor, with a doorbell that says Vega and a dog called Perol who approves every cheese personally. Bring the product, not a brief; the brief comes out of the tasting. They also teach one free workshop a year for the local market traders, on how to name a product without a consultant.”