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D Dan Liu Graphic Designer Beijing




Promotional Material | Poster & DVD Cover The project is to train the ability in observation in daily life, and study the relationship between image and message. Poster Size: 20” x 25” | CD: 5.3” x 7.5”

ADELE WON GRAMMY Promotional Material | Poster & CD Cover & Card

The poster is a regular project designed in celebration of Adele’s 6 for 6 win at the 2012 Grammy Awards. Poster Size: 20” x 23” | CD: 4.75” x 4.75”


Film Promotion | Poster & DVD Cover & Package & T-Shirt The poster is designed for a moive called Shades of Black, which tells a story about a girl’s grown. Poster Size: 20” x 23” | DVD: 5.3” x 7.5”


Logo & Corporate Identity | Logo & Stationery & Office Products LOOK is a magazine specialize in moviess, celebraties, and entertainment.


Publication | Magazine Cover & Opening Spread & Department & E–Magazine LOOK is a magazine specialize in movies, celebraties, and entertainment. Magazine Size: 9” x 12”

E Artical by Harriet Walker | Photo by Harriet Walker

Emma Watson Emma Charlotte Duerre Watson is an English actress and model. Watson rose to prominence playing Hermione Granger in the Harry Potter film series. She was cast as Hermione at the age of nine, having previously acted only in school plays. From 2001 to 2011, she starred in all eight Harry Potter films alongside Daniel Radcliffe and Rupert Grint. Watson's work on the Harry Potter series has earned her several awards and more than £10 million.

The girl with


mma Watson looks surprisingly grown up, I think, when I meet her at the Savoy Hotel. Her new role as the face of Lancôme's "Rouge in Love" lipstick range will go some way towards changing that view shot by Mario Testino, the campaign captures her youthful vitality in a new and chic, gamine expression. It's rather more urbane and quite apart from the reputation for precociousness that the Harry Potter franchise has foisted upon her. "As I've got older, and since I cut all my hair off, I've felt more liberated about trying different things out," she smiles, when I suggest she has successfully shaken off the fetters of having played a gawky teenage witch for a decade. "I think there's this idea that lipstick is something quite old or something you'd only wear at night. The nice thing about these is that they're really translucent, like a tinted lip balm, so you can wear in casual way." If she sounds like a professional, that's because she has been one for the majority of her 21 years. Picked from thousands to play Hermione Granger at the age of nine, after eight auditions for producer David Heyman, Watson is now – eight films later – rumoured to be worth £43m. She signed a contract with Lancôme in April to feature in the commercial for its Trésor Midnight Rose fragrance, and has been at Selfridges all day to promote the brand's latest launch of lipstick and nail varnish. "Make-up is actually something I've always really loved," she continues. "The hair and make-up department on the Potter films

Reclining on a plush cream sofa with short, slicked hair and red lips, wearing a fitted black cocktail dress, she is every inch the sophisticated socialite. Poor Emma Watson, I then counter immediately, having constantly to prove to people like me that she isn't 11-years-old any more.


were the people who saw me first thing in the morning and last thing at night, so that space was somewhere I felt at home. When we had spare time on set, I'd do their make-up and get them to teach me how to do stuff." Make-up artist on the films Amanda Knight remembers Watson making up extras for crowd scenes, too, but Watson has today left it to the professionals. "I haven't had my makeup done for two or three months," she says, as if expecting me to say, "No way!" I raise my eyebrows and she laughs. "I know! But it's really weird for me because I used to have it done every day." She refers regularly to privileges and treats, to feeling lucky and counting her blessings, and she doesn't seem troubled or distracted by the host of opportunities available to her. She is studying English at Oxford, on a secondment from the American Ivy League campus Brown. "It's just given me time, really," she says. "People use their time at university and at school, which I didn't have, to really think about and figure out what they want to do, and who they want to be. And it's been so nice not to be pushed around or pushed into doing things." In fact, Watson has carefully peppered her career with choices that pertain very closely to her own interests, putting her name to a collection for eco-fashion range People Tree as well as partnering with designer Alberta Ferretti to work on a "Pure Threads" ethical line too. Her next film, The Perks of Being a Wallflower, will be released later this year. She paints and

reads books. She has, she tells me guiltily, a university essay to hand in the next day. But it's been the small successes for me: I know how to use a washing machine, I can cook. It's worth it to me not to feel disconnected from everything, feeling like I'm in touch with people who do other things than acting or being in the entertainment industry." "I think humour has been a help," she says. "I have schoolfriends, a group of people around me, who have carried me through this whole experience and aren't fazed if they ask, 'Oh what are you doing tomorrow?' and I say, 'I'm going up to see Mario [Testino] in Notting Hill, he's shooting me for the new Lancôme campaign.' I don't know – it is mad, and some days I feel a bit mad, but it's the balance that keeps me sane. I don't fully live it, this side of my life." Watson is sanguine about the attention she receives and is logical about it; she plans to travel more now that she has a more lax schedule, and talks about going to the post office, buying milk, getting the Tube, though I can't believe for a minute that she is actually able to do these things fussfree. "Some days, for some reason, I can't go anywhere and I'm like, 'That was a mistake,' and other days no one will even notice me." There was a time, though, towards the end of the Potter franchise, when Watson came of age and began appearing on front rows at shows such as Chanel and Burberry, she featured along with her younger brother in 2009. 13

07 7

Daniel Wroughton Craig is an English actor best known for playing British secret agent James Bond since 2006. Craig is an alumnus of the National Youth Theatre and graduated from the Guildhall School of Music &Drama in London and began his career on stage. His early on screen appearances were in the films Elizabeth, The Power of One and A Kid in King Arthur's Court, and on Sharpe's Eagle and Zorro in television. His appearances in the British films Love Is the Devil, The Trench and Some Voices attracted the industry's attention, leading to roles in bigger productions.Craig achieved international fame when chosen as the sixth actor to play the role of James Bond, replacing Pierce Brosnan. Though initially greeted with scepticism, his debut in Casino Royale was highly acclaimed.


Artical by Hollie Mckay | Photo by Hollie Mckay

Did you worry about becoming public property – tabloid fodder – when you took on Bond?

smile. I’m just not that person. ‘But I do get it, you can’t just come out and be angry. You’ve got to live your life. I’m never going to arrive at an airport after a 12-hour flight and go. You’ve got to live your life, you’ve got to enjoy it. And this is a great time, I’m playing James Bond. That’s what makes me secure about it, I’m having a lot of fun with it and getting a kick out of it, and people have a perception I’m grumpy all the time.’ Win or lose, we’ve done the best we can because we’ve put the right people in the job.


‘Yes, it’s unavoidable, you can’t deny it. In some respects, I still fight with it now. I can’t go to war with paparazzi. The Daily Mail loves saying – “He never smiles”, because I know you’re fucking taking pictures of me, that’s why. Because the Daily Mail comes to mind every time I see a camera. I challenge anybody to fucking


Daniel Craig is doing a terrific impression of a smiling buffoon. The 43 year old is currently shooting his third Bond film, ‘Skyfall’, although when we meet in late September in a downtown Soho hotel in New York City – he lives in Manhattan with his new wife, Rachel Weisz. He’s between finishing some pick-up shots for ‘The Girl with the Dragon Tattoo’ in August in Los Angeles and flying to London to begin working on ‘Skyfall’ with the British director Sam Mendes.

Interview by Elisabetta Povoledo




You’ve said before that talking to the press is like going to the dentist. Do you feel any differently now you’ve played a journalist? ‘Oh yeah, now I understand! I feel so much better about it! The truth is, I don’t have any problem with journalists – I count some of them as friends – also some of my heroes are journalists, I’m a big fan of Robert Fisk – great people or crazy people who are prepared to stand up for what’s right.

‘And I like the guy in this film, Mikael Blomkvist, but what I like about him is that he’s flawed, he’s a complex, weak, egotistical man on a moral crusade. And all those things combined are interesting, plus he has this brilliant relationship with this girl, Lisbeth Salander, this damaged, hyper-intelligent human being. On paper, they shouldn’t come together, but they do and they respond to each other. She’s the one with the balls in the relationship. He’s happy to watch while she beats someone up.’

Rooney Mara looks terrifying as Salander. Can you tell me more about Rooney Mara?

‘There were shenanigans going on while she was being cast. David Fincher was adamant and I get that. Just look at the beginning of “The Social Network”, she’s phenomenal. She’s got something about her, but also she’s physically perfect. When she puts the hoodie on and the leather jacket, she looks like a 14-year-old boy, she looks sexless. Which is perfect. The other side of it is that when she doesn’t have that on, she’s really sexy. ‘That combination is absolutely true to the book. Salander’s someone who would walk down the street and you wouldn’t notice. That’s how she wants it, that’s how she’s survived in her life. She’s switched herself off from humanity and she walks in the shadows.’

Your character is Swedish, it’s set in Sweden, but you speak English with no accent. Can you talk about more? ‘Some people in the film have accents and some don’t. I don’t. I had a long conversation with David about it and said that a lot of Scandinavians speak English perfectly. I’m one of those guys. We’ve got Danish people, Swedish people, English people, American people. The only thing that matters, as far as I’m concerned, is that no one sounds American. We sound as 5


European as possible. We’re all speaking one common language and that happens to be English. I didn’t want an accent to get in the way, and for me it would. Salander has no formal education and she has a street accent, it’s quite specific.

Were you into the books before?

‘I had read them already. I stole a paperback off someone on holiday. Then I read the other two. You’d be at the airport and see the cross-section of people who were reading them, that’s how I noticed them. I kept seeing it on the bestsellers list and had no idea what it was about, and then you’d find 80-year-old men and 14-year-old girls reading it. That’s phenomenal.’

You can’t have needed much encouragement to work with David Fincher after ‘The Social Network’. ‘I think that film was a real shift for him in the way he makes movies. I think his visual style was all there, but it was embedded in the movie in a way I hadn’t seen before. I love all his movies, but “Fight Club” dated because the visual style was copied in commercials and if you’re that cutting edge you’re always going to be up against that. You’re creating new things in movies and people are going to steal them. With “The Social Network”, I felt there was a maturing of him, he’s always been a great filmmaker but he suddenly became confident about storytelling and visual stuff and the two married together in a way I hadn’t seen him do with such confidence.’ That’s what we tried to instill in the script. He’s been working his arse off to tie all these things together so they make sense – in a Bond way.’

You’re about to start shooting the new Bond film. How do you feel about it? Is there a sense of ‘Hell, here we go for the next seven month’ just because it’s such a massive undertaking? What is the real reason? ‘Yes, I think that there’s definitely some of that, but I’m genuinely really excited because we’ve got a script. The deciding factor for doing “Casino Royale”, even though I was umming and aahhing, going “I don’t know if I want to do it”, was that they showed me the script and I thought: I’ve got to do this. And I think this one is better. I really do. It’s a totally original story. ou’re creating new things in movies and people are going to steal them. That’s what we tried to instill in the script.

It sounds like you’ve become even more involved behind the scenes as time has gone on.

‘I said from the very beginning to Barbara: “If you give me this responsibility, I can just walk on that set and pretend to be James Bond,” but they allowed me to be involved more. It’s naturally progressed. I don’t want to get in people’s way, I just want to encourage things along. Sam got involved and then we got Roger Deakins, for fuck’s sake, who’s shooting it. The air is rare, and we’ve had the chance to employ some brilliant people.

I love that Sam Mendes’s last film was ‘Away We Go’ his most indie film yet.

‘Yes, that’s true, and now he’s making a $200m Bond movie. He’s an OCD control freak and I mean that in the nicest possible way, as all directors are. David Fincher included. They are all absolutely single-minded and all they want to do is get it right. On a movie like this, you need that – maybe I shouldn’t call him an “OCD control freak”: it’s a joke, but you need someone with lots of different heads – there’s a producing head, a directing head, a special-effects head, a publicity head. More than any other movie, you need someone with all that going on, and he just does, he’s a manager, a great manager, and one of the skills doing a Bond movie is about is managing a lot of people, saying, “Okay, do that, that’s got to be done, and I’ll do that.”

Did you have anything to do with getting Sam Mendes on board as director?

Did you worry about being seen forever as Bond? You know the James Bond has a strong impression.

He is a interesting guy I have to say that about him. ‘I did, yes, I did. He’s English, he’s Cambridge-educated, he’s smart. He’s lived with Bond all his life, he grew up with Bond the way I did. We grew up at exactly the same time, and I said to him, “We have to do this together, we have exactly the same reference points, we both like the same Bond movies and we both like the same bits in the same Bond movies we like.” We sat down and we just rabbited for hours about “Live and Let Die” or “From Russia with Love”, and talked about little scenes that we knew from them. That’s how we started talking about it. That’s what we tried to instill in the script. He’s been working his arse off to tie all these things together so they make sense – in a Bond way.’

Yes. The audience already have a strong impression of James Bond. ‘I weighed everything up and the only reason not to do it was fear. The fear of losing everything else. And you can’t not do something because you’re afraid. Well, you can, jumping off cliffs and things like that, but to be afraid of losing something because I was going to play James Bond is kind of nonsense. That’s how I convinced myself. I thought: Even if it goes wrong, hopefully I’ll earn enough money to live on an island when I’m old and get a leathery brown tan! And drink cocktails in the afternoon. Which sounds quite good to tell the truth.’ Rewinding to the start. Did you really leave home in Chester at the age of 16 to join the National Youth Theatre in London? It seems young. 6


Publication | Magazine Cover & Opening Spread & Department Sweet is a magazine specialize in dessert, baking, and restaurant. Magazine Size: 8.5” x 11”


Sweet cake · candy · cookie · cooking

cake · candy · cookie · cooking


The Secret of Tiramisu Desserts in Savannah The Winner of Top Chef

Yigit Pura

Queen of Cake


Queen of Cake The Winner of Top Chef

Yigit Pura

Early Picking in Berry Field

Early Picking in Berry Field

The Secret of Tiramisu

JAN 2013 | $9.99 US

Enjoy the sweet experience

S The

ecret of Tiramisu

Article By Kyle Phillips | Photo By Kyle Phillips

JAN 2013 | $9.99 US

Desserts in Savannah

Enjoy the sweet experience

Someone on an American food related listserve I subscribe to asked if anybody knew the origins of Tiramisu, seriously decadent creamy dessert that combines coffee, savoiardi cookies, and mascarpone cheese. I said I had heard it was from Treviso and relatively recent, and a couple others said the same, adding the recipe was developed in the 60s by Treviso's Ristorante El Toulà. Someone else instead said she had found a story about how Tiramisu was invented by Sienese pastry chefs in the 1600s to honor Grand Duke Cosimo III De'Medici, who was known for his sweet tooth. I looked around, and found a number of web pages with the Sienese origin; the texts are pretty much identical. Briefly, they say the Sienese developed the dessert for the Duke on the occasion of a State visit, and initially called it Zuppa del Duca, or Duke's Pudding. The zuppa was a terrific success, especially among courtesans, who found it both stimulating and aphrodisiac, and thus enjoyed it before trysts; with time they took to calling it tiramisu, or pick me up. Subsequently, tiramisu spread to Venice and the Veneto, where it remained a local treat until suddenly gained national popularity in the late 70s.


Delight Chef Yigit The New



Yigit Pura was the fan favorite and Top Chef winner of Season 1 of Top Chef: Just Desserts. He began his culinary training at the age of four in Ankara, Turkey while helping his mom make spoonfuls of dark caramel. His official culinary training began didn't begin until the age of 20, but he soon landed a position at Le Cirque 2000 in New York City, and moved shortly after to The Four Seasons Hotel. He has returned to San Francisco working for Taste Catering and Event Planning. Yigit relates his philosophy on baking to Buddhism "Enlightened desserts lie between the two extremes. You have to Article By Michael Jensen | Photo By Russell Yip respect the history and heritage of food.


hen competition cooking T V shows first came out I wasn’t a fan. T he focus seemed mostly about the contestant’s personalities rather than their cooking. Ever yone was focused on a chef’s failings whether they burned something or got into a cat fight with another contestant. It was all about the drama. I respected the chefs that par ticipated and recognized that they were working under very difficult conditions. Being told what they are going to prepare just before they star ted with an extremely short period of time to create their dishes is not a small challenge. I probably wouldn’t make it past the first round of judging. My issue was I thought the shows were going to overshadow the seriousness of the restaurant community and how difficult it is to produce good food and to run a restaurant on a daily basis. I didn’t want people to get the idea that professional kitchens, as crazy as they can be, are like competition food shows. But over the last year there have been several reasons to adjust my attitude.

The Winner of Top Chef Just Desserts Season 1

First was Top Chef Masters. The “well established chefs” in Top Chef Masters were less ego driven and more mature than regular Top Chef Shows which featured chefs who did not have as much experience. They were humble and readily admitted how tough it was to compete. They laughed at themselves when they made mistakes. They each wanted to win but they didn’t bring down their fellow contestants in the process. Second, people who are not in the food business and watch the shows regularly, the majority understand reality cooking shows are TV entertainment. They are able to keep it in perspective. They know that escaping elimination does not equate to a Michelin recommendation or how many stars they may be awarded by their local newspaper. I also found a better appreciation once Yigit Pura won Top Chef Desserts. He made it to the finish line because he was talented. But just as importantly he kept his cool and his professionalism throughout the entire series. Yigit lives in San Francisco and is the Executive Pastry Chef for Taste Catering.

A: They pretty accurately por trayed me. I worked ver y hard at trying not to do anything that they could take out of context.

Q: You're the first out gay man to win Top Chef. Is that aspect important to you?

Q: You're the first out gay man to win Top Chef. Is that aspect important to you?

A: Absolutely. It's very important. When I came back from this, I had a small inkling as to what this might mean to me when it comes to social media and I told a few friends I definitely wanted to use this as a catapult to my career.

A: Absolutely. It's very important. When I came back from this, I had a small inkling as to what this might mean to me when it comes to social media and I told a few friends I definitely wanted to use this as a catapult to my career.

Q: Now that you are the grand winner what are your plans?

Q: Now that you are the grand winner what are your plans?

A: I plan to open a high end pastry shop with the owners of Taste Catering. We’re very excited.

A: I plan to open a high end pastry shop with the owners of Taste Catering. We’re very excited.

Tout S Petis weet serie

Interview By Emily Luchetti | Photo by Russell Yip

Q: Was it hard to keep the fact you won a secret?

A: I actually didn’t apply. I first heard about the show from some friends in LA. I thought it sounded like fun but then I forgot all about it. The show contacted me to see if I would be interested in trying out. I didn’t know I was selected until a week before it started. I had to train my staff in just a few days to be able to work without me for 6 weeks.

A: I had to keep it a secret for seven months. I signed a contract that said if I told I would be out about $1 million so that was incentive to keep quiet.

A: When you work in your own kitchen you have a team, you know where everything is, how the ovens work. On the show not only were you out of your element in a strange kitchen you had television cameras in front of you. We only found out a day and a half before the show started that we couldn’t bring any recipes with us. By the end we were all so tired it was hard to remember the propor tions for something as simple as a pastr y cream. Heather, one of the other contestants on the show, and I helped each other quite a bit.

Q: What would you like people to know about you that you don’t think came out on the show?

A: They pretty accurately por trayed me. I worked ver y hard at trying not to do anything that they could take out of context.

A Sweet Preview of Yigit Pura’s Petisserie in San Francisco

Q: What sparked your interest to participate on the show?

Q: What were your initial thoughts once it started?

Q: What would you like people to know about you that you don’t think came out on the show?

Q: What’s your favorite fruit to bake with? A: Passion fruit or any citrus. I like the acidity and how it plays with the sweetness of desserts. Q: Did you grow up in Turkey or in The United States? A: When I was 12 my parents immigrated to the Bay Area. I’ve been here ever since except for a few years cooking in New York. Q: What are the spices traditionally used in Turkish desserts? A: Cinnamon like here in US but Turkish cinnamon is sweetermore like the Ceylon variety. Also allspice and green cardamom.

Stepping into a room of rose-adorned tables, with roses emblazoned onto the raspberr y-red-logo sacs and boxes decking the walls, as images of decadent desser ts f loated on clouds of trays, and the f leeting hints of stars, jewels or perhaps fireworks in the hand blown glass vase lighting lazily dangling from the ceiling above – There was no need for the flowing champagne, in flutes passed by the poised servers, to take either my imagination or the invited guest’s palpitation any further. The anticipation and the excitement at Yigit Pura’s TOUT SWEET Pâtiserrie pre-opening was so tangible it could be sliced out of the air and served just as well. Apparently the clock wasn’t ticking loudly with each passing moment closer to the approaching September 8 opening day, crunch-time whirlwind stress apparently didn’t get an invite to this event. There was only composed exuberance from the gracious hosts of the evening, TOUT SWEET owners Yigit Pura and partners Janet Griggs and Meme Pederson of Taste Catering and Event Planning. Fun and frivolity wafted throughout the light, bright, bold and vibrant room like the aroma of all that was sweet.

Sweet Tips: Yigit Pura, the first season winner of "Top Chef: Just Desserts," is launching his eagerly anticipated Tout Sweet Patisserie in San Francisco's Union Square. The sweet shop, which opens Saturday in a pristine white and hot pink space on Macy's third floor, will offer buttery croissants and savory pop-tarts as well as Cutie Pies, Tesla Tarts, macarons and pate de fruit -- soft French fruit candies. The new patisserie will be open from 10 a.m. to 9 p.m. Mondays through Saturdays, and 11 a.m. to 8 p.m. Sundays.

Article By Karina Mendoza Calayag | Photo by JD Estella

Sweet . 16

Sweet . 15



It’s Early Pickings in the Berry Fields Long Island Dining | Strawberry Farms | By Susan M. Novick

Desserts in Savannah

Ba c k in

th e



s Allison Erwin, 2, peered out from beneath a pink sun hat to pluck a strawberry from a berry patch at Patty’s Berries and Bunches here, her mother, Danielle Erwin, gently stayed her hand. “Cookie, this has to stay on the vine a little longer,” Ms. Erwin, 36, of Mattituck, said. “Look for the red ones. We’ve got to fill this basket, so we’ve got a lot of work to do.” This year, thanks to a mild winter and abundant spring sunshine, the strawberry crop on Long Island arrived early, drawing pick-your-own enthusiasts to berry farms more than a week ahead of schedule at some places. Ms. Erwin, with a strawberry mousse recipe in mind, didn’t want to miss the harvest. “I love for Allison to see where the things she Sweet . 11

eats are coming from,” she said, “and she loves berries.” Of the 20 acres that make up the farm at Patty’s Berries and Bunches, owned by Patricia DiVello, of Mattituck, 7 are dedicated to strawberries. As is typical of local pick-your-own farms, several strawberry varieties are planted in rows, with furrows between them, enabling pickers to crouch low in search of berry clusters tucked beneath the foliage. The strawberries ripen in waves, yielding sweet, garnet-colored berries into late June at some farms, depending on the weather. Although picking and harvesting berries can be a physical workout, requiring sustained squats and lunges, it is worth it for many people. “Strawberries are so widely loved, people are willing to put the

effort in,” said Maggie Wood, an owner of the 100-acre Golden Earthworm Organic Farm in Jamesport, with her husband, Matthew Kurek, and James Russo. Most of the farm’s produce is reserved for the 2,000-member C.S.A. program here, but the two acres of pick-your-own strawberries open to the public at Golden Earthworm will likely be expanded next year, Ms. Wood said. “I think it gives people a taste of what it’s like to farm, to grow food, and this way they’re active participants,” she said. “People want to get dirty.” So in 2012, Wickham’s instituted a $20 annual family membership fee, which allows customers access to every pick-your-own crop of the season, including strawberries, blueberries, blackberries.

ack in the Day Baker y is an award-winning neighborhood bakeshop whose ow ners and st aff provide a f r iendly environment and delicious, baked from scratch daily, desser ts, breads, and more. For a dozen years now, Savannah Magazine has asked its readers "to recommend the ver y best in dining, nightlife, personalities, shops and ser vices" and the Best of Savannah 2012 results are in with Back in the Day Baker y taking the No. 1 spot in the Bakery category. The bakeshop itself has a ver y open, air y atmosphere with tall windows that let the sunshine illuminate the tasty treats in the counters. The shelves were filled with cookies, cakes, breads, Bourbon Bread Blueber r y Pie Bars, brownies, and, oh my, cupcakes. Lots and lots of luscious-looking cupcakes. While ordering some "Newborns," the miniature version of the adult Old Fashioned cupcakes, I mentioned to the clerk that I would like to interview someone about the bakery. She said that one of the owners, Cheryl Day, was in the back baking and that she would tell Cher yl that I would like to interview her. Moments later, Cheryl appeared and said she was in the middle of making some delicious treats, but could answer questions if I would e-mail them to her. We agreed to do that, and Cheryl agreed to let me snap a few photos of her. I also asked Cher yl, What ingredients at Back in the Day Baker y combine to make it the Best Bakery in Savannah? "Most importantly, we make sure that we have a personal connection with everyone that walks in our door because we have learned that is our most important ingredient of all. We also use the highest qualit y and freshest


ingredients that we can find from local dair y to sourcing the best chocolate. We bake ever ything from scratch fresh daily." In between bites, I typed questions for Cheryl and e-mailed them to her. My first question: What does receiving Savannah Magazine's Best Bakery in Savannah award mean to you? Cheryl's reply, "It is always an honor to receive an award for being the best. We have always been committed to being a neighborhood bakery, and it is nice to be recognized for doing what we love." Having just sampled the miniature version of the Old Fashioned cupcakes, I thought I already knew the answer to my last question and my suspicions proved to be true. I asked Cher yl, Over time, what items have proved to be your consistent best sellers and why? Cher yl replied, "Our old fashioned cupcakes are still our #1 seller. We bake and frost them by hand all day long. Also, our chocolate chip cookies and 'nana pudding will cause a riot when we sell out. Visitors are excited to take our cookbook home with them, too, and it has become one of the best selling items as well as being listed as one of best cookbooks of the year so far!" Back in the Day Bakery states, “'Slow Down and Taste the Sweet Life'” is not just a tag line, but a belief that good food should nourish the body and soul." I certainly had a taste of the sweet life on my visit to the bakery. The bakery provides a warm and friendly atmosphere and ever yone there was so sweet and absolutely focused on customer ser vice. The baked goods I tasted were sublime. It is easy to see why Back in the Day Bakery was voted the best bakery in Savannah. Article By Kay Mathews | Photo By Dan Liu Sweet . 12

Turn Left & Turn Right Print | Postcard & Poster This project focuses on experimenting different typography, and is designed to tell a love story called Turn Left & Turn right. Postercard Size: 5” x 7” | Poster Size: 20” x 33”


FATE Publication | Expressive Handmade Book The book is telling a story about love, and each page expresses a plot in a abstract way. Book Size: 7” x 9”



Social Design

Humane Society Savannah

SNAPet means pop-up pet photo shoot, which is an event designed to raise money to Humane Society, and promote awareness of animal adoption. The concept of this project is pets helping pets. Owners wound stop and pay $5 to have their pets’ picture taken. We would deliver the picture eighter through mail or email. Along with their picture we also send infomation on how to help Human Society. All the money we get will be donated to Humane Society.


SNAPet Logo Showcase

SNAPet Social Design | Corporate Identity & Poster SNAPet means pop-up pet photo shoot, which is a donative event designed for Humane Society. Poster Size: 11� x 17�



Doggie Art The SNAPet "Pop Up Pet Photo Shoot" will be in Forsyth Park on Saturday, March 9th from 10am-2pm (near the center statue). Donations are only $5, all proceeds go to the Humane Society. Please tell you friends!


Sweet Famliy The SNAPet "Pop Up Pet Photo Shoot" will be in Forsyth Park on Saturday, March 9th from 10am-2pm (near the center statue). Donations are only $5, all proceeds go to the Humane Society. Please tell you friends!



Make a Masterpiece The SNAPet "Pop Up Pet Photo Shoot" will be in Forsyth Park on Saturday, March 9th from 10am-2pm (near the center statue). Donations are only $5, all proceeds go to the Humane Society. Please tell you friends!


Cute Moment The SNAPet "Pop Up Pet Photo Shoot" will be in Forsyth Park on Saturday, March 9th from 10am-2pm (near the center statue). Donations are only $5, all proceeds go to the Humane Society. Please tell you friends!


SNAPet Calendar Promotional Material | Photography & Calendar Calendar Size: 5” x 7”


912.401.5010 | |

Š 2013 Dan Liu Design, Art Director, Photography by Dan Liu Adele Won Grammy; Not Alone; Photography by SNAPet Poster by SNAPet Corporation: Xipeng Zeng, Jose Luis Garcia, Sandra Perez, Andrew Herzog Illustration by Dan Liu

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