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Light
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Light Italic
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Medium
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Medium Italic
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Bold
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Combinations
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History
Originally inspired by classic roman typfaces from Nicholas Jenson, John Dower was inspired to create his own. Iowan Old Style was the first to be spawned from this classic style, but John wanted more. He started to mess with various kinds of ways to mess with type. All from working with squares and circles, to giving something as simple as a lowercase end a head serif. A majority of the entire font family has a serrif, you can see it from the a's to the z's. It was a long and painful task, but he was able to rear the font in, creating what we now know, as Vendetta .
Baguette
Standard baguettes, baguettes ordinaires, are made with baker's yeast, and artisan-style loaves are usually made with a pre-ferment (poolish) to increase flavor complexity and other characteristics. They may include whole-wheat flour or other grains such as rye. Baguettes are also sometimes referred to as either "Classique" (typically mass produced and made with yeast as well as additives), and "tradition" regulated to 4 ingredients (flour, water, leavening, and salt) often using a sourdough starter.
Vendetta light; 48 pt and 11/11
Baguette
Standard baguettes, baguettes ordinaires, are made with baker's yeast, and artisan-style loaves are usually made with a pre-ferment (poolish) to increase flavor complexity and other characteristics. They may include whole-wheat flour or other grains such as rye. Baguettes are also sometimes referred to as either "Classique" (typically mass produced and made with yeast as well as additives), and "tradition" regulated to 4 ingredients (flour, water, leavening, and salt) often using a sourdough starter.
Vendetta light; 48 pt and 11/13
Baguette
Standard baguettes, baguettes ordinaires, are made with baker's yeast, and artisan-style loaves are usually made with a pre-ferment (poolish) to increase flavor complexity and other characteristics. They may include whole-wheat flour or other grains such as rye. Baguettes are also sometimes referred to as either "Classique" (typically mass produced and made with yeast as well as additives), and "tradition" regulated to 4 ingredients (flour, water, leavening, and salt) often using a sourdough starter
Vendetta light; 70 pt and 13/20
O J i O J i Madeleine
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. A génoise sponge cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste.
Vendetta light italic; 70 pt and 13/20
SOQqos
Madeleine
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. A génoise sponge cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste.
J i O J i
Light Italic Qq
Vendetta light italic; 48 pt and 11/13
Combo menu
Order any two together!
Macaron
Mille Fuielle
Baguette
Madeleine Eclair
Bagutte
mille fuille
Medium
A B C D E F G H I J K L M N O P Q R S
Eclair
An éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing.
Vendetta Medium; 70 pt and 13/20
Eclair
An éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing.
Vendetta medium; 48 pt and 11/13
Medium
Macaron
A macaron, or French macaroon, is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century. a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth.
Vendetta medium italic; 48 pt and 11/13
A macaron, or French macaroon, is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century. a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference— referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth 2;@
Macaron
Vendetta medium italic; 70 pt and 13/20
O iJg Italic
Mille Feuille
Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect
Vendetta bold; 70 pt and 13/20
Mille Feuille
Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect
Vendetta medium italic; 48 pt and 11/13
Olivia Damour