A good bakery with no website
Tartinette ran on regulars and word of mouth. The product was solid, but if you searched for it online there was nothing to find — no menu, no hours, no sense of the place.
The brief was straightforward: build the website. Something that answers the basic questions a person has before they visit, and looks like it belongs to this shop rather than a template.
Decisions, and the reasons behind them
Four choices that shaped the site, each tied to how people actually use a small bakery's page.
Warm tones, a serif headline, and hand-drawn bread illustrations, based on the bakery's existing branding — so the site matches what people see when they walk in.
Pastries and prices laid out on the page to scan, instead of a PDF you have to download. One less step between curiosity and a decision.
Most people check a bakery on their phone, nearby, deciding whether to go. So the practical details sit near the top, not buried in a footer.
A short section on the family's Provence roots. Not a hard sell, just context that helps a first-time visitor know who they're buying from.
Designed and delivered
The result is a seven-section, fully responsive site, designed from the bakery's existing branding — a page where people can find the menu, the hours, and how to get there.
What I took from it- For a small shop, the website is often the first impression. Plenty of people meet the place online before they ever step inside, so it should feel like the same business.
- Leaning on existing branding beats inventing a new one. The shop already had a look that worked. My job was to carry it to the web, not redesign their identity.