Design Identity & Stories

May 13, 2020 · 4 min read

Hotel Kemmeriboden-Bad is known throughout Switzerland for its hospitality, its meringue, and its connection to the land and people of the Emmental Alps.

Over the years, the hotel has gone through many changes, and this is reflected in its logo, which keeps evolving over time. Logos and typography have swept through its historic interiors, before and after my time.

My design identity for the hotel revolved around my stories for the hotel. I told the stories of its connection to the farmers who lived around it and supplied it with products: cheese made on the alp, meat from their animals, hay from their fields, bread from the local bakery, and of course that famous meringue.

Hotel Kemmeriboden-Bad is a long name to say, even for the locals, who just call it ‘Kemmeri’, and it can be difficult to get around for outsiders. So I broke it up, using the stresses and pauses as a local would: Kemmeri / boden / bad. And if you only read the first line, it would tell you its name as said by every local anyway: Kemmeri.

I wanted the typography to be simple and classical, minimalist like the photography, boiled down to a monochromatic base. The stories deserved all the attention. I chose a mix of Bodoni and Futura.

My permanent exhibition along the banks of the river Emme was done for the hotel, using material from my documentation project on this region.

I wrote about Baumgarten here
I wrote about Billy’s Last Summer
Erkia making Bretzelis, in my story The Brothers Klötzli
There is one man at the source of the Emme, and he is Wernu
Hans Klötzli of The Brothers Klötzli
Lehmeli, the man of clay
I have followed Mosti five years up the mountain
No man loves his alp as much as Stifu does
Hans Schenk can teach you how to make a Wedele

I made a series of newspaper-sized publications for the hotel:

The Poschi story talks of the history of the PostAuto bus drivers and their relationship to the hotel

To show the link between the people, the land and the hotel, I highlighted how close the suppliers were, by measuring how many kilometers they lived and worked from the hotel.

The brilliant Markus Aegerter of Hohgant-Käserei Schangnau
Matthias and Veronika Gfeller of Hof Schönisey
Fritz Stettler, who supplies eggs from his farm on the Rabloch


photographic literature

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