OlssønBarbieriOB
Work
Studio
Tutto

Maschmanns Identity

Maschmanns is a renowned food market celebrated for its high-quality selection of products, vibrant fresh counters, organic bakery, and beloved pizzeria—open seven days a week. After a decade at Skøyen, rising competition and a shift in food culture among younger audiences highlighted the need to sharpen and clarify their positioning and philosophy.

We developed a strategy to communicate Maschmanns’ unique offering across the Matmarked, Bakeri, Pizzeria, and their line of own products—positioning the brand as a modern specialty destination. Beyond just quality, Maschmanns champions the preservation of food specificity and traditions, while ensuring a memorable and inspiring customer experience.

The rebranding aims to inject a new energy, meaning, and cultural relevance for today’s customers, without alienating the loyal community that has grown with them. By balancing a sense of nostalgia and timelessness with forward-looking values, Maschmanns finds its sweet spot: where traditional craftsmanship meets the consciousness and curiosity of a new generation.

Maschmanns is the only shop in Oslo that unites a butcher, fishmonger, and deli counter under one roof. Yet even the most loyal customers are unaware of the skills, craft, and know-how behind each department and product. To reveal the unseen craft that takes place before a product finds its way into the customer’s basket, we built a brand platform centered on the dissemination of knowledge about food. A grocery shop made specifically for the curious and serious shoppers.

Our process began by highlighting the legacy of the Maschmanns name, rooted in local history. The street where the market stands today, Karenslyst, was named after Karen Sverdrup, who married Johan Heinrich Maschmann in Christiania in 1774. After Johan’s passing in 1785, Karen purchased a “byløkke” in Skøyen, originally known as Maschmann’s Løkke, later renamed Karenslyst. Their son, Hans Henrich Maschmann (1775–1860), inherited the family pharmacy, Elefant Apothek, and went on to become a respected pharmacist and professor—continuing the family’s reputation for knowledge, craft, and care.

By weaving this history into the brand story, Maschmanns not only reclaims its heritage but also reinforces its position as a contemporary specialty shop, where tradition, expertise, and curiosity come together in every product.

From Pharmacy to Grocery

Food and medicine have coexisted for much longer than we might imagine. The word "drogheria/drugstore" originated in the 17th century. In Italian, the term derives from “drug” in its original meaning of 'spice', used not only to season and preserve food, but also as medicine to cure illnesses, and in magical or religious rituals and ceremonies.

The first "drogheria/drugstore" appeared in the late 1800s and early 1900s, offering food products that required special preparation. Over time, their selection expanded to include items such as coffee, sugar, and chocolate. This tradition thrived until the rise of the supermarket, where self-service and convenience became the new standard.

1. At the entrance of Elefant Apotek where coffee, chocolate, margarine, and tea were on display
2. Druggist & Apothecary were advertised together, signaling the intertwined worlds of medicine and daily goods
3. Elefant Apotek bottle with B.A. Maschmanns
4. A grocer wearing a white coat

The new visual identity honors Maschmanns’ legacy while opening the doors to a new generation of curious and knowledgeable food enthusiasts. It celebrates the market as a place where tradition meets discovery, where each counter tells a story of skill, origin, and craft before the food reaches the basket. Illustrations supports these stories together, rooted in the belief that true quality emerges from the connection between people, land, and craft.

While retaining its iconic green, the color palette unfolds into a spectrum inspired by flavors and seasons, mirroring the vibrancy of the market. The updated typography blends timeless elegance with contemporary clarity, reflecting both heritage and progress. Together, these elements create a personality that feels both familiar and renewed—an identity that invites both the serious and the curious to explore, taste, and rediscover Maschmanns with every visit.

A meal is a web of entanglement between nature and culture created by people. It reflects our responsibility to care for the environment while also nurturing ourselves. In a world increasingly driven by standardization and uniformity, food offers an antidote: a celebration of diversity, seasonality, and tradition.

Maschmanns embraces this philosophy by supporting diversity in both production and consumption—championing local and heirloom crop varieties, heritage animal breeds, and underutilized ingredients. They safeguard biocultural heritage and traditional knowledge, while catalyzing change through their kitchens and close relationships with producers.

Closed Loop Cooking

Utilizing everything and transforming the uncoveted into the delicious lies at the heart of a chef’s ethos. It is also Maschmanns’ ambition: to eliminate waste and make the very best use of every ingredient. To maximize resources. Each product sold in the shop becomes part of a cycle—first offered fresh, then cooked by our chefs, later served as a ready-made meal or enjoyed by our staff, and ultimately returned to the earth as compost.

1. Closed loop Illustration, Morten Kantsoe

Beyond the strategy and visual identity, we were also tasked with bringing the new brand to life on packaging for Maschmanns’ own small-scale classics—products found only in the shop. From Extra Virgin Olive oil and Risotto to Granola and even their takeaway pizza, each design extends the new identity onto everyday favorites. Learn more about the Maschmanns' packaging.

2025
Maschmanns Packaging
Trasforming everyday favorites into small-scale classics
2024
Maschmanns Identity
Redesigning a food market made for curious and serious foodies
2024
Tessas Eplegård
An organic orchard in Hardanger practicing interspecies friendship
2024
Likeweiß Chardonnay
Wine from a changing world
2024
Avamposto Gin
Infused with locally sourced botanicals and lavander harvested in the slopes
2023
Kokkeløren
Meal-kits made by chefs
2023
Stereoscope Coffee Roaster
Restoring appreciation of coffee as a living plant
2022
Himkok RTD
Made with Himkok´s legendary unaged Aquavit
2022
Chelan Beauty
An organic farm in Washington articulating a new idea of deliciousness
2022
The Cocktail Factory
A new range of RTD's, following the success of Shake-it Cordials
2022
Limonade
Soda inspired made with Raspberries and Elderflower
2022
Becco Winebar
Natural wine, music, and culture in a backyard in Tullinløkka (Oslo)
2021
Pursue Hard Seltzer
A range of sparkling sodas for grown-ups. Made in India
2021
Château Picoron
Making wines by honouring natural and self imposed constraints
2021
We live in the house across the street
The second novel by photographer and writer Morten Andenæs.
2020
Stavanger Ysteri
The cheese maker that made it to Maaemo
2020
Shake-it Mixer
Bringing cordials back to the "Art of Mixing". Crafted in Copenhagen.
2020
Ambijus
The Lab is our terroir. A range of alcohol-free wine alternatives.
2020
Hovelsrud
A farm on the island Helgøya doing regenerative agriculture, with ecological chickens and an edible garden
2019
Rekedal Pølsefabrikk
Traditional, family driven sausage factory in Follebu
2019
Nykr
Handmade and ecological skincare made by Cecilie F. Egeberg
2019
Himkok
Oslo is the home of the world's most sustainable bar
2019
Gullmunn Spritfabrikk
The creation of Marthe Bøhn, pioneering in a male-dominated business
2019
CF18 Chocolatier
A Norwegian engineer-turned-chocolatier
2018
Holmen Crisp
Bringing back the joy of baking to a gluten-free living
2018
Tales of (33cl)
These are the tales of Vodka, Gin and Rum
2018
Braastad Cognac
Cognac for special occasions that feels modern and accessible
2018
Pins
A selection of our projects made into pins
2018
Oslotre
Good and honest buildings sustainably produced in wood
2018
Sepoy & Co
Indian tonic, made in India, by Indians
2018
"Du, jeg, og Erik"
A naked and vulnerable first novel by the photographer Morten Andenæs
2018
Tales of (70cl)
A captain, a barman, a mule and two lucky friends
2017
Gilde Juleaquavit
Celebrating 30 years and giving honour to a master distiller
2017
Snåsa Water
Creating a contemporary vessel for the most humble of all drinks
2017
Babylife
A range of ecological products for the care of mother and child
2017
Hellstrøm Sommer
Medicinal plants are at their strongest if collected on Midsummer night
2016
Malbrum Parfums
Norwegian parfumes by Kristian Hilberg and nose Delphine Thierry
2016
Balholm Handverkcider
Craft cider from deep inside the Sognefjord
2016
Backe i Grensen
The last standing family-owned department store in Oslo
2016
Balholm Epledram 6666
The story of the gardener and his 6666 apple trees
2016
Balholm Fruktvin
The Medieval Scandinavian wine was made of fruit
2015
Lysholm No 52
After 52 trials of the recipe, distiller Ivan Abrahamsen was satisfied
2015
Cantina Zaccagnini
In Norway, this is called the "Pinnevin" – the 'stick wine'
2015
Territoriet Winebar
An unpretentious wine bar with serious wines in the center of Oslo
2015
Løiten Aquavit
Founded in 1855 as a collaboration between regional farm distilleries
2015
Hellstrøm Gløgg
A traditional Scandinavian winter beverage of warm wine with an infusion of spices
2014
Karin+Sondre=Sant
When you find the other half - a wedding invitation
2014
Fiin Gammel Portviin
In 1923 a deal with Portugal ensured port wine to Norwegians in exchange for cod
2014
Hellstrøm Juleaquavit
Recovering pagan agricultural symbols for the spirit of Christmas
2013
Pietro di Campo
A range of wines inspired by Italian gestures
2013
Principiano
One of the first natural wines in Norway
2013
Bamsrudlåven Gårdsis
Mysen is famous for Jan Garbarek – and now ice cream
2013
Bodega La Serrana
A rural organic wine from Bierzo
2012
Cuvée S
Shakespeare, Sonia Delaunay and concrete poetry in a bottle
2012
Animasjonsdepartementet
Oslo-based production studio doing animations, films and installations
2012
Alberto Fenocchio
Creating a sense of place through local decorated ceramics
2012
Hellstrøm Aquavit
A Michelin starred Chef and his Aquavit - redefining a category language
2012
Villa Cafaggio
Pioneering the use of premium Italian papers to elevate wines in BIB