Design Myths: Inés Rosales

Inés Rosales sold her sweet, crunchy, aromatic cakes made with olive oil at the busy Seville train station in 1910. Today the cakes are marketed with the same translucent, monochromatic, greaseproof paper, which means that the history of the packaging is preserved.

In the beginning, Inés Rosales sold her sweet, crunchy and aromatic cakes, made with olive oil, in the busy train station of Seville in 1910.

Originally, he packaged them in wooden boxes covered with greaseproof paper to protect them from moisture and to keep them crisp. Its packaging systems evolved over time to ensure that the product remained crisp and to prevent consumers from ending up with oil on their hands.

Around 1934, cakes began to be individually wrapped in greaseproof paper. In the 1960s, they could also be purchased in 6-packs. In 1988, the business changed hands. The new owner wanted the company to grow and began the process of revitalizing the packaging.

The artisanal qualities of these handmade cakes are enshrined in this new packaging that preserves their heritage and secures a place in the international market as a regional product. Using a translucent, monochromatic, greaseproof paper means preserving the history of the packaging and the exceptionality of the fact that the cakes are wrapped by hand. The glossiness of the paper also conveys the product's appetizingly gooey character.

Packaging: Tortas Inés Rosales.
Customer: Inés Rosales, Spain.
Last design revision: 2007.
DesignerJuan Moreno.

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