JAF Domus Titling

De Goede Gastvrouw marketing agency

Night Shift Brewing restaurant interior design

Source: hetrodelaarsje.nl (used alongside JAF Facit)

Juice by Melissa packaging design

Juice by Melissa shop sign

Juice by Melissa website

Notenbrood packaging, designed by Marijn Roovers

“Smother” by Daughter, designed by Alison Fielding

Source: ohdaughter.com

Source: paragonls.com

Source: edstart.com

Revue #14: Rituale, designed by Langesommer

Revue #14: Rituale, designed by Langesommer

Source: blackspike.com

Source: zuiderhuis.be

Source: rodolphe-besnier.com

Source: isitold.com

Keyboards by Azio

Keyboards by Azio

Source: benjaminbluemchen.de

Source: manyformoney.com

Source: manyformoney.com

Zero advertising agency, Munich

Source: kinesis.org

Source: Accountancy Europe

Source: Accountancy Europe

Identity for Hanson Road Flower Co., designed by d-co.

Identity for Hanson Road Flower Co., designed by d-co.

Centre régional du jazz en Bourgogne-Franche-Comté, designed by Catapulpe

Centre régional du jazz en Bourgogne-Franche-Comté, designed by Catapulpe

Designed from the beginning as an all-caps sans, JAF Domus Titling is a rounded typeface with classical Roman proportions for display use. The fonts range from Extralight to Extrabold and include a large number of accented characters, as well as small caps and alternate glyphs.
  • JAF Domus Titling, Extralightfrom €39

    GLI GNOCCHI SONO UN CIBO ANTI­CHISSIMO, PREPARATO CON FARINE DIFFERENTI: FARINA DI FRUMENTO, DI RISO, DI SEMOLA, CON PATATE, PANE SECCO, TUBERI O VERDURE VARIE. QUELLI PIÙ DIFFUSI IN ITALIA OGGI SONO PREPARATI CON LE PATATE: MOLTO DIFFUSI SONO ANCHE QUELLI PREPARATI CON UN SEMPLICE IMPASTO DI ACQUA E FARINA. ALTRI, SPESSO SOPRAN­NOMINATI ALLA ROMANA, VENGONO PREPARATI CON IL SEMOLINO; ALTRI ANCORA CON FARINA DI MAIS; INOLTRE VENGONO USATI SVARIATI ALTRI INGREDIENTI IN BASE ALLA TRADIZIONE LOCALE/REGIONALE.

  • JAF Domus Titling, Lightfrom €39

    POTJIEKOS ORIGINATED WITH THE VOOR­TREKKERS, EVOLVING AS A STEW MADE OF VENISON AND VEGE­TABLES, COOKED IN THE POTJIE. AS TREKKERS (PIONEERS) SHOT WILD GAME, IT WAS ADDED TO THE POT. THE LARGE BONES WERE INCLUDED TO THICKEN THE STEW. EACH DAY WHEN THE WAGONS STOPPED, THE POT WAS PLACED OVER A FIRE TO SIMMER. NEW BONES REPLACED OLD AND FRESH MEAT REPLACED MEAT EATEN. GAME INCLUDED VENISON, POULTRY SUCH AS GUINEA FOWL, WART HOG, BUSH­PIG, RABBIT AND HARE.

  • JAF Domus Titling, Regularfrom €39

    LE MOT « RATATOUILLE » VIENT DE L’OCCITAN RATATOLHA. IL EST ÉGALEMENT UTILISÉ DANS LES AUTRES LANGUES. LA RATATOUILLE SE DIT AUSSI VALENTINE DANS LE SUD DE LA FRANCE ET PIPERADE DANS LE PAYS BASQUE. AVEC DE L’AIL, DES OLIVES ET DES OIGNONS, C’EST LA « BOHÉMIENNE LANGUEDO­CIENNE ». L’ORIGINE DU PLAT SE SITUE DANS LA ZONE AUTOUR DE LA PROVENCE ET DE NICE. À L’ORIGINE, LE MOT « RATATOUILLE » DÉSIGNE DÈS 1778 UN RAGOÛT HÉTÉROCLITE. L’ABRÉVIATION « RATA » DÉSIGNE EN ARGOT MILITAIRE UN MÉLANGE DE HARICOTS ET DE POMMES DE TERRE, PUIS DE LÉGUMES VARIÉS, DE PAIN ET DE VIANDE GRASSE.

  • JAF Domus Titling, Mediumfrom €39

    DE MAKREEL IS EEN SCHOOLVIS DIE DICHT BIJ HET WATEROP­PERVLAK ZWEMT. HET VOEDSEL WORDT EVENEENS AAN DE WATEROP­PERVLAKTE GEZOCHT. DE MAKREEL IS EEN ZEER VRAAT­ZUCHTIGE VIS EN VOEDT ZICH MET ORGANISMEN DIE IN HET PLANKTON VOORKOMEN, KLEINE KREEFT­ACHTIGEN, GARNAAL­ACHTIGEN EN VISLARVEN. ZE ZWEMMEN DAARBIJ MET GEOPENDE BEK DOOR DE WOLKEN PLANKTON EN FILTEREN DE KLEINE KREEFTJES, SLAKJES E.D. UIT HET WATER MET HUN KIEUWZEEF. DE VOLWASSEN MAKRELEN JAGEN OOK OP KLEINE VIS, MEESTAL SPROT EN JONGE HARING.

  • JAF Domus Titling, Semiboldfrom €39

    QUINOA IN ITS NATURAL STATE HAS A COATING OF BITTER-TASTING SAPONINS, MAKING IT UNPAL­ATABLE. MOST QUINOA SOLD COMMERCIALLY IN NORTH AMERICA HAS BEEN PROCESSED TO REMOVE THIS COATING. THIS BITTERNESS HAS BENEFICIAL EFFECTS DURING CULTI­VATION, AS THE PLANT IS UNPOPULAR WITH BIRDS AND THEREFORE REQUIRES MINIMAL PROTECTION. ATTEMPTS TO LOWER THE SAPONIN CONTENT OF QUINOA THROUGH SELECTIVE BREEDING TO PRODUCE SWEETER, MORE PALATABLE VARIETIES HAVE PROVEN DIFFICULT DUE TO CROSS POLLINATION CONTAMINATION.

  • JAF Domus Titling, Boldfrom €39

    LA BISQUE EST UN POTAGE DE LA CUISINE FRANÇAISE CONSISTANT EN UN COULIS ONCTUEUX DE CRUSTACÉS TRÈS ASSAISONNÉ ET ADDITIONNÉ DE CRÈME FRAÎCHE. LA BISQUE EST UNE MÉTHODE CONSISTANT À EXTRAIRE DE CHAQUE PORTION DE LA SAVEUR DES CRUSTACÉS. DANS UNE BISQUE AUTHENTIQUE, MÊME LES CARAPACES SONT BROYÉES POUR OBTENIR UNE PÂTE FINE QUI EST AJOUTÉE POUR ÉPAISSIR LA SOUPE. LA BISQUE EST ALORS ÉPAISSIE À L’AIDE DE RIZ, QUI PEUT ÊTRE SOIT VANNÉ POUR NE LAISSER QUE LA FÉCULE, SOIT RÉDUIT EN PURÉE EN PHASE FINALE.

  • JAF Domus Titling, Extraboldfrom €39

    THE ESSENTIAL INGREDIENTS OF LIQUORICE CANDY ARE LIQUORICE EXTRACT, SUGAR, AND A BINDER. THE BINDER IS TYPICALLY STARCH/FLOUR, GUM ARABIC, OR GELATIN, OR A COMBINATION THEREOF. ADDITIONAL INGREDIENTS ARE EXTRA FLAVOURING, BEESWAX FOR A SHINY SURFACE, AMMONIUM CHLORIDE, AND MOLASSES TO GIVE THE END PRODUCT THE FAMILIAR BLACK COLOUR. AMMONIUM CHLORIDE IS MAINLY USED IN SALTY LIQUORICE CANDY, WITH CONCEN­TRATIONS UP TO ABOUT 8 PERCENT. HOWEVER, EVEN REGULAR LIQUORICE CANDY CAN CONTAIN UP TO 2 PERCENT AMMONIUM CHLORIDE, THE TASTE OF WHICH IS LESS PROMINENT DUE TO THE HIGHER SUGAR CONCENTRATION.

For more detailed information on the styles, see the full PDF specimen