Brandt & Levie

Of je worst lust

Brandt & Levie prefers to see itself as a movement rather than as a sausage maker. That is of course a treat for a brand builder like Mattmo. The design system created in 2011 shows that recognisability and variation go very well together. With a growth of around 50% per year in turnover, and a Red Dot Award for the design, as a result.

Responsible meat production

It is obvious to position a sausage brand around craft skills, special flavor combinations, and the place where they are made. But if the founder’s goal is to increase awareness and appreciation for responsible meat production, things are different.

By being clear and honest about the moral dilemmas of eating meat, the brand has built a significant, close-knit community and even turned it into shareholders. The fact that co-founder Samuel Levi is now a book writer and columnist shows that a brand benefits from a good story.

Three friends
conquered the Netherlands
and made sausages
a cult thing

Modern, city vibe

How do you position your brand with such a vision? By clearly choosing what the brand does represent and what does not. Traditional, not artisanal. For Brandt & Levie, this does not mean a conventional butcher’s look, but a modern, city vibe. Emphasize being different from others by avoiding the mundane, but remaining authentic and approachable. And literally show that you pack a punch – with sausage.

Do you also have a story where one person’s eyebrows go down and the corners of the other’s mouth go up? Let’s make it a flaming brand.

The hip sausage makers of Amsterdam


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