Also very briefly: Mr. Baum from Voba Pforzheim discovered the ECHT. It’s not a natural person, not a business partner, it’s part of a person: the boss.
Because it all went so slowly back then with his own studio, he adopted a logo that his cousin had designed as part of her graphic design studies. Replaced the initials of her first name with his and the logo went on the business plan. And Mr. Baum read it as
ECHT EPPELT, gave it the thumbs up (it’s not just Facebook) and signed the funding application.

So the WHO is the WHY. ECHT EPPELT stands for identification with what he does, stands for the independence of what comes out.
It stands for commitment and is what is described today as a mission statement.

POST is sometimes also referred to as this department. We prefer to stick to the German descriptions:
Image processing, pre-press, retouching. In the highest quality.
Performed by people who have learned this from scratch and are always up to date in their profession.
To our services:
Exemption, correction of small defects, colour corrections, sharpening, preparing the data for the respective purpose: CMYK in the respective, optimal colour space for printing, cutting for the web and social media. Composings from single shots, stacking for the most extreme macro shots, integration into layouts and print templates.
This is what our image editing does. By the way, this also applies to images that do not originate from us.

Because we know how important it has become to be present on as many platforms as possible and because “somehow” doesn’t help, we have developed social media packages for our customers. From the photo to the maintenance of the complete account, we take care that the young world carries them to the wide world. That’s why our account suffers, but that’s not bad.
We work on a basis of trust, we are honest, we are cost-oriented. But we don’t give away our performance either and therefore we can live off it. That’s why you can still call us in 15 years. Many existing customer relationships have lasted that long with us. Actually – that’s not true at all, we have customers who have relied on us since 1994.

We don’t have any regional customers for some things. And despite the Internet, the distances are sometimes still long, so we concentrate on what we can do perfectly and the chef continues to dream of the image of a freshly grilled entrecote of Uruguayan Angus beef against the light of the setting sun, garnished with onion butter tossed in red wine and coarse sea salt.
But he would include you in his night prayers if you threatened such an order. He would also take vegan photos 😉

PORTFOLIO PERSONAL WORKS