205TF – Maax

TypefaceMaax

DesignerDamien Gautier

Release 2012

Fonts In Use

Specimen

Could lone typeface with no serifs be enough for a designer? It is the basis of this seemingly uninteresting question that Damien Gautier really got down to work to develop this typeface with its multiple facets. Thanks to the OpenType format, he first developed 4 series:

Standard: a set of characters that are intentionally all purpose;
Geometric: a set of characters with elementary forms that bring to mind the first typographic experiments of the Bauhaus;
Modern: domesticated forms that refer more to characters such as Futura and Nobel;
Grotesk: here, more designed/drawn forms close to the intentions that were at the origin of characters such as Helvetica or Akindenz Grotesk.

Four typefaces in one to some extent, accessible thanks to the “Stylistic set” function of the OpenType format.

Originally this typeface contained 4 weights and 7 styles: regular and italic, medium and medium italic, bold and bold italic, black. A fifth weight has been added with a light version. A display version—particularly black—was designed, leading to sometimes surprising choices. This version conserves a number of sets of characters and a certain number of alternative letters.

Finally, the demonstration is made: with a single typeface, we can indeed have many possibilities! With the efficient and precious help of Roxane Gataud and Corentin Moyer.

8 Styles

Roman

Italic

Bold

Sample

Nougats Solid chocolate was probably already consumed in pre-Columbian America, in particular by the Aztecs, despite the beverage being the traditional form of consumption of cocoa in Mesoamerica. In fact, any finely ground cocoa that is not immediately used to make a drink turns into solid chocolate. The grinding of the cocoa beans was done with a stone metate.[6] Dominican friar Diego Durán mentions in his writings that Aztec soldiers carried small balls of ground cocoa among other military rations. Cocoa was introduced into Europe in the early 16th century, possibly already under its processed (solid) form. Until the 18th century, chocolate was essentially consumed as a drink. Transport of cocoa beans was slow and difficult, therefore making the product very expensive in Europe. Chocolate was usually sold as a solidified ground but still grainy cocoa paste (in the form of blocks, sticks or balls) to be dissolved in water or milk, either plain or already sweetened and flavoured. It is unclear when bars or tablets of chocolate (meant to be eaten straight as a candy rather than grated into a drink) were made for the first time.[5] It is known, however, that the consumption of solid chocolate by the wealthy increased by the end of the 18th century. A block of unrefined ground cocoa paste, comparable to the chocolate that was made before the industrial era, and meant to be grated into drinks. Up to and including the 19th century, confectionery of all sorts was typically sold in small pieces to be bagged and bought by weight. The introduction of chocolate as something that could be eaten as is, rather than used to make beverages or desserts, resulted in the earliest bar forms, or tablets. At some point, chocolates came to mean any chocolate-covered sweets, whether nuts, creams (fondant), caramel candies, or others. The chocolate bar evolved from all of these in the late-19th century as a way of packaging and selling candy more conveniently for both buyer and seller; however, the buyer had to pay for the packaging. It was considerably cheaper to buy candy loose, or in bulk. The production of chocolate specifically meant to be eaten in bars may predate the French Revolution. The Marquis de Sade wrote to his wife in a letter dated May 16, 1779, complaining about the quality of a care package he had received while in prison. Among the requests that he made for future deliveries were for cookies that "must smell of chocolate, as if one were biting into a chocolate bar." This phrasing is highly suggestive of chocolate bars being eaten by themselves and not just grated into chocolate-based drinks, as was a far more common use at this time. Such a product would predate the invention of the cocoa press and the "Dutch cocoa" by Coenraad Johannes van Houten and other innovations which made chocolate suitable for mass-production. The late 18th century saw the beginning of the mechanization of chocolate manufacturing. Water and wind power was used first, steam-powered machines followed. This not only allowed the production of chocolate on a larger scale, but also the production of chocolate with a finer texture. In 1819, Swiss grocer and chocolatier François-Louis Cailler founded Cailler and opened a sophisticated and water-powered chocolate factory, which allowed him to produce solid chocolate that was molded into tablets. After a few years, sixteen different sorts of chocolate with different packagings were proposed. Shortly after, in 1826, another Swiss chocolatier, Philippe Suchard, opened a chocolate factory where he developed a millstone machine to grind cocoa and sugar, still used today: the melanger. Before opening his factory, Suchard realized that a small tablet sold at a pharmacy was worth three days' wages. In 1836, French pharmacist Antoine Brutus Menier launched a chocolate tablet with six semi-cylindrical divisions. He previously used chocolate as a coating for pills. Fry and Sons Manufactory in Bristol in the 19th century Earlier, in 1828, Casparus van Houten patented an inexpensive method for pressing the fat from roasted cocoa beans. The center of the bean, known as the "nib", contains an average of 54 percent cocoa butter. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This not only allowed the creation of defatted cocoa powder (to be used for chocolate drinks), but also the creation of pure cocoa butter.Nougats

Medium

Sample

Regular

Sample

Gaufrette Solid chocolate was probably already consumed in pre-Columbian America, in particular by the Aztecs, despite the beverage being the traditional form of consumption of cocoa in Mesoamerica. In fact, any finely ground cocoa that is not immediately used to make a drink turns into solid chocolate. The grinding of the cocoa beans was done with a stone metate.[6] Dominican friar Diego Durán mentions in his writings that Aztec soldiers carried small balls of ground cocoa among other military rations. Cocoa was introduced into Europe in the early 16th century, possibly already under its processed (solid) form. Until the 18th century, chocolate was essentially consumed as a drink. Transport of cocoa beans was slow and difficult, therefore making the product very expensive in Europe. Chocolate was usually sold as a solidified ground but still grainy cocoa paste (in the form of blocks, sticks or balls) to be dissolved in water or milk, either plain or already sweetened and flavoured. It is unclear when bars or tablets of chocolate (meant to be eaten straight as a candy rather than grated into a drink) were made for the first time.[5] It is known, however, that the consumption of solid chocolate by the wealthy increased by the end of the 18th century. A block of unrefined ground cocoa paste, comparable to the chocolate that was made before the industrial era, and meant to be grated into drinks. Up to and including the 19th century, confectionery of all sorts was typically sold in small pieces to be bagged and bought by weight. The introduction of chocolate as something that could be eaten as is, rather than used to make beverages or desserts, resulted in the earliest bar forms, or tablets. At some point, chocolates came to mean any chocolate-covered sweets, whether nuts, creams (fondant), caramel candies, or others. The chocolate bar evolved from all of these in the late-19th century as a way of packaging and selling candy more conveniently for both buyer and seller; however, the buyer had to pay for the packaging. It was considerably cheaper to buy candy loose, or in bulk. The production of chocolate specifically meant to be eaten in bars may predate the French Revolution. The Marquis de Sade wrote to his wife in a letter dated May 16, 1779, complaining about the quality of a care package he had received while in prison. Among the requests that he made for future deliveries were for cookies that "must smell of chocolate, as if one were biting into a chocolate bar." This phrasing is highly suggestive of chocolate bars being eaten by themselves and not just grated into chocolate-based drinks, as was a far more common use at this time. Such a product would predate the invention of the cocoa press and the "Dutch cocoa" by Coenraad Johannes van Houten and other innovations which made chocolate suitable for mass-production. The late 18th century saw the beginning of the mechanization of chocolate manufacturing. Water and wind power was used first, steam-powered machines followed. This not only allowed the production of chocolate on a larger scale, but also the production of chocolate with a finer texture. In 1819, Swiss grocer and chocolatier François-Louis Cailler founded Cailler and opened a sophisticated and water-powered chocolate factory, which allowed him to produce solid chocolate that was molded into tablets. After a few years, sixteen different sorts of chocolate with different packagings were proposed. Shortly after, in 1826, another Swiss chocolatier, Philippe Suchard, opened a chocolate factory where he developed a millstone machine to grind cocoa and sugar, still used today: the melanger. Before opening his factory, Suchard realized that a small tablet sold at a pharmacy was worth three days' wages. In 1836, French pharmacist Antoine Brutus Menier launched a chocolate tablet with six semi-cylindrical divisions. He previously used chocolate as a coating for pills. Fry and Sons Manufactory in Bristol in the 19th century Earlier, in 1828, Casparus van Houten patented an inexpensive method for pressing the fat from roasted cocoa beans. The center of the bean, known as the "nib", contains an average of 54 percent cocoa butter. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This not only allowed the creation of defatted cocoa powder (to be used for chocolate drinks), but also the creation of pure cocoa butter.Gaufrette

Italic

Sample

Trafic de nougats à Montélimar… Solid chocolate was probably already consumed in pre-Columbian America, in particular by the Aztecs, despite the beverage being the traditional form of consumption of cocoa in Mesoamerica. In fact, any finely ground cocoa that is not immediately used to make a drink turns into solid chocolate. The grinding of the cocoa beans was done with a stone metate.[6] Dominican friar Diego Durán mentions in his writings that Aztec soldiers carried small balls of ground cocoa among other military rations. Cocoa was introduced into Europe in the early 16th century, possibly already under its processed (solid) form. Until the 18th century, chocolate was essentially consumed as a drink. Transport of cocoa beans was slow and difficult, therefore making the product very expensive in Europe. Chocolate was usually sold as a solidified ground but still grainy cocoa paste (in the form of blocks, sticks or balls) to be dissolved in water or milk, either plain or already sweetened and flavoured. It is unclear when bars or tablets of chocolate (meant to be eaten straight as a candy rather than grated into a drink) were made for the first time.[5] It is known, however, that the consumption of solid chocolate by the wealthy increased by the end of the 18th century. A block of unrefined ground cocoa paste, comparable to the chocolate that was made before the industrial era, and meant to be grated into drinks. Up to and including the 19th century, confectionery of all sorts was typically sold in small pieces to be bagged and bought by weight. The introduction of chocolate as something that could be eaten as is, rather than used to make beverages or desserts, resulted in the earliest bar forms, or tablets. At some point, chocolates came to mean any chocolate-covered sweets, whether nuts, creams (fondant), caramel candies, or others. The chocolate bar evolved from all of these in the late-19th century as a way of packaging and selling candy more conveniently for both buyer and seller; however, the buyer had to pay for the packaging. It was considerably cheaper to buy candy loose, or in bulk. The production of chocolate specifically meant to be eaten in bars may predate the French Revolution. The Marquis de Sade wrote to his wife in a letter dated May 16, 1779, complaining about the quality of a care package he had received while in prison. Among the requests that he made for future deliveries were for cookies that "must smell of chocolate, as if one were biting into a chocolate bar." This phrasing is highly suggestive of chocolate bars being eaten by themselves and not just grated into chocolate-based drinks, as was a far more common use at this time. Such a product would predate the invention of the cocoa press and the "Dutch cocoa" by Coenraad Johannes van Houten and other innovations which made chocolate suitable for mass-production. The late 18th century saw the beginning of the mechanization of chocolate manufacturing. Water and wind power was used first, steam-powered machines followed. This not only allowed the production of chocolate on a larger scale, but also the production of chocolate with a finer texture. In 1819, Swiss grocer and chocolatier François-Louis Cailler founded Cailler and opened a sophisticated and water-powered chocolate factory, which allowed him to produce solid chocolate that was molded into tablets. After a few years, sixteen different sorts of chocolate with different packagings were proposed. Shortly after, in 1826, another Swiss chocolatier, Philippe Suchard, opened a chocolate factory where he developed a millstone machine to grind cocoa and sugar, still used today: the melanger. Before opening his factory, Suchard realized that a small tablet sold at a pharmacy was worth three days' wages. In 1836, French pharmacist Antoine Brutus Menier launched a chocolate tablet with six semi-cylindrical divisions. He previously used chocolate as a coating for pills. Fry and Sons Manufactory in Bristol in the 19th century Earlier, in 1828, Casparus van Houten patented an inexpensive method for pressing the fat from roasted cocoa beans. The center of the bean, known as the "nib", contains an average of 54 percent cocoa butter. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This not only allowed the creation of defatted cocoa powder (to be used for chocolate drinks), but also the creation of pure cocoa butter.Trafic de nougats à Montélimar…

Regular

Sample

Solid chocolate was probably already consumed in pre-Columbian America, in particular by the Aztecs, despite the beverage being the traditional form of consumption of cocoa in Mesoamerica. In fact, any finely ground cocoa that is not immediately used to make a drink turns into solid chocolate. The grinding of the cocoa beans was done with a stone metate.[6] Dominican friar Diego Durán mentions in his writings that Aztec soldiers carried small balls of ground cocoa among other military rations. Cocoa was introduced into Europe in the early 16th century, possibly already under its processed (solid) form. Until the 18th century, chocolate was essentially consumed as a drink. Transport of cocoa beans was slow and difficult, therefore making the product very expensive in Europe. Chocolate was usually sold as a solidified ground but still grainy cocoa paste (in the form of blocks, sticks or balls) to be dissolved in water or milk, either plain or already sweetened and flavoured. It is unclear when bars or tablets of chocolate (meant to be eaten straight as a candy rather than grated into a drink) were made for the first time.[5] It is known, however, that the consumption of solid chocolate by the wealthy increased by the end of the 18th century. A block of unrefined ground cocoa paste, comparable to the chocolate that was made before the industrial era, and meant to be grated into drinks. Up to and including the 19th century, confectionery of all sorts was typically sold in small pieces to be bagged and bought by weight. The introduction of chocolate as something that could be eaten as is, rather than used to make beverages or desserts, resulted in the earliest bar forms, or tablets. At some point, chocolates came to mean any chocolate-covered sweets, whether nuts, creams (fondant), caramel candies, or others. The chocolate bar evolved from all of these in the late-19th century as a way of packaging and selling candy more conveniently for both buyer and seller; however, the buyer had to pay for the packaging. It was considerably cheaper to buy candy loose, or in bulk. The production of chocolate specifically meant to be eaten in bars may predate the French Revolution. The Marquis de Sade wrote to his wife in a letter dated May 16, 1779, complaining about the quality of a care package he had received while in prison. Among the requests that he made for future deliveries were for cookies that "must smell of chocolate, as if one were biting into a chocolate bar." This phrasing is highly suggestive of chocolate bars being eaten by themselves and not just grated into chocolate-based drinks, as was a far more common use at this time. Such a product would predate the invention of the cocoa press and the "Dutch cocoa" by Coenraad Johannes van Houten and other innovations which made chocolate suitable for mass-production. The late 18th century saw the beginning of the mechanization of chocolate manufacturing. Water and wind power was used first, steam-powered machines followed. This not only allowed the production of chocolate on a larger scale, but also the production of chocolate with a finer texture. In 1819, Swiss grocer and chocolatier François-Louis Cailler founded Cailler and opened a sophisticated and water-powered chocolate factory, which allowed him to produce solid chocolate that was molded into tablets. After a few years, sixteen different sorts of chocolate with different packagings were proposed. Shortly after, in 1826, another Swiss chocolatier, Philippe Suchard, opened a chocolate factory where he developed a millstone machine to grind cocoa and sugar, still used today: the melanger. Before opening his factory, Suchard realized that a small tablet sold at a pharmacy was worth three days' wages. In 1836, French pharmacist Antoine Brutus Menier launched a chocolate tablet with six semi-cylindrical divisions. He previously used chocolate as a coating for pills. Fry and Sons Manufactory in Bristol in the 19th century Earlier, in 1828, Casparus van Houten patented an inexpensive method for pressing the fat from roasted cocoa beans. The center of the bean, known as the "nib", contains an average of 54 percent cocoa butter. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This not only allowed the creation of defatted cocoa powder (to be used for chocolate drinks), but also the creation of pure cocoa butter. Solid chocolate was probably already consumed in pre-Columbian America, in particular by the Aztecs, despite the beverage being the traditional form of consumption of cocoa in Mesoamerica. In fact, any finely ground cocoa that is not immediately used to make a drink turns into solid chocolate. The grinding of the cocoa beans was done with a stone metate.[6] Dominican friar Diego Durán mentions in his writings that Aztec soldiers carried small balls of ground cocoa among other military rations. Cocoa was introduced into Europe in the early 16th century, possibly already under its processed (solid) form. Until the 18th century, chocolate was essentially consumed as a drink. Transport of cocoa beans was slow and difficult, therefore making the product very expensive in Europe. Chocolate was usually sold as a solidified ground but still grainy cocoa paste (in the form of blocks, sticks or balls) to be dissolved in water or milk, either plain or already sweetened and flavoured. It is unclear when bars or tablets of chocolate (meant to be eaten straight as a candy rather than grated into a drink) were made for the first time.[5] It is known, however, that the consumption of solid chocolate by the wealthy increased by the end of the 18th century. A block of unrefined ground cocoa paste, comparable to the chocolate that was made before the industrial era, and meant to be grated into drinks. Up to and including the 19th century, confectionery of all sorts was typically sold in small pieces to be bagged and bought by weight. The introduction of chocolate as something that could be eaten as is, rather than used to make beverages or desserts, resulted in the earliest bar forms, or tablets. At some point, chocolates came to mean any chocolate-covered sweets, whether nuts, creams (fondant), caramel candies, or others. The chocolate bar evolved from all of these in the late-19th century as a way of packaging and selling candy more conveniently for both buyer and seller; however, the buyer had to pay for the packaging. It was considerably cheaper to buy candy loose, or in bulk. The production of chocolate specifically meant to be eaten in bars may predate the French Revolution. The Marquis de Sade wrote to his wife in a letter dated May 16, 1779, complaining about the quality of a care package he had received while in prison. Among the requests that he made for future deliveries were for cookies that "must smell of chocolate, as if one were biting into a chocolate bar." This phrasing is highly suggestive of chocolate bars being eaten by themselves and not just grated into chocolate-based drinks, as was a far more common use at this time. Such a product would predate the invention of the cocoa press and the "Dutch cocoa" by Coenraad Johannes van Houten and other innovations which made chocolate suitable for mass-production. The late 18th century saw the beginning of the mechanization of chocolate manufacturing. Water and wind power was used first, steam-powered machines followed. This not only allowed the production of chocolate on a larger scale, but also the production of chocolate with a finer texture. In 1819, Swiss grocer and chocolatier François-Louis Cailler founded Cailler and opened a sophisticated and water-powered chocolate factory, which allowed him to produce solid chocolate that was molded into tablets. After a few years, sixteen different sorts of chocolate with different packagings were proposed. Shortly after, in 1826, another Swiss chocolatier, Philippe Suchard, opened a chocolate factory where he developed a millstone machine to grind cocoa and sugar, still used today: the melanger. Before opening his factory, Suchard realized that a small tablet sold at a pharmacy was worth three days' wages. In 1836, French pharmacist Antoine Brutus Menier launched a chocolate tablet with six semi-cylindrical divisions. He previously used chocolate as a coating for pills. Fry and Sons Manufactory in Bristol in the 19th century Earlier, in 1828, Casparus van Houten patented an inexpensive method for pressing the fat from roasted cocoa beans. The center of the bean, known as the "nib", contains an average of 54 percent cocoa butter. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This not only allowed the creation of defatted cocoa powder (to be used for chocolate drinks), but also the creation of pure cocoa butter. Solid chocolate was probably already consumed in pre-Columbian America, in particular by the Aztecs, despite the beverage being the traditional form of consumption of cocoa in Mesoamerica. In fact, any finely ground cocoa that is not immediately used to make a drink turns into solid chocolate. The grinding of the cocoa beans was done with a stone metate.[6] Dominican friar Diego Durán mentions in his writings that Aztec soldiers carried small balls of ground cocoa among other military rations. Cocoa was introduced into Europe in the early 16th century, possibly already under its processed (solid) form. Until the 18th century, chocolate was essentially consumed as a drink. Transport of cocoa beans was slow and difficult, therefore making the product very expensive in Europe. Chocolate was usually sold as a solidified ground but still grainy cocoa paste (in the form of blocks, sticks or balls) to be dissolved in water or milk, either plain or already sweetened and flavoured. It is unclear when bars or tablets of chocolate (meant to be eaten straight as a candy rather than grated into a drink) were made for the first time.[5] It is known, however, that the consumption of solid chocolate by the wealthy increased by the end of the 18th century. A block of unrefined ground cocoa paste, comparable to the chocolate that was made before the industrial era, and meant to be grated into drinks. Up to and including the 19th century, confectionery of all sorts was typically sold in small pieces to be bagged and bought by weight. The introduction of chocolate as something that could be eaten as is, rather than used to make beverages or desserts, resulted in the earliest bar forms, or tablets. At some point, chocolates came to mean any chocolate-covered sweets, whether nuts, creams (fondant), caramel candies, or others. The chocolate bar evolved from all of these in the late-19th century as a way of packaging and selling candy more conveniently for both buyer and seller; however, the buyer had to pay for the packaging. It was considerably cheaper to buy candy loose, or in bulk. The production of chocolate specifically meant to be eaten in bars may predate the French Revolution. The Marquis de Sade wrote to his wife in a letter dated May 16, 1779, complaining about the quality of a care package he had received while in prison. Among the requests that he made for future deliveries were for cookies that "must smell of chocolate, as if one were biting into a chocolate bar." This phrasing is highly suggestive of chocolate bars being eaten by themselves and not just grated into chocolate-based drinks, as was a far more common use at this time. Such a product would predate the invention of the cocoa press and the "Dutch cocoa" by Coenraad Johannes van Houten and other innovations which made chocolate suitable for mass-production. The late 18th century saw the beginning of the mechanization of chocolate manufacturing. Water and wind power was used first, steam-powered machines followed. This not only allowed the production of chocolate on a larger scale, but also the production of chocolate with a finer texture. In 1819, Swiss grocer and chocolatier François-Louis Cailler founded Cailler and opened a sophisticated and water-powered chocolate factory, which allowed him to produce solid chocolate that was molded into tablets. After a few years, sixteen different sorts of chocolate with different packagings were proposed. Shortly after, in 1826, another Swiss chocolatier, Philippe Suchard, opened a chocolate factory where he developed a millstone machine to grind cocoa and sugar, still used today: the melanger. Before opening his factory, Suchard realized that a small tablet sold at a pharmacy was worth three days' wages. In 1836, French pharmacist Antoine Brutus Menier launched a chocolate tablet with six semi-cylindrical divisions. He previously used chocolate as a coating for pills. Fry and Sons Manufactory in Bristol in the 19th century Earlier, in 1828, Casparus van Houten patented an inexpensive method for pressing the fat from roasted cocoa beans. The center of the bean, known as the "nib", contains an average of 54 percent cocoa butter. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This not only allowed the creation of defatted cocoa powder (to be used for chocolate drinks), but also the creation of pure cocoa butter.Solid chocolate

OpenType Features

On Contextual Alternates

CALT

08x32mm 10X65mm

On Case-Sensitive Forms

CASE

H¡¿·/\-–—(){}[]«»‹›

On Discretionary Ligatures

DLIG

tf tt

On Denominators

DNOM

H0123456789

On Diagonal Fractions

FRAC

1/2 1/4 3/4

On Standard Ligatures

LIGA

fb ff ffb ffh ffi ffj ffk ffl fft fh fj fk ft fi fl

On Numerators

NUMR

H0123456789

On Oldstyle Figures

ONUM

0123456789

On Ordinals

ORDN

No no Nos nos

On Scientific Inferiors

SINF

H2O Fe3O4

On Arrows

SS01

--W --E --S --N --NW --NE --SE --SW

On Geometric

SS02

AGIJKMQVWX aefghjklmnrstuy &$.,:;...!¡?¿·‚„“”‘’ 0123456789

On Modern

SS03

AKMNQRSVWZ akvwz &$? 0123456789

On Grotesk

SS04

ACDGJMOQR aijy .,:;...!¡?¿·‚„“”‘’ 0123456789

On Subscript

SUBS

H0123456789

On Superscript

SUPS

Mme Mr

On Tabular Numbers

TNUM

0123456789

On Slashed Zero

ZERO

102 304 506 809

Character Map

Style

Cap Height700

X Height490

Baseline0

Ascender950

Descender-250

Basic Latin

(

)

;

[

]

{

}

Latin-1 Supplement

Latin Extended-A

Latin Extended-B

IPA Extensions

Spacing Modifier Letters

Combining Diacritical Marks

Greek and Coptic

Latin Extended Additional

Ḡ

ḡ

Ẁ

ẁ

Ẃ

ẃ

Ẅ

ẅ

ẞ

Ẽ

ẽ

Ỳ

ỳ

Ỹ

ỹ

General Punctuation

–

—

‘

’

‚

“

”

„

†

‡

•

…

‰

‹

›

⁄

Superscripts and Subscripts

⁰

⁴

⁵

⁶

⁷

⁸

⁹

₀

₁

₂

₃

₄

₅

₆

₇

₈

₉

Currency Symbols

€

Letterlike Symbols

ℓ

№

℗

™

Ω

℮

Number Forms

⅛

⅜

⅝

⅞

Arrows

←

↑

→

↓

↔

↕

↖

↗

↘

↙

Mathematical Operators

∂

∅

∆

∏

∑

−

√

∞

∫

≈

≠

≤

≥

Geometric Shapes

■

▲

▶

▼

◀

◆

◊

●

Dingbats

❤

Alphabetic Presentation Forms

ﬁ

ﬂ

Supported Languages

▼

Abenaki
Afaan Oromo
Afar
Afrikaans
Albanian
Alsatian
Amis
Anuta
Aragonese
Aranese
Aromanian
Arrernte
Arvanitic
Asturian
Atayal
Aymara
Azerbaijani
Bashkir
Basque
Belarusian
Bemba
Bikol
Bislama
Bosnian
Breton
Bulgarian
Romanization
Cape Verdean
Catalan
Cebuano
Chamorro
Chavacano
Chichewa
Chickasaw
Chinese Pinyin
Cimbrian
Cofan
Corsican
Creek
Crimean Tatar
Croatian
Czech
Danish
Dawan
Delaware
Dholuo
Drehu
Dutch
English
Esperanto
Estonian
Faroese
Fijian
Filipino
Finnish
Folkspraak
French
Frisian
Friulian
Gagauz
Galician
Ganda
Genoese
German
Gikuyu
Gooniyandi
Greenlandic
Greenlandic Old
Orthography
Guadeloupean
Gwichin
Haitian Creole
Han
Hawaiian
Hiligaynon
Hopi
Hotcak
Hungarian
Icelandic
Ido
Ilocano
Indonesian
Interglossa
Interlingua
Irish
Istroromanian
Italian
Jamaican
Javanese
Jerriais
Kaingang
Kala Lagaw Ya
Kapampangan
Kaqchikel
Karakalpak
Karelian
Kashubian
Kikongo
Kinyarwanda
Kiribati
Kirundi
Klingon
Kurdish
Ladin
Latin
Latino Sine
Latvian
Lithuanian
Lojban
Lombard
Low Saxon
Luxembourgish
Maasai
Makhuwa
Malay
Maltese
Manx
Maori
Marquesan
Meglenoromanian
Meriam Mir
Mirandese
Mohawk
Moldovan
Montagnais
Montenegrin
Murrinhpatha
Nagamese Creole
Ndebele
Neapolitan
Ngiyambaa
Niuean
Noongar
Norwegian
Novial
Occidental
Occitan
Oshiwambo
Ossetian
Palauan
Papiamento
Piedmontese
Polish
Portuguese
Potawatomi
Qeqchi
Quechua
Rarotongan
Romanian
Romansh
Rotokas
Sami Inari
Sami Lule
Sami Northern
Sami Southern
Samoan
Sango
Saramaccan
Sardinian
Scottish Gaelic
Serbian
Seri
Seychellois
Shawnee
Shona
Sicilian
Silesian
Slovak
Slovenian
Slovio
Somali
Sorbian Lower
Sorbian Upper
Sotho Northern
Sotho Southern
Spanish
Sranan
Sundanese
Swahili
Swazi
Swedish
Tagalog
Tahitian
Tetum
Tok Pisin
Tokelauan
Tongan
Tshiluba
Tsonga
Tswana
Tumbuka
Turkish
Turkmen
Tuvaluan
Tzotzil
Ukrainian
Uzbek
Venetian
Vepsian
Volapuk
Voro
Wallisian
Walloon
Waraywaray
Warlpiri
Wayuu
Welsh
Wikmungkan
Wiradjuri
Wolof
Xavante
Xhosa
Yapese
Yindjibarndi
Zapotec
Zulu Zuni

TypefaceMaax

DesignerDamien Gautier

Release 2012

Fonts In Use

Specimen

8 Styles

Roman

Italic

OpenType Features

Character Map

Supported Languages

Maax in Use