Plates with a pulse
Service ware thrown for restaurant kitchens: sturdy enough for a dishwasher at midnight, quiet enough to let the food speak.
Past commissions
Photographed in the kitchens and dining rooms that use them every night. Tap a picture to see it larger.
What the chefs say
Hanna came to the kitchen twice before she threw a single plate. She watched how we plate, how we stack, how the dishwasher hits them. Two years later we have not lost one.
Our guests turn the bowls over to look for the maker’s mark. That never happened with porcelain.
She found a glaze that matches the river stones we serve the bread on. That is the kind of detail you cannot buy from a catalogue.
How a commission works
From the first coffee to the last crate, a restaurant order takes eight to twelve weeks.
A visit to your kitchen
We look at the menu, the pass and the dishwasher together, and agree on shapes, sizes and quantities.
Prototypes and glaze tests
Two or three prototypes of each piece and a board of glaze tiles, to try with real dishes during service.
Throwing the series
The full order is thrown, trimmed and fired in batches. You receive photos of each firing.
Delivery and replacements
Delivered in reusable crates. Every design stays in my notebook, so breakages can be replaced for years.