Journal
Notes from the studio and the coffee bar: how we make things, why we make them that way, and how to look after them.
Journal
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How to look after a handmade cup
Dishwashers, microwaves, chips and crazing: what our stoneware can take, and how to keep it going for years.
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Why our coffee is roasted two streets away
Karim and Lena roast our house blend on Tuesday mornings, and we pick it up on foot. Here’s why that matters in the cup.
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Where your pot goes after class
Why you wait three weeks for your taster pieces: drying, trimming, two firings and a glaze, step by step.
The kiln letter
One email a month with new class dates, kiln openings and market news. Unsubscribe any time.