Formed by stretching a disk of porcelain in the air, the lip of the shell bowls are a loose oval that gives a classy softness to your table presentation.
Available in three sizes, they have been time-tested in the fast-paced industrial setting of Portland's lauded Langbaan Restaurant, and clients from the restaurant industry enjoy a discount.
By borrowing a trick from my woodfiring history, I manage to glaze almost the entire bottom surface of these bowls. This means that as they are stacked and rub on each other, the wear and tear is negligible, leaving you with an upper surface that still looks great long after cheaper ceramics have chipped and dulled.
By forming the clay with a compressed surface and then glazing in this manner, I am creating a very tight envelope of glaze around the already tight clay body. The result is refined but also extremely durable. These small but crucial details of engineering are what sets my work apart from common restaurant wares as well as handmade pieces. I was fortunate enough to study under John Neely, who has an engineer's mind for ceramics; it is he who explained the structural benefits of this way of making, applicable to many forms, most notably plates and these open bowls.
All bowls are currently available in white, black, or your choice of house colors (the swatch is the rainbow daisy). All glazes meet industry standards of sanitary ware. The black glaze has not been tested for wear and tear in an industrial setting, but will be fine for use in a home kitchen.