n the 12thcentury, the Emperor Barberousse (Frederick I) granted the potters of Soufflenheim the “perpetual right” to extract clays from the Haguenau forest.
Making of Alsatian Pottery in Soufflenheim
The clay, freshly extracted from the earth, first spends some time in a mixer, to soften it and leave it more homogenous. This operation was much more painstaking in the past, when the potter had to remove the earth and other impurities from the clay by hand, before being able to knead it…. sometimes using their feet.
The second phase, called shaping, is the most impressive: the simple chunk of clay transforms itself on the pottery wheel—manifesting itself between the hands of the potter.
The forms and the molds are themselves created in plaster molds or dies. The following stage is where the potter garnishes the piece: handles and other details are applied using barbotine (a clay/water mixture) that serves as an adhesive.
The coating operation happens right after drying and consists of applying a thin layer of colored clay that serves as a base color before the decoration. Women artists then perform this decorating. Equipped with long goose feather quills from where colored engobe flows out of, they trace intricate motifs and arabesque patterns with astounding dexterity!
A layer of transparent enamel (necessary for waterproofing) is applied on this Alsatian pottery before baking it.
This last step is the most important before the pottery is baked. Modern gas ovens allow the baking to complete in only 12-13 hours, however, in the past, it took four days!
Care and Usage Precautions for Alsatian Pottery
All of our Alsatian pottery from Soufflenheim is safe in ovens, microwave ovens, and dishwashers.
Regardless, observe the following for these pieces:
1) Do not cause thermal shock, i.e. a rapid change from cold to hot or vice-versa.
2) Never place the pottery directly on a source of heat.
Alsatian Plates and Recipes for Using Your New Pieces
You can find recipes for Alsatian plates and desserts, in particular that of Kougelhopf and Baeckeoffe in the section “Alsatian Cookbooks.”
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Salad bowl
from 27,50 €
Salad bowl Bleu pinceau
from 27,50 €
Salad bowl Red
from 27,50 €
Étoile de Noël
45,50 €
Soufflé bleu foncé cœurs et fleurs
34,60 €
Soufflé blanc à pois multicolore
18,60 €
Soufflé bleu foncé cigogne
34,60 €
Soufflé bleu clair cigogne
34,60 €
Soufflé storck red
from 27,60 €
Soufflé red blum
34,60 €
Soufflé rouge
from 22,50 €
Soufflé bleu clair
from 22,50 €
Soufflé bleu foncé
from 35,00 €
assiette calotte fleur bleue
20,50 €
assiette calotte blanche mouchetée
20,50 €
assiette calotte fleur bleu pinceau
20,50 €
Plat creux à Oreilles fleur bleue
from 35,00 €
Plat creux à oreilles moucheté
from 35,00 €
Plat creux a oreilles bleu pinceau
from 35,00 €
Saladier coupelle fleur bleue
from 23,60 €
Saladier coupelle moucheté blanc
from 14,00 €
Saladier Coupelle Bleu Pinceau
from 14,00 €
saladier ondulé fleur bleue
from 29,50 €
Saladier ondulé bleu pinceau
51,10 €
Soufflé fleur bleue
37,80 €
Soufflé fleur bleu pinceau
from 21,60 €
Godet expresso
7,50 €
Plat à escargots 12
25,20 €
Soufflé rouge Mésange
from 47,00 €
Soufflé bleu foncé Mésange
from 47,00 €
Soufflé bleu clair Mésange
from 47,00 €
Saladier Carré rouge
from 25,00 €
Page 12
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