Obvara

Ceramic containers are typically used for storing mainly fermented foods. For baked goods such as bread or pastries, we have a bowl, with a wooden lid that also serves as a cutting board. Two smaller versions for cheese and butter have the ceramic cover on top, with a wooden or glazed ceramic base below. All of them are characterized by peculiar patterns resulting from an ancient ceramic tradition. The collection can be extended to further shapes and uses.

Obvara originally is the name for a special firing technique mostly used in Eastern Europe since the 12th century. At 900 °C the piece is taken out of the kiln, immersed in a fermented liquid – containing flour, yeast and some sugar – and finally cooled in water. The most visible effect of this procedure is the interesting surface of black, brown or white flecks, which begins to form on the product after its immersion in the liquid, which also has a sealing effect.

The Obvara technique originated in a low tech era, long before our globalized, optimized industrial logics. On the contrary, it is even directly related to domestic production, including the same ingredients as e.g. bread, as well as a time consuming fermentation process. Needless to say that containers with an Obvara finish should only be used to keep self-fermented and baked products!!!