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The products we use every day should offer functionality and beauty—it should be pottery for your life. Our stoneware comes in collections and glazes that can be mixed and matched to suit your table’s mood and has unique properties that make it perfect for baking treats like these amazing small loaf whole wheat bread bowls.

It’s National Clam Chowder Day and we wanted to bring you a chowder recipe from a PEI expert. There are hundreds of ways to make chowder but we were looking for a quintessential local recipe that knocked the seafood flavour out of the park. Enter Chef Hunter Guindon, executive chef of the hyper local The Table Culinary Studio in Kensington, PEI. Named by the Globe & Mail in 2021 as one of Canada’s next star chefs. Hunter’s focus on locally grown and sourced ingredients means he’s truly one to watch.

I grew up in a family of bakers. Every Saturday morning without fail we’d wake to the smells and sounds of Mom making fresh bread and if it was a special occasion, she’d be making her famous Cinnamon Buns. Because of this weekly ritual we’re a dedicated and serious cinnamon bun family. I’ve now tasted cinnamon buns made by four generations with each one adding their own special twist. This recipe is a sticky, glorious version of "Mom's" and can be cut in half to make seven buns that fit perfectly into our Deep Baking Plate. Stoneware is a wonderful baking surface, allowing for an even bake of the dough with a rich and gooey caramelized sugar and butter base that slides right out of the plate. And the best feature is the Deep Baking Plate can be washed in the dishwasher for a quick clean-up—Mom would be dancing for joy.

 

As the weather turns cold, we start dreaming of warm drinks that go beyond regular coffee and tea. Maybe it’s the desire to warm-up after shovelling our driveway (again), the nesting that happens with a good book and a crocheted afghan, or it’s a gathering of friends and family during the holidays that puts us in a jolly mood for warm drinks with a wee bit of alcohol (sometimes!). Whatever your reasons you’ll want to pull out your stoneware. Our quick tests with our candy thermometer tell us that it keeps liquid five to 10°F warmer than traditional ceramic, glass or porcelain. When...

I grew up in a family where my Mom would start baking for Christmas in late September. There would be all sorts of treats baked and frozen over the course of three months; an amazing chocolate sugar cookie we still call P.T.A. (not sure why), decorated Rogers Syrup cookies, Granny’s German sour cream twists, popcorn balls, spiced nuts and the occasional butter tart (no raisins). Coming from a large family meant that there were ample helping hands at the baking counter. Being the youngest of 10 siblings I was given the easy tasks, counting out the dozens, removing cookies from...