Provencal stoneware: rustic and practical

Grès Stoneware is a durable, hygienic ceramic, known for its salt-glazes, rustic designs and earthy appeal. Celebrated for a rustic simplicity and practical history in Mediterranean life, Grès (stoneware) has become a sought-after collector's item for its "country chic" charm.

Less widely associated with Provence than faience, Grès (stoneware) has a long history in the region as it durability and non-porousness characteristics, have made it ideal for preserving and serving the staples of the Provencal diet. Applications have included:

Winemaking amphorae: Natural stoneware is prized for micro-oxygenation and maintaining the stability of wines.
Fermentation Jars: Used for holding fermented foods and liquids, often in artisanal, kitchen, or agricultural settings.
Cooling Beverage Pitchers: Stoneware is used for serving lemonade or tea while keeping the temperature.
Storage Jars and Canisters: to preserve foodstuffs (like oils, or spices) because the jars do not absorb odors or food fats

Vintage stoneware from this region often dates back to the 19th and early 20th centuries, with several iconic pieces being much sought after.

Gargoulettes & Orjols): To keep water cool in the dry heat, villagers used gargoulettes (pitchers with a handle and spout) and orjols (large jugs with narrow necks) ..

Biot Jars: Perhaps the most iconic vintage piece, these large, bulbous jars (often in an organic shape with a distinctive "mustard" yellow glazed rim) were used to store olive oil .

Confit Pots: Traditionally used to store meats preserved in fat, these pots are recognizable by their vibrant yellow or green glazes . Today, they are classic decorative items for kitchens .

The Tian : A large, shallow, flared bowl used for both preparation and serving, often partially glazed in warm earth tones