Hailing from fire and earth, the culinary potteries from

Soufflenheim built their reputation a long time ago.

Emperor Frédéric Barberousse granted the potters from Soufflenheim

and all their male descendants the privilege of extracting from

neighbouring forests the clay and firewood necessary for their art.

The potters' imagination did the rest. Today, there exists a vast array of

potteries designed for cooking, from the classic Baeckeoffe terrine to

the must-have Kougelhopf or Lammala moulds, as well as plates, dishes,

bowls... enough to please the most demanding Cordon Bleu chefs.