During my visit, we chit-chatted while she wove strands of willow to make a small round bread basket. Her studio in a converted barn has the sweet, nutty aroma of fresh hay, though it is actually willow and other grasses. I was struck by the dexterity of the handiwork and knowledge of the materials that go into making even a simple basket. And I was reminded of one of things I love most at Food52: finding artisans and makers whose work we admire, learning how they make their products, and then bringing those products to a larger audience. Many of our home goods are labors of love turned into businesses.
Other companies that we feature, such as Staub, have grown into large enterprises but maintain stunning craftsmanship. After visiting the Staub factory in France, I left understanding why enameled cast-iron cookware is so expensive and so durable: making it involves molten metals, hair-raising sanding processes, years of color research and development, and the skilled work of hundreds of people. Even that little red, white, and blue ribbon tied onto the casserole's knob is done by hand.
We don't tell stories about how products are made often enough. Baby steps: Our editor Paul recently started the series, "That's Cool. Who Made It?" Check out his episodes on J.K. Adams and Glasvin.
Here's a sampling of the great small makers we work with:
