Stoneware for restaurants · Copenhagen
Kiln & Co. makes dinnerware for kitchens that serve two hundred covers a night — thrown by hand, glazed in our own recipes, and fired to take a decade of service. If it can't survive a dishwasher and a busy Tuesday, we don't ship it.
The idea
Most restaurant plates are anonymous on purpose — white, stackable, replaceable. Ours are stackable and replaceable too; we just refuse the anonymous part. Every service we make carries the glaze of the house that ordered it, mixed once and logged in the recipe book, so a broken plate three years on comes back matching.
Two throwers, one glaze chemist, one very opinionated kiln.
The glaze library
Every glaze is a page in the recipe book. These are the three most asked-for; yours gets its own page.
The workshop
The kiln is the only honest critic in this industry.
For restaurants
Everything begins with the sample box on your pass, under your lights, with your food on it.
€90 credited on first order
Six pieces in three glazes, chosen after a call about your menu and your room.
€3,400 from, for 40 covers
A full dinnerware service in your own glaze — plates, bowls, the odd pieces your menu actually needs.
€ on request one menu, one maker
For tasting menus that want a course-by-course response — the plate designed with the dish.
The firing
The big kiln fires twice a month, forty hours a burn, and someone is always awake with it — feeding the fire, reading the cones, writing the log. It is the least efficient part of the business and the entire reason the work looks the way it does.
What comes out imperfect gets a second life: the seconds shelf by the door, first come, first carried home.
From the pass
We've broken eleven plates in two years across two hundred covers a night. The replacements arrived matching. That sentence is the whole review.
The sample box sat on our pass for a week and the sous chef hid one bowl in his locker. We ordered the service. He kept the bowl.
Our glaze took three tries to get right and they never once rushed it. The plates now get photographed more than the food, which annoys me professionally.
The seconds shelf
The workshop
The courtyard workshop with the smoke stain over the door. Trade visits by appointment; the seconds shelf is open whenever we are.