One village, one family

In 1850, Jacques Henry opened a pottery workshop in Marcigny, a small town on the edge of Burgundy. It never moved. Six generations of the Henry family have run it since, father to son, and every piece of Emile Henry cookware is still made there — shaped and fired in the same French village, from local Burgundy clay.

Clay, fired hot

Clay is an old material with real advantages: it heats gently and evenly, holds warmth long after it leaves the oven, and doesn't react with food. Emile Henry's HR ceramic takes it further — fired hot enough to survive the jump from freezer to hot oven — and their Flame ceramic goes where clay normally can't: straight onto a gas burner or a barbecue. That's how a ceramic pizza stone can live on a grill, and a clay tagine can sit over open flame. They stand behind it with a ten-year guarantee.

Where we'd start

The bread bakers are the quiet stars — a cloche traps steam the way a baker's oven does, and the crust that comes out of one is hard to go back from. The pizza stone turns a backyard grill into something close to a pizza oven. And the tagine makes the kind of slow, forgiving dinner clay was invented for.