Three hundred years, and still here. This dough bowl was carved in Toulouse in 1720 from a single block of wood, made to hold dough for daily bread in a farmhouse kitchen. The surface now bears the marks of centuries of use, including a hole at the bottom that speaks to its long, laboring life. Rare pieces like this were built for work, not preservation, which makes its survival remarkable. Sylvie treats it as a decor object, a fragment of living history with three centuries carried in its grain.
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