NEW YORK —French ceramic brand Jars will bring its aspirational handcrafted designs to a brand-new showroom during the New York Tabletop Show next week.
The 150-year-old company, which is based in the south of France and owned by the cookware company Emile Henry, established a U.S. subsidiary roughly four years ago (it was previously distributed by Mottahedeh). Its American team, which consists of Laurent Berp, vice president of Jars USA; Patrick Lobo, director of sales; Tara Steffan, director of marketing; and Eric James, director of hospitality, is poised to share with American buyers its rich heritage, artistic vision and sustainable credentials.
“It’s the perfect opportunity to present our full showcase of ceramics to the U.S. market,” said Steffan.
Jars is introducing a range of dinnerware, bowls and platters — with vases and other decorative pieces to come —to an American audience. Its biggest channel of distribution is independent specialty stores, according to Steffan. It also currently has a special line with Williams Sonoma, is carried at Bloomingdale’s and is popular with many Michelin chefs worldwide, she added.
Steffan highlighted the company’s earth-friendly initiatives: it limits waste materials wherever possible. For example, excess or broken raw materials are re-used, and excess water used during the glazing process or to clean tools is recycled (the company has its own water treatment plant.) And all of its raw materials are sourced from certified quarries in France and Germany. What’s more, “it’s truly handcrafted,” Steffan said. “The average piece is touched 21 times by humans.”
Its best-selling dinnerware collection is Tourron, which blends beautiful glazes in a mix and match color scheme. One of its most organic collections is Wabi, artisan stoneware that features organic shapes and contrasting glazes. And two of its most coveted lines are Vuelta and Plume, according to Steffan. Each makes use of contemporary lines and iridescent glazes.
Debuting at the New York Tabletop Show this month is Cantine.
New at this market are Cantine, a modern interpretation of classic 1950’s dinnerware in the warm palette of the French Riviera. Also new is Dashi, a range of bowls in irregular, unique shapes and ash enamels.
All items will be showcased in the company’s 16th floor showroom at 41 Madison Avenue. Steffan said the company is taking a unique approach to its showroom design, where it will demonstrate the steps of the manufacturing process, from initial design to the casting and glazing process. “It’s a very cool concept,” she said. “It will bring our brand vision to life.”
