Every bowl starts with a clean wheel.
A kilo of clay. Elbows on the hips, until it stops fighting.
Opened with two thumbs.
Pulled up by hand. Opened to the same measure, every time.
The rim gets the most care.
Smoothed inside with a rib. The wheel slows.
Cut free with a wire.
Onto the board. One of forty.
Estudio Becerra · Barcelona
Wheel-thrown tableware for hotels and restaurants. Made in Barcelona, in series that match.