Ok, let’s get the name out of the way. Originally Adamina and Adrian were two home bakers who wanted to share a love of baking with others. They still share recipes but most of their time is now dedicated to a love of ceramics. 

Today they produce a range of handmade kitchenware derived from their baking origins. Items produced by hand that are functional for daily life, and have a simplistic beauty inspired by classic Japanese and British studio pottery. 

As well as food at the heart of their making, sustainability is important to Adamina and Adrian. “There is nothing more satisfying for us than enjoying a hearty bowl of ramen in one of our very own bowls.” They say “Scraping up the last drops of that miso infused broth we always try to remember that everything we make draws resources from the planet we live on. The clay that forms the bowl is pulled from the earth, the food in the bowl draws nutrients from the soil, and the wood for the spoon is harvested from the trees that help us to breath. To this end we place sustainability at the very heart of what we do.“ 

To make their tableware they use a buff stoneware clay, which contains Shropshire & South Staffordshire Fire Clays with a fine grog added. Grog is clay which has been fired then ground up and is added to raw clay for strength and texture and to reduce how much a piece shrinks as it dries and is fired in the kiln.