The Potter's Hand

Located in a small spa town on the shore of Lake Balaton in Hungary lies the world’s largest bathing thermal lake hot spring.  This is where you will find our Master Hungarian folk potter. His dedicated approach to this time-honored craft is clearly old world, yet perfectly suited for today’s modern home.

Channeling inspiration from hand-carved wooden molds as well as the spirit of the potter’s wheel, his pieces begin to take shape. Utilizing white European clay, which is known for its elasticity and durability he is able to spin new creations on the wheel. In order to prevent the pieces from bursting during firing, the clay is carefully kneaded to ensure all air bubbles are removed. Then the clay is manipulated on the potter’s wheel into the canister, bakeware or accessory piece we make for you. After the first firing, each item is carefully hand dipped into a special glaze which is of course, lead-free and food safe. Finally, the item is placed back into the kiln for a second firing, guaranteeing the permanency of the glaze and the durability of the piece.

Our pieces require no special care and are ideal for daily oven-to-table use. They are also microwave and dishwater safe. Each piece is truly a labor of love as it goes through a 20-step process and requires almost 30 non-consecutive hours of work from start to finish. Invest in a piece of etuHOME pottery and watch your collection grow with each use.

etuHOME's Recipe of Choice for Baked French Toast

INGREDIENTS

• 1 loaf French bread 
• 8 eggs
• 2 cups of milk
• 1/2 cup heavy cream 
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter cold and cut into small squares

INSTRUCTIONS

Coat our etuHOME large oval baker with oil and preheat your oven to 350 degrees.

In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon, and freshly ground nutmeg.

Chop the bread into 3/4 - 1-inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.

In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix.

Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.

Pour the bread and egg mixture into the pan, cover evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.