Obvara is a 12th Century raku firing technique using only fermented flour, water, milk or beer. Developed in the Baltic region of Eastern Europe (Latvia, Lithuania, Belarus) It's credited with properties which help preserve food from insects and to keep food cooked in an obvara pot warmer and also cooler. Sometimes, if you are very lucky, the flour burns into the pot during the process and creates the elusive obvara “eyes” which are said to have mystical properties.
This is a one-off piece
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Based in the Northern Rivers, Jacqui Sosnowski is a ceramicist reviving ancient techniques from as far back as the 12th century, resulting in exquisite pieces rich with a patina of a time-worn heirloom.