La Bourguignonne Pottery

La Bourguignonne pottery has a history dating back to 1848, when a young potter, Jacques Henry developed a passion for 'earth and fire' in a small workshop in Marcigny in his native Burgundy. Travelling France to learn from other potters, by 1870 he had his first workshop, which he passed onto his son, Paul. Paul exported the pottery of 'La Maison Henry' to Paris, where his Ruffled Pie Dish soon become the symbol of the company.  Paul's son Émile reinvigorated the company after the lack of labour during the two world wars. His grandson Jacque renamed the company Émile Henry, in tribute to his grandfather and the passion which has been handed down from generation to generation, the passion of Earth & Fire.
Émile Henry pottery is still Made in France as it always has been, and is available all over the world.
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  • French Originals

    Hi Linda, I am sorry, I could not say for sure one way or the other, however if it is not marked I would personally think that it was probably not Bourguignonne.

  • Linda Buckles-Ortega

    Hello, are all the Bourguignonne hare terrines marked on the bottom?
    Thank you!

  • French Originals

    Hi Louise,
    Yes certainly I think that it would be worthwhile trying to sell your set, it will depend where in the world you are as to the best way to sell them. I have sent you an email.

  • Louise Thompson

    I inherited a set of six graduated glazed oval earthenware baking dishes from my step-mother, who obtained them in the 1950s, when she was living in France. They are each marked on the bottom: La Bourguinonne, and have the shield and key mark and a size number. Unfortunately, though I cook all the time, I rarely use them, as they are certainly not dishwasher safe.
    Should I try to sell them, or just donate them somewhere?

  • French Originals

    HI STEVE, The 5 on the bottom of your terrine will probably correspond to the size of your dish. If your dish has the same key mark – and you say it was brought back after the second WW then it was probably manufatured in the period after the first world War when they were trying to build the workforce up again, most of the dishes I have seen with this mark date from the 1950’s.

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