Whidbey Art Trail

4 . COOK ON CLAY - ROBBIE LOBELL & MARYON ATTWOOD


Robbie Lobell

Elegant and rugged flameproof ceramic cookware
Pots for the table, home, and garden


640 Patmore Rd, Coupeville
Hours:
Wednesday - Monday, 10am - 5pm, and by appointment.
Closed Tuesdays. Please call ahead if convenient.
Phone: (360) 678-1414
Email: info@cookonclay.com
Website: www.cookonclay.com

Directions: From SR20 turn on Patmore Road (left from south right from north). 1 mile to gravel drive on right. From Fort Casey Road, turn onto Patmore Road. 1 mile to gravel drive on left. Drive to the end of gravel road. *Please call ahead when possible.

 

At the Cook on Clay studios, we believe food tastes better when prepared in clay pots. Our pots offer a truly superior cooking experience. Cook on Clay pots are designed and crafted for beauty and ruggedness to last for generations.

Robbie Lobell, designer & maker of Cook on Clay pots, is enamored with the endless possibilities and challenges inherent in making flameproof cooking pots. And because of the many considerations she entertains while developing her pots that include sturdy ruggedness, simple practicality, beauty, and elegance of form; Robbie is engaged in thoughts of cooking methods, local foods, international recipes, and tabletop culture. Borrowing from centuries of tradition and adding simple modern design elements, we make pots to celebrate cooking and eating. Robbie makes utilitarian pots because she is convinced cooking and serving in finely crafted handmade pottery brings connection and beauty to the simple act of sitting down to a meal with family, friends, and neighbors.

Robbie Lobell & Maryon Attwood co-founded Cook on Clay in 2010. Cook on Clay flameware pottery continues the artistry and tradition of the American craft movement in all of our designs and pottery products. Our logo reflects the heritage of pottery designers of past eras. We bring those traditions of the craftsmen to the present in our modern designs as we strive to integrate the values of slow food, slow money, and local community into our business thinking and strategies.