Historical heritage

The Biot Jar: These jars are an important production of Biot from the 16th to the 19th century, it was entirely hand-made according to a demanding process that required several years of apprenticeship.
The potter specialised in the making of jars had only two lottle spatulas for tools, a flat one named in local dialect "esteco" an other one curved and named "escaïre". The inside part of the jars was glazed with a bruch made from either children's or women's haire fixed to a reed.

Once the shape given and glazed, the jars were put in a kiln on clay supports, the larger ones at the bottom, the smaller ones at the top.; then, the kiln was sealed closed. Th cooking lasted for three days during which the temperature was gradually risen to 800 - 880 degrees Celsius.

Those jars made on a large scale were exported from Antibes to Marseille, Genoa and all around the mediterranean. Some were even sent to the Americas and India.

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