Manufacture Digoin: over a century of expertise in Burgundy

There are names that resonate like a familiar melody in French heritage. The Manufacture de Digoin - born Grès et Poterie de Digoin - established on the banks of the Loire Canal in 1875, embodies much more than just a ceramics workshop. This Burgundian company is the symbol of a unique resilience in French craftsmanship, weathering crises and eras without losing what is its strength: ancestral know-how deeply rooted in Burgundy. Today, the company has been reborn once again, driven by a modern, creative vision, while remaining true to its roots, continuing to enchant tables and kitchens here and abroad.

The revival of historic expertise

You only have to set foot in Digoin, a small, peaceful village in the Saône-et-Loire region, to understand that manufacturing is part of the town's DNA. Its red-brick chimneys stand out against the horizon, a reminder of the past grandeur of a site that has sustained an entire region. Since 1875, this workshop has been transforming Burgundy clay into everyday objects, from jugs to stoneware pots, fashioned with a meticulousness and know-how that have been handed down from generation to generation.

Digoin stoneware, renowned for its strength and impermeability, was first used to make containers for the food industry. In the 70s, the factory was producing up to 100,000 cups a month, notably for Roquefort cream. But with the advent of plastic, production declined, threatening to wipe out this know-how. Yet, like a handful of terracottas that resist the elements, it has survived the test of time and economic change.

A new lease of life under Thierry Benhaim

On several occasions, the plant has come close to closure, undergoing two compulsory liquidations. But each time, it has found a new lease of life. When Thierry Benhaim, the current owner, is asked what prompted him to swap his former life for a pottery factory in the Loire Valley, he confides that he had no choice.e de la Loire, he confides, "It was the need to anchor myself in something tangible, something earthy, that led me to believe in its rebirth". His vision? To keep the kilns alive and offer Digoin a new place in the landscape of craftsmanship excellence.

Today, the factory does more than simply reissue its historic models. The famous stoneware terrines, pitchers and other emblematic jugs can still be found, but the real revival comes from the exploration of new shapes and colors. Shades such as "terracotta" and "bright yellow" enrich the palette, and modernity enters into each new creation. Yet each piece remains true to what has made Digoin famous: simple, elegant, timeless objects.

Among the astonishing discoveries during the takeover, a statuette of the Virgin and Child, hidden in a corner of the factory, resurfaced. "It was like finding a treasure," confides Benhaim. This unique piece was presented at Maison & Objet in September 2024, symbolizing a rediscovery of Digoin's archives, but also of its unbreakable link with its history.

A creative future for the Manufacture de Digoin

What about the future? The Manufacture has no intention of stopping here. "We're determined to make Digoin a truly creative place," explains Thierry Benhaim. The idea of transforming the factory into a campus for artistic ceramics is gaining ground. Residencies for potters, collaborations with designers, and even chefs who would use stoneware tableware to enhance their culinary creations... all seem possible in this place where tradition and innovation are never in conflict.

Digoin icons: cult everyday objects

Products from the Manufacture de Digoin have become symbols in French homes. Who hasn't seen on a kitchen shelf those famous stoneware pitchers with their timeless design, a colorful salad bowl, a traditional terrine, a utensil jar? Focus on 3 of the brand's emblematic products that have captured the hearts of tableware enthusiasts.

The spouted terrine

Originally, this utensil was used by apothecaries to concoct their magic potions - or at least their pharmaceutical preparations. But cheesemakers, never short of ideas, turned the object to facilitate the preparation of their precious cheeses, the spout being perfect for evacuating whey. And as if that weren't enough, this "terrace with a spout" has also found its place in French culinary traditions. From the cinnamon rice known as "Teurgoule" in Normandy to the vegetable tian of Provence, it has become indispensable. In short, a multi-purpose object!

© Digoin

The vinegar pot

In late XIXᵉ century France, making your own vinegar was a family affair, almost as common as baking your own bread. Rather than waste the bottoms of wine or cider bottles, they were poured into a stoneware pot, a vessel designed to last - waterproof and sturdy. Every home had its own little vinegar recipe, and the possibilities seemed endless. A sprig of thyme here, a clove of garlic there, not forgetting a touch of chilli, pink berries or even a hint of truffle for the more daring. This pot, which could pass for commonplace, became the ally of creative cuisine. The icing on the cake: a small French boxwood tap, complete with cork stopper.

© Digoin

The animal terrine

In 1413, the humble "terrine", a direct descendant of the word "Terrin" meaning "of earth", made its appearance in French kitchens and became an indispensable object: both for cooking and preserving meat and other delicacies, all under a well-sealed lid. In the XVIᵉ century, terrines made their way to the table of the nobility: golden-billed woodcock pâté, capon, teal or venison.

Digoin

If this terrine has remained a staple to this day, it's also thanks to its incomparable properties. The stoneware used, fired at extreme temperatures, is totally vitrified and non-porous, ensuring that no odors are transmitted.