
Notes from the Field: Mexico
To me, it is a land of endless opportunity and possibility. A chance to discover and work with artisans who take pride in their culture and heritag...
Read moreTo me, it is a land of endless opportunity and possibility. A chance to discover and work with artisans who take pride in their culture and heritag...
Read moreThese women are incredible, and it is their drive and commitment that is the future of African baskets. They learn their craft by spending hours up...
Read moreLooks good, lasts forever. Absorbent, soft, gets better with use. Small ecological footprint. And worth its weight in gold. Just ask the Egyptians.
Read moreRed earth. Eucalyptus trees. Rain pounding on roofs. People waving as you pass. Boda Bodas honking. Brightly coloured dresses. Men sitting under sh...
Read moreUltimately, it’s a mortar and pestle made from lava rock. But in reality – it is much more. This utensil has been used by pre-Hispanic Mesoamerican...
Read moreIt was a time of great reflection and planning in 2020 when the world shut down. Before we knew it, it was the autumn of 2021. Time to get back int...
Read moreThere are multiple benefits to small batch production, starting with what they aren’t. They are not mass-produced in some factory somewhere. And th...
Read moreToday we sit down with ceramic artist and sculptor Bianca Pintan for our series "Five Questions". Bianca draws inspiration from the imperfections i...
Read moreSupporting our entrepreneurial female artisans is one of our priorities. Not that there aren’t some incredible male artisan partners in our group –...
Read moreWith our new focus on sustainable, ethical homewares, we are proud to say we are working with partners in 11 different countries. It encompasses 65...
Read moreWhether you are assembling a meat board or a vegetarian charcuterie board - variety is the key. A variety of senses deserve a variety of sensations.
Read moreAt Obakki, we always want to know more about the people behind our products. These five questions do just that. Today, we talk to Jack, one of our ...
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