Inside our kitchen
We are a small kitchen-tools workshop. We draw funnels, butter dishes, burger presses and canning gear, then make them and put them where people already shop.
Where the tools come from
Every tool in this catalogue is ours. We draw it, we argue about the handle, we make a run of samples, and somebody on the team lives with it at home for a month before we commit to it. The ones that annoy us in week three never get made.
That is why the catalogue is small. Twenty-one tools is what we can stand behind today, and we would rather you found the right one of twenty-one than the wrong one of two hundred.
Why the catalogue is organised by job
Nobody wakes up wanting a funnel. They want to get hot stock into a jar without wearing it. So the shelves here are named after the job: filling and pouring, burgers and griddle, butter and everyday prep, canning and preserving.
If you already know the job but not the tool, the three questions in the finder get you there faster than any menu.
How buying works
We do not run a checkout. When you press the button on a tool, it opens that tool on our retail partner, and the whole purchase happens over there: the card, the packing, the delivery, the returns window. They are good at it and we are not, which is roughly the reason for the arrangement.
What we keep is the part we are good at: the tools themselves, and the notes about using them.
Still stuck? The Questions before you cook page covers the questions that arrive most often, and the kitchen notes go deeper on the tools themselves.