Lucile Sciallano is at the helm of La Petite Fabrique de Brunswick. A young designer born in the south of France, Lucile has settled in Brunswick, Melbourne, where she started her own ceramics studio in 2014. She has since worked from her shed there, situated in her very own garden.
Lucile makes all kinds of slip cast ceramics, something she has done for the last few years. With this technique, she produces bowls, cups, teapots, among other things, and creates beautiful patterns and drawings by using pigments to colour the porcelain. Each ceramic is unique and special, but it doesn’t mean that you can’t put them in the dishwasher or in the microwave, and of course all her products are food safe.
From the prototype, the mold, the casting to the glazing, everything is done in Brunswick – she doesn’t even leave the suburb to fire her ceramics! The wonderful place that is Northcote Pottery is just across the road, and so she utilizes their kilns.
Lucile is also involved in another great project under the name Terre à Terre. This project is an amalgamation of Lucile, fellow designer Ben Landau and local legends Matt and Lentil Pubrick (aka Grown and Gathered).
In Lucile’s words: Firstly, Ben and I wanted to use local clays to make slipcast tableware for the landowners. We approached Matt and Lentil because their organic farming practice matches with the idea of local production direct from the earth. What we didn’t anticipate was that we would end up making pieces for their wedding, and that they were also interested to return the clay to the land. Their interest was sustainable, or more accurately the symbolism of locality and permaculture. The land where they farm, and where the clay comes from, is also the groom’s family land, which has been in the family for generations.
The principle of digging up the clay and then returning it to the land mirrors the cycle that Matt and Lentil try to achieve through their farm production. They supply organic, hand planted and picked vegetables to restaurants in small amounts – and then pick up the waste from the restaurant compost bin and take it back to their farm. The cycle of production and decomposition is reflected in the name of the project – Terre à Terre.