She can do carpentry, she can weld metal and she can even bend copper wire to her will. Marcella Breugl, Master of Arts and interior architect who graduated from the University of Science in Rosenheim, runs the studio Malluvia in Munich.
She can do carpentry, she can weld metal and she can even bend copper wire to her will. Marcella Breugl, Master of Arts and interior architect who graduated from the University of Science in Rosenheim, runs the studio Malluvia in Munich.
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Skeppshult, Sweden’s last cast iron cookware manufacturer, combines Scandinavian design with traditional craftsmanship. Their products, handmade since 1906, use sustainable energy and feature a unique casting process that results in...
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Skeppshult, Sweden’s last cast iron cookware manufacturer, combines Scandinavian design with traditional craftsmanship. Their products, handmade since 1906, use sustainable energy and feature a unique casting process that results in durable and easy-to-use cookware. Cast iron’s high density and heat
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vitruv kitchen, founded by Felix Allstadt and Emanuel Renkl, offers an innovative outdoor kitchen block designed for alfresco gatherings. It’s practical, portable, stable, and affordable. Crafted with FSC-certified wood and...
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vitruv kitchen, founded by Felix Allstadt and Emanuel Renkl, offers an innovative outdoor kitchen block designed for alfresco gatherings. It’s practical, portable, stable, and affordable. Crafted with FSC-certified wood and sealed for durability, it provides a versatile cooking surface for
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The Yron grill, designed by industrial designers Frank Person and Daniel Lechowsky, pays homage to the 19th-century American original. This cast-iron grill is practical, efficient, and unique in design, appealing...
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The Yron grill, designed by industrial designers Frank Person and Daniel Lechowsky, pays homage to the 19th-century American original. This cast-iron grill is practical, efficient, and unique in design, appealing to those who prefer a simple and authentic BBQ experience.
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Generous is dedicated to crafting the world’s best organic, gluten-free cookies, embracing Belgian tradition. They prioritize flavor and craftsmanship, ensuring everyone can enjoy their treats. The company also minimizes its...
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Generous is dedicated to crafting the world’s best organic, gluten-free cookies, embracing Belgian tradition. They prioritize flavor and craftsmanship, ensuring everyone can enjoy their treats. The company also minimizes its carbon footprint by using solar energy, reducing waste, and gifting
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AXOR, a design brand within the Hansgrohe Group, is committed to producing top-quality bathroom and kitchen faucets sustainably. With products designed and engineered in Germany, over 90% of the portfolio...
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AXOR, a design brand within the Hansgrohe Group, is committed to producing top-quality bathroom and kitchen faucets sustainably. With products designed and engineered in Germany, over 90% of the portfolio is made in the Black Forest. They aim to reduce
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Conflictfood, founded by Salem El-Mogaddedi and Gernot Wurtenberger, sources quality products from conflict regions, paying fair prices and highlighting the stories of the producers. Their mission is to provide economic...
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Conflictfood, founded by Salem El-Mogaddedi and Gernot Wurtenberger, sources quality products from conflict regions, paying fair prices and highlighting the stories of the producers. Their mission is to provide economic opportunities and promote a positive image of regions often associated
This is how you could call the assortment of his store. Most of the pieces of the eternal seeker come from manufacturers he knows personally from his discovery tours around the globe – anecdotes for customers included.
Alois Lageder masterfully demonstrates what makes a traditional farm and how to make the transition to the future. From conventional viticulture to true biodynamics.
Julius Brantner cares for quality time. Not for himself, but for his bread. Because that is exactly what the son of a baker’s family from the Black Forest gives his bread in generous portions. The 100 percent natural organic ingredients, spread over just three types of bread and two buns, are given the time they need to be baked into an absolutely digestible sourdough bread.
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