Teroforma, Andrew Hellman, Anna Hellman, Designers, Artisan Manufacturers, Home Products, Glassware, Linens, Knives, Forks, Swedish, Design, Form, Function, Where to eat in Sweden, London, Stockholm, New York, Vancouver, Paris, Antwerp, Tokyo, Recommendations, Q and A, Question and Answer, tableware, dinnerware, glassware, flatware, table linens, housewares, homewares, contemporary, modern, handcrafted, designer, artisan, heirloom
RECOMMENDATIONS
Andrew and Anna Hellman’s recommendations for where to shop and eat in New York, Vancouver, London, Paris, Antwerp, Stockholm, and Tokyo.
ANDREW & ANNA HELLMAN
Q & A WITH ANDREW & ANNA HELLMAN
Q. What is the philosophy behind Teroforma?
A. We started Teroforma because we missed simple design with quality craftsmanship and a sense of the story behind the objects.
Q. What is the criteria for selecting the artisans? The designers? And how do you find them?
A. There is no set formula, which is perhaps the reason it can be so challenging. We work a lot on word of mouth, our own research, and awareness. Since we are generally looking for an x-factor, you never know where that right person might come from next.
Q. What are the steps and how long does it take to go from idea to product?
A. We design from the point of view of the whole collection rather than the individual product. So, much of our time is spent adopting the customer’s mindset and trying to see how a new product could or should work together with others. Once those connections are understood, the actual product design process is usually quite straight forward.
Q. How did you come up with the idea for the Whisky Stones?
A. The idea of trying to cool liquid without ice is not new and there are actually many variations that different cultures have used over time. We dedicated a lot of thought and effort into identifying exactly the right material (a type of soapstone) and exactly the right size and milling techniques to optimize the stones for use in cooling cask-aged spirits. And it’s done here in the US in support of local craftsmen.
Q. And you went with the no "e" spelling-
A. It’s just preference. Technically, it refers to Scottish whisky, but of course, the stones can be used with any small volume, high-end liquor.
Q. Many of your products have both form and function... can you tell us about some of them and suggested uses?
A. We actually try hard not to be to deterministic in our product design. Once customers make something their own, it’s up to them how best to make it work. A well-designed object is one that is endlessly useful and continually relevant.
Q. Tell us about the Avva bowls and carafe:
A. The Avva Bowl&Board pairs a large bowl (perfect for salad) with a large cutting board (perfect for bread) so that things which are used together might also be stored together. The board doubles as a lid, so it can also work for overnight leftovers in the fridge.
The Avva Pinch&Pour is a set of two yin and yang bowls – one with a little spout to facilitate pouring. They can be used on the table or even as part of a quick mis-en-place in the kitchen – salt and pepper, oil and vinegar, caviar and cream, yolks and whites, it’s up to you.
The Avva Carafe+Stopper is a simple carafe with a wooden stopper that the designer, Thea Mehl, hollowed out so that it could pull double-duty as a condiment bowl for lemons, limes, ice or even some nicely chilled whisky stones!
Q. The Avva breadbaskets seem very unique and interesting - what gets you excited about products like these?
A. The Avva Breadbasket is entirely our creation, produced with a carefully selected designer.
We look for a designer that can stick with us as we try to re-imagine a perhaps otherwise conventional object. In the case of Josh Jakus, we found someone who could more than stick with us! His background as an architect was pivotal to innovate the characteristic ‘flat-pack’ aspect that really makes the product unique.
Recommendations
FIND...
Q. Are there housewares or home design stores around the world that you love?
A. We are real fans of the small, local version of just about any type of store.
Atelier Muriel Grateau in Paris for astonishing linens.
Norrgavel in Stockholm for fantastic local ceramics.
Divertimenti in London – where we lived for about 8 years – is great for picking up new kitchen gadgets.
We have done some work with a shop in Antwerp called Magazyn, really incredible for eclectic items made from beautifully simple materials.
And finally, a bit closer to home, we like popping into shops like Matter.
[See details.]
Q. Who else in your field do you think deserves more praise and why?
A. We are Swedish by heritage and have a real soft-spot in our hearts for some of the classics - Svenskt Tenn, Jobs Handtryck and Norrgavel are all amazing originators of beautifully designed products that should figure larger in people’s thinking outside of Sweden.
From a designer point of view, we are in love with the depth of neutral tones from Fog Linen in Japan.
At the other end of the spectrum, with the vibrant colors in Suki Cheema’s new collection.
[See details.]
EAT...
Q. Being Swedish, can you suggest where we should we eat when we go to Sweden?
A. There are a number of very well-regarded and probably world class restaurants in Sweden – like Edsbacka, Mathias Dahlgren and Lux in Stockholm come immediately to mind – but, there are a lot of less well known, yet superb local restaurants for you to explore.
Some of our favorites are Skeppsbron and Anno 1900 in Malmö near where I grew up.
If you’re lucky enough to be in southern Sweden (Skåne) in the summer, make sure to check out some of our favorites - Buhres Fisk in Kivik for a quick and casual räksmörgås (shrimp sandwich).
For a special occasion, we head to Sofiero Slottsrestaurang in Helsingborg which is widely regarded as one of the best restaurants in Scandinavia.
Skanörs Gästgifvaregård in Skanör for fresh game.
Skeppsbron2 in Malmö for their delightful kalvrygg (veal) which is served with locally-picked chanterelle mushrooms.
Grand Hotel Lund for ‘whiskey meatballs,’ traditional gräddsås (creamy gravy) and lingonberry jam.
[See details.]
Q. As you travelled the world searching for artisans and designers - any authentic and unique restaurants/bars/coffee shops that you found along the way?
A. Absolutely. We find something new with almost every trip. Recently, we did a quick swing through the Pacific Northwest and fell in love with a few places in Vancouver. For a quick lunch, we absolutely adore Medina Cafe, next door to the Dirty Apron Cooking School.
We got amazing...no, really amazing, coffee every morning from Caffe Artigiano.
We had truly crafted cocktails at a newly opened bar called L’Abattoir in Gastown.
One of the best meals ever at Boneta.
[See details.]
Q. Which restaurants do you love, purely from a design perspective?
A. Funny thing is that dining out for us is really about all the senses. If we notice the design, it is usually because something is out of whack.
At Locanda Locatelli in London, the design mixes angular wooden elements with tonal fabrics that has always conveyed to me a sense of deliberate-ness and control. It feels very intentional and therefore the meal always seems that way as well.
Another London favorite is at the other end of the spectrum. The chaotic Les Trois Garcons, complete with its up-market mescaline décor – a bulldog with fairy wings greets you at the door – melds an adventurous atmosphere with a menu to match – one seems to encourage the other.
In New York, I am particularly partial to Marc Forgione in TriBeCa, where the vintage, well-worn feel of reclaimed wood and custom glass lanterns suspended by elevator cables really ties an eclectic menu firmly to its downtown NYC locale.
[See details.]
DRINK...
Q. What other clever products have you found on the market that are great for the imbiber?
A. Frankly, we haven't found pieces on the market we admire. We are busy developing our own bar tools by really looking at how people approach the whole experience of the home bar.
Q. When you're relaxing at home in the evening, your favorite whisk(e)y to pour is:
A. Either a rich Highland or a super-smoky Islay.
Q. Which tumbler?
A. The Avva Small Tumbler.
[See details.]
Q. And why?
A. Because it was the first one we designed, so it’s kind of special for us. It really is a great balance between the elegance of a small whiskey glass and a manly tumbler.
Recommendations
Details of Andrew and Anna Hellman’s recommendations for where to shop and eat in New York, Vancouver, London, Paris, Antwerp, Stockholm, and Tokyo.
Teroforma
WHO
Andrew and Anna Hellman co-founded Teroforma with the idea of pairing up designers from around the world with artisan-manufacturers to create useful and beautiful home products.
WHY
Their products are both beautiful and functional with sleek, well designed, minimal clean and elegant lines.
October 7, 2010
Share
Related Articles