Kenneth Torrance and Katie Sweeting, the founders of Barter, believe in “local.” They stress the importance of using local materials, and they insist upon the practicality and farsightedness of producing essential items locally. Barter Design is passionate, also, about a process that connects local makers with each other and with the marketplace.
Out of this credo, their diverse product line has grown to offer tables and stools, felts, candles, candlesticks, and vessels, all designed to last, all designed to serve their purpose as simply and without adornment as possible.
Barter’s dinnerware epitomizes what is earthy and essential. These pieces have a satisfying weight and a dual texture. The design took some time to emerge, but Torrance is pleased with the results. “Its minimalist form,” he says, “is all about celebrating nature above all else. The soft, unglazed exterior lets the viewer connect to the raw clay. The durable, glazed interior makes for a wonderful food experience.”
Mindy Doke, the “maker” of the dinnerware line, has experimented with techniques of production and loves what she has discovered. She explains, “I worked on perfecting the way we press the dishes in the machine and on glazing and firing techniques. I noticed a response to sanding the unglazed areas of the pieces, so I’ve added that process to everything we make. It makes for a beautifully smooth exterior while still leaving that raw texture to it.”
The response has been fabulous, starting with a large order from Tacofino restaurants. The natural hues and durable pieces were a good fit for the busy eatery’s West-Coast-meets-Mex decor. Barter hopes their dinnerware finds a home in more dining establishments on the Coast so locals can experience it. Particularly West Coast elements of the dinner line include chopsticks made by Kris Hepburn from handsplit old-growth fir and wooden plates of luscious Western maple. The KUBE in Gibsons also carries Barter items, or visit their online marketplace at barterdesign.ca.
Doke, working from her Wilson Creek production facility, adds, “I think it’s really great that we can make these products here on the Coast. Coming from a chef background, it’s so much fun for me to make durable and beautiful dinnerware that can be used in restaurants. I even bake focaccia on the stoneware plates! It works amazingly well.”
Words | Nancy Pincombe Images | Kenneth Torrance
