En guide til Café au lait-skåle

Is there anything more French than starting the day with a large cup of café au lait and a flaky croissant? Every old French movie depicts morning coffee with a bowl of café au lait and a croissant. 

Behind the colors, patterns, and patina lies a story and a passion for collecting. In this guide, I’ll try to provide an overview so you know which models to look out for if you’re a collector. If you’re not a collector, you can use this information when checking prices on café au lait bowls. 

Why isn't there a handle? 

Why doesn't it have a handle if it's meant for drinking coffee? It doesn't have one because the bowl is designed so you can warm your hands while drinking coffee, and it also makes it possible to dip your baguette or croissant directly into the coffee without having to squeeze it into a cup that's too narrow.

It's casual, cozy, and very French.

The different models 

The classic faceted café au lait bowl (Bols à facettes)

The classic faceted bol vertical lines all around and is most commonly available in white, cream, or pastel colors.

They are characterized by their simplicity and timelessness, yet they are also sturdy. The facets make them easier to hold, so they are not just a design feature but also a practical one. 

They are typically produced by the major, historic faience manufacturers such as Digoin & Sarreguemines, Badonviller, Moulin des Loups, and St. Amand.

While the white models are the most classic, collectors' favorites are the rarer pastel-colored versions—in shades such as light blue and mint green—which became popular in the 1950s.

Checkered pattern (bol damier)

Café au lait bowls with a Vichy check pattern are very reminiscent of a picnic—they feature checks on a white background, often in red or blue, but can be found in many different colors. It is the way the horizontal and vertical lines form squares that defines the Vichy pattern.

A chevron pattern placed only at the top of the coffee bowl (geometric band) transitions from Vichy to Art Deco, creating a more architectural look than the Vichy pattern. And if the pattern fades out, we’re into Airbrush/Degradé design.  

 

Stencil (Pochoir patterns)

In my opinion, these are the most decorative bowls. The patterns are applied using stencils (pochoir), and because this method requires manual work, no two café au lait bowls are exactly alike.

You can tell the difference between a stencil and a transfer by looking at the edges: Stencil designs have a slightly "dotted" or spongy edge, which adds more texture and depth than the transfer method, which has perfectly crisp lines.

Although floral designs are the most common, stencil bowls come in a variety of patterns, ranging from geometric shapes to small fruits.

The airbrush technique is also used in stenciled coffee bowls. Here, a stencil is used just as with pochoir, but instead of dabbing on the paint, it is spray-painted. By controlling the spray gun, a gradient effect is created, where the color fades gradually. This gives the bowl a modern, graphic look that was very popular in the 1930s and 40s. 

Transferware

Transferware coffee bowls are characterized by incredibly fine lines, subtle shading, and small details that are impossible to reproduce using a stencil.

Whereas in stencil printing the pattern is applied through a stencil, here the pattern was printed from a copper plate onto paper and then transferred to the earthenware before it was glazed. In the photo above, you can see a distinct "seam" in the pattern—a classic hallmark of transferware.

When it comes to transferware, there is a simple rule of thumb for determining age: The monochrome (single-color) prints are the oldest, dating all the way back to the 1800s and early 1900s. They are typically found in colors such as deep blue, burgundy, black, or green, and the designs are often elegant and detailed. The polychrome versions with 3, 4, or 5 colors typically date from the mid-1900s and feature more complex motifs, resembling modern porcelain a bit more.

Sizes of café au lait bowls 

Many coffee bowls have a number on the bottom that indicates their size. Most major earthenware manufacturers used a system ranging from 1 to 6. Note that these numbers may vary from manufacturer to manufacturer. 

 

Some coffee bowls do not have a number on the bottom at all. This does not necessarily mean that they are counterfeit or of inferior quality—some faience manufacturers (or during specific periods) did not use the numbering system.

So grab a measuring tape if you're not sure!

This is an absolutely essential section. After all, when buying or selling vintage items, “condition” is a broad term—what one person sees as “charming patina,” another might see as a flaw.

Here is a draft of the section on Condition & Value, which helps your readers navigate what to accept and what to be cautious about:

Condition: Patina or defect?

When you buy faience that’s over 70 or 80 years old, it obviously doesn’t look brand new. But there’s a difference between a bol in decent condition and one that has actual damage. 

The beautiful patina 

Crazing, also known as hairline cracks, is the fine network of cracks in the glaze and is completely natural. It occurs as the ceramic expands and contracts over the decades. 

Discoloration and yellowing often accompany the crazing, as coffee, tea, and the passage of time have seeped into the material. This is often seen on the bottom of the bowl and is highly sought after by collectors—it is known as the "beurre" patina. 

If you’re not too keen on the discoloration, you can soak the coffee bowl in a mild hydrogen peroxide solution, as this will draw the coffee residue out of the cracks. Personally, I love the yellowed patina, but that’s a matter of taste. 

Many coffee bowls have minor imperfections—especially in older pieces, there may be grains of sand or small pinholes in the glaze. These are not defects, but rather signs of traditional craftsmanship. 

This is something to keep in mind

• A hair, which is a thin dark streak running through the porcelain. The coffee bowl is perfectly usable, but you should be careful with hot liquids. 
• Chips are typically found along the rim or on the foot. On rarer patterns, a small chip doesn’t significantly affect the value, but on an all-white bol, it does. 
• A matte glaze can mean too many trips through the dishwasher, causing it to lose its resistance to dirt and the colors to lose their depth. 

Take good care of your café au lait bowls

One final note—be sure to take good care of it. Old bowls and dishwashers rarely get along. Wash them by hand with mild soap, and they’ll last another 100 years. 

Det var min gennemgang af de forskellige typer af franske bols, som jeg håber gav lidt mere indsigt. Jeg ved godt, at der mangler noget omkring producenterne og stemplerne i bunden - og ikke mindst tidsperioderne. Det kommer i næste indlæg for det berører ikke kun bols, men også fransk fajance generelt.