A personal sized version of our cassole.  From the oven right to the table.  Many of the items that Tom and Betsy create are ideas from customers or friends.  Credit for this small cassole must be given to Chef Francois Payard of Payard Patisserie & Bistro in New York.  He worked closely with Tom to develop our newest baking dish.  Check out his website and stop in at his fabulous restaurant when you are in New York.

It holds 32 oz.  Chef Francois makes the cassoulet in a traditional cassole, then portions out the dish into these individual bowls, heats them at 425 DegF for 25-30 minutes to recrust the beans.

These also make a excellent "soup or stew as dinner" bowl and are great for chili. Like a traditional cassole, the outside lower part of the bowl is left unglazed regardless of your glaze choice. Enjoy!