Pitchers & Jugs for the Coffee or Tea Table – Polish Pottery

The small pitchers and jugs in Polish pottery are both practical and elegant centerpieces for any coffee or tea table. Whether you serve milk, oat milk, almond milk, or coffee cream, the ceramic keeps drinks at the right temperature longer, remains hygienic, and brings timeless artisanal charm.

Uses:

• In cafés or restaurants for individual table service.

• At home for Sunday coffee or a cozy afternoon tea.

• At festive occasions like weddings, birthdays, or garden parties.

• For serving plant-based drinks in vegan or lactose-free menus.

Polish pottery is durable, flavor-neutral, and hand-painted – each piece is unique.

Organic Petit Four Recipes

Small delicacies to serve alongside coffee or tea, made with organic ingredients.

1. Lemon Almond Petit Fours

Ingredients (makes about 20 pieces):

• 150 g organic almonds, ground

• 120 g organic spelt flour

• 150 g coconut blossom sugar

• 3 organic eggs

• 100 g organic butter

• 2 tsp organic lemon zest

• 2 tbsp organic lemon juice

Instructions:

1. Preheat oven to 175 °C (350 °F).

2. Beat eggs and coconut sugar until creamy, add butter.

3. Stir in flour, almonds, lemon zest, and juice.

4. Pour into a small baking pan, bake for about 20 min.

5. Cool and cut into small squares.

2. Chocolate Raspberry Petit Fours

Ingredients:

• 100 g organic dark chocolate (70%)

• 80 g coconut blossom sugar

• 2 organic eggs

• 60 g organic butter

• 50 g organic spelt flour

• 80 g organic raspberries

Instructions:

1. Melt chocolate and butter over a water bath.

2. Whisk eggs and coconut sugar, fold in chocolate mixture.

3. Stir in flour, gently add raspberries.

4. Bake in mini molds at 170 °C (340 °F) for 15–18 min.

3. Matcha Coconut Petit Fours

Ingredients:

• 120 g organic coconut flour

• 100 g coconut blossom sugar

• 2 tsp organic matcha powder

• 3 organic eggs

• 80 g organic coconut oil

Instructions:

1. Melt coconut oil, mix with eggs and coconut sugar.

2. Stir in coconut flour and matcha.

3. Divide into mini muffin molds, bake at 160 °C (320 °F) for about 15 min.

4. Pistachio Rosewater Petit Fours

Ingredients:

• 120 g organic pistachios, ground

• 100 g organic spelt flour

• 100 g coconut blossom sugar

• 3 organic eggs

• 80 g organic butter

• 1 tsp organic rosewater

Instructions:

1. Beat eggs and coconut sugar until fluffy.

2. Add butter, pistachios, flour, and rosewater.

3. Divide into small molds, bake at 170 °C (340 °F) for about 18 min.

Tip: Present petit fours on a Polish pottery platter or in small matching bowls next to the pitcher – it creates a harmonious and inviting coffee or tea setting.