Not pots

The Poterie Not is the sole source of the traditional cassoles in which cassoulet is baked (if it ain't in a cassole it ain't cassoulet!). For such a vital industry it looks quite unprepossessing, housed in a collection of ramshackle sheds in a field next to the Canal du Midi (see first extra). 

Inside, three chunky blokes heave lumps of clay and planks loaded with pots about (third extra). You can wander about the workshop at will. Storerooms are littered with a highly eclectic collection of pots (second extra); I think what they make must just depend on what mood they're in that day. I love the medieval glaze colours and shapes. They only light the wood-fired kiln once every five weeks; after 24 hours' firing, it takes 3 weeks to cool down ...

I asked how many cassoles they make a year. "Ooh, we've never counted. We aim to make about a hundred a day." I bought a couple of faulty bowls because I actually liked the faults -- I may blip them at some point. 

Even if you don't understand French, have a look at the first video on their website to see the hunky potters at work.  And if you do understand, they will make you smile.