Frequently Asked Questions

Capiz shell is a shell found in the waters of the Philippines. The shells are found at a depth of about 30 feet and are most abundant between July to September. They were first discovered in the province of Capiz hence the origin of the name. Unlike other shells in its raw form capiz is rough and scaly. It’s beauty is brought about through a process of cleaning and soaking the shells.

Your capiz piece should not be submerged in water for long periods of time or washed in a dishwasher. Be careful with using knifes on the surface.

Yes, you can serve warm food on your capiz plate or bowl. Please be careful not to place your capiz product on a hot surface though such as a hotplate or oventop.

Bone china is type of porcelain body first developed in Britain in which calcined oxbone, bone ash, is a major constituent. It is characterized by high whiteness, translucency and strength. Production usually involves a two stage firing where the first, bisque, is without a glaze at 1280 °C (2336 °F) gives a translucent product and then glaze, or gloss, fired at a lower temperature below 1080 °C (1976 °F).