HISTORY OF THE DOUGH BOWL
The family dough or bread bowl was a crucial part of family food preparation. The bowls were highly used and treasured by the best of cooks. It was a common practice for a future husband to carve a wooden dough bowl for his bride as a wedding present. It was also common for a young female to desire a hand-carved bowl for her hope chest so that when she married, she would
have a very useful, desirable kitchen tool. A mother’s dough bowl was frequently one of the items in an estate that was most sought after and usually left to the eldest daughter. ABOUT THE WOOD
Our bowls are made from Tupelo Gum – also known as Water Tupelo, Swamp Tupelo, or Black Gum. The gum trees grow in swamps and floodplains in the south, where the soils are periodically flooded. Trees can grow to as high as 75 feet tall and can live for hundreds of years. The bases of the gum trees are swollen or flared outward which gives them stability in the swamps or lowland forests. The Tupelo is usually a pale yellow to light brown color, fine-textured, strong, and difficult to split when dry. Thus, the fluted base of the Water Tupelo is favored by carvers. MEET THE DESIGNER – CARROLL LAWRIMORE
Carroll was born in Hemingway, SC in 1951. After attending North Greenville Junior College, he returned to Hemingway to continue the family farming operation. Carroll retired from farming in 2011 after a 38 year career. Carroll has a love for family and family history. After receiving a family dough bowl, that was passed down from three generations, Carroll began researching the history and making of wooden dough bowls and set out to find a teacher and mentor – Mr. Buddy Davis – Hemingway, SC. “Mr. Buddy” has been creating bowls for nearly 25 years. Carroll also enjoys traveling, fishing, spending time at the lake, photography and gardening. Carroll is married to Cindy.
