Sugar and cream service | MBRS 24 SI

The sugar-cream service that Marianne Brandt still produces today came into being in 1924, one year after Brandt's entry into the metal workshop of the Dessau Bauhaus. It is still made by a silversmith made of 925 sterling silver and ebony. Although the service is far from the average commodity in terms of price and material, it is an example of the struggle for an absolute practical value. As Brandt reported, experiments continued until the spout was drip-free. Today the service impresses with its sculptural expressiveness.