Yvette Moore Gallery Logo

Open Monday to Saturday

Gallery Hours:
11 AM – 4 PM
The Gallery Café:
11 AM – 3 PM

76 Fairford St.W.
Moose Jaw, SK S6H 1V1

T 306.693.7600
TF 866.693.7600

Creating this Website

Creating this website felt like creating a work of art – and that is exactly what we feel this website has become as we share the stories of Yvette Moore, her family and all the artisans we showcase in our incredible historical building. Take your time as you browse through all the pages and especially the videos of 11 of our artisans as they welcome us all into their studios and display the passion of what makes them create their works, tell their stories. With the support of Tourism Saskatchewan, we feel that we have accomplished what we were striving for – to educate our viewers about the creative space that our artisans live and breath in as they passionately hand make their works of art.


Ken was introduced to clay in 1976. While studying Ancient Near Eastern Archaeology, a kindly potter in Salem, Ontario invited him into his shop to try out the wheel.

Upon his return to Saskatchewan, Ken established a modest studio in his home, and another at Caronport High School. For nearly three decades, Ken passed on the joys and struggles of working with clay to his students—several of whom went on to become successful potters themselves. Following his retirement from Caronport High School, Ken remains a professor of Ancient History and The Old Testament at Briercrest College.

Recently, Ken and his wife, Judy, have purchased a second home in Abbottsford, BC. to be closer to their 4 sons and their families.  Ken and Judy will continue to teach at Briercrest College during the school terms but will retreat to the coast every chance they can to be closer to their growing family.  Due to this new adventure in their life, our supply of pottery will be limited.

Ken’s work has always focused on being functional pieces for the dinner table. Inspired by the intricacies of Ancient Celtic Metal Work, and the hospitality of the Basque and Tuscan Food Cultures, his work explores practical dinnerware, with glazes that accentuate its textures.



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