The legendary Mongol Pencil
Proudly resurrected by the Berolzheimer family, whose pencil-making heritage spans over 150 years of tradition. Known for excellence in craftsmanship and iconic design, the Mongol once stood as the gold standard of writing instruments—beloved by students, artists, and professionals around the world.
Expertly crafted with premium California Incense-Cedar, sustainably grown in California and Oregon and GIUSA certified for responsible forestry practices. Combined with a superior European graphite core, the Mongol delivers remarkable smoothness, consistent dark lines, and precise performance whether you’re writing, sketching, or drafting. The Mongol proudly resurrects its iconic yellow lacquer finish and classic ferrule design, pairing timeless style with modern quality.
A reliable, latex-free, clean-erasing eraser completes the experience, ensuring mistake-free work without tearing your paper. With every pencil, you’re not just getting a heritage brand reborn—you’re supporting sustainable forestry practices. The Mongol Pencil is more than a tool; it’s a symbol of tradition, quality, and craftsmanship passed down through generations. Perfect for: everyday writing, schoolwork, professional use, sketching, journaling, drafting, or collectors seeking authentic heritage stationery.
UNMATCHED VERSATILITY
Whether you're jotting notes, sketching ideas, or curating vintage stationery, the Mongol Pencil delivers unmatched versatility.
Its smooth graphite, clean erasing, and iconic design make it a favorite for school, studio, or office.
A true blend of function and form, it’s ideal for those who value precision, heritage, and timeless craftsmanship.
SUSTAINABLY SOURCED CALIFORNIA INCENSE-CEDAR: Crafted from premium GIUSA-certified California Incense-Cedar, sustainably grown in California and Oregon. Each pencil supports responsible forestry practices while delivering unmatched durability, smooth sharpening, and a natural feel that honors tradition and environmental care.
PREMIUM EUROPEAN GRAPHITE - SMOOTH, DARK LINES: Engineered with a high-quality European graphite core, the Mongol Pencil glides effortlessly across paper. Enjoy consistent dark lines and precise control for writing, sketching, journaling, or drafting. Ideal for professionals, students, and creatives who demand performance and elegance.
ICONIC YELLOW FINISH & CLEAN-ERASING ERASER: Featuring the classic yellow lacquer and signature ferrule design, the Mongol Pencil pairs vintage style with modern reliability. Its latex-free eraser removes marks cleanly without tearing paper, making it a trusted companion for schoolwork, creative projects, and everyday writing.
MONGOL PENCIL - HERITAGE REBORN - 150 YEARS OF CRAFTSMANSHIP: The legendary Mongol Pencil returns, revived by the Berolzheimer family’s 150-year legacy in pencil-making. Once the gold standard for students, artists, and professionals, this iconic writing tool blends timeless design with modern precision—perfect for collectors and everyday users alike.
Puree Mongole Soup....
Puree Mongole Soup....
A TOUCH OF HISTORY:
It is legend the Mongol™ Pencil was named after ‘Purée Mongole™,’ the favorite soup of pencil baron John Eberhard Faber.
Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin; a recipe for it was printed in 1889.
Purée Mongole is usually made with carrots, onions, white turnips, leeks, a stock (either beef or chicken) and milk. Depending on the recipe, it can have julienne carrots and be seasoned with curry powder, ground cloves, turmeric, nutmeg, cumin, and basil, in addition to salt and pepper.
Ingredients
Yield: Six servings
4 to 5large red, ripe tomatoes, about 4 cups, or canned Italian plum tomatoes, peeled, seeded and juice reserved
2cups fresh or frozen green peas, thawed
2cups chicken broth, homemade or canned
Salt and freshly ground white pepper to taste
1cup heavy cream
⅓cup fresh chervil sprigs
Preparation
Step 1
Place the tomato pulp in the bowl of a food processor. Pulse on and off and puree until smooth. Place the pureed tomatoes and the reserved juice in a medium nonreactive pan and set aside.
Step 2
In a saucepan of lightly salted, boiling water, cook the peas until almost tender, about 10 minutes. Drain. Puree the peas in the food processor and fold into the tomato puree. (If using frozen peas, puree in the food processor without precooking.)
Step 3
Add the stock and seasonings to the puree mixture and place the pan over high heat and bring to a boil. Add the cream and bring to a boil again. Reduce the heat and simmer for 20 minutes.
Step 4
Evenly divide the soup into six heated soup plates and top with the chervil sprigs. Serve immediately.