There’s no better medium for art or graphic design than canvas. Our prints are solid yet refined works of art in their own right. Add a striking and unique masterpiece to any room.
- Each print is individually stretched and constructed for your order
- Printed with Epson pigment inks using Giclée inkjets to ensure a long life
- UV protection provided by a clear lacquer
- Sturdy eucalyptus frame
- Cotton/poly blend Canson canvas for brighter whites and even stretching
Dimensions
Art comes in many shapes and sizes, and our canvas prints are built to fit each of them. The final dimensions will depend on the image you choose, but to give you an idea, here are the most common photographic sizes:
- Small - 304 x 203mm / 12” x 8”
- Medium - 455 x 305mm / 16” x12”
- Large - 607 x 407mm / 24” x 16”
- Extra Large - 759 x 508mm / 30” x 20”
More About Canvas Prints
Comments
so beautiful! you had the chance I had. a very gorgeous bunch ;)
Thank you Manon, maybe we’ll try to get some earlier next year where they aren’t so tough.
– vigor
It;s that time again isnt it! I saw some puff balls recently but guess what? I didn’t have my camera.Now that’s fatal!!
What? No camera!!! Yes, that is fatal in deed!!!
– vigor
Beautiful capture and lighting!
Thank you!!
– vigor
Perhaps not very tasty. But your image is Superb
Thank you jean!
– vigor
Whenever I harvest Chicken, I only take the edges…that’s the softest and youngest part. To me…….it’s tastey but with chicken…never with eggs!
Thanks Carla, we were told to soak them in salt water and I thought maybe we waited to long to get them?
– vigor
lovely shot!
Thank you so much!
– vigor
You’re brave to try different mushrooms, but they sure are lovely!
Oh, no I never try them, I was told these were edible and that is the only reason we tried them. I never even touch them. Thanks!!!!
– vigor
ew….have never soaked these in salt water. I’ve done that with Morels and only got a more salty result so don’t even do that with THOSE anymore. Try sautee’ing lightly in butter or olive oil then adding to a pasta or chicken…maybe add a bit of parmesean and dash of salt. Yummy!
We didn’t soak these, but they were sauted for hours with onions and the onions totally disappeared and these were still hard and unedible. Don’t know what we did wrong.
– vigor
ahhh…that might have made a difference? For me…just a light quick sautee works. Also….the tips are the desirable parts of these…the closer to the base the ‘chewer’ or ‘woodier’ they get in texture.
This is what I told Carl, I think we had the undesirable parts, but the tips were with them. I was so looking forward to trying them too. Maybe next year.
– vigor
☻/ღ˚ •。* ♥ ˚ ˚✰˚ ˛★* 。 ღ˛° 。* °♥ ˚ • ★ ˚ .ღ 。
/▌˛˚ღ •˚ ˚…just sprinkling a little Love on your page. ~♥~˚ ✰* ★
/ \ ˚. ★ ˛ ˚♥ ✰。˚ ˚ღ。* ˛˚ ♥ 。✰˚* ˚ ★Wonderful capture nice clarity and detail nice focus and framing pretty it is in its own way Nice picture and card hugs a fav.
Thank you Bonita, nice to hear from you!
– vigor