MYRTH Ceramics

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MYRTH Ceramics Modern vessels and objects. Handmade in Boston. Providing your home with long lasting, high-quality goods that exude a functional beauty and a timeless aura.

We’re retiring the current Mug and Swig Cup, and updated forms arrive in the new year. Before these designs leave the st...
10/16/2026

We’re retiring the current Mug and Swig Cup, and updated forms arrive in the new year. Before these designs leave the studio for good, we’re making them one last time, to order, in our six Core Colors and Brandywine.

If one is on your holiday list, this run is the only chance to get it. Orders close Sunday, November 1, and ship by December 4. Link in bio.

A rare photo of the two of us together, and one we actually love. Portraits by Josue Castro for Chef's Roll, Inc. at LA...
10/14/2026

A rare photo of the two of us together, and one we actually love. Portraits by Josue Castro for Chef's Roll, Inc. at LA Chef Con. Thank you Josue!!

For anyone new here: we’re Abby and Eric, two product designers who make porcelain tableware. We make every piece ourselves in our studio in Providence, Rhode Island, and we build it the way a chef builds a dish, testing and refining until nothing is there by accident.

Chefs, our DMs are open.

LA Chef Con 2026 brought chefs, operators, and brands together for a day of talking shop and eating well, in a room full...
10/09/2026

LA Chef Con 2026 brought chefs, operators, and brands together for a day of talking shop and eating well, in a room full of the people shaping how Los Angeles eats. We were there as the exclusive tableware sponsor, with our full collection on the table alongside new forms we designed for service.

Thank you to Brad Metzger and the Brad Metzger Recruitment team for curating a show with sharp panels, food that set the bar all day, and the kind of energy you only get when the whole industry turns up. Brad, you championed every sponsor in the room, and we felt it.

To the chefs, operators, and designers who came by our table to talk through what they’re cooking next, our DMs are open. See you in 2027.

From CAD to kiln, this is how a Myrth plate gets made. Every form starts as a design problem, worked out on screen and i...
10/02/2026

From CAD to kiln, this is how a Myrth plate gets made. Every form starts as a design problem, worked out on screen and in prototype before it touches clay. Eric makes the production molds himself, here in the studio, which is why our forms are ours. Our porcelain is our own, and our glazes work like mother sauces, a few bases we design from scratch and carry into many colors. Each piece is formed on the line, then finished by hand.

Our first piece for the wall.Inspired by a sundial, the Wall Clock tells time without a single number. Each hour is an i...
09/23/2026

Our first piece for the wall.

Inspired by a sundial, the Wall Clock tells time without a single number. Each hour is an indentation in the porcelain face, and the marks change as light moves through the room: in shadow through the day, in the glaze by lamplight. Brass hands cross the face so the time reads at a glance.

Each face is made in our studio in Providence, Rhode Island, and set into a walnut or beech back made with UNTITLED_CO Four combinations: Moonlight and Rosewood on beech, Dove and Verdigris on walnut.

Orders open Monday, September 28, made in small batches. Batch One ships the week of November 16. The listing is live now at the link in bio, where you can sign up to hear the moment it opens.

09/16/2026

We build tableware the way you build a dish.

This is the whole process, start to finish, in two and a half minutes. Six chapters: The Idea, Ingredients, Line, Finish, Fire, The Pass. We made it for the chefs we work with, and it is the clearest answer we have to how a piece of Myrth porcelain actually gets made.

Every form and every mold is designed here in CAD, and we pour the plaster ourselves. The clay and the glazes are ours, developed in house, and we work off our own bases the way a kitchen works off its mother sauces. Every finish is ours alone, and the reorder matches the first order.

Our mentor used to say a piece isn’t finished until it’s home. We think it isn’t finished until someone plates on it.

Tell us the dish and we’ll pair the plate.

PS. Look closely and you’ll catch a few pieces from the Service Collection, which debuts at Chef Con next month.


We build tableware the way you build a dish.We’re two product designers in Rhode Island making restaurant-grade porcelai...
09/03/2026

We build tableware the way you build a dish.

We’re two product designers in Rhode Island making restaurant-grade porcelain for kitchens like Uchi and Oleana, and on October 5 we’re bringing it to LA Chef Conference, along with four new forms designed for service that haven’t been shown anywhere yet.

Find us at our table. Pick something up. Tell us the dish and we’ll pair the plate.

Monday, October 5, City Market Social House. More at Brad Metzger Recruitment and lachefconference.com.

August, we ate you up. Tomato toast almost every day. Grilled bread, kewpie, a thick slab of heirloom, Maldon. Aji blanc...
09/01/2026

August, we ate you up.

Tomato toast almost every day. Grilled bread, kewpie, a thick slab of heirloom, Maldon. Aji blanco the week it was too hot to turn anything on. Tomato tofu soba with chili crisp. A tomato dumpling salad three time. Roasted Italian plums, then fresh plums, then the legendary NYT plum torte.

Blackberries from Sweet Berry Farm. Lilies from Fivefork Farms, in a Pilar Vase because it was the perfect match. Cranberry beans from Wishing Stone Farm I shucked sitting in the backyard. Yellow cherry tomatoes off my own plants, which I am insufferable about.

And a zucchini and mozzarella pizza out of the Ooni that was, no contest, the best one I have made. I ate the last slice at the studio the next day.

Flipping through my camera roll and realizing I photograph our meals and my cooking constantly yet never post any of it. So, gonna make point to share more.

Address

Boston, MA

Telephone

(617) 334-5981

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