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.

05/14/2026

Today we’re launching something new: Ume, our first Studio Edition glaze. I want to tell you where it came from.

There is a specific color that only exists for a few weeks a year. Right after a long winter, when the first leaves come out on trees that spent months dormant. Too yellow to be green, too green to be yellow. It doesn’t last. Within a few weeks it deepens, commits to being one thing, and the moment is gone until next year.

I have wanted that color in our porcelain for as long as we’ve been making tableware. Some batches pulled too lime, some too lemon. What we landed on is a luminous pale chartreuse that sits right at the edge of yellow — the color of fresh-picked nanko-ume just before they ripen.

Ume is the Japanese plum, and it’s an ingredient serious cooks know well. Umeboshi. Ume kosho. Ume vinegar. The reference felt right on every level. Not just visually. Contextually. Seasonally.

Studio Edition glazes are colors we develop that belong to a specific moment. Limited, one season only. Ume is available through the end of July.

Shop via link in bio. Made to order, ships in 3 to 4 weeks.

05/06/2026

Uchibā Charlotte opened this spring with this delicious dessert on the menu. This dish is taiyaki, strawberry ume, whipped crème fraîche, served in our Canyon Basso Bowl.
Uchibā is part of Hai Hospitality, a group we’ve worked with across multiple locations. Each restaurant is different. The standard is the same 💯
We’re headed to the Utility Trade Show in Chicago May 17-18th. If you’re a chef or hospitality buyer who wants to see the work in person, come find us.
Hospitality inquiries at myrth.us/trade.

05/01/2026

Made for this. Tableware for Frank & Laurie’s, Providence.

Dinner palate in Dove, App Plate in Rosewood, Quiche in my belly not long after this shot 😋

04/29/2026

Highlights from our pop-up at .object Brooklyn this past weekend. Thanks and team for having us in that dreamy secret ceramics shop - it was truly special. Shoutout to for the delicious treats. Loved meeting new friends in New York and sharing the RI maker love. Hope to be back soon!

04/26/2026

🍒 Cherry Bombe Jubilee 2026 🍒

This is our kind of room. Chefs, restaurateurs, food writers, home cooks – people who care about every detail on the table. Jubilee in New York felt like that from the moment we set up. It was a whirlwind wonderful day and I wish I had taken more photos but here are my favorites and a few highlights…
The day started with a lovely moment at our Bombe Squad Booth during the morning welcome session. Someone stopped at our table, picked up a flyer, and read the tag line: made with heart, hand, and soul. They immediately connected with it and we had a great chat about intention, choosing the things around your, presenting food with the same care you bring to the food itself. We’ve believed this since we started Myrth. It’s always exciting to hear it said back to us.
I love how our Bombe Squad Booth came together. Our friend graciously shot us and the table set up. Thanks chef!! We chatted about what it takes to run a restaurant - scroll to the slide of her talk for the perfect summation. Chef Strong! 💪
We got to spend time with chef of Hellbender, whose food we were introduced to through our pals PostBoy and their Abandoned Ship series. It was great to meet IRL!
gave a great solo talk and I got to meet her afterwards. Happy to come home with a signed copy of her new cookbook Soomaaliya. Can’t wait to cook from it, up first cardamom crepe.
Scooped up ’s book Obessed with the Best (us too) and she signed it too!
We ate so many delicious bites. My fav was the Chocolate Cake with Marzipan Buttercream and raspberries. We actually ate desert first at lunch, because it was Jubilee after all!
The room was full of moments like that. Generous, collaborative, genuinely warm in a way that stayed with us on the drive back to the hotel.
New York, thank you. To everyone who stopped by and picked up a flyer or had a chat with us thank you! you’re exactly who we make Myrth for.

04/18/2026

Introducing our new Limited Edition & Studio Archive Vase Collection. Each hand-thrown by studio owner Abby.

This new collection of spring vases features shapes that have been earning their keep in our own home for years. These are the vessels we reach for when the garden is in bloom and again when there’s only a few stems on the counter.

Today we’re releasing two categories: our Signature Vases collection, curated forms you can depend on, and rare finds from our Studio Archive: prototypes, experiments, and one-off shapes we’ve never shared before.

All are very limited, so if something speaks to you, it won’t be here long.

Link in bio to explore the collection ✨

04/15/2026

NYC we’re headed your way!! We’re so excited to be a part of the Jubilee with a Bombesquad Booth! Join us .nyc on Saturday April 25th for this event celebrating chefs, restaurateurs, food media, food entrepreneurs, cookbook authors, culinary creatives, and all things Cherry Bombe magazine! You’ll find us first thing in the morning at check in. Look for the beautiful circular Bombesquad Bar.

04/11/2026

10 favs ❤️ from the past week around the studio.
✨ the sun returns to the studio.
✨ loving our new/old blue ware carts.
✨ mug pre-orders emerged from the kilns. Swig cups restocked!
✨ shared our studio with a lovely group from RISD. While simultaneously dreaming about starting our ram project this summer.
✨ kilns of special projects in the works. Are those test tiles 🤔
✨ swigs and sake cups back in stock.
✨ a lunar themed week 👩‍🚀 appropriately, more Moons hitting the shop.
✨ 3 week old tulips still looking gorgeous (in unnamed proto vase).
✨ finishing up the last of the handthrown vases. They’ll be available in a couple weeks just in time for flowers. Maybe first year ever I’m on time!
✨ all let you guess what these colorful cups mean 😏

04/06/2026

We’re opening the studio on Sat April 18 for an afternoon with Emily of Nightgarden, a local farmer and herbalist whose work we’ve long admired.

Emily will guide you through the basics of tea blending and herbal salt making, using herbs and flowers she’s grown herself. You’ll leave with a pouch of your own custom tea blend, a jar of herbal salt, and a Myrth Sake Cup to brew from at home. Snacks and tea provided. All materials included.

Saturday, April 18 / 3:30pm / 310 Bourne Ave, East Providence RI
$60 per person. Space is limited.

DM us to reserve your spot. Link in bio once tickets are live.

04/01/2026

Myrth x Hai Hospitality: three concepts, three cities, more coming.

started in 2003 when James Beard Award-winning chef Tyson Cole opened Uchi in a small red house in Austin, Texas. Uchi means “home” in Japanese, and that spirit runs through everything they do. Food, service, design: each element considered with the same level of care, each location specifically tied to its market. It’s a way of working that feels familiar to us.

We met the Hai Hospitality team at the Utility Trade Show in Chicago in 2024. They know exactly what a glaze does under restaurant lighting, how a bowl’s rim affects a dish, how a plate feels when it lands on the table. They picked up our pieces and connected with them immediately. The kind of response that has Eric and me grinning ear to ear. The conversation turned into something real.

Hai has three distinct concepts expanding nationally. Uchi, built around the warmth and intimacy of the sushi bar. Uchiko, its fire-forward sibling, bringing smoke and char alongside Uchi’s clean flavors. Uchibā, a more casual izakaya-inspired bar experience. Three different rooms, one standard of intention.

Uchiko Denver is open now in Cherry Creek North, designed by Semple Brown. Uchi Charlotte opens today, designed by Hai Design Studio with Mother Studio and Reinertson-Evans. Uchi DC follows in mid-April.

Charlotte photos coming once they settle into service. We’ll be back at the Utility Trade Show in Chicago this May.

Denver Photographed by Jimena Peck.

myrth.us/hospitality

03/27/2026

Some weeks you just have to document with a dump.
✨ This one had me back on the wheel throwing vase prototypes for the limited edition series coming this spring. It felt so good to be back after a little hiatus. More on those soon.
✨ We also spent time slip casting the spring mug preorders, a Swig Cup restock, and a few other fun things in the works.
✨ Spring restaurant orders are starting to flow through the kilns. A pretty one getting ready to ship to DC soon.
✨ Also got the Pilar, Moon, and Sake Cup restocked in the shop. Both flower and Nama sake seasons nears!
✨ The Ramekin Set is back too, for the first time in our current glaze colors!! Six dishes, one in each glaze. It has been a long time coming.
✨ Midweek we made it up to in Quincy for an early lunch. Chef is on Top Chef right now and honestly our favorite to win. LFG! The food is absurdly good. I’m still thinking about the chili tofu, ovaltine custard French toast, and butter bolo. Go if you have not been.
✨We also stopped by to start cooking up our next collab. More on that when the time is right, but I’ll leave you with a sea of their tulips.
✨ And then there’s the evening light in the studio. Longer days are back and on a week like this one, you feel every extra minute of them.
✨✨Happy Friday, Myrthlings! ✨✨

Address

Boston, MA

Telephone

(617) 334-5981

Website

http://www.myrth.us/

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