MYRTH Ceramics

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Boston, MA
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.

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.

08/27/2026

Our Studio Edition glaze Brandywine is named after a tomato, so late summer into fall is its season. It’s fitting my favorite tomato recipe just happens to look stunning in it.

Tomato dumpling salad is magic when tomatoes are at their prime here in Rhode Island. I typically stuff and fold a big batch of gyoza at once, keeping portions in the freezer for an effortless “insta-dinner” after a long day in the studio.

These particular dumplings are filled with tofu, cabbage, and five-spice, then pan-fried and tossed with fresh tomatoes, chili crisp, and herbs like shiso. To finish, I top them with a chili crisp vinaigrette. I make my own chili crisp using almonds, fennel, sesame, guajillo, and ancho, then whisk in a little extra vinegar and honey to create the dressing.

The salad is adapted from Hetty McKinnon’s dumpling salad found in To Asia with Love and NYT Cooking.

We eat off our pieces every day, and the Basso Bowl is the bowl I reach for most. Brandywine dapples a warm red across the surface and warms what every dish I plate in it. Quickly becoming one of my fav glazes to cook for.

08/13/2026

Myrthlings, Brandywine is live. Our new Studio Edition glaze through December, made to order in our studio in Providence, Rhode Island.

A rich red that stops short of burgundy, with pink underneath.

It dapples and speckles rather than sitting flat. There is a mineral surface here you can look into.

We named it for the tomato because a Brandywine is not a flat red either. It shifts, speckles, and darkens at the shoulders.

Plates, bowls, platters, the Feast Bowl, drinkware, and three place settings. Made to order in Providence, three to four weeks. The run goes through December.
Link in bio.

07/28/2026

Studio Edition Ume is closing this week, and we couldn’t let the color go quietly. We are giving it a proper send-off.

Every year my garden fills with nasturtiums, and last summer, as we designed the new glaze palette, I spent months trying to make a true nasturtium green glaze. Green is one of the hardest colors to get in ceramics, and every version came out too blue. We shelved it.

This summer I came back to it sideways. The plan was to stencil green over Ume for a soft watercolor look. The kiln had other plans. The green fired softer and quieter than I expected, and the stems came out reading exactly like the shadows the real plants throw across my garden. I honestly gasped when we pulled the plates from the kiln.

Here’s the part I love. Weeks before this magical firing, to design the stencils, I picked nasturtiums and held them in the sun, traced the shadows they cast, and built the pattern from those. So the shadow came first, and the kiln made it again on its own. Art imitating life imitating art.

Each plate is stenciled by hand, one at a time, so no two are alike. 25 each of the dinner, appetizer, and morsel. When Ume closes next Sunday, they close with it.

Shop through our Stories or the link in our bio.

07/22/2026

Comfort Kitchen just got named Best Neighborhood Restaurant in this month’s Boston Magazine Best of Boston.

We made pieces for their dining room refresh this spring: 12” Oval Platters, Basso bowls, and Tasting bowls, in Dove, Canyon, Verdigris, Rosewood, and Nightfall. Basically the whole palette. Each piece is stamped with a custom logo on the underside. The refresh also brought in new furniture from a local woodworker, so the whole room got a new feel.

Good food deserves a good plate. Congratulations to Chef Sāsha Sāsha Coleman and the whole CK team.

Photos: Chris McIntosh

06/28/2026

Journal Post • The Durability Project: Living with Myrth. Our kitchen is the longest-running durability test we have. Dropped into sinks, run through the dishwasher nightly, scraped and stacked and used hard. Not a chip.

Not on a single piece.

That’s not luck. It’s what happens when you build tableware from a different starting assumption.

Full story at the link in bio.

06/26/2026

Major restock just dropped, and here’s what it took: a few weeks of work in five slides — glazed wares waiting on the carts, kiln loads packed tight, stacks in every color still warm from the kilns.

Every plate and bowl, in all six colors, is back in stock — Canyon, Dove, Moonlight, Nightfall, Rosewood, and Verdigris. Individual pieces, ready to ship.

If something has been sold out in your color, now is the time.

06/21/2026

A year ago we sat at this same table at Osamequin Farm and met Chef Dave Johnson David Johnson over a meal he cooked in the field. This morning we got to come back, this time with our ceramics in tow.

Dave and Casey built a menu of late spring bounty – garlic scape bialys, farmers cheese tarts, biscuits with cultured butter and strawberry jam, a harvest salad of beets and snap peas and edible flowers. The tables were set under old oaks and the light came through the leaves and landed on everything in the best way. All six of our glazes were out, plus a few retired colors from our personal collection. Ume next to that beet salad was an energizing combination. Honestly made us want to cook more beets, and was the first time we ate stock flowers.

It was the eve of the longest day of the year and the whole morning had that feeling. Abundant and bright.

Thank you to Dave and Casey for collaborating with us on the ceramics, and to farm director Sarah and the whole Osamequin team for a beautiful event!

06/16/2026

When we developed Ume, the first question we asked ourselves was: does it work with everything we already make? That’s how we approach every color we add to the collection. The core palette was designed to mix and match freely, no bad combinations, and any Studio Edition glaze we release has to meet the same bar.
Ume does. Here’s how we use it with the colors you might already have at home.
Ume + Verdigris: they share the same cool undertone, one just happens to glow. If you have Verdigris at home, this is an easy yes.
Ume + Nightfall: the contrast is sharper than you’d expect, and it works exactly because of that. Nightfall owners, this is your move.
Ume + Canyon: Canyon runs warm, Ume runs cool. On the table together they balance each other out in a way that’s hard to explain until you see it.
And if you can’t pick just one: Ume + Verdigris + Nightfall as a set. We have this set up in our studio showroom right now and we love the combo.
Ume is a Studio Edition glaze, available through the end of July. Shop the link in bio.

Address

Boston, MA

Telephone

(617) 334-5981

Website

http://www.myrth.us/

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