As we bid farewell to 2024 we wanted to reflect on this remarkable year and thank you Myrthlings for being in our community. Our move to Rhode Island in January kicked off a year of change, building, growth, and immense joy and we’re honored to have you here for the ride.

Beginning in January we packed up the cozy little Somerville Studio and moved to our new Rumford Studio, a raw sprawling mill space, desperate for refurbishment. Through February we scoured, scrubbed, painted, and repaired the 100 year old space. It was a true labor of love to bring this diamond in the rough back but when we were finished we had a fresh studio with cascading light and plentiful space for our little brand to grow.

By early March we were able to restart modest production and begin a few new projects. Our new custom Myrth porcelain clay samples arrived at the studio right around the same time as our our dinnerware master molds for the roller machine which was set to arrive in the late spring. Plaster work for the new dinnerware molds and the new clay development both spanned the next 3 months and wrapped in time for the busy summer ahead.

In early April we completed our first big project in the new studio, a collaboration with Chef Kevin Gillespie for his new restaurant Nadair in Atlanta. It was a crossover project that started with custom glaze development when were still in Somerville and ending with production of the plateware in Rumford.

With this project wrapped and the studio now back in production mode it was time to launch the studio. We held our grand opening on the 20th of April with our dear friends The Koji Club.

May was a whirlwind that starting with bidding farwell to our MA home and preparing to move our home to RI while slipping in a mid-month road trip to our first trade show, The Utility Show in Chicago which was it a big success!

In June we ditched our super-commute and moved to a rental home in RI which was fortuitous timing because production was about to ramp up drastically with our two largest restaurant orders.

Through the summer we would produce ~4000 pieces of dinnerware, all by hand on our little blue jigger Gladys for our two new collab’s Time & Tide and Postboy. Our roller jigger machine’s sea freight delivery was delayed, and ironically just as we were wrapping up forming for the restaurants in early August the roller made its surprise debut in the middle of a torrential rainstorm.

In September the two big restaurant orders were packed with mega help from our studio assistants (quite an undertaking in itself we would learn!) and we shipped first ever pallets of ceramics. This was a major moment for Myrth, proving that taking the leap to move the studio, spending weeks scrubbing the floors, and building it all again was all worth it.

October brought us the pure joy of seeing our ceramics in 4 new restaurants. We traveled to New York City to deliver a beautiful collection of wares to Chef Danny Garcia of Time & Tide. PostBoy opened shortly there after in New Buffalo MI with Chef James Galbraith’s colorful platings on our wares. Hometown pals Frank and Laurie’s brought our plates in for none other than their famous quiche. 

As October zipped by we continued the onboarding process with our new roller jigger. Getting this machine online was one of our biggest goals of the year. With little more than a 3 page instruction manual we were able to get it rolling (literally) and producing its first full batches of Myrth plateware by the end of October.

November through December was a joyful blur. We capped an amazing run of collabs with delivery of platters to Chefs Ana Sortun and Maura Kilpatrick at the newly opened Sofra Bakery in Allston. To our delight Food & Wine magazine picked our dinnerware as one of their top sets. Then then just before Thanksgiving we found our new home just down the road from the studio and now we are fully rooted in lil Rhody.

What a year! Your support has been the key ingredient to our joyful journey this past year. We look forward to sharing a bright 2025 with you and are excited to take on new goals for Myrth. In the coming year look for the launch a new product that’s not entirely ceramic, a reduction in our lead times for made to order dinnerware with the new roller humming along, and the continuation of our studio build with a new kitchen for collaborative events. HAPPY NEW YEAR MYTHLINGS!