New & improved dinnerware is here.

Dinner and Appetizer Plates in Sienna

Update, October 2025: This post was written when we launched our rebuilt tableware line in March 2025. The pieces shown here are photographed in Sienna and Cream, glazes we retired later that year. Our current collection is available in Canyon, Dove, Moonlight, Nightfall, Rosewood, and Verdigris. Everything written about the forming process, weight reduction, and design refinements remains accurate.

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Over the past seven months we worked quietly, and with a fair amount of stubbornness, on a complete overhaul of our dinnerware line. New equipment, new molds, a redesigned clay recipe, and refinements to every piece we make. The result is the best tableware we have ever produced.

Here's what changed and why it matters.

Basso Bowls in Cream, Sungold, & Sienna

Why We Rebuilt from Scratch

Since Myrth started, our goal has been to make the highest quality handcrafted porcelain tableware possible. Last summer we installed a roller jigger -- the kind of forming machine used by serious production studios -- and it gave us something we hadn't had before: the precision to redesign every piece from the ground up rather than simply replicate what we were already making.

New machinery means new molds, and new molds meant a rare opportunity. Rather than use the existing designs as a template, we went back into Solidworks and approached each piece as a fresh problem. How does the rim need to sit to contain sauce without feeling like a wall? How much does a bowl need to nest before stacking becomes effortless? Where do a few millimeters of difference change how a plate feels to pick up from the table?

That kind of precision work takes time. We spent months on the clay recipe alone, testing formulations until we had one that performed exactly as we needed on the new machine. The molds were made before the roller arrived so we could start producing the moment it was up and running. By the end of the year, we had it.

What Changed: Plates

Every dinner plate and appetizer plate now weighs approximately 10% less than its predecessor. They stack more evenly, which matters more than it sounds -- a stack of eight plates that sits flat is easier to manage in a kitchen than one with any wobble. The rim on each plate has been lifted about 1/8 inch. That small change does two things: it keeps sauces on the plate where they belong, and it makes the plate noticeably easier to pick up cleanly from the table. The inset face detail on the dinner plate has also been sharpened for a crisper appearance. These pieces are chip-resistant and crack-resistant, and they are used daily in professional restaurant kitchens -- which is the most honest durability claim we can make.

What Changed: Bowls

The Basso, Tasting, and Feast Bowls have all been updated with the same 10% weight reduction. They nest tighter now, which means shorter stacks and more efficient storage -- a genuine improvement for anyone with a small kitchen or a restaurant line. The rim wobble that existed on the previous generation has been eliminated; every bowl sits level.

The Clay

We reformulated our clay recipe specifically for use on the roller jigger. This wasn't a minor adjustment -- it required testing many rounds before we had a body that performed exactly as we needed. The result is a dense, low-expansion porcelain that holds its form through firing with greater consistency than what we were producing before.

A Note on Continuity

If you already own Myrth tableware, the new pieces will match your existing collection. The design changes are refinements, not reinventions -- the proportions are consistent and the glazes are identical. The differences you will notice are functional: the reduced weight, the steadier stack, the lifted rim.

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