Humble Ceramics is WHOLESALE ONLY and does not sell online. Please contact one of our amazing retailers (scroll down and look on the RIGHT side of this blog for a full list) if you are interested in purchasing our work. Thank you!
!!! CHEFS !!!!
We are getting backed-up with orders - we need minimum 3 to 4 months lead time to fullfill your order (depending on the size).
Our process takes time!
PLEASE PLAN AHEAD!!!



Humble Ceramics on Instagram




Currently, we do not sell online.

At this time, Humble Ceramics is available to retailers, designers, hospitality and media only.

For new wholesale inquiries, please contact us at info@humbleceramics.com
or go to http://www.humbleceramicswholesale.com/

All new store inquiries will be put on a waiting list


Production time is anywhere between 8 to 12 weeks
(possibly more) depending on the size of the order
or if we have to make your items from scratch,
unless you pick from shapes we keep in stock
at the time of the inquiry (bisque only) ...
and all we need to do is glaze to your color preference.
This timing does not include shipping.

Thank you for your patience and understanding ...
and watch Humble Ceramics grow - one piece at a time.

Thank you for being part of this artist' s growing "L.A. story".

To see Delphine's petites sculptures, please go to
http://www.delphinelippens.com/



Delphine





Sep 20, 2015

HC on the cover of BISTRONOMY cookbook





A Humble Ceramics "Stillness Bowl" just made the cover of Jane Sigal's new book BISTRONOMY, as well as a few other dishes ... 

Coming out September 22, 2015, this lovely Rizzoli cookbook completely and utterly captures the soul and charm of Paris bistros.

"French food reimagined by a new generation of chefs. There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone’s repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert. 

In Bistronomy, Jane Sigal captures these chefs’ creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L’Ami Jean’s chef Stéphane Jégo comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again."

- Book Synopsis taken from Amazon

Thank you Jane Sigal, Fredrika, Suzie Myers, Courtney Eckersley, Simon Cooks, Christopher Steighner and all who made this happen! Congratulations, it looks amazing! Wishing the book great success!!!

You can order the book on Amazon