~ Embracing the beauty of imperfections since 2010 ~
!!! CHEFS !!!! If we don't have what you need in our stock room, orders can take anywhere from a few weeks up to 2 or 3 months to fulfill (depending on the size of the order, whether we have to make it from scratch or just glaze our bisque).
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".
Our work was used in a series of photoshoots by Aaron Lyles/ PIXELLAB Photography & Design featuring Chef Christopher Tompkins of the new Los Angeles pop-up Broad Street Oyster Company (Los Angeles' finest Raw Bar Experience). Seen in the picture above is our FS Plate in Brownstone/Mojave Crackle glaze to display his freshly shucked oysters.
Our work was used in a series of photo shoots by Aaron Lyles/ PIXELLAB Photography & Design featuring "Trying to make it as a chef in this crazy crazy world" newcomer to the Los Angeles cooking scene Anthony Beckles. His Venice (Los Angeles October 25, 2017) EatFeastly pop-up https://eatfeastly.com/meals/d/191115128/creole-japanese-fusion-2/?rf=fwebbrowpopu is already sold out ... but more dinners are coming soon - just add your name to the waiting list! How can you resist Creole-Japanese Fusion?
A huuuge congratulations to Chef Josef Centeno for his new cookbook BACO: Vivid recipes from the heart of Los Angeles.Josef Centeno is chef-owner of downtown’s Bäco Mercat, Bar Amá, Orsa & Winston, and a slew of other restaurants that all feature vegetable centric and simply prepared but complex foods that fuse his eclectic past and the melting pot that is Los Angeles (no boundaries, no restrictions) cuisine.
Some of our work can be seen in his awesome new cookbook on Pages 46/47, 83,106, 115,128,140/141, 159 and 259. Thank you for including us !!!