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Created and Sold by MaryMar Keenan

MaryMar Keenan

Dessert Bowl - Tableware

Creator not accepting inquiries

Stack these beauties for a bit of a wabi sabi bliss. Their handmade nature causes them to lay together just so, and their texture add to the magic of handing these out for dinners.

The dessert bowl works well for a slice of pie or small appetizers when you're hosting, but the MMClay studio assistants will be the first to tell you: the dessert bowl shines as a snack bowl.
- 6.75"w x 1"h, 8 oz
- Soft White clay body slab-rolled and textured on a slump mold

All MMclay dinnerware is:
- Hand-glazed using a Hakke Brush technique (glaze thickness and variation makes each piece unique!)
- High-fire stoneware
- Food-safe; lead- and cadmium-free glazes
- Dishwasher- and microwave-safe
- Handmade entirely in San Francisco

Item Dessert Bowl
Created by MaryMar Keenan
MaryMar Keenan
Meet the Creator
Wescover creator since 2017
Mary Mar Keenan is a San Francisco ceramic artist working in stoneware. "My work is typically full of color and spontaneity, yet my forms are controlled and concise. I do my best to reflect the beauty of the nature that is around me both in the clay itself and within my glazing techniques. The possibilities are endless and for that I am grateful," she says.

Working out of her Hayes Valley studio, Mary Mar has produced tableware for an array of top-tier restaurants in the Bay Area and other cities in the U.S., including Nightbird (Kim Alter's new restaurant, opening in SF in 2016), Single Thread Farms (Michelin Star contender, opening in May/June 2016 in Healdsburg), A16 (SF and Rockridge), Octavia (SF), BearCat (New Orleans - opening in 2016), Wildhawk (SF), BirdDog (Palo Alto) and Alloy (Miami).

In 2014, she designed and produced a collection of work for Stuart Brioza's (James Beard Award Winner Best Chef: West) most recent venture, The Progress. From this collaboration The Progress Collection was developed and has been featured in Food and Wine magazine, Remodelista, Saveur and San Francisco magazine.