Ceramic butter dishes

I started making French butter dishes because cold butter on toast is one of those small daily frustrations I wanted to fix. You know when you spread it and it just tears the bread, sitting there in hard little chunks? That's what I was trying to solve.

With this dish, the butter stays at room temperature, soft enough to spread in one easy stroke. I've also started using it for herb and spice butter — a little garlic and parsley, or honey and cinnamon — and it keeps those just as well.

The way it works: press the butter into the lid, fill the base with a little cold water, and the seal keeps everything fresh for days without the fridge. Change the water every two or three days and that's it.

I've made them in a few different glazes — white speckled for a softer, casual look, and dark blue in two versions: one with a textured lid I shaped by hand, one with a smooth glossy finish. All three hold around 180–200g and fit a standard butter packet.

— Jogita