Inside Myrth: Pizza, People, and Paul

Last week I had the opportunity to visit one of my favorite places in Ada, Michigan — Myrth. Since it opened, my wife and I have been huge fans. It’s become our go-to for date nights, and for good reason. The modern aesthetic, the welcoming energy, and that gorgeous bar, it all hits right. We usually grab seats at the bar, enjoy the Myrth vibe, and let the night unfold over incredible food. And every time, without fail, we’re greeted by our favorite bartender, Carsen. She’s got great energy, always makes us feel welcome, and somehow reads the room perfectly. A big shout out to Carsen for always making the experience even better.

This visit was a little different. Instead of just dining, I had the chance to step behind the scenes with the chef and owner, Paul Berglund, a James Beard Award winner and someone who brings a ton of intention and creativity to everything he does. We first connected on Instagram before Myrth even opened, and when I visited for the first time as a customer, Paul came right over to introduce himself. We had never met in person, but his calm, grounded energy stood out immediately.

This time, I brought my son Cooper, my favorite filmmaker, and together we filmed a few pizzas and captured the story of a place we truly love. Paul welcomed us warmly, gave us a look behind the curtain, and we got to see firsthand what makes Myrth so special.

Watching Paul work is like watching someone improvise with total control, like jazz with dough. Every move is confident, every ingredient chosen with purpose. The pizzas we captured were a blend of traditional foundation and subtle creativity, the kind of food that respects the craft but isn’t afraid to play. One of the things that really stood out to me was Paul's dough: it's cold-fermented for 72 hours, which gives it incredible flavor and depth, but what takes it to the next level is that he uses four different flours in his blend. That level of thoughtfulness and technical detail is next-level, and you can taste it in every bite.

Paul doesn’t use a Baking Steel at Myrth, he uses a blazing hot wood-fired oven. But the results reminded me exactly why we created the Baking Steel: to help people at home get as close as possible to that blistered, crisp-bottom, restaurant-quality pizza.

At Baking Steel, we’ve always believed it’s about more than gear, it’s about community. Supporting chefs and makers who put care into their work. This visit to Myrth wasn’t just a content shoot, it was a chance to connect with someone doing truly meaningful work, and to share that story with you.

If you’re anywhere near Ada, MI and haven’t been to Myrth yet, go. Sit at the bar. Talk to the team. Order the pizza. And let the experience remind you why great food, made by great people, always lands differently.

Visit Myrth at Myrth Ada

Huge thanks to Paul and the team for letting us spend the afternoon with you.

Until then, support your local legends.

Want to make dough like this at home? Here’s our go-to 72-hour dough recipe.

— Andris