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19th Century Baking Kitchen Equipment

  • $16
    The choice of professional pastry chefs, these classic French pans promote even baking for tender, perfectly puffed brioche, a rich, buttery yeast bread beloved since the 19th century. The flared and fluted shape turns out wonderfully decorative individual breads. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Scratchproof tin coating is nonreactive to acidic foods and protects the pan from rust.
  • $8
    The choice of professional pastry chefs, this classic French pan promotes even baking and tender, perfectly puffed brioche, a rich, buttery yeast bread beloved since the 19th century. The flared and fluted shape turns out a wonderfully decorative brioche for sharing. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Pan produces a classic, elegant brioche with a tender interior and a perfectly browned crust.
  • $36
    Our architecturally inspired cake pan would have pleased the great 19th-century French chef Carme, who called confectionery a branch of architecture. For a beautifully sculpted cake decorated with an intricate vaulted design, just pour in your favorite batter and bake. Your homemade cake needs only a bit of decoration just top it with a simple glaze or sprinkling of confectioners' sugar. Durable cast-aluminum construction ensures perfectly even baking and browning.
  • $84.95
    Re-created from a popular 19th-century design in Emile Henry's archives, this baker like all of the company's pieces is crafted from Burgundian clay that retains heat exceptionally well, so it's ideal for keeping foods warm for serving. The rich glaze, applied by hand, resists scratches and won't crack with time. Use the baker for roasting meats and vegetables, baking gratins and preparing fruit cobblers and other baked desserts. Microwavable; freezer, oven and dishwasher safe.
  • Sugg. Price: $52 Our Price: $38
    Elaborate tiered cakes were an innovation of the famous 19th-century pastry chef Antonin Carme, who considered confectionery a branch of architecture. Our clever baking pan makes it easy to create intricately sculpted cakelets with elegant tiered silhouettes. Makes six cakelets, three each of two detailed designs. Embellished with a simple glaze, colored icings or confectioners sugar, the cakelets are a memorable addition to any celebration.
  • Sugg. Price: $11.50 Sale $8.99
    Designed for making a savarin, a rum-soaked yeast cake that originated in the mid-19th century, our commercial-quality ring mold is equally handy for creating ice cream and gelatin desserts. Made in France of tinned steel, the pan bakes dough to a perfectly golden finish and is safe for use in the refrigerator or freezer. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and browning.
  • $44.95
    Re-created from a popular 19th-century design in Emile Henry's archives, this square baker like all of the company's pieces is crafted from Burgundian clay that retains heat exceptionally well, so it's ideal for keeping foods warm for serving. The rich glaze, applied by hand, resists scratches and won't crack with time. Use the baker for roasting meats and vegetables and preparing baked desserts. Microwavable; freezer, oven and dishwasher safe. 8 1/4" x 8 1/4" x 2 1/2" high. Made in France.