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French Bakeware

  • $119.95
    Of French origin, this type of casserole was originally intended for cooking and serving dishes made from local game and fowl. Its elaborate handle identified the delectable meat within; in this case, duck. Today, the oval baking dish performs well for all sorts of casseroles as well as baked vegetables and side dishes. You can also use it for a pt or terrine. The high-fired porcelain travels beautifully from oven to table and is also safe in the freezer and dishwasher. 1 1/4-qt. cap.
  • $2.50
    The French star is the most open star design, perfect for creating swags, rosettes, flowers and shells with lightly grooved texture. Try these tips for finishing cupcakes with a generous swirl of buttercream, and also for piping choux paste or turning mashed sweet potatoes into festive rosettes. Made by Ateco, the pastry chefs choice for cake-decorating tools, the tips are precision-crafted from stainless steel for exceptional performance and durability.
  • $19.95
    An open-faced tart shows off fresh berries like no other dessert. When you use a classic French pan like this one, tarts are easy to prepare at home. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Pan is equally suited to preparing savory quiches. Made in France by a company that has produced quality pastry molds since 1887.
  • $36.95$49.95
    This pan lets you bake appetizing quick breads, cakes or meat loaf and present them at the table for slicing and serving. It's part of Emile Henry's new Auberge Collection, designed to revive the rustic glazed colors and shapes of French bakeware from the late 19th century. Handcrafted in France's Burgundy region, the ceramic pan offers superb heat conduction and retention, so foods bake evenly and stay hot at the table.
  • $119.95
    Of French origin, this type of casserole was originally intended for cooking and serving dishes made from local game and fowl. Its elaborate handle identified the delectable meat within; in this case, rabbit. Today, the oval baking dish performs well for all sorts of casseroles as well as baked vegetables and side dishes. You can also use it for a pt or terrine. The high-fired porcelain travels beautifully from oven to table and is also safe in the freezer and dishwasher. 1 1/4-qt. cap.
  • $21
    Tartlet pans have been a Williams-Sonoma favorite since 1960, when Chuck Williams introduced our customers to the pleasures of baking classic French pastries. These versatile little pans make it easy to create perfectly formed shells for your favorite fillings.Set of six 3" diam., 3/4" high pans.Ideal for preparing sweet or savory tartlets.Heavy-gauge tin efficiently conducts heat.Promotes a uniformly tender golden-brown crust.Made in France by a company that has produced quality bakeware since 1887.
  • $11$14
    An open-faced tart shows off fresh berries like no other dessert. When you use a classic French pan like this one, tarts are easy to prepare at home. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Pan is equally suited to preparing savory quiches. Made in France by a company that has produced quality pastry molds since 1887.
  • $21.95$24.95
    Before baking your next batch of cookies or sticky buns, cover the baking sheet with this flexible nonstick liner from France and enjoy the difference it makes. Reusable silicone-coated sheet developed for French patisseries. Lay it on the baking sheet for an instant nonstick baking surface; does not need to be greased. Provides an excellent surface for rolling out pastry dough. Rolls up for compact storage.
  • $19.95
    A centuries-old specialty of France's Bordeaux region, petite cakes called cannels derive their name from the French word for "fluted." Today, it's easy to bake cannels at home using this nonstick silicone mold. The flexible mold conducts heat flawlessly, producing richly browned cakes with crusty, caramelized exteriors and soft, tender centers. Flexible, nonstick silicone mold releases your cannels instantly, with fluted detailing intact.
  • $19.95
    There is an art to making perfect Parisian-style macarons, and this mat from De Buyer is the ideal canvas. Designed for preparing up to 44 macarons per batch, its marked with concentric circles that guide you to piping evenly sized, centered cookies: The smaller central circles indicate placement of the piping tip, while the larger outer circles indicate the fill line for the fluffy batter. The mats silicone baking surface releases the macarons easily after brief cooling.
  • $2.50
    Essential for making an authentic St. Honor cake, a traditional French dessert made with puff pastry, choux pastry, cream puffs and whipped cream, this distinctive tip also comes in handy for making rings, whorls and ripples from icing, mousse and tart fillings. Its also handy for creating decorative meringue ridges that can be finished with light toasting for a beautiful effect.
  • $27
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $21$25
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $26
    French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy-gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while you slip off the pan's outer ring. Pan bottom also aids in transferring the tart to a plate or cake stand. Nonstick exterior finish simplifies cleanup. Pan is equally suited to preparing savory quiches.
  • $22.95$24.95
    The rustic charm of kitchen ceramics in an Emile Henry 1850s catalog provided the inspiration for the French companys Artisan series of bakeware. This petite pie dish from that collection is ideal for baking individual portions of savory potpies and dessert pies that will be served at the table. Shaped from Burgundian clay with a ruffled edge, the dish absorbs, distributes and retains heat evenly, so pies bake and brown to perfection. The vibrant hand-applied glaze wont scratch or craze.
  • $45.95
    The rustic charm of kitchen ceramics in an Emile Henry 1850s catalog provided the inspiration for the French company's Artisan series of bakeware. Each pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection. The dish's generous proportions and scalloped rim make it ideal for baking deep-dish fruit and savory pies that will be served at the table. Microwave, oven, dishwasher, freezer and broiler safe.
  • $29.95
    Preferred by professional pastry chefs, these fluted round cutters from de Buyer are made from thick, rigid plastic that cuts dough precisely for neatly defined shapes in a range of sizes. The French company has been producing kitchen and pastry essentials for culinary professionals since 1830. Set of nine professional-quality fluted round cutters in sizes from 3/4" diam. to 4" diam. Rigid plastic slices evenly through dough.
  • $219.95
    Traditionally used in French kitchens for cooking and serving a whole trussed chicken, covered casseroles like this one make a spectacular cook-and-serve dish for any baked-chicken recipe. The underside is left unglazed for maximum heat absorption. It's made in France by Apilco, a leading porcelain manufacturer, which has supplied culinary professionals since 1906. Oven, microwave and dishwasher safe. 3 3/4-qt. cap.; 11" x 8".
  • $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.
  • $13
    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.
  • $27.95
    Our French bread pan simplifies baking baguettes and country breads worthy of a Parisian boulangerie. The double-loaf pan helps you attain crisp golden-brown crusts with ease, every time.Commercial-grade aluminized steel distributes heat quickly and evenly for uniform baking.Perforated surface allows air to circulate freely around the dough.Curved sides surround bread dough with even heat.Bonded to the metal in two layers, the Swiss-made Goldtouch ceramic nonstick coating prevents sticking.
  • $22.95
    This pan lets you bake appetizing quick breads, mini cakes or meat loaf and present them at the table for slicing and serving. It is designed to revive the rustic glazed colors and shapes of French bakeware from the late 19th century. Handcrafted in France's Burgundy region, the ceramic pan offers superb heat conduction and retention, so foods bake evenly and stay hot at the table. Exceedingly strong, the pan is safe for oven, broiler or microwave use and even goes directly from freezer to oven.
  • $49.95
    The rustic charm of kitchen ceramics in an Emile Henry 1850s catalog provided the inspiration for the French company's Artisan series of bakeware. Each pie dish is shaped from Burgundian clay, which absorbs, distributes and retains heat evenly, so pies bake and brown to perfection. The dish's generous proportions and scalloped rim make it ideal for baking deep-dish fruit and savory pies that will be served at the table.
  • Sugg. Price: $34.95 Sale $24.99
    The majestic stained glass windows of French cathedrals provided the architectural inspiration for this elegant cake pan. For a beautifully sculpted cake whose design echoes the legendary rose windows, 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.
  • $34.95
    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.
  • $16
    Professional pastry chefs rely on this classic French pan to bake quiches to savory golden perfection. The lift-off ring gently releases delicate quiche crust for a beautiful presentation. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Removable bottom supports the baked crust while you slip off the pans outer ring. Deep sides accommodate a generous amount of filling.
  • $19.95
    Immortalized by Marcel Proust in Remembrance of Things Past, madeleines are simple to bake in this innovative French pan. It produces nine small sponge cakes, each bearing the legendary scallop-shell silhouette. The key to its impressive performance is a high-tech silicone fabrication that bakes and browns uniformly, then provides foolproof releasewithout the need for greasing or flouring. Flexible, nonstick silicone mold releases madeleines instantly, with fluted detailing intact.
  • Sugg. Price: $70 Our Price: $50
    This traditional French pt terrine features vertical sides and a tight-fitting lid, plus a press for compacting a terrine or pt to the ideal texture. Le Creuset stoneware is an extremely durable and versatile choice for one-dish baking, serving and storing. The Heritage collection brings back vintage designs from Le Creusets archives. The removable press is applied directly to the top of the finished pt to help eliminate air pockets during cooling.
  • $25
    Use these classic French pans to create enchanting single-serving tarts that show off fresh berries and other seasonal fruits. The choice of professional pastry chefs, the nonstick pans promote even baking and perfect browning, and they release the delicate pastry intact. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Ideal size for individual servings. Nonstick finish ensures easy release and quick cleanup.
  • $27
    Professional pastry chefs rely on this classic French pan to bake quiches to savory golden perfection. The nonstick finish releases the delicate crust intact for a beautiful presentation. Heavy-gauge tinned steel ensures even and gentle heat distribution for consistent baking and professional-quality results. Removable bottom supports the baked crust while you slip off the pans outer ring. Deep sides accommodate a generous amount of filling.
  • $39.95
    French cooks have long used shallow ceramic dishes like this one for baking their signature quiches, including the classic quiche Lorraine. The durable white porcelain evenly absorbs and distributes heat to ensure that the pastry won't overcook before the custard is done. Making a stylish transition from oven to dining table, the dish can also be used to bake and serve everything from savory vegetable gratins to decadent flans and fruit tarts.
  • $29.95
    Preferred by French bakers, this handle-free rolling pin lets you feel the dough beneath your hands for exceptional control. Thanks to a silicone exterior, it is a practically foolproof way to roll out homemade doughs for sweet and savory recipes. Smart design promotes good results for bakers of all experience levels. Extra-long to simplify rolling out doughs to nearly any size. Seamless silicone surface is naturally stick resistant and instantly releases dough without tearing it.