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Smooth Professional Cookware

  • $129.95
    Prized by professional pastry chefs, marble is the ideal surface for rolling out dough, as the stone remains cooler than room temperature. It promotes exceptional results with nearly any type of dough.Marble remains cooler than room temperature, helping keep doughs firm.Slab is hand finished to provide an exceptionally smooth rolling surface.Ideal for rolling out pie, pizza and pastry doughs with ease.Crafted of white Macael marble, quarried from the Andalucia region of southern Spain.
  • $58
    Specially designed to simplify working with fondant or gumpaste, Atecos professional-quality mat has a nonstick surface that releases easily without tearing delicate fondant, plus a built-in grid for rolling it to precise dimensions. Nonstick food-grade silicone ensures smooth rolling and easy release. Ideal for creating sheets of fondant for covering cakes or for cutting fondant or gumpaste shapes. Easy-to-read grid ensures precise dimensions. Use to transfer fondant from your work area to the cake.
  • $35.95
    With Atecos professional-quality crimping tools, its quick and easy to embellish rolled fondant or gumpaste with decorative borders and intricate patterns. Simply pinch the rolled fondant between the two sides of the tool. Can be used on fondant while still on the rolling board or after it has been layered onto a cake, or on cutout shapes. Create all-around borders or accent details. Pincher format lets you create wide or narrow motifs. Textured sides promote a steady grip.
  • $9.95$10.95
    Pastry chefs use hemisphere molds to bake, freeze or chill an array of treats, from chocolate mousse to princess cakes and layered ice creams. Our professional-quality stainless-steel mold is traditionally used to prepare zuccotto, a chilled Italian dessert made by lining the mold with sponge cake or ladyfingers, then adding a creamy filling like ice cream but the possibilities are endless. The professionals tool for creating elegantly molded ice cream, pastries, mousses and more.
  • $8$19
    Professional pastry chefs often use rings rather than pans, because they turn out perfectly proportioned tart shells and pie crusts yet are lightweight, simple to clean and easy to store. Made by De Buyer, ours are crafted from polished stainless steel, which distributes heat beautifully for even baking, and perforated with dozens of tiny holes that prevent bubbling by allowing air to escape during baking.
  • $29.95
    Extra-long and perfectly smooth, Atecos professional-quality rolling pin makes it simple to roll fondant or gumpaste to any size and thickness. Rounded ends ensure that the pin doesnt leave any marks in their delicate surfaces. Smooth surface promotes even rolling and easy release. Ideal for creating large sheets of fondant for covering cakes, or rolling gumpaste for cutting shapes. Rounded ends wont mar or scratch the delicate surface of fondant or gumpaste.
  • $19.95
    The choice of many professional bakers, this traditional rolling pin is ideal for tasks like rolling out cookie dough and puff pastry and flattening an airy square of focaccia dough.Cylinder has a smooth rolling surface for exceptional maneuverability and precise control.Facilitates rolling doughs to consistent depths.Made in Maine of rock maple, a hardwood prized for its strength, smoothness and durability.