Marble Pastry Board (18x18-in.) by RSVP International

Marble Pastry Board (18x18-in.) by RSVP International

Serious bakers know that marble is the best surface for rolling dough, as it keeps the dough cool. This attractive Pastry Board has stable plastic feet to protect tables and countertops. Please note: Due to the natural composition of marble, grain pattern and color may vary. See complete description »

Item #108898 - Hurry, Only 12 In Stock!

Ships from Our Warehouse in 1-2 business days. Gift wrap is available for this item.

Often Bought With This Item

Marble Rolling Pin (10-in.) by RSVP International
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Price for both: $76.90
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Serious bakers know that marble is the best surface for rolling dough, as it keeps the dough cool. This attractive Pastry Board has stable plastic feet to protect tables and countertops.

Please note: Due to the natural composition of marble, grain pattern and color may vary.

Customer Reviews
Recommended by 97% of reviewers   |   Rated a "Good Value" by 97% of reviewers
by Anonymous, CO
October 11, 2004

All marble boards are pretty much the same but the fact that I purchased this from Cooking.com I didn't pay sales tax and I got free shipping. The quality was great, the service fantastic and you can't beat the price. Cooking.Com is a great site.

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by Dawn, LA
December 30, 2004

I was impressed not only with the quality and price, but with the shipping as well. I was worried about the board being broken in transit, but it was very well packaged and arrived very quickly.

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by KEVIN, IN
December 30, 2004

VERY EASY TO WORK ANY DOUGH ON, CLEAN UP IS EASY AND FAST

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by Giselle, TN
December 30, 2004

Doesn't stain, doesn't scratch, washes clean with ease. Large size gives you the ability to prepare and cut different kinds of food with plenty of room to spare. For the price, it's so worth it.

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by Jeffrey, NY
December 30, 2004

This was purchased as a gift for my sister because she admired my pastry board. She loves hers as much as I do mine.

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Cooking Tip From the Food Network Kitchens

Rolling out pastry can be frustrating, especially if it's a warm day and you're working with an especially soft, buttery recipe like <i>p&acirc;te sabl&eacute;e. </i>If it starts to get sticky and you're at your wit's end, just scrape it back together and refrigerate for 30 minutes to an hour while you take a break. Pastry dough can almost always be salvaged.