Size-Marked Pastry Board (22x16-in.) by Catskill Craftsmen
A wood specialist for more than 50 years, Catskill's experience with select eastern hardwoods sets it apart. The company uses only non-endangered, self-replenishing domestic species, such as hard maple and birch. Its popular Pastry Board features markings that help you roll out a pastry disk that fi... See complete description »
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A wood specialist for more than 50 years, Catskill's experience with select eastern hardwoods sets it apart. The company uses only non-endangered, self-replenishing domestic species, such as hard maple and birch. Its popular Pastry Board features markings that help you roll out a pastry disk that fits your particular pie pan. Dimensions are in both U.S. standard and metric, and the reverse side can be used for regular chopping chores.
Products offered by Catskill Craftsmen are made from naturally self-sustaining, non-endangered North American hardwoods, primarily birch and hard rock maple. Lumber is purchased from area sawmills, then dried, manufactured, and packaged on site. All sawdust, shavings and waste materials generated during the manufacturing process is converted into wood pellet fuel, and used to heat homes. Catskill Craftsmen operations generate no wood waste.
This board has already proven itself to me. We make most of our dough and bread, and this one is the best we have ever bought.
Good for cutting board and sizing pie dough. It is not smooth and needs some sanding.
This is a nice pastry board. I love the marked dimensions. The markings are dark and easily visible. It is a gift for a baker in my family. She will love it. I will remember to tell her to put a towel under the pastry board to keep it from moving.
I bought this for myself years ago to substitute for the huge slab of butcher block my mom and I always used to use to roll out pie and cookie dough. I love it! The marked circle guides are very useful, as are the inch markings on the sides to show rectangular sizes. I use it anytime I'm baking something that has to be rolled out. Mom's butcher block finally died last year so I am surprising her for Christmas with one of these of her own. I am sure she'll love it!
I bought this board for use in my kitchen. I use it everyday for multiple things. I have not used the measuring side as yet, but Thanksgiving is near and I will be making pies. Hope it works as well as I think it will.
I am very happy I bought it.
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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>pâte sablée. </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.