Bread ClocheThe bread cloche that turns a regular oven into something close to a stone hearth. The reason artisan bread looks the way it does that thick, crackled crust, that wide open crumb is steam. Professional bread ovens trap steam against the loaf during the first minutes of baking, letting it expand fully before the crust sets. Home ovens vent everything. The Emile Henry cloche fixes that by creating a sealed micro environment around the loaf: steam

HIC Straining Ladle for serving and straining

Made of acacia wood

It seems to stand untouched by time

Warranty: 1-year

The neck closure adjusts to four different sizes extending the life of the bib as your child grows

function and longevity

The corrugated

there is a rich legacy of artisan wok design – the work of the Cen brothers in Shanghai comes to mind - that combined beauty

and building flavor

12" wide wrap for generous coverage on large bowls

so cooled cookies and glazed pastries lift away cleanly and the rack wipes down without a fight

Perfectly sized crock holds one stick of butter (1/2 cup or 125g)