Pastry boards

The boards differ mainly in material and construction. You can choose between models made of multiplex (multi-layer wood) and solid wood, including birch. Some boards have a stop edge. It holds the board in place against the edge of the table while you work. This makes rolling out easier, because the board doesn't slip. A model with two stop edges gives you a little more grip. The trapezoid pastry board also has side walls. They stop flour or dough from falling off the board.

Pastry boards are made for everyday baking at home. If you often work with bread dough, shortcrust pastry or pasta dough, you'll appreciate a firm, smooth wooden work surface. It stays put on the table.

When choosing, it's worth paying attention to size and shape. A larger board gives you more room for rolling out. A trapezoid board can save space, and its shape gives you natural edges. Take a look at the individual models to find the right board for your work surface and your needs.