I’ve selected some of my favorite supplies and equipment.

Are you planning to take a class and need to find equipment? I’ve carefully curated this space with my favorite items and equipment.

Just click on the image to get to the Shop or Amazon.

Let’s shop by class:

Angel Food Cake and Fluffy Frosting Class

You’ll need an angel food cake pan, a mixer (hand or stand), and great spatula, and a serrated knife. For icing, I like a great offset spatula.

I LOVE this spatula! I use it for making Macarons as well.

I highly recommend the Bosch Universal Plus Mixer when you’re in the market for a powerful, workhorse to make every baking project a little easier.

General Baking Supplies

Here’s a French Tart Ring. This is the size I use. It’s perfect for the recipe you have from class. 

I also really like Ateco pastry tips and piping bags. The bags are nice and sturdy. The 18” size is nice for piping filling and choux pastry. This tip set will give you all the sizes you need for nearly any pastry.

For baking pâte a choux (the puffs for eclairs, etc), I recommend using a Silpat mat. This is the original mat produced by Demarle in France. There are many uses. One use is baking Mararons!

Whisks, Scales and more…

These are the worker wisks in 8,10, & 12”.

You’ll also see the big balloon whisk. This is an investment piece and the perfect whisk for whipping cream and egg whites. I choose the French one I use.

The OXO Scale is great! It weight up to 5 lbs, and can swich between metric and imperial measurements. One of my all time favorite tools with the plastic bench/dough scraper. I love the sharp (thin), and the way this one fits in your hand.

And here she is… the beautiful Matfer spoon. This spoon reacts like a wooden spoon, but is safe from harboring bacteria. I’ve had mine for many years.

Looking for a Rolling Pin (Rouleau à Patisserie en Pequia)?

I highly recommend the Pequia Wood Rolling Pin from E. Dehillerin, Paris. I’ve had great success in ordering and having items shipped. It’s been taking just a few days. While you’re shopping online, you’ll also find whisks, spoons, and copper!

The Madeleine pan is beautiful. It’s just like the ones I use. This is the larger size. While I’m not a huge fan of non-stick. The mini pan from Gobel is really nice. I still recommend preparing the mould as you would the regular pan.

How about the bigger pieces of equipment that I use in the kitchen?

I often reach for my hand mixer. It’s great when I need to whip just a few egg whites. The food processor is my favorite and I’ve had three over the course of my baking career. I like the size and ease of use.

Recently, my first induction burner lost it’s circuit board. I replaced it with the one below and love it. I really like the two burners.

The thermometer is a gem! I can set put the probe in the saucepan (on the induction burner) and ta-da! I really like that I can go between Fahrenheit and Celcius.

When you’re ready for mixing bigger batches, I still recommend a KitchenAid mixer. The one below is 5 quarts and the Artisan line. The mixer tips back. My advice is go for the highest wattage you can find. I think 5-7 quarts is a great size.

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