HI; Welcome to this year’s Baker’s Gift Guide! I can hardly believe it’s that time again; a year of whirlwind cooking is already almost entirely behind us. Hopefully this year has meant plenty of baking for you, your friends, family, and even strangers. After all, baking bread for others is just that. But I daresay a loaf of bread (or a cinnamon roll or a babka or…) is just as deserved for you.
This is the fourth year I’ve written a gift guide like this, and I spend all year testing new cooking tools, holding on to what works and what improves my processes, and I finally come up with this gift guide. Some of the items you’ll find below are quite small and inexpensive, others not so much, but regardless, you can trust that they’ve been used in countless bakes and checked out for over a year here in my kitchen.
Also, since a good tool is always a good tool, some of the following tools may be familiar to you, but believe me, there are some that are brand new. If you already own something I’ve listed here and love it like I do, that’s a good sign that it will make a great gift for another baker.
Read on!
A set of beautiful (and functional) filters.
When I started testing panettone at home, I quickly discovered that I needed suitable strainers for the large amount of candied fruit shipped in sticky syrup (they’re also useful when preparing seeds for bread!). Yes, we all have strainers at home, but these Japanese Sori Yanagi strainers are exquisite in their craftsmanship. They come in sets of three and fit together perfectly when not in use.
This is an excellent example of a simple product executed very well. Because of their usefulness and craftsmanship, I expect to keep them forever.
The cooking shell
For the past year I’ve been helping Brød and Taylor design this groundbreaking cover. Say goodbye to the days of lugging heavy Dutch ovens around your kitchen. This shell weighs about 1 pound (!) and traps steam as the dough bakes, providing the perfect environment for optimal rising and a beautiful crust.
Read more about why I love Baking Shell.
They make a shape for different types of bread: rectangular (see above) for oval loaves and a large round lid for rounds.
Teiger Dough Cleaning Cloth
I’ve long struggled with methods to clean dough in the mixer, on the counter, or attached to baking tools. This year I discovered the Teiger dough cleaning cloth and, boy, do I wish I had found this thing ten years ago.
It feels like a mesh and has just enough abrasiveness to grab and remove the most stubborn dough. Instead of spreading it around like a sponge, the cloth grips the dough like your friends when they hear you have an extra loaf.
If you have a mixer with a fixed bowl, this cloth will be your new best friend.
Wiha folding ruler
If you know, you know. I have exactly four such rulers and will never run out of them. They’re sturdy, made of fiberglass (they clean up!), and will help you measure out your croissant, cinnamon roll, or babka dough like nothing else.
You might ask, why do you have four? One I actively use, one is a backup, and two are lures I keep on the shelf for my kids to play with. I warn you, they are more appealing to kids than a new set of Legos.
Snap-on sheet metal baking tray cover
I see you covering that half-baking pan with plastic wrap or foil or a heavy, damp towel. Well, I’m here to tell you to say goodbye to these cumbersome solutions. These Nordic Ware snap-on baking pan covers are a game changer. I have two of these, which fit perfectly on most baking sheets (18 x 13 inches).
Use them when proofing pretzels, rolls, or anything else you can fit on a baking sheet. Plus, they’re great for transporting your baked goods from kitchen to harvest.
If you cooked Nothing on baking sheets of the past, these will be your new favorite tool.
My new favorite oven mitts
Enter the fantastic LANON gloves in liquid silicone. They fit perfectly and provide super dexterity. Plus, they slip on and off easily because they’re a little stiff but smooth. They also passed the durability test and look practically new after 8 months of intense cooking.
My Cookbook (Two Years Later)
My cookbook has been heavily discounted lately and is out and about as of this writing 40% discount!
Two amazing cookbooks: one about baking, one about cooking (and some about baking)
This year has been full of amazing cookbooks and you all know I love a good cookbook. I love how a cookbook encapsulates the mind and work of a hardcover fit person. It’s like downloading a part of their skills into your skillset. A shortcut. Some are a snapshot of a decade or two of serious commitment, others last a lifetime.
These two books are two of my favorites released this year (it was really hard to choose, believe me).
The first one (on the left, top) is Start Here by Sohla El-Waylly. If you want a reference book that will take you from not knowing how to cook to becoming a chef ready to prepare extraordinary dishes (or even just a casual dinner for you and your family), this is the one. for you. It’s dense with Why behind everything you could do in the kitchen and lots of recipes you’ll come back to time and time again.
The second one (on the right, above) is Cook It Better by Matt Adlard. I love Matt’s precision, creativity and true deliciousness in his recipes. I’m a baker after my own heart, and this book will lay the foundation for making just about any pastry you can imagine. As a baker, I associate some pastry arts (aka dark arts) with high sorcery, yet this book has helped pull back the curtain and make it even more attainable.
The best thermometer
I’ve been using a Thermapen here in my kitchen for 8 or 9 years now. You won’t find me without this in my shirt, apron or back pocket while cooking. I constantly check the temperature of the water, the dough, the air in the kitchen: everything! Temperature is so important in cooking.
The Thermapen is my favorite choice due to its sturdiness and the speed at which it reads the temperature: 1 second!
Right now, the Thermapen is 30% off until December 2nd!
Best Bench Knife (Scraper)
I have been using this bench scraper for years and it has yet to show any scratches, bends or marks. Made of steel and the ergonomics are perfect.
The only difficult choice is which size you should get, 6″ or 8″. Well, I have both! I use the smaller scraper for rolls, buns and other small items and the larger one for large loaves.
Give the gift of a subscription to Baker’s Corner
If you know someone just starting their baking journey or someone who is looking for the best baking community to meet up in, send them a one-year gift subscription to The Baker’s Corner here on The Perfect Loaf.
Plus, they’ll instantly receive my recipe spreadsheet archive, discounts on cooking tools, and so much more.
Or invest in your own kitchen and join the membership yourself!
What’s the next step?
If you’ve reached the end and haven’t found what you’re looking for, check out my roundup of the best cooking tools for bakers. Whatever there would be a incredible gift to any baker!
I also want to say Thank you to everyone who reads my ramblings about bread, pastry and more here on The Perfect Loaf. Even after 11 years of running this little website, my passion for bread and, well, talking about it, still hasn’t subsided. I hope you’ve found that passion in your baking!
I hope you have a good Christmas holidaya fresh bundle of soft naturally leavened bread rolls, or my brand new, heavy and truly amazing Hop Miche headed to the table!
