I can't bake with out:
|Straight Rolling Pin|
A straight rolling pin
. Much is said by various bakers about the type of rolling pin they like. For me the traditional baker rolling pin using a spindle, or the french rolling pin that is tapered just do not have the right feel. The 20" long and 2" diameter gives me the control and final results I prefer. Cheap too!
One day I would like to get a duplicate but in mahogany.
Labels: I Can't Bake Without, Rolling Pin