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My Recommendations List (& Reviews)

Updated: May 25, 2020


I have tested and tried out many ingredients and kitchen tools and I would like to share with you the ones I like best. I don't recommend anything I don't use myself.


For convenience I buy most things on Amazon, and generally the prices are as good as anywhere else. Just click on the link/picture and it'll take you straight to Amazon.com


Diastatic Malt Powder - this 'secret' ingredient makes good bread really great! It promotes a strong rise and creates a great texture and a lovely crust. This is really the tip for making French baguettes, the air bubbles inside the bread and the 'crumb' will come out just perfect.






SAF yeast - one of my favorite yeast, it just really works. Definitely keep it in the fridge after opening it.









Fleishman’s yeast - good yeast, easy to find.










Haldeman Mills Naturally Gluten Free Light Buckwheat Flour - ideal for making Gluten-Free crêpes! Buckwheat taste is a bit stronger than with white flour but this one is nicely mild and won't overpower your scrumptious fillings.







Apron - this one is fun and you will look like a pro wearing it! 😊










Thermometer - a good thermometer is the secret weapon of all good bakers and cooks! Whether you bake bread or cake, it is always good to test the inner temperature before taking the baked goods out of the oven. A properly baked loaf or cake should register between 195°F and 210°F. Rather than poking the dough with a toothpick to see if it comes out clean, just use a thermometer and you will never have disappointingly under- or overbaked bread or cake. The thermometer is also great to use when cooking proteins. I love this one as it gives you clear directions on the ideal inner temperatures, it is extremely reliable and it sticks to your fridge with its magnet (you can always find it quickly!)


Checkered Chef Stainless Steel French Rolling Pin, Metal Rolling Pin for Baking, Pasta, Fondant, Cookies, Pizza and Dough. Dishwasher Safe - I highly recommend this rolling pin for all your baking. I keep it in the freezer so that it is nice and cold and just take it out when I am about to roll out any dough. It is particularly good for pie dough, cut-out cookie dough, and my beloved croissants and pains au chocolat!




Pizza Stone - many stones are good, but I like this one particularly. The size is great, it holds the heat very well and is not too heavy. Most of the time I just leave mine in the oven anyway, repeated heat cycles don't seem to harm it (mine is 2 years old) and it helps cook other items.






Fasmov 2 Pack French Bread Baking Pan Nonstick Perforated Baguette Pan - While a baking sheet certainly works to make good baguette, I like using my perforated baguette pans. They make the process of shaping and baking quick and simple. I recommend these pans as they are a good quality for the money.






Saflon Titanium 11-Inch Crepe Pan, Non-Stick PFOA Free, Scratch-Resistant Coating from England, Dishwasher Safe - I love to use my crêpe pan because it is the perfect size and it heats up evenly and reliably. It's perfect for sliding the crêpes on to a plate when they're cooked.






Food Processor - I did a tremendous amount of research before deciding to buy this food processor and it was worth the effort! This food processor works so well, I have owned it for 5 years now and it just keeps on working. It is extremely powerful and allows you to make amazing dough and amazing everything! There are many cool attachments and it is just a great kitchen tool to have - it definitely makes life in the kitchen so much easier!



Bread machine- This bread machine is fabulous! I know it is a bit pricey but I have had mine for 5 years now and it just keeps on working! Comparatively, all the other bread machines I have owned broke down after about 2 years (admittedly I bake a lot). What I really love is that the baked loaves that come out of the bread machine have a perfect rectangle loaf shape, don’t look like a big box of bread and the paddle blades remain in the inner cooking pan when unmoulding the bread. Generally, with other bread machines, the paddle blades stay stuck in the bread when you take it out of the pan and you end up with giant wholes on the bottom of your bread, after you try to get the paddles out.


Pizza Maker - this pizza maker is great! It gets very hot and makes amazing pizza! You can adjust the heat, depending on the type of pizza you want to make (thin crust, etc. ) and the pizza is done in no time. I love the fact that I don’t need to heat up my whole oven, the pizza maker does not generate much heat and the pizza is always delicious.





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