Some people tell us they are surprised that a commercial bakery uses something as humble as a rolling pin instead of a pastry sheeter. But we are a small craft bakery that does everything the traditional way –  by hand. This includes rolling the pastry for our award-winning pies, for our legendary gluten-free sausage rolls and all our biscuits and other doughs where an even thickness is important.

You simply choose the thickness you need for your baking project (13mm, 7mm, 4mm or 2mm). Then slip the rings onto either end of your rolling pin and away you go.

The rolling pin guides are designed to fit on the ends of a rolling pin with a diameter of 44mm (1.75″). We have one of these non-stick polyethylene rolling pins at the bakery. We also have a longer, thinner rolling pin and still use the spacers on the ends. You just have to be careful they don’t ping off!

Your doughs, pastries and biscuits will bake better with an even thickness.  There’s far less risk of burnt ends and half-baked middles if whatever you are rolling is nice and even. And find me anyone who likes flabby, undercooked pastry!

This really is one of the best baking accessories you can have in your kitchen!

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