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Home » Equipment Recommendations » A Pastry Chef’s List of Must-Have Tools for Serious Bakers

A Pastry Chef’s List of Must-Have Tools for Serious Bakers

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collage of tools for serious bakers

Welcome to my resource page of tools for serious bakers. Contrary to what kitchen stores would have you believe, you do not have to own every gadget and expensive piece of equipment under the sun to be able to turn out great baked goods.

What you really need are some basic tools and equipment and a solid understanding of both ingredient function and mixing methods. The rest is just icing.

collage of images of tools for serious bakers. Text reads "pastry chef online's top eleven must-have tools for serious bakers"

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Your price is unaffected. For more information, please see our disclosure policy.

What You'll Find in This Post Click to view ToC
1 Tools for Serious Bakers: Sometimes Less is More
2 Tools for Serious Bakers
2.1 KitchenAid 6-quart Stand Mixer
2.2 Stainless Steel Scraper/Chopper
2.3 Escali Primo 5kg Scale
2.4 Tapered French Rolling Pin
2.5 Silicone Spatulas
2.6 Glass Nesting Bowl Set
2.7 Stainless Steel Mixing Bowls
2.8 Instant Read Thermometer
2.9 Silpat Non-Stick Silicone Baking Mat
2.10 Half Sheet Pans
2.11 Fat Daddio's Cake Pans
2.12 Baking Steel/Pizza Stone
2.13 Whisks

Tools for Serious Bakers: Sometimes Less is More

I have been baking for a very long time now. I went through a phase where I simply had to own every single baking tool out there.

I probably used 90% of these tools only once or twice before getting rid of them. Often even cleaning them seemed to be more trouble than any effort saved by actually using them.

I used 90% of my kitchen gadgets only once before getting rid of them. Here are the tools bakers need.
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At this point, I’m in my less-is-more phase, choosing to spend my money on well-built multi-taskers that will last for years rather than “but wait, there’s more” gadgets that aren’t very robust at all.

I am sharing my top picks must-have tools for serious bakers with you so you can know my recommendations.

I own almost everything on this list (the exception is the baking steel), and I use everything on a very regular basis.

I hope my recommendations help you when it comes time for you to either replace old tools or purchase new ones. I want you to feel you’ve gotten your money’s worth!

These aren’t listed in order from most used to least used, or from most expensive to least expensive. Rarely will you need to use all these tools for the same job.

If you do have to use all ten items to make one dish, you might want to consider never making that particular dish again unless you are a fan of doing the dishes!

Continue to Content

Tools for Serious Bakers

Here they are, in no particular order. My top must-have (and I really mean that) tools for serious bakers, or for people who want to be serious bakers.

Photo Credit: www.amazon.com

KitchenAid 6-quart Stand Mixer

Yes, the Artisan 5-quart is a bit less expensive, but the difference between at 5-quart and a 6-quart bowl is great enough that I think it's worth the extra money to buy the larger of the two.

While I actually prefer a tilt-head mixer to a lift mixer, at least for home use, the 6-quart bowl trumps a tilt-head.

Another check in the plus column for the 6-quart professional mixer is the direct drive transmission. This means fewer moving parts which translates to fewer chances for it to break or for you to strip out your gears.

I read the description of the 5-quart Artisan mixer and it did not specify what sort of transmission it has. Usually manufacturers like to promote direct drive, so that leads me to believe that the Artisan mixer doesn't have it.

Since the Professional 6-quart is has a bowl-lift, it is a bit taller than the Artisan, so you won't be able to store it on the counter under your upper cabinets as you would an Artisan.

If space is an issue, or you don't want to hurt yourself hauling your mixer out of the bottom cabinet every time you want to bake, you may also be happier with an Artisan.

Photo Credit: www.amazon.com

Stainless Steel Scraper/Chopper

This guy is essentially a bench knife, used for scraping dough off of your work surface by holding the edge down against the counter and scraping up stuck on dough. I use it all the time.

Not only for scraping dough, but just for cleaning the counter in general, especially if I've made a big fat mess. It will pull together flour, cornmeal, carrot peels--whatever you have scattered all over your work surface.

I also often use it to transfer chopped ingredients from my cutting surface to a pan or pot. The broad surface works really well and can hold a lot of Stuff, and if you are leery of using the flat of your chef's knife for this purpose, it might be right up your alley.

I've also used the flat of the "bash and chop" to crush garlic. I've never actually chopped with it, preferring to use an actual knife for that part of the production, but I can safely say that I use my bash and chop multiple times a week. It will last forever, unless I lose it: no moving parts!

Another use: use it to cut out square biscuits or shortbread. So, even though I don't actually chop with it, I do use it for cutting, and for portioning out dough for weighing to make equal sized buns or rolls.

Photo Credit: www.amazon.com

Escali Primo 5kg Scale

If you think you're a serious baker and you don't have a scale, then you're not a serious baker.

Weighing your ingredients is so much more accurate than using volume measures for ingredients that can pack down (flour being the most critical). It's also so much easier to use a scale. I promise you I was as skeptical as you might be right now, but it is so much easier to weigh your ingredients right into a bowl, press the tare button to return the scale to relative zero and then add another ingredient right on top.

I still use measuring spoons for salt, baking powder, etc, but I pretty much only use my dry measuring cups for scooping ingredients into a bowl while it's on the scale.

I generally weigh my liquid ingredients as well.

Technically the only liquids that weigh exactly 8 ounces per cup are water, whole milk and whole eggs. I still weigh my cream and half and half at 8 oz per cup and have never had anything awful happen.

A cup of some liquids, such as honey and other syrups, weigh much more than 8 oz. Some, such as oil, weigh less. When in doubt I use the conversion chart over at King Arthur to make sure my volumes to weight conversions are correct.

I own this very model, although mine is a few years old. I got it in culinary school, and I ended up buying another. In the few years in between they seem to have started using cheaper plastic. I got some lemon juice on it and didn't wipe it off right away and it ate into the plastic.

If you're messy like I am, you might consider a different model. I have my eye on this OXO Good Grips Stainless Steel Food Scale with Pull-Out Display. It costs more, but the weighing platform appears to be metal (no more lemon juice incidents), and it has a pull-out display so you can more easily read the weight even with a large bowl or pot on the scale.

There are some less expensive scales that can weigh ingredients up to 5 pounds, but I don't think they are very practical, especially if you're starting out with a 2 pound mixing bowl or even a 3-4 pound pot for measuring.

I suppose you could measure each ingredient separately in a lightweight bowl and then transfer each one to your pot or mixing bowl, but that gets to be a lot of futzing around.

Having a scale with an 11-pound capacity (both the Escali and OXO weigh up to 11 pounds or 5 kg) gives you plenty of capacity for weighing, even when starting with a heavy pan.

Photo Credit: www.amazon.com

Tapered French Rolling Pin

I adore my tapered rolling pin.

It's lightweight, and it's easily maneuverable.

One of the most obnoxious things about straight pins is that, unless you apply completely even pressure, you'll get lines in your dough or fondant or whatever you're rolling out, because one edge or another ends up pressing into the dough. So obnoxious.

With a tapered pin, if you press a bit harder on one end, you'll get the pin to roll in a smooth curve, and you won't get dents or lines. It is so much easier to roll dough into a circle, or a rectangle for that matter, with a tapered pin.

You will be the happiest person ever if you buy one.

Photo Credit: www.amazon.com

Silicone Spatulas

These guys are heat resistant to 600F, which means you can use them to make scrambled eggs if you want to. They won't discolor and they're easy to hold.

I thought the wee green one was maybe a little too wee to be of much use, but it will scrape every speck of peanut butter out of a jar. It showed me!

Either of the two larger spatulas are great for scraping rounded mixing bowls.

The white spatula (which they call a medium spatula) also has a straight side that I love for scraping custard or ice cream base out of straight-sided pots and pans.

I use all three of these spatulas at least once or twice a week, and when I get into a baking frenzy, I use them much more frequently than that.

Photo Credit: www.amazon.com

Glass Nesting Bowl Set

The larger bowls are great for whipping egg whites and cream or for using as the top of a double boiler to melt chocolate.

Since glass is an insulator, your chocolate (or whatever you want to keep warm) will actually stay warm longer in a glass bowl than in a metal bowl.

The smaller bowls are great for cracking eggs into, measuring out small amounts of whatever for your mise en place or even for to hold bench flour for when you're making bread or pastry or other Items that require you to flour your work surface.

Glass is also non-reactive and non-porous so once you wash them, they're clean.

Unlike with plastic bowls that tend to hang onto fat, you can whip cream in your glass bowl, wash it well and then turn around and whip whites in it, knowing that there's no fat left that can impede a really stable foam.

I love my nesting glass bowls, and even though ten seems like overkill, you'll be surprised at how frequently you'll use them.

Photo Credit: www.amazon.com

Stainless Steel Mixing Bowls

These metal bowls will do almost everything that the glass bowls will with the added bonus of working beautifully as an ice bath.

Use the second-to-smallest nested inside the largest with ice and water in it, and you will cool off your stocks, custards and curds in no time.

I have successfully chilled cooked bases for ice cream down to 40F within about 45 minutes or so with frequent stirring and a couple of changes of ice.

Metal conducts heat so it dissipates very quickly out into the ice and water.

The insulative glass bowls are not very good at ice bath action because they won't transfer the heat efficiently.

Note: These are not heavy duty bowls. These are great for ice baths, tossing a salad, stirring up some pasta salad, letting dough rise, etc. Save the whisk for the glass bowls.

Photo Credit: www.amazon.com

Instant Read Thermometer

Yes, it's an instant read thermometer. Yes, they make less expensive models. Yes, I think serious bakers need one of these anyway.

They are super responsive so you can get an accurate temp in only about 3-4 seconds. Less expensive models can take quite a bit longer to take an accurate reading.

This isn't a huge problem when taking the temperature of something you're cooking on the stove, but it's a bit more critical when you're taking the temperature of baked goods. Keeping the oven door open as little time as possible is critical to make sure the time the oven takes for the temperature to rebound is minimal.

I use my instant read (yes, this very model) for everything: cooking sugar to the right temperature, for one thing.

Here again, its responsiveness is really important as the temperature of sugar can rise really quickly. You don't want to overcook your sugar while you're trying to measure how hot it is.

I also use mine for keeping track of the temperature of oil for deep frying, taking the internal temperature of breads and cakes to make sure they're done (I shoot for right around the magical temperature of 200F) and taking the temperature of ice cream bases to make sure they're cold enough to churn efficiently. (I shoot for 40F or below to ensure quick and even freezing, thereby keeping the ice crystals very tiny and the mouthfeel very creamy. Churning base from a higher temperature, even say 45-50F, can affect the texture of your finished ice cream.)

Photo Credit: www.amazon.com

Silpat Non-Stick Silicone Baking Mat

If you do a lot of baking and don't like to run through parchment paper like it's going out of style, you will love these silicone baking mats.

There are other brands out there that do cost less, but I haven't ever used anything but Silpat so I don't know how the other brands stack up.

Silpat is made of a web of fiberglass enclosed/enveloped by silicone. And pretty much nothing sticks to them.

Silpat can easily be accidentally cut. so be very careful.

We had one of our pastry cooks cut pates de fruit into small squares with a sharp knife while it was still on Silpat, and we ended up with a ton of 1" squares of Silpat.

Do not cut on them. Otherwise, they are very durable and won't tear or warp.

They stay pliable when hot or cold, but they will get just as hot as your oven, so don't think you can pick one up straight out of the oven.

Silpat does have a lifespan, but you can use one "thousands of times." In real life, that pretty much means one is good for life, as long as you don't end up inadvertently cutting it into tiny pieces.

NOTE: I do prefer parchment paper for some tasks, so don't get rid of your parchment!

Photo Credit: www.amazon.com

Half Sheet Pans

I have some schmancy gold colored rimmed baking pans that aren't supposed to warp in the oven.

Guess what? They warp in the oven. Every single time.

Just ignore the cookie sheets and jelly roll pans marketed to "regular folks" and skip straight to commercial quality.

I doubt these half sheets will warp in a blast furnace.

I prefer rimmed to rimless cookie sheets because they're more versatile in case you want to make a sponge cake or jelly roll.

If you really need a flat, rimless sheet, just turn your half sheet pan upside down and use the bottom of it.

They're not expensive, especially considering they will last for years.

Photo Credit: www.amazon.com

Fat Daddio's Cake Pans

As to cake pans, I love Fat Daddio products.

Lightweight and super sturdy, the cake pans come in 2" and 3" depths (3 inch cakes are pretty easy to torte into 3 layers, streamlining the whole baking process) with completely straight sides.

Those cake pans you can buy at the grocery store that have slightly flared sides? Seriously, what is that all about? Silliness.

You want straight-sided cake pans for straight-sided cakes.

Photo Credit: www.amazon.com

Baking Steel/Pizza Stone

I own a very old Pampered Chef baking stone, but upon doing a lot of research, I am recommending this baking steel.

It's great for pizzas and hearth breads, but more importantly, you can leave it in your oven all the time where it will absorb and radiate heat.

This means that, even if you have to open your oven during baking, the temperature will recover more quickly and the oven will remain more evenly hot.

Photo Credit: www.amazon.com

Whisks

You need a good whisk, or several good whisks.

Not only are they great for whipping cream and egg whites, but I use mine for blending dry ingredients together evenly, making custards and curds and also for whipping up fast salad dressings and other sauces.

I have 2 whisks out within easy reach all the time and have another 5-6 in drawers and on shelves, just in case I need them.

The whisk pictured is a piano whisk. The wires are relatively thin, allowing them to whip up light ingredients quickly.

French whisks are slightly less rounded and have very thick, rigid wires. They're great for whisking denser things like gravies.

Balloon whisks are similar to piano whisks, although they tend to have a couple more wires and have a slightly more rounded shape. The more wires a whisk has, the faster it can aerate.

If you only have room in your kitchen for one whisk, go for a piano whisk or balloon whisk. I think they're the most versatile.

And that does it. My list of truly must-have tools for serious bakers.

I hope you find this list helpful. If you have any questions, don’t hesitate to get in touch! Email me.

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Filed Under: Equipment Recommendations, Feature, Round Up

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Welcome!

I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.

What Others Are Saying...

  1. Brooks says

    October 30, 2014 at 11:49 pm

    I sort of knew what I’d see on the list when I clicked over from Facebook, and indeed it’s spot on. Better yet, the reasoning behind the choices are presented with thought, and based on experience. Excellent work, my dear!

    Reply
    • Jennifer Field says

      October 30, 2014 at 11:53 pm

      Thanks Brooks! Viviane pointed out that she’d add whisk to her list, and I had to go and add it as an “oops–what is wrong with me?!” I use my whisk all the time! 🙂

      Reply
  2. Chef Felisha Wild says

    October 31, 2014 at 12:08 am

    Hi Jenni,

    A wonderful set of tools and I could agree more about the kitchen scale. A scale has the power to super-charge your baking and take it to another level.

    Thank you also for the mention of our rolling pins. I take great pride in making them and I know that each person that has one loves them as well. You are the best.

    Have an amazing Halloween as well dear. 🙂

    Felisha

    Reply
    • Jennifer Field says

      October 31, 2014 at 7:25 am

      Halloween is my favorite, and I will finally be home after a week at my parents’ house helping them out!

      I love your pins, and one day I will own one. Or three. I love that there is an artisan out there I know and trust and can feel good referring folks to. xo

      Reply
  3. Doris Carpenter says

    October 31, 2014 at 12:44 am

    That was a great list and I only lacked a few items which is on my Christmas list for ME! Thanks for the time and effort you put into getting information out to us bakers. The most important thing I have is YOU for all the good recipes,tips and videos. 🙂

    Reply
    • Jennifer Field says

      October 31, 2014 at 7:24 am

      <3 You are making me well up. I'm happy to help, Doris! xoxo

      Reply
  4. Barb | Creative Culinary says

    October 31, 2014 at 4:23 am

    I must be a serious baker because I have everything on this list or at least my version. After using my daughters 6 quart lift bowl mixer last year when my things were in storage I have to tell you I could not have been happier to get back to my little 5 quart tilt head KitchenAid. It’s a workhorse in my kitchen and beyond living on the counter I just found the difference in operation between the two substantial and prefer the tilt head enough that if and when my ‘old girl’ (29years!) dies I’ll replace it with the same model.

    I also have a tapered rolling pin but I never use it. I’m sure you’re right but I can’t help myself; when I open that drawer and see my Grandma’s rolling pin sitting right next to it I go for it each time!

    I’m sure you have helped build a Christmas list or two Jenni and made Santa’s job a lot easier! 🙂

    Reply
    • Jennifer Field says

      October 31, 2014 at 7:23 am

      There is something to be said for the nostalgia of using grandma’s. I won’t try and talk you out of it. But I will try to talk you into giving the tapered pin a try just once. 🙂

      Reply
  5. Jamie says

    October 31, 2014 at 4:34 am

    Excellent list and many of these items, the ones I don’t already own, are on my wish list. Those KitchenAid mixers are dirt cheap; they sell for double that in Europe! And I love those nesting bowls and would love them. And everyone does need a set of silicone spatulas… mine are my favorite and most used kitchen utensils. Great list!

    Reply
    • Jennifer Field says

      October 31, 2014 at 7:23 am

      Thanks friend, and thanks for sharing! I was actually surprised to see the 6-quart for under $350. And while I prefer a tilt-head, I prefer the larger bowl more! 🙂

      Reply
  6. Niko says

    October 31, 2014 at 7:15 am

    I have the Escali V136 Pana Measuring Scale and love it. Very easy to punch in a common ingredient, weigh it and even convert to grams/ounces if desired.

    Couldn’t live without parchment!

    How about a sifter – or do you use a mesh strainer, whisk or food processor?

    Reply
    • Jennifer Field says

      October 31, 2014 at 7:22 am

      I just use a fine mesh strainer, Niko. I used to have a sifter with the turny handle and one with the squeezy handle. Both made an enormous mess, or rather I made an enormous mess with them both! lol I love parchment sheets, but the Reynold’s stuff that comes in a roll makes me swear and swear. It never cuts evenly and it rolls up and makes me Very Very sad. =)

      Reply
      • MaggieToo says

        October 31, 2014 at 9:28 am

        Oh yeah, that Reynolds parchment has exhausted my cursing vocabulary many times. Here’s a tip: the giant parchment rolls they sell at Sam’s Club are vastly superior — cut evenly, and don’t curl (or at least don’t curl much). Plus the massive rolls last a loooong time.

        Reply
        • Jennifer Field says

          November 1, 2014 at 11:13 pm

          I really want to get the full sheet pan-sized parchment from a food service website, but it’s hard to justify 500 pieces (for a total of 1000 1/2 sheet size). And where to store it?! I’m not a member at Sam’s but a friend is a Costco member. I’ll ask her if she can find it there. Thanks, Maggie!

          Reply
  7. Betsy @ Desserts Required says

    October 31, 2014 at 11:01 pm

    This is a great list of ‘must haves’ if you are going to spend a lot of time baking. No surprise, though, coming from you!! 🙂

    Reply
    • Jennifer Field says

      November 1, 2014 at 11:17 pm

      Thanks, Betsy! Just trying to tell it like it is, even though not everything is fancy. Sometimes the most important tools are the least flashy! 🙂

      Reply
  8. Karen @ Karen's Kitchen Stories says

    October 31, 2014 at 11:32 pm

    Great list Jenny! Of course you got me all interested in the different baking stones, even thought the one I have is just fine. =)

    Reply
    • Jennifer Field says

      November 1, 2014 at 11:17 pm

      Right?! I’m now coveting both the options I highlighted even though I like my PC one. I want one a bit bigger, though. I like Big Pizzas! lol

      Reply
  9. Stacy says

    November 2, 2014 at 3:02 pm

    Hallelujah and praise God! “If you consider yourself a serious baker and you don’t have a scale, then you’re not a serious baker. Weighing your ingredients is so much more accurate than using volume measures for ingredients that can pack down (flour being the most critical).” I have been trying to tell folks this for a Very Long Time. Why, oh, why, won’t they listen to me? I’ll be sharing this link liberally about the place in the hope that they will listen to you, Oh Great Oracle of Baking Knowledge. Sadly, my hopes will probably be deflated, much like over-proved bread. Deep sigh.

    Also, it is my dying wish to someday finally own a tapered pin from Chef Felisha. Not that I am dying or anything, but I just wanted to express the seriousness of my wish. 🙂 Her pins are gorgeous.

    I have a Kenwood Major with a 6.7 liter bowl and a 1200W motor. It’s not as pretty as the KitchenAid but, boy, howdy, can that sucker mix and knead. I think they are hard to come by in the US though. And they are fairly costly, but worthy every penny.

    Reply
    • Jennifer Field says

      November 3, 2014 at 10:21 am

      I have a Viking 7-quart, but it’s a first generation and it needed some tweaking. I would love to have a Kenwood. I’d rather something be a workhorse than look like a centerfold! And the Kenwoods tilt, don’t they? I would love a 6- or 7-quart tilt that works a bit better than the Viking. Sigh.

      One day, you and I will both own Chef Felisha pins! =D

      Reply
  10. Judy @My Well Seasoned Life says

    October 14, 2015 at 4:57 pm

    Great list. Only thing I’d add is parchment paper. It makes most jobs easier and cleaner.

    Reply
    • Jennifer Field says

      October 14, 2015 at 5:23 pm

      Yup,it was a toss up between Silpat and parchment, and I use both regularly. Silpat won because it’s not disposable, but there’s a place for both in my kitchen, and I think there should be a place for both in every kitchen. Thanks so much for stopping in!

      Reply
  11. Sandi says

    June 7, 2019 at 8:04 pm

    This is such a helpful list. I love that you give comments on how to best use each piece of equipment!

    Reply
  12. SumBunny says

    October 24, 2020 at 4:05 pm

    Thank you!! I agree with your multitasking philosophy 100%. I have a few tools that are in need replacement and I have complete confidence shopping for your recommended items. Your explanations outlining why each tool is important to a baker, what they’re best used for and your product recommendations are on point. I’ve just found your site while searching for a recipe and will enjoy browsing.

    Reply
    • Jennifer Field says

      October 24, 2020 at 7:45 pm

      I always try to steer folks in the right direction. So glad you found me and are enjoying browsing! Give a shout if you have any questions.

      Reply
  13. Heidi says

    November 4, 2020 at 12:21 pm

    Can you let us know what the name of your instant read thermometer is? Couldn’t tell from the pic! Thank you!

    Reply
    • Jennifer Field says

      November 4, 2020 at 12:40 pm

      Here’s the affiliate link to the one I recommend and use: https://www.amazon.com/Lavatools-Javelin-Ambidextrous-Thermometer-Chipotle/dp/B01F59K0KA/

      This one is a bit on the pricier side, so don’t think you have to get this exact one. There are many highly rated instant read thermometers out there, including another one by LavaTools that runs around $25.

      Hope that helps!

      Reply

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Jenni Field

Hi! I’m Jenni, and I will teach you the “whys” behind the “hows” of cooking and baking. Once you learn those fundamentals, you’ll be more relaxed and more creative in the kitchen. Let me help you be fearless in your kitchen! Read more about me on my About Page.

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