Having a pastry board has many advantages. Wood is a durable and elegant material that adds a natural look to any room. A wooden stool is also durable and resistant to scratches and damage, so it can last for a long time. In addition, wood is a natural material, which means that it is safe for health and does not emit harmful substances. Unlike stools made of other materials, a wooden stool will also not electrify during use.

As a manufacturer and seller of wooden accessories, we guarantee the high quality of the made item. Check out our range of wooden stools and choose the one that best meets your expectations!

Pastry boards- one of the kitchen utensils that must not be missing in the Polish
kitchen.

The most common choice is a wooden stool, but we can also find silicone or marble ones. It is a surface, a worktop, which often has three sides closed with slats. Traditionally, over the years they have been made of poplar, beech or ash wood. In our woodcarver shop, we cultivate the tradition and bring wood, together with its natural properties, back into today's kitchens. Over the years, their appearance and methods of impregnation have changed.The methods of pre-kneading the dough, the main task for which we need a sturdy pastry board, have also changed. A stool for pizza, dumplings, dough - woodcarver comes to the rescue.

What kind of pastry board should it be? What kind of wooden pastry board?

A pastry board and rolling pin are indispensable aids in the home kitchen. The ideal pastry board should
be smooth and have a flat surface, which allows us to knead and shape different types of dough, from bread and pastry to bread and pastry.
types of dough, from bread, dumplings, pizza to pasta. The kneading board should have sufficient weight so that it stays in place while the dough is being kneaded. Ideally, if it is made of wood, a silicone pastry board, the dough mat often likes to pull away from the surface and is less resistant to sharp tools. Woodcarver's wooden pastry board is made of high-quality poplar wood, if you take care of proper impregnation and regular cleaning, it will not lose its properties and will allow you to enjoy a variety of cakes for many years. In addition, a large wooden board does not affect the taste of the doughs being kneaded and has an antibacterial effect. As for the size, a traditional wooden board should be 70x50cm, a standard size, handy and allowing you to roll out your dough in full freedom. It's worth checking that your kitchen worktop is the right size before you buy. If you have a smaller kitchen, a good solution will be a small 60x40cm pastry board, also called a children's board, which will allow you to teach the little ones and prepare them for real cooking, an indispensable gift for the child's development. Using a stool in the kitchen can help exercise children's manual skills and strengthen the parent-child relationship. When space in the kitchen is not an issue, a large wooden pastry board allows extra room, and this is quite an advantage for cooks and dough enthusiasts. It is also a good idea to choose the right rolling pin for your pastry board so that your efforts get the best possible results.

How do I look after my wooden pastry board?

As with any wooden kitchen utensil, you should wash your pastry board by hand. A mild liquid and a wet, damp cloth can be used for this. From time to time, you can also wipe the board with a cloth soaked in a 1:1 solution of water and vinegar to get rid of more stubborn dirt or dough residues on the surface, as well as other odours from different types of dough. If the board is heavily soaked with odours that we don't like too much or don't suit the next dish, the board can be sprinkled with salt and left for 12 hours. The salt will remove the odour, disinfect the board, dry out the inside and lighten the colour of the wood.
Everything depends on its use, the more often you use it, we recommend that you impregnate it, simply soak a clean cloth or paper towel in vegetable oil and rub it into the jointer. We can also protect the roller in the same way, it is worth bearing in mind that the first use after impregnation, may affect the taste of the dough. You can find even more information about the use and benefits of a wooden pastry board in our blog.