Pastry boards

A pastry board is mainly used for the rolling of pastry before popping it into a tin, but for those who make their own pastry and bread it's great for the kneading process.

Always floured to prevent sticking, modern day boards are often acrylic but for the traditional kitchen you really can't beat a wooden one. Typically made from hardwoods, such as beech, oak, cherry or walnut

Most pastry needs to be rolled cool, which is why our ceramic and glass rolling pins are so popular. So marble boards tend to remain cooler than room temperature but are difficult to find as so many are dropped and broken.