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Traditional Rolling Pin

Regular price $55.00
Regular price Sale price $55.00
Sale Sold out
Material

This traditional rolling pin offers similar pressure control to our Classic French Rolling Pin (due to its fixed handles), but with a more traditional aesthetic. Simply keep palms flat while rolling the pin over the dough just like the great French bakers do.

Finished with a natural, allergy-safe, food-grade oil. Made to endure daily use for years to come.

In the small rural community of Olivehill, Tennessee (population 675), Joseph and a few neighbors make rolling pins, biscuit cutters, bowls, utensils, and other kitchen essentials that are works of "functional art." True to the intention, his work is beautiful, timeless, and upscale, but ready for down home cooking. 

Dimensions

2.5" wide x 18" long

Material & Care

Cherry, walnut, spalted hackberry.

Hand wash with warm water and unscented soap if needed. Do not soak. Wood products are not dishwasher safe.

Maintenance: All wood used for cooking tends to dry out overtime. Periodically apply our food-grade Wood Wax to keep your utensils and boards looking new for a lifetime. Apply wax by hand, wait 15 minutes, and buff with a rag for a beautiful matte finish.

Shipping & Packaging

Shipping is always free for orders over $100 (domestic US). A $9 flat rate applies otherwise.

We use 100% compostable and recyclable packing supplies— paper (in multiple forms) being the most common. Apart from the clear protective sleeves for our art prints, we never use plastic.

Tried and True

When it comes to making cut-out cookies in grandma's kitchen or laminating puff pastry to perfection, nothing beats a classic, wooden rolling pin. Call us romanticists, but rolling out dough loses a bit of its charm when it's constantly sticking to the pin. The simplicity and beauty of a wooden rolling pin is just as alluring as its superior functionality. We are willing to bet in every great baker's kitchen is an old, faithful, wooden rolling pin from long ago— and you deserve one too.

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