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A French-style tapered rolling pin turned from North American hardwood and finished with mineral oil and beeswax. The tapered ends and lighter weight let you roll with your palms and pivot the pin in place, which many bakers find easier to control than a heavy handled pin. The slightly textured wood grips a dusting of flour, so dough sticks less. It suits pastry, pie and cookie work more than heavy bread dough, where a heavier pin does more of the work.
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Bakers who use it like the tapered shape and light feel for pastry and cookies, and say the wood takes a flour dusting without sticking. Some find it too light for stiff doughs and note that wood pins need care.
The design makes it lighter in weight and easy to maneuver, while it still has enough substance for any rolling task.
It is made from North American hardwood with a slightly textured surface that holds a dusting of flour to help prevent sticking. The wood is sustainably harvested. The pin is finished with mineral oil and beeswax.
