Whether it’s a splurgy stand mixer or a pastry chef’s $18 secret weapon, there’s a gift to delight the baker in your life this holiday—even if that baker is you. Here's some favourites from Chatelaine's test kitchen contributors.
Heavy-gauge cookie sheets are always the right choice. You can scrub them clean, they don’t warp, and they conduct heat evenly. I have a lot of Chicago Metallic and Nordicware. Always choose silver metal over dark; you’ll get more control over how quickly things brown that way. —Eshun Mott
I’ve always got a metal spring-loaded scoop or two on hand for making cookies. They’re super helpful in portioning dough consistently, evenly and quickly—and no need to grease them. —Tara O’Brady
I couldn’t live without a solid stainless steel bench scraper. It’s invaluable for getting flour and stuck-on bits off your work surface, so you can easily clean your countertops without ruining every sponge or dishcloth you own. I like ones made from a single piece of stainless steel as there’s no seams that can warp or dislodge. —Michelle Lucas Larving
I’m a lover of simple things: silicone mats, cookie cutters, sheet pans. But an instant-read thermometer is an overlooked essential, and for me it's gotta be a Thermapen. I’ve used them at home and at work for years to test doneness on cakes and in candy-making. They’re quick, easy to use and they justify their price by lasting forever. —Camilla Wynne
Someone out there with superior paper-cutting skills to mine might scoff at this, but hear me out: pre-cut cake pan papers. They’re fully biodegradable, nearly impossible to burn and fit perfectly into round cake pans. A $30 pack includes 100 sheets, which lasts a few years—unless you’re baking a brand-new cake each week, which only justifies the purchase even more. —Chantal Braganza
For a splurge on serious home bakers, I recommend the KitchenAid Pro. It has a 575-watt motor compared to the standard Artisan’s 325. This extra power makes a big difference when mixing dense doughs like bread, or extra-large batches of cookie dough. —Jennifer Pallian
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