For all bakers: bread moulds.

Bread moulds, such as these, are used by bakers in Southern Germany and France to allow the bread to rise; at the same time they also give the bread its characteristic shape. They have always been made from cane, as this is the only material capable of providing the necessary moisture exchange during the fermentation process while simultaneously ensuring the necessary oxygen supply. The moulds are from Southern Germany, where they have been manufactured for bakeries for more than 150 years. They can also be used as beautiful and inexpensive serving dishes.