Dough Cutters and Rollers

This plain round set reaches 4.4 inches, the size for English muffins, large biscuits and the bottom crusts of individual tarts.At the other end, the smallest cutter is under an inch, useful for cutting dough rounds for canapés or fondant dots for a cake. The twelve stainless cutters nest for storage.For a smaller set topping out at about 3.6 inches, see the Ateco 5357. The fluted equivalent is the Ateco 5407. Learn More

Twelve fluted cutters take this set past cookie sizes. The largest, at 4.38 inches, cuts scalloped rounds for hand pies, individual tart crusts and the lids of pot pies, while the smallest handle canapé bases and petits fours.All twelve are stainless steel and nest together in a storage tin. Dry them completely before packing them away.The Ateco 5307 covers the same range up to 3.5 inches with one fewer cutter. For plain edges at this size range, choose the Ateco 5457. Learn More

A graduated set means the right diameter is always at hand. This one holds 11 plain-edged cutters from 3/4 inch to just over 3.5 inches.A clean, sharp edge matters most with laminated dough. Pressing straight down and lifting without twisting cuts through the layers instead of sealing them, so croissant dough and puff pastry rise evenly. The same cutters handle biscuits, sugar cookies and fondant discs, and they nest for storage. Use two cutters together to cut concentric borders, rings for tartlet shells or decorative fondant frames for cakes.Stainless cutters like these hold up longer and cut more cleanly than plastic sets, and unlike tinned carbon steel cutters, they will not rust if left in the sink now and then. The thin gauge that gives a precise cut also means a cutter can bend if it is stepped on or crushed under heavy cookware, so store the set nested to keep each ring round.The Ateco 5457 extends the range to 4.4 inches. For scalloped edges, see the Ateco 5307 Fluted Set. Learn More

Master the Art of the Perfect Ear: The Permanent Solution for Artisan Scoring For the serious baker, scoring is more than just a decorative touch—it is a critical final step that controls the expansion of the loaf during the 'oven spring.' Traditional lames often rely on flimsy, disposable razor blades that rust quickly and require frequent, fiddly replacements. The Victorinox Folding Baker's Knife (Lame) is designed to be the last scoring tool you will ever need to buy. Crafted with the same precision as Victorinox’s world-famous Swiss Army Knives, this specialized tool features a 2.5-inch high-carbon stainless steel blade with a unique serrated edge. Unlike straight-edge razors that can drag or snag on high-hydration doughs, these micro-serrations bite into the surface of the risen dough effortlessly. The 'bird’s beak' curvature is mathematically aligned to match the natural contour of round boules and oblong batards, allowing you to achieve deep, consistent slashes without deflating your leavened dough. Comfort and safety are paramount in a professional bakery environment. This tool features a sturdy, cast aluminum handle that provides a balanced weight in the hand, ensuring every cut is intentional and controlled. When the work is done, the blade folds safely into the handle for compact storage. Included is a premium leather case, protecting the edge and ensuring that your most vital pastry tool remains 'Victorinox sharp' for years of daily service. Switch from disposable to dependable with a tool built for the rigors of professional production. Learn More

Matfer Bourgeat Straight Dough Scraper a great multi use tool for bakers and cooks alike. Features a Non Stick surface which is ideal for working with dough and pastry. Made of Patented Exoglass Material, entirely made in France, is heat resistant, non porous and retains its original shape. Learn More

A doughnut cutter cuts the ring and the hole in a single press, so every doughnut comes out the same size and fries in the same time. This one makes 2.5-inch doughnuts, a size that suits cake doughnuts and smaller yeast-raised rings.Four supports hold the center cutter steady so the hole stays centered, and the rolled top edge is comfortable to press. Save the cut-out centers to fry as doughnut holes.For full-size doughnuts, see the Ateco 14423 3.5-inch Doughnut Cutter. Learn More

A pastry wheel cuts long, straight lines through rolled dough without dragging it, which a knife tends to do. This one has a 2.5-inch stainless wheel for strips of lattice, squares of puff pastry, crackers and pizza.The polypropylene handle is contoured with a finger rest, and the whole tool can go through a commercial dishwasher.The same wheel size with a wood handle is the Ateco 1392. For scalloped edges, see the Ateco 1397 Fluted Wheel. Learn More

A straight dowel has no handles, so your palms rest on the dough side of the pin and can feel its thickness as you roll. Many pastry cooks prefer that direct contact for pie dough, tart shells and cookies.This maple dowel is 19 inches long and 1.75 inches across, wide enough to roll a full sheet without the edges of the dough passing under your hands. It is made in Canada.For a pin that tapers toward the ends and pivots easily into rounds, see the Ateco 20175 French Rolling Pin. Learn More

A French pin is thickest at the center and tapers toward each end. The taper lets you pivot the pin as you roll, turning a disc of dough into an even round for a pie or tart without lifting and rotating the dough itself.This one is maple, 20 inches long, tapering from 1.35 inches across at the center to 0.85 inch at the ends. With no handles, your hands rest directly on the pin and feel the dough’s thickness. It is made in Canada.For an even barrel, see the Ateco 19176 Straight Dowel. For heavy laminated doughs, a ball bearing pin such as the Ateco 18325 does more of the work. Learn More