Gobel

Gobel has been making bakeware in France since 1887, and it shows. These are the kind of moulds pastry chefs work with: tartlet tins in every size, canelé and madeleine moulds, savarins, brioche moulds and tiny petits fours moulds that look made for a shop window. The range runs on three tracks. Tinplate for those who bake like the pros and wash up by hand. Non-stick with a two-layer, PFAS-free coating for those who want the cake to release without butter and without argument. And Obsidian, Gobel’s range for those who want a little more. The moulds are still made in France, and most of them handle 250°C. You will find Gobel at The Kitchen Lab because we like tools that do their job, and keep doing it. And because a tartlet from the right tin simply tastes better. It is not science, but it is true.