Recommended Tools

Baker’s Little Black Book: 7 Tools I Actually Use Every Day

There are a million “must-have” gadgets out there. These are the seven I reach for before the oven’s even preheated durable, no-nonsense tools that earn their drawer space in a real kitchen.

1) The Perfect Cookie Scoop

Portioning is consistency, and consistency is bakery-level results. A reliable #16–#20 scoop gives you even bake times, uniform spread, and that professional dome. I use it for cookies, muffin batter, meatballs—anything that needs to be the *same size, every time*.

Shop the scoop https://amzn.to/3W63AuY

Pro tip:Warm, soft dough? Dip the scoop quickly in hot water, shake off, and portion—it releases like a dream.

2) The Scale That Never Fails

If you bake, you need a scale. Full stop. Volumetric cups are for measuring laundry detergent; grams are for pastry. A fast-read, stable scale means fewer dishes, tighter gluten development, and repeatable success.

See my workhorse scale https://amzn.to/432l3Zl

Pro tip: Tare between every ingredient and build the whole recipe in the bowl. Your future self (and your sink) will thank you.

3) Classic Marble Pastry Board

Marble stays cooler than room temp, which is a gift to laminated doughs and pie pastry. It buys you time before butter melts, and it cleans up beautifully. Also… it photographs like a dream.

Classic marble board https://amzn.to/4oodtjV

Pro tip: Chill it for 10–15 minutes before rolling croissant or puff. You’ll see and feel the difference in definition.

4) My Daily Apron

A real apron should disappear on your body and take the splatter for you. Cross-back or adjustable neck, deep pockets, sturdy fabric—this one checks the boxes and survives hot washes like a champ.

The apron I wear https://amzn.to/4hb2yHV

Pro tip:Keep a fine-tip Sharpie in the pocket for dating dough bins and labeling proofing trays.

5) The Unsung Hero: Bench Scraper

Nothing beats a bench scraper for portioning dough, lifting sticky starters, cleaning flour off the counter, and ferrying chopped ingredients. If you don’t have one yet, it’ll be your cheapest upgrade.

Grab the scraper https://amzn.to/4n35304

Pro tip: Use the ruler marks to portion cinnamon rolls or focaccia squares evenly without hunting for a tape measure.

6) Get Every Last Drop (Spatula)

A flexible, heat-safe spatula means no more leaving batter—and money—in the bowl. It’s also perfect for folding delicate meringues or pastry cream without deflating.

My go-to spatula https://amzn.to/3W32znB

Pro tip: Dedicate one spatula to savory and one to sweets so your ganache never tastes faintly of garlic.

7) The Most Classic Mixing Bowls

Nesting, durable, and easy to grip—these bowls live on my counter. Stainless or glass both work; the key is a set that nests to save space and holds steady while you whisk.

Timeless mixing bowls https://amzn.to/46RaISd

Pro tip: Pop one bowl in the freezer for 5–10 minutes before whipping cream. Faster peaks, better structure.

Bake Like You Mean It

Gear won’t make you a baker—practice will—but the right tools remove friction, so you can focus on touch, smell, and timing. If you pick up anything from this list, start with the scale and the bench scraper. Your bakes (and your workflow) will level up instantly.