The former James Beard Outstanding Baker semifinalist shares some of his favorite baking products for the holiday season.
This product is great for zesting fruits, garlic, chocolate, and more.
The hollow core can be filled with a variety of non-bakeable fillings such as buttercream, ganache, mousse, and creams. This is the pan that Chef Reid invented himself to win the International Patisserie Grand Prix in Tokyo, Japan for Team USA.
These copper canelé molds are available in a variety of sizes.
These are a fun shape for fall and keep brioche, cream puffs, and eclairs golden.</p>