Beech, sugar maple, and black walnut. Arranged to evoke the look of a sliced, fresh-baked pain au chocolat.
French-style rolling pin— 1 3/4” thick for the center rolling surface, give or take 1/8”, with a 4 1/2” long taper at either end. Pin length varies between 22”-23”. I turn each one of these by hand, and must account for variances in the wood.
Finished with a food-safe combination of linseed oil and natural pine resin for durability.
Beech, sugar maple, and black walnut. Arranged to evoke the look of a sliced, fresh-baked pain au chocolat.
French-style rolling pin— 1 3/4” thick for the center rolling surface, give or take 1/8”, with a 4 1/2” long taper at either end. Pin length varies between 22”-23”. I turn each one of these by hand, and must account for variances in the wood.
Finished with a food-safe combination of linseed oil and natural pine resin for durability.
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