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Lame or Grignette

Choosing a Lame Grignettes or lames (the lame is the blade and the grignette is the hold and blade together) are used for slashing dough just before it goes into the oven to control how the dough expands during baking and to create a pattern in the baked bread. Drawn across the dough quickly, the curved grignettes allow for an under-cut giving a greater opened crust.
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11 Items

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11 Items