Round White Marble Cheese and Pastry Board - 10" Diameter
Marble is the ultimate pastry making surface. It is perfectly smooth, it never absorbs fat or moisture, and is always cool and dry. Many bakers chill the marble board by sliding it into the refrigerator or freezer before rolling a finicky dough like puff pastry, and then put the slab and the pastry back in the fridge the instant the dough softens. The marble will always be ready for its next roll out if you just wipe it down with a damp cloth.