Baguette Transfer Peel by Paz Fumis Design – 18-Inch Baguette Flipping Board for French Bread Baking

Meet the Baguette Transfer Peel by Paz Fumis Design

Elevate your bread-baking routine with Paz Fumis’ attention to detail in a dedicated transfer tool. The 18-inch length provides ample space to maneuver long baguettes from proofing surface to oven, helping you maintain the loaf’s shape and the workspace’s order. Crafted with care and designed to look as good as it performs, this peel brings a touch of design-forward reliability to your kitchen.

Smart features that serve bakers

• Size: 18 inches in length, offering room for long loaves and precise handling.
• Beveled Edges: Smoothly lift and slide baguettes with minimal friction.
• Printed Ruler: Dual-inch and centimeter markings for quick, on-the-fly measuring.
• High Quality: Top-grade materials built to withstand busy kitchen use.
• Superior Glide: Non-stick surface ensures easy transfer from bench to stone or tray.

In real-world kitchens, the peel shines when moving shaped dough onto a hot baking stone or sheet, and when you want a quick reference for dough size during shaping. The beveled edges reduce drag, helping you maintain a clean transfer without pulling or tearing. The non-stick surface supports a smooth, confident glide, so your baguette retains its score and crust as you place it into the bake environment.

Practical benefits in daily baking

• Long footprint offers space to work with larger or multiple loaves at once.
• Built-in measurements help with consistent sizing and timing checks.
• Non-stick surface minimizes sticking, preserving loaf integrity during transfer.
• Rugged construction supports frequent use in home kitchens and professional setups.

Designed and quality-led by Paz Fumis, this transfer peel blends function with thoughtful aesthetics. It isn’t a guarantee of bake success, but it does suggest a dependable workflow for handling baguettes, from initial shaping to final placement. Consider how the tool might fit your routine—whether you’re exploring new dough hydration levels, refining scoring patterns, or simply aiming for a tidier, more efficient bake day.