The Best Bakeware for Bread, Baguettes, and Brioche
There are two types of people: those who love the smell of freshly baked bread, and those who won’t admit it. Some of our fondest childhood memories include homemade bread, kneaded by grandma or mom, perfectly baked in a traditional oven, often accompanied by golden pies and oversized sweet loaves.
Today, baking isn’t just for the ladies of the house—husbands, dads, grandparents, and even a KitchenAid mixer take the lead. Traditional wood-fired ovens may be rare, but modern alternatives like portable pizza ovens and high-quality ceramic bakeware can achieve similar results.
Baking Fresh Bread at Home Is Easier Than Ever
Whether made with or without yeast or gluten, traditional or enriched with seeds, spices, or dried fruit, bread comes in many forms: crusty rounds, fluffy ciabatta, rustic focaccia, golden toast, and crowd-favorite round boules.
Top Bakeware for Homemade Bread
French Ceramic Bread-Baking Dishes
If you don’t have a professional bread oven, ceramic bakeware is the next best thing. Emile Henry’s ceramic baking dishes are part of a renowned French collection, handcrafted using natural clay and glazes for over 170 years.
These dishes recreate the moisture and heat levels of traditional ovens, yielding bread with a fluffy, airy crumb and irresistibly crisp crust.
Key Features:
- Heat-resistant from -20°C to +270°C
- Lid preserves interior moisture
- Even heat distribution
- Scratch- and chip-resistant enamel
- Dishwasher safe
- Handcrafted from 100% natural materials
- 10-year guarantee
Ciabatta Loaf Pan with Lid
Ciabatta is a classic Italian bread known for its high hydration, airy interior, and light crust. Emile Henry’s loaf pan features two cavities for shaping two 250g loaves—ideal for slicing and sandwiches.
French Baguette Pan with Lid
This pan holds three baguettes over 30 cm long. You can also bake brioche or sweet rolls filled with chocolate or dried fruit. For a deeper crust, remove the lid in the final baking minutes. For flawless presentation, score the dough before baking.
Focaccia Baking Dish
Focaccia is a yeast-rich Italian flatbread made with high-gluten flour. Once stretched into the pan, it’s dimpled with fingers and generously drizzled with olive oil before baking. Top with sea salt, herbs, garlic, cherry tomatoes, olives, or cheese.
Traditional Round Bread Baker
Perfect for rustic round loaves, this domed ceramic vessel mimics a Dutch oven. It traps ideal moisture levels for soft interiors and crisp crusts. The base has indentations to prevent sticking and can be used for mixing and proofing as well.
Open Pan for Brioche, Pound Cake, or Sweet Bread
Great for more than just holidays, this pan ensures even baking without sticking. Ideal for brioche—rich French bread made with eggs and butter—perfect for breakfast, toast, or sweet French toast.
Lidded Pan for Toast, Pound Cake, or Banana Bread
This shorter pan is ideal for smaller loaves. Vent holes in the base and lid promote an even bake and crisp exterior. Durable enamel coating resists scratches—even if you slice bread directly in the dish. Dishwasher safe.
Batard Bread-Baking Dish with Lid
Batard bread is a slightly oval, rustic French loaf—think of it as the countryside cousin of the Parisian baguette. It’s made from just a few ingredients, and the ceramic lid traps steam to create a golden, crackling crust. Capacity: 2.3 liters.
Oval Bread Baker for Artisanal Loaves
Similar to the Batard model, but larger and more elongated—ideal for baking big, artisanal loaves. Capacity: 3.4 liters.
Discover Dozens of Bread Recipes
Looking for yeast-free bread? Seeded bread? No-knead loaves? Whole wheat, gluten-free, or keto options? Explore a world of homemade bread recipes. Share your own favorites and join a passionate baking community.
How to Care for Your Ceramic Bakeware
- Remove all labels before first use and wash with mild detergent.
- These dishes can be used in traditional ovens; the ceramic traps moisture for optimal results.
- Do not place on direct flame or heat source.
- The tough enamel allows metal utensils without damaging the surface.
- Avoid cold shock after baking—place hot bakeware on neutral surfaces like wooden boards.
- For stuck-on food, soak in hot water with vinegar before placing in the dishwasher.