Olive Loire Cer Brie Baker 13.5x16x7.5cm Olive

Bring the taste of the French countryside to your table with the Loire Ceramic Brie Baker. Dressed in a stunning, earthy olive reactive glaze, this baker is the ultimate tool for creating gooey, melted masterpieces that look as good as they taste.

Its compact, round design is specifically tailored to fit a standard wheel of Brie or Camembert, ensuring even heat distribution for that perfect molten center. Whether you're topping your cheese with honey and walnuts or rosemary and garlic, this baker transitions effortlessly from oven to tabletop.

Product Highlights

• Stunning Artisan Finish: Features a unique olive-toned reactive glaze with rich, variegated depths of green and bronze, making each piece one-of-a-kind.

• Thoughtful Design: The lid is embossed with the words "Brie Baker" in a classic serif font, adding a touch of vintage charm to your kitchenware collection.

• Complete Serving Set: Comes with a natural wooden spreader, perfect for slathering warm cheese onto crusty baguettes or crackers.

• Functional & Stylish: Equipped with side handles for easy transport and a matching lid to keep your cheese warm and gooey throughout the evening.

Specifications

• Dimensions: 13.5cm (W) x 16cm (L including handles) x 7.5cm (H)

• Material: Durable Ceramic with a Wooden Spreader

• Color: Olive (Reactive Glaze)

• Care: Ceramic baker is oven-safe. Hand wash recommended to preserve the unique glaze and the wooden spreader.

This recipe below is the perfect pairing for the Loire Brie Baker. It’s sophisticated enough for a dinner party but takes less than 15 minutes to prep.

🍯 Honey & Rosemary Baked Brie
The ultimate sweet and savory appetizer.

Ingredients
1 Wheel of Brie or Camembert (approx. 200g–250g)

2 tbsp Honey (or Maple Syrup)

1 sprig Fresh Rosemary (roughly chopped)

¼ cup Crushed Walnuts or Pecans

Optional: A pinch of sea salt or chili flakes for a kick

Instructions
Prep the Cheese: Place the cheese wheel inside your Loire Brie Baker. Using a sharp knife, gently score a shallow "X" or a crosshatch pattern into the top rind (this helps the toppings soak in).

Add Toppings: Drizzle the honey generously over the top. Sprinkle with the chopped rosemary and crushed nuts.

Bake: Place the lid on the baker. Bake in a preheated oven at 180°C for 12–15 minutes until the center feels soft and molten.

Serve: Remove from the oven and let it sit for 2 minutes. Use the included wooden spreader to serve alongside a warm baguette, sourdough crisps, or sliced green apples.