Anna Olson Kitchen

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Hands with cookies.

Whether a new baker, an expert or in between, good baking pans are essential.

Canada's baking sweetheart, Anna Olson, presents her collection of quality bakeware along with a bonus silicone spatula and a recipe card. The bakeware is double-glazed non-stick, heavy gauge carbon steel and is PTFE & PFOA free. Handwashing recommended.

Available online or in-store at:

Hudson's Bay Company, across Canada

Wayfair Canada, across Canada

Gourmet Warehouse, Vancouver, BC

Yours Trulee, Swift Current, SK

Relish Cooking Studio, Kitchener, ON

For retailers interested in carrying the Anna Olson Kitchen collection (Canada, US or globally), please email sophia@primmacuisine.com

5-pc Baking Essentials Set

Set Includes:

  • 2 x NON-STICK ROUND CAKE PAN8.90 x 2.0 inch/22.50 x 5.0 cm interior measurement. Holds approximately 2.0 Qt/1.9 L volume.
  • 1 x NON-STICK RECTANGLE CAKE PAN, 12.60 x 8.70 x 2.0 inch/32.00 x 22.00 x 5.0 cm interior measurement. Holds approximately 4.0 Qt/3.8 L volume.
  • 1 x NON-STICK BAKING SHEET, 16.5 x 11.74 x 1.18 inch / 42 x 29.5 x 3 cm interior measurement.
  • 1 x NON-STICK COOLING RACK 15.00 x 10.25 x 1.40 inch/38.00 x 26.00 x 3.5 cm

Heavy gauge steel distributes heat evenly and consistently 0.03 inch/0.8mm thick carbon steel ...

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5-pc Baking Treats Set

Set Includes:

  • 1 x NON-STICK SQUARE CAKE PAN 8.75 x 2.0 inch/22.20 x 5.0 cm interior measurement. Holds approximately 3.0 Qt/2.8 L volume.
  • 1 x NON-STICK RECTANGLE PAN12.60 x 8.70 x 2.0 inch/32.00 x 22.00 x 5.0 cm interior measurement.
  • 1 x NON-STICK 12-CUP MUFFIN PAN Approximately 2.5 fluid oz/74.0 ml capacity per muffin cup.
  • 1 x NON-STICK COOLING RACK 15.00 x 10.25 x 1.40 inch/38.00 x 26.00 x 3.5 cm
  • 1 x NON-STICK 12-CUP DONUT PAN 16.0 x 11.1 x 1.1 inch/40.8 x 28.2 x 2.8 cm. Approximately 2.0 fluid oz/59 mL capacity per cup.

Heavy gauge steel distributes heat evenly and consistently 0.03-inch/0.8mm thick carbon steel ...

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DUAL ANGLE SILICONE SPATULA

12.75 inch/32.40 cm total length

Ideal for stirring, folding, spreading and scooping both hot and cold foods. Natural beech woo...

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Non-Stick 12-cup Cannelé Pan

Approximately 2.8 fluid oz/82.8 mL capacity per cup

0.03 inch/0.8 mm thick carbon steel cups and tray Double glazed non-stick layer is FDA grade a...

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NON-STICK 12-CUP MUFFIN PAN

Approximately 2.5 fluid oz/74 ml capacity per muffin cup

Heavy gauge steel distributes heat evenly and consistently Double glazed non-stick layer is FD...

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NON-STICK BAKING SHEET

16.50 x 11.74 x 1.2 inch/42.00 x 29.50 x 3.0 cm interior measurement

An essential baking tool for novice and experienced bakers From cookies to sheet cakes or roas...

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baking tips

entertain like a pro

WHOLEGRAIN PIZZA DOUGH

I have fond memories of visiting a pizza trattoria in Parma last year and, of the many pizzas we tasted, I was most intrigued and thrilled with the wholegrain pizza crust, which had intense flavor character and a wonderful crispness. My mission ha...

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Ili Sulaiman Bakes Gluten Free Potato Bread with Anna!

Ili Sulaiman bakes gluten free Potato Bread with Anna! It's all part of our Baking Day with Anna Olson series that celebrates the celebrates the co...

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5 best Canadian chefs to follow on Instagram

I've just been listed as one of the 5 best Canadian chefs to follow on Instagram by Quench Magazine. Here's what they had to say: Baker extraordin...

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Tips for Lemon Meringue Pie Success

Lemon Meringue Pie is a favourite dessert, especially in spring, but it is also a technically challenging dessert to master. It emcompasses many elements of a baker’s repertoire: pastry, curd filling and meringue, and all have to be strategically ...

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Baking Day with Anna Olson

Recipes to Bake Together.

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Word of the day

Tarte Tatin

Named after the two sisters who ran their family hotel in the Loire Valley of France 100 years ago (you go, girls!), this simple apple tart is baked upside down.  It also happens to be the recipe Anna Olson made when she auditioned to host her first TV series, “Sugar”.

APPLE TARTE TATIN

Yield: 1 9-inch (23 cm) Serves: 6 Prep Time: 20 minutes Cook Time: 60 minutes Preheat the oven to 375 oF (190 oC). On a lightly floured surface, roll the pastry out into a circle and cut it so that it is 9-inches (23 cm) across (using the ring of a 9-inch (23 cm) fluted pan creates a lovely edge to the pastry). Dock this with a fork and chill until ready to use. Peel the apples, cut them in half and core them. Melt 2 Tbsp (30 g) of the butter and pour this over the apples, tossing with 2 Tbsp (25 g) of the sugar to coat. Set aside. Place a 9-inch (23 cm) skillet (or other round pan that go from the stovetop to the oven) over medium-high heat and stir together the remaining ¼ cup (60 g) of butter, ½ cup (100 g) of the sugar and the l...

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