Anna Olson Kitchen

view the collection
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 exclusively at The Bay, Home Outfitters and thebay.com

more on the baker's box
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...

full details
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...

full details
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...

full details
NON-STICK LOAF PAN

7.80 x 3.75 x 2.70 inch/19.50 x 9.50 x 6.8 cm interior measurement. Holds approximately 1.6 Qt/1.5 L volume.

An essential pan for loaf cakes and breads 0.03 inch/0.8 mm thick carbon steel Rolled edge de...

full details
NON-STICK ROUND CAKE PAN

8.90 x 2.0 inch/22.50 x 5.0 cm interior measurement. Holds approximately 2.0 Qt/1.9 L volume

The straight sides make stacking cake layers precise 0.03 inch/0.8 mm thick carbon steel Heav...

full details
NON-STICK SQUARE CAKE PAN

18.75 x 2.0 inch/22.20 x 5.0 cm interior measurement
Holds approximately 3.0 Qt/2.8 L volume

This baking pan is a kitchen staple; ideal for cakes, squares and bars 0.03 inch/0.8 mm thick ...

full details

baking tips

entertain like a pro

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 extraordinaire Anna Olson frequently gives her followers a sneak peek at her latest creations, from cakes to c...

continue reading

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 el...

continue reading

Comfort Food Memories

Before you see, touch or taste it, you will be a happier person just from smelling the delicious aromas coming out of the kitchen while someone is ...

continue reading

Tips for Cookie Planning and Hosting a Cookie Exchange

I love getting ahead on my holiday cookie baking, but somehow cookies take up an awful lot of room and they don’t always come out of the freezer tasting as delicious as when they went in. Here are my suggestions for making the most of your time an...

continue reading

Bake with Anna Olson

Anna’s treasured collection of simple, scrumptious and sensational recipes to make you a better baker.

Buy now See all Cookbooks

Word of the day

TEMPERING (Chocolate)

The process of melting, cooling and re-warming chocolate so that it sets at room temperature with shine, and has a good “snap” when you bite it.  Without this process, chocolate would set-up with a dull finish, have visible streaks and feel soft when you bite into it.  This process is important when making truffles, chocolate candy and bark.

Salted Pecan and Dried Cherry Dark Chocolate Bark

Melt the butter in a medium sauté pan over medium heat and add the pecans and sea salt. Stir until the pecans have toasted, about 6 minutes, then remove from the heat to cool before roughly chopping them. Have a parchment-lined baking tray ready. To temper the chocolate, melt 7 oz (210 g) of it in a metal bowl placed over a saucepan filled with an inch (2.5 cm) of barely simmering water, stirring until it has melted and reaches 113 to 122°F (45 to 50°C). If it gets warmer than this, let it cool to below 113°F (45°C) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate to melt it, continuing to stir until the chocolate reaches 82°F (28°C). Return the bowl to the water bath and stir until the ch...

get the recipe