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 exclusively at The Bay, Home Outfitters and thebay.com

more on the baker's box
5-piece French Patisserie Set

Includes:
1 non-stick round fluted removeable bottom tart pan
1 non-stick rectangle fluted removeable bottom tart pan
1 non-stick 12-cup madeleine pan
2 non-stick small round, fluted removeable bottom tart pans (13 cm)

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

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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 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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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...

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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...

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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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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 el...

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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 cooking a favourite holiday meal for you! Our sense of smell plays a vital role in the enjoyment of ...

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Set for the Holidays with Anna Olson

In her festive cookbook, Anna shares the recipes she loves to make during the holiday season (and, really, almost every day).

Buy now See all Cookbooks

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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