Pastry Marble Slabs

(Image credit: Apartment Therapy)

Traditionally, bakers prefer marble slabs as a work surface because the material keeps the dough cool. Slabs are often recommended when it comes to making other sweets, too, from candies to ice cream. It’s the root of marble countertops in the home kitchen and small slabs that are readily available from many retailers. Let’s take a look at a few ways to get a little “baker’s marble” into the home kitchen:

  • A free-standing work surface provides a marble workplace without taking over the entire kitchen. It can also add a lot of style, like this antique one. Here is a lower-priced, mass-produced option that would work better for smaller kitchens.
  • Marble countertops throughout the kitchen are bright and luminous, which can prove a great visual accent for small kitchens. Many people shy away from permanent installation of white marble throughout the kitchen because of staining. But marble is actually somewhat forgiving if you don’t mind the patina any natural material takes on with age (I actually prefer signs of age!). Go with a honed finish if you’re worried about acid etching – acids will actually eat the polish right off of marble and leave you with unpolished spots all over the surface over time. The particular countertop pictured is from Sara Kate’s visit to Melissa Clark’s Revamped Kitchen.

(Images: linked to original sources in the text)

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