What do we bake on or in?

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We recognize that it is important what one bakes in or on. We don't want chemicals leaching into our food through our methods. Prior to purchasing equipment I did a ton of research to find what I thought was the best with what I could afford. So, our bakery does it's best to purchase and use equipment that gets the job done, but that is safe. We will continue to  refine our methods and equipment as we grow. But for now, this is where we are at. We have nothing to hide so I'm including the links to the equipment so you can determine for yourself if it is good enough for you. By the way, we are always open to suggestions. :-)

Chicago Metallic Glazed Aluminum Steel Straps

Heavy Duty Cordierite Bread Stones

Cast Iron Dutch Ovens

Eco Craft Parchment Paper

Non-Stick Aluminized Steel Cake Pans

Heavy Duty Aluminum Baking Sheets (always lined with parchment paper)

Vollrath Heavy-Duty Stainless Steel Mixing Bowls

We use wooden spoons and wood cutting boards, ceramic mixing bowls and stainless steel measuring cups and spoons.