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No More Undercooked Middles with Baker's Edge
Baker's Edge is a non-stick baking pan that eliminates the undercooked "middle" of your traditional baking pans. If you love eating the brownie corners because of the chewy edges, then you'll love that inventor Matt Griffin developed Baker's Edge to maximize the edges for the same reason. Clotilde at Chocolate & Zucchini gives her hands-on review of this unique baking pan while baking a French pound cake.
Baker's Edge Baking Pan | $33 at The Gilded Fork
By Robert | September 25, 2006 in Baking | Permalink
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Great little write up - except for the "Mark" part.
Best wishes and happy baking.
Matthew Griffin
President and CEO
GriffInvent Inc.
Posted by: Matt Griffin | September 28, 2006 6:22 PM
Sorry for the mix-up, Matt. It's been corrected!
Posted by: Robert | September 28, 2006 6:41 PM
Thanks for the fix. I have bookmarked your site - and have enjoyed looking over the past entries.
Matt
Posted by: Matt Griffin | September 29, 2006 1:36 PM
