Ring Molds

When Larry and Judy Prince entered the market with pastry rings, everything was made in Europe and sized in metric. They wanted an American line, so we made our own, in inches, because fewer cooks in the US thought in centimeters then. We’ve made our own pastry rings ever since. Today the line has returned to the metric standard, rebuilt as seamless rings with the size marked in centimeters on the outside. Alongside ours, we stock rings from top brands in round, square, oblong, and rectangular shapes, plus perforated rings for even baking and uniform browning. Use them for tarts, entremets, cakes, and plated desserts, or to hold a tartare in shape.