Anna Olson Kitchen

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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 online or in-store at:

Hudson's Bay Company, across Canada

Wayfair Canada, across Canada

Gourmet Warehouse, Vancouver, BC

Yours Trulee, Swift Current, SK

Relish Cooking Studio, Kitchener, ON

For retailers interested in carrying the Anna Olson Kitchen collection (Canada, US or globally), please email

5-piece French Patisserie Set

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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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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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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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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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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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


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Baking Day with Anna Olson

Recipes to Bake Together.

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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”.


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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