Work Areas and Surfaces

Rolling dough, making a cake, or glazing or assembling a dessert doesn’t require a large area. But it does require one that is free of clutter and at a comfortable height. I work most efficiently with a work surface 3 feet long, 1½ feet deep and about 6 to 7 inches below my waist. Years ago I had a hinged table mounted on the side of a countertop to give me additional work space. I find this especially useful when I roll doughs since I have access to it from three sides.

I’ve worked on almost every conceivable work surface; what you choose is personal. I began rolling on a canvas pastry cloth in a frame because it required less flour for rolling and was easy to anchor to my counter. Soon I tried other surfaces, which were definitely easier to clean as well as level, smooth and without cracks.