Parts and technical support from the people who installed it. Se habla español. Monday–Friday, 8:00–5:30 Pacific.
Reading the tape…
The 14″ oval banneton — handcrafted wicker with a sewn-in linen liner, sized for a 900-gram loaf. Since January, 541 of them have gone out the door. That is the shop’s plainest recommendation.
The cane breathes while your dough proves, so the skin sets instead of sweating. The linen turns the loaf out clean and hands you a smooth surface to score — no flour caked in the coils, no dough left behind.
Yours ships from the same building that holds the parts for the ovens behind the best bread in America. Lames, peels, couches, and scales sit on the shelf beside it — every one priced, every one in the cart today.
Cane, wood pulp, and linen, in the shapes you actually shape.
Home of this year’s best-seller From $924 items2 out of stockShop 24 →
Load a full deck without dropping the one on the end.
From $15.6510 items1 out of stockShop 10 →
The tool your hands reach for a hundred times a shift.
From $3.858 itemsShop 8 →
A clean hearth before the next load goes in.
From $57 itemsShop 7 →
A clean score every morning, without a conversation.
From $6.255 itemsShop 5 →
Bulk ferment somewhere you can actually see it.
From $13.505 itemsShop 5 →
Divide and roll without a decision per piece.
From $104 items1 out of stockShop 4 →
Hands protected, racks covered, dough undisturbed.
From $27.854 itemsShop 4 →
Flax from Northern France that holds a wall and dries between bakes.
From $11.503 itemsShop 3 →
Flour off, seeds where you meant them.
From $153 items1 out of stockShop 3 →
The shapes that only come out right in the right tin.
From $83 itemsShop 3 →
Everything a first bakery needs, in one box.
From $403 items1 out of stockShop 3 →
A spiral small enough for a counter, honest enough to develop.
From $8001 itemSee it →
Shaped loaves held flat until the oven is ready.
From $19.251 itemSee it →
Proofing baskets
Woven by hand in Villaines-les-Rochers, where they have been weaving them since 1849.
A proofing basket has one job: cane wicks moisture out of the skin instead of holding it against the loaf. It is why the crust behaves differently, and why a good banneton outlives three of the cheap ones.
On the shelf · South San Francisco
$12.50
Reading the shelf card…
Proofing baskets · the owner’s manual
A good basket is not consumed; it is kept. Four habits, none longer than a minute.
Rap the rim; loose flour falls, the weave stays dressed. No washing.
Cane holds a little of every proof. Air-dry fully before it goes back on the shelf.
Water raises the grain and softens the round. A dry brush does everything soap would.
An afternoon of daylight freshens the cane and the linen both.
Kept like this, one banneton outlives three of the cheap ones.
24 baskets and liners · one purchase against three Shop the baskets — from $9 → The best-seller — $12.50 →On the shelf · South San Francisco
$12.50
Reading the shelf card…
Questions
If yours is not here, a person will answer it faster than you can find it written down.
⚠ Answer to confirm with Greg — the window, who pays return postage, and whether used items are covered. This is the single most load-bearing answer on the shop side.
Orders leave South San Francisco on live UPS rates you see before you pay. ⚠ Confirm the cut-off time for same-day dispatch.
⚠ Confirm whether trade or volume pricing exists. If it does, this is worth saying loudly; if it does not, say that too rather than leaving bakers to ask.
Yes. Local orders can be collected in South San Francisco rather than shipped, and the pickup option appears at checkout for Bay Area postcodes.
⚠ Answer to confirm with Greg — whether the cart is open to anyone and whether any minimum order applies. Given who searches for proofing baskets, this may be the most-asked question on the page.
Cards are taken at checkout. ⚠ Confirm with Greg whether account terms or purchase orders are offered for regular commercial customers — and say so plainly either way.
Yes. Ovens, mixers, dividers, and the planning that goes with them — machines are quoted, because the number depends on your voltage, your doorway and your freight. See the equipment →
Questions about a part or a size? (650) 589-5724
Monday to Friday, 8:00–5:30 Pacific
Ordering
Everything in this shop is stock in South San Francisco — your order is picked from a shelf, not ordered in. Order before ⚠ [the cut-off Greg names] and it leaves the building the same day.
The UPS rate you saw at checkout is the live one, not a guess — and within the US zone, shipping is free. ⚠ Define the zone in plain words here.
Bay Area orders can skip the truck — choose pickup at checkout and collect from the building the same day it’s picked.
The returns window, and who pays the postage, will be stated here in plain words — awaiting confirmation, same batch as the FAQ.
Support
Not a queue, not a bot — the counter in South San Francisco. ⚠ Se habla español — confirm before launch.
(650) 589-5724Sizing, materials, which basket for which dough — answered by people who work with this equipment every day.
Ask an expert →Parts for the equipment side move through their own line — write with your model and serial number.
parts@tmbbaking.com →
