Ankersrum USA

Emile Henry & Ankarsrum Giveaway Series-Part 2: Baguette Pan & Pizza Stone



I am so excited to be hosting this product giveaway with Emile Henry.  Emile Henry is a French company that has been around since 1850.  Their products are unlike anything else I’ve ever used.  The first piece I ever received was the Bread Cloche and from the first time I used it, I haven’t used a traditional loaf pan again.

This giveaway will feature the Ankarsrum Assistant Original and 5 of my favorite Emile Henry pieces. It will consist of four separate posts, each post focusing on an individual piece. To enter, fill out the form at the bottom of the post. You may also enter to win on Instagram and Facebook. Contest will be open until 8:00pm on Monday, November 30. A winner for each Emile Henry piece and the Ankarsrum (color of the winner’s choosing) will be announced on Tuesday December 1.

Good luck everyone and here we go with Part 2: The Baguette Pan & Pizza Stone…….



Two of my family’s favorite foods are baguettes and pizza. I was so excited when I added these two pieces to my Emile Henry collection. Let’s talk about the Baguette Pan first. This item is designed just like the Bread Cloche with a glazed base and outer lid, while the inside of the lid is un-glazed. Here again, you are able to get a crispy outside and a soft and chewy inside without the expense or hassle of a steam or brick oven. You will use this pan just like the cloche. Preheat the base in the oven while you mix up your bread dough. Once the dough is finished kneading, divide your dough into three equal pieces and roll out to form long ropes. Place ropes into the baguette baker.

Just like with the cloche, Place the lid on the baguette base and put directly into the preheated oven. Bake for 25 minutes with the lid on, and then 5-7 minutes with the lid off or until loaves are golden brown.

Emile Henry Giveaway
L-R: Left-2 lb ball of dough. Middle-dough divided into 3 equal pieces. Right-each piece rolled into long ropes.

The great thing about this pan is that you aren’t limited to just plain bread dough. I have made garlic and herb dough as well as cranberry orange dough and baked them in this pan. These baguettes are also perfect for sub sandwiches.

The next item I want to introduce to you is the Emile Henry Pizza Stone, and talk about it’s versatility. Being from the South, I am a biscuits kind of girl. I am here to tell you there is nothing like a biscuit or scone baked on a stone. The trick is in preheating the pan in your oven while you mix up your recipe. Putting a pizza crust, biscuit or even a scone on an already hot stone gives you a perfect crust on the outside and a super moist and soft texture on the inside. This is also true for cookies baked on the stone. This stone can also go on the grill!! I know you are as excited as I am about being able to cook outside on those hot summer days. In fact, in our July 4th blog post, I showed you how to use this stone to grill your delicate chicken burgers. The ridges give you beautiful grill marks without the fear of losing part of your burger through the grill grates. The lip on the back side of the stone allows you to slide your pizza onto the pan without fear of it sliding right off the stone. As you can see, this is not just a “pizza” stone. You can use it for so much more.

The recipe I’m going to share with you today is one of our family favorites. In fact, this is the recipe I am responsible for every year for Thanksgiving. I love that I can make every component ahead of time; making this the perfect recipe for a large gathering, tailgate party (since the stone can go on a grill!), or even making only a few at time.

Don’t forget to share this contest with all your friends and check out our Instagram and Facebook pages for additional entries. Also, be sure to subscribe to this blog to receive automatic notification of future posts. Good luck everyone and enjoy!


Tomato-Basil Crostinis on Fresh Baguettes


2 baguette loaves (My Favorite Yeast Bread Recipe), sliced into rounds

Tomato Topping:

1 (8 oz.) package grape tomatoes, cut into quarters

1/4 cup olive oil

2-3 Tbsp. fresh basil, finely chopped

2 cloves of garlic, minced

salt and pepper to taste


Mix together all the ingredients and set aside for at least 30 minutes. Store in the refrigerator for up to 1 week.



Cheese Mixture:

3/4 cup mayonnaise

3/4 cup fresh parmesan cheese, finely grated


Mix together in a small bowl and set aside. Store in the refrigerator for up to 1 week.


To Assemble:

PicMonkey Collage

When ready to serve, preheat pizza stone in a 500º oven. Spread each bread round with the cheese mixture. Spoon a small amount of tomato topping onto each round. Place on hot pizza stone and bake for 8-9 minutes or until cheese is bubbly and bread is toasted.

Yield: Approximately 24 individual crostinis


Emile Henry Giveaway

Emile Henry Giveaway

The Baguette Pan & Pizza Stone come in Black or Red.

this contest is now over!



Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.