Anna Olson Kitchen

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Hands with cookies.

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 exclusively at The Bay, Home Outfitters and

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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

Anna’s Date Squares

We all appreciate the nutritional power of oats at breakfast time, but why not sneak this cholesterol-reducing fibre into a sweet treat? A date square is a Canadian classic, and can be enjoyed all year long. In addition to using Large Flake Quaker...

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I have fond memories of visiting a pizza trattoria in Parma last year and, of the many pizzas we tasted, I was most intrigued and thrilled with the...

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5 best Canadian chefs to follow on Instagram

I've just been listed as one of the 5 best Canadian chefs to follow on Instagram by Quench Magazine. Here's what they had to say: Baker extraordin...

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Tips for Lemon Meringue Pie Success

Lemon Meringue Pie is a favourite dessert, especially in spring, but it is also a technically challenging dessert to master. It emcompasses many elements of a baker’s repertoire: pastry, curd filling and meringue, and all have to be strategically ...

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Set for the Holidays with Anna Olson

In her festive cookbook, Anna shares the recipes she loves to make during the holiday season (and, really, almost every day).

Buy now See all Cookbooks

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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