Collection: Bakeware & Baking Accessories

Bakeware and baking accessories cover everything from the GN-sized perforated trays running through your combi oven to the small stainless cutters, scrapers and pastry bags that live in the pastry section drawer. Hospitality Connect stocks the working tools commercial bakers and pastry chefs use day to day from Chef Inox, Thermohauser, Bakemaster, Avanti and Wiltshire, in sizes from 38mm round cutters up to GN 1/1 perforated baking sheets.

Choosing the right baking accessories

• Round and crinkled cutters: 38mm to 90mm in 18/8 stainless. Buy graduated sets for tarts and biscuit work.
• Pastry bags and tips: HACCP-approved polyflex disposables for everyday work; reusable bags with separate tip systems for dedicated pastry sections.
• Dough scrapers and bench combs: Plastic scrapers for bench work; stainless triangle combs for chocolate and ganache textures.
• Cake and quiche pans: Loose-base springform pans for cheesecakes; mini quiche pans for café portion control; muffin pans in 12-cup commercial sizing.

Material and coating comparison

• Anodised aluminium: Even bake, lightweight and durable; the standard for everyday baking sheets.
• Stainless 18/8: For mixing bowls, cutters and moulds where dishwashers run hot and the tool needs to last.
• Non-stick coated aluminium: Mini quiche, patty pans and shaped tins where release matters more than abrasion resistance.
• Silver anodised: Bakemaster's heat-distribution coating reduces hot spots on long bakes such as loaf cakes.

Specifying for the pastry section

A pastry section running daily production needs at least three cutter sets, four pastry bags in rotation, two dough scrapers per bench position and a complete set of GN baking sheets that match your combi oven. Don't undersize bags — 300mm bags handle large volumes; 200mm bags suit fine piping and detail work.

Pair bakeware with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.

Match your bakeware with baking sheets and trays, add the right combi oven for production scale, or browse Lekue silicone moulds for shaped dessert work.

Why buy bakeware from Hospitality Connect

• Real warehouse stock: The everyday cutter sizes and standard baking sheets ship from local stock.
• Trade pricing on full pastry kits: Specifying a full pastry section gets project pricing across Chef Inox, Thermohauser and Bakemaster.
• Australian-owned showroom: Compare cutter weights and pastry bag flex before you order quantity.
• Replacement consumables: HACCP polyflex pastry bags, baking paper, tip sets — buy when you need them, not in pallet quantities.
• Bundled with the rest of your fit-out: Specify bakeware alongside ovens and benches on one quote.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Bakeware care and longevity

• Don't run aluminium through chlorine cycles: Sodium hypochlorite pits aluminium. Hand-wash anodised pans or use chlorine-free dishwasher detergent.
• Cool tins before washing: Thermal shock from hot tin to cold rinse warps the base and breaks coatings.
• Discard pastry bags after one shift: Disposable HACCP bags are sized for single-use; reusing risks cross-contamination.
• Re-grease seasoned tins: Loaf and bundt tins benefit from a wipe of high smoke-point oil between bakes to keep release reliable.
• Store cutters dry: Stainless rusts at the rivet points if stored damp; air-dry before stacking.

Need help choosing? Talk to us

Send us your menu and production volumes and we'll spec a pastry section kit that won't bottleneck during peak production. Trade accounts come with terms and a single contact for replacement consumables.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.