Decisions-Decisions...
I am looking for a pastry board and can't decide which one i want. I like Williams-Sonoma but I love shopping at Sur la Table.
Unfortunately I can't have both >_<
Let the debate begin-
Sur La Table Marble Pastry Board
Pros:
-cool surface for the dough (great for Houston's heat)
-$60 cheaper than Williams-Sonoma
Cons:
-Heavy
-can break/crack easily
-need nonslip mat or towel underneath board to prevent from sliding
Williams-Sonoma Reversible Wooden Pastry Board
Pros:
-measurement guide on board
-Reversible
-multi use as cutting board
-wraps over island & stays in place
Cons:
-too big to store away
-$60 more than Sur la table marble
-apply mineral oil to keep it from drying
-must be store away from extreme temperatures.
Hmmmmmm....
