Global Rating: 4.68 from 19 reviews.
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|rating||title||date||name||city state/province country|
|Sassafras Customer Service came through... (4/5)||Apr 22, 2012||Mary|
After a 'misunderstanding' with Sassafras I wrote a 'review' that was not complimentary.
They immediately contacted me and replaced the broken 'dome' and shipped it out at no charge.
They stood behind their product.
Now, I can get back to baking the best bread in the world with the La Cloche!
|Love it (5/5)||Feb 7, 2012||Grace||No US|
|It's hard to believe how good my bread looked every time I opened the la cloche in the oven. Excellent packaging and fast shipping. Eric responded my inquiry super fast. Love this website. Will purchase from it again and again.|
|No shipping problems! (5/5)||May 12, 2010||Anonymous||CA|
|I just got the round and oblong bakers in the mail today, about a week and a half after ordering it online. I was worried about the shipping, whether they would arrive in pieces like the horror stories I'd read online, but I couldn't believe the care that went into packaging! The bakers were in their boxes from the company, with average to adequate padding, but then both boxes were in a large brown box, with so many packing peanuts and paper and air bags that I'd be surprised if the boxes even felt a jolt during the trip! They arrived without a scratch. I would definitely order from Breadtopia again; they have gained my unqualified trust!|
|2 year review (5/5)||Nov 22, 2013||Joe Ferri||Belleville Il US|
|Jan. 2012 I began baking artisan bread 2-3 times per week with LaCloche which has never disappointed us with anything less than excellent results. I put it on the middle rack in a cold oven and allow the temp to come up to 375F, set the countdown timer to 65 minutes, and let it do what it does best until the timer rings. I find the best time to place it in the oven is when the dough has expanded to fill the entire bottom of the base. That tells me the dough is ready to give a full spring. After removing the bread I am careful to place LaCloche back in the oven and allow it to cool down with the oven off. The unit has never been rinsed or washed. My only regret is that we often skip dinner and just eat warm bread.|
|Awesome it doesn't get any better than this! (5/5)||Jan 6, 2012||Joe Ferri||Belleville Il US|
|The La Cloche arrived today. I read the reviews before purchasing and paid particular attention to the comments about seasoning of the stoneware since one of my pizza stones cracked about 3 years ago. After that happened I found that by coating the pizza stone with peanut oil it will turn a dark brown not quite as dark as a cast iron skillet, but nothing sticks, and the peanut oil can take high heat without smoking up the house. Without the seasoning the stones get dark blotches and look unsightly especially with a crack running through it. So I made two loaves tonight after coating the stone and heating it up to 350 and then cooling down to room temp. First sourdough loaf was placed in the La Cloche (French for bell) cold. The oven was set to 375 and I baked the bread for an hour after the set temperature was reached. Perfect crisp thin crust with golden color and wonderful springy crumb. The second loaf was placed into the hot stoneware, covered immediately and placed back into the same 375 oven for 1 hour. I'm jumping for joy because the bread rose to fill the entire dome, same results as the first loaf only better. I've had a passion for the perfect bread for the past 15 years and it doesn't get any better than this.|
|best thing that ever happened to my bread (5/5)||May 9, 2011||JJ BEcker||BOS MA US|
Works perfectly, buy it. See how trivial it is to make bread that is better than you can buy.
I'm not kidding! I've been making bread for 30 years, and the crust, crumb etc were always good, but never perfect. Now my lame GE oven is working like a steam oven.
Do NOT delay, buy this thing.
|Just Incredible (5/5)||Feb 20, 2013||Barbara||Canyon Country Ca US|
|Got this as a birthday gift. Took it out of the box and immediately made a loaf. I've been baking bread for many years but my biggest complaint was not being able to get a crispy crust. Well, this clay baker solved the problem. My bread had a beautiful golden crust. In fact, I could hear soft crackling as the loaf cooled. Don't hesitate, you won't be sorry. As soon as the rectangular one is back in stock I am going to get that one also. I am one happy baker.|
|Bottom Cracked within the first 3 months use. (2/5)||Jan 5, 2012||Jeff||Cloverdale Ca US|
|We've been using the no kneed bread method for over a year now. The bottom of the clay baker broke some time within the first 3 months of using it. It works very well when not broken. We went on using it with the two broken bottom parts unitl the dome cracked too.|
|Great little clay oven (5/5)||Jun 5, 2010||Joan Horne||Elysburg PA US|
|People don't believe I baked the loaves that I've made using this and the oblong clay baker. They are wonderful; you can't make a mistake if you use these. I look forward to seeing each loaf that comes out because each one is truly unique and a work of art. It's always a pleasant surprise to see the finished product. I don't think I got a recipe book with mine, but the recipe I use works fine, and I really enjoy baking with these wonderful little ovens.|
|Impressed with packing (5/5)||Jun 15, 2013||Don Martin||Hendersonville NC US|
Received my La Cloche today and have not used it yet but this review is about how it came packed. I have read horror storied about La Cloche bakers coming broken on other sites and forums that sell them, this baker was not only packed by Breadtopia so it in no way could move around in the shipping box but the factory packing was so tight that there was no way this was going to get damaged. Kudos to both the Mfg. and also Breadtopia.
Will bake bread either tomorrow or Monday and write a review about how it bakes.
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