The Laguiole snack board is designed for the moment when the kamado is still coming up to temperature and the first guests have arrived. You put a warm snack bread on it, a small bowl of tapenade next to it, some cold cuts alongside, and the table is ready. Serving and slicing happen on the same board, so you never have to transfer anything.
Why you want a Laguiole snack board on the table
A snack bread that you slice in the kitchen and place on a plate cools down and dries out. Slice it at the table and the steam stays in, letting the aroma spread through the room. That is exactly what this board is made for: it is large enough to carry the bread and its side dish, and presentable enough to simply stay on the table.
- Serving and slicing on one board, nothing to transfer
- Bread stays warmer because you slice it at the table
- Room for dips, tapenade or cold cuts alongside
- Black edition with the recognisable Laguiole design
- Also great as a board for cheese or charcuterie
How to use it
Bake the bread on the kamado or in the oven, let it rest a few minutes and only then put it on the board. Cut with a serrated knife in long, calm strokes. Leave the board on the table between courses, so there is always something within reach.
Maintenance
Wipe the board with a lightly damp cloth after use and dry it immediately. Do not let it soak and do not put it in the dishwasher. That keeps the finish looking good and stops the board from warping.
Bill's tipRub the board with half a clove of garlic or a drop of olive oil just before serving. That gives the bread an extra layer of flavour without preparing anything.
More boards for the same table are at serving boards and chopping boards, for example the oval serving board in acacia wood. The full range is at knives and chopping boards.
