Spatula (angled) 35 cm de buyer B BOIS – wooden-handled offset spatula

The de buyer B BOIS angled spatula, 35 cm, is a professional kitchen tool designed for offset spreading, lifting and smoothing tasks in pastry and baking. Its 35 cm stainless blade and offset angle permit precise control when working with cakes, pastries and layered preparations. The wooden handle provides a comfortable grip and helps maintain balance during repetitive use in bakery, pastry or catering environments.

Advantages

The angled shape keeps the user's hand clear of the working surface, improving visibility and reducing contact with delicate decorations. The 35 cm blade length covers wide surfaces quickly while allowing fine-tuned application at the edges. The wooden handle offers a warm, ergonomic feel and secure hold, suitable for continuous professional use. The construction supports smooth spreading of creams, ganaches and icings and controlled lifting of baked items.

Suitable for

• Spreading buttercream, ganache and whipped fillings on cakes
• Leveling and smoothing doughs and batters in pans
• Lifting and transferring delicate pastries and tarts
• Decorating layered cakes and finishing edges
• Professional bakery, pastry and catering tasks

Key specifications

• Blade length: 35 cm
• Offset (angled) blade design for improved clearance
• Material: stainless steel blade
• Handle: wooden ergonomically shaped handle
• Intended use: spreading, smoothing and lifting in bakery and pastry

How to use

Hold the spatula by the wooden handle with a light but steady grip so the angled blade remains parallel to the work surface. Use long, even strokes to spread creams or icings across the top and sides of cakes; for edges, tilt the blade slightly and rotate the cake as you work to obtain a consistent finish. To lift pastries, slide the blade beneath the item with the hand clear of the surface and transfer it to a tray or serving plate. Clean the blade after each use and dry the wooden handle thoroughly.

Usage recommendations

For longevity, avoid prolonged soaking of the wooden handle and dry it immediately after washing. Periodically check the blade for bends or rough edges and maintain the wooden handle by wiping with a food-safe oil if it starts to dry out. Use the spatula primarily for pastry and bakery tasks to preserve blade alignment and handle condition.