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Pepper mill in natural wood, 10 cm

Bistro Manual Pepper Mill | In stock

A reproduction of the silhouette of the first Peugeot model created in 1874, the Bistro wooden pepper mill is one of the models that is most emblematic of Peugeot. This mill is a great classic as a treat for yourself or a gift for a loved one.

 

Small in signature, great in reputation

A 19th century reproduction model of the first table pepper mill created by Peugeot in France, this natural Bistro mill is an icon for the brand. It has become the symbol of a way of life, that of the world-renowned French cafes and bistros. Simple and elegant, this legendary mill is made of beechwood and is equipped with the Peugeot pepper grinding mechanism, which comes with a lifetime guarantee. The grind control knob located on the head of the mill can be adjusted to obtain the preferred grind size: the tighter the knob, the finer the grind. The natural Bistro mill will easily become a staple on your table.


 

x $54.00 = $54.00

Random Recipe

Ingredients Homemade Cinnamon Rolls Directions

Homemade Cinnamon Rolls


Ingredients for the dough:
¾ cup (180 ml) milk, lukewarm
2 ¼ teaspoons active yeast (1/4-ounce package yeast)*
¼ cup (60g) unsalted butter, melted
¼ cup (50g) granulated sugar
1 large egg
3 cups (360g) all-purpose flour
3/4 teaspoon salt
* Or 13g fresh yeast, crumbled

Ingredients for the cinnamon filling:
1/4 cup (60g) butter, at room temperature
2 Tablespoons (25g) granulated sugar
1 Tablespoon cinnamon

Ingredients for the glaze:
1/2 cup (120g) confectioners’ sugar
1 Tablespoon lemon juice or water

Pour the yeast (or crumble, if using fresh yeast) in the bowl of an electric mixer and stir in a few Tablespoons of lukewarm milk (not warm, or you will kill the yeast). Let sit until it begins to foam, about 5 minutes. Add the melted butter (slightly cooled), sugar, egg, and mix until well combined. Add the flour and knead the dough on medium speed for 10-15 minutes. The dough should detach from the sides and form a nice, smooth ball. Transfer the dough ball to a lightly greased bowl, cover with plastic wrap or a towel and allow to rise for 1 hour to 1 ½ hours, or until doubled in size. Meanwhile, prepare the filling by combining softened butter with cinnamon and sugar in a bowl. Set aside. After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14×9 inch (35×23 cm) rectangle. Spread the filling over, leaving a ¼ inch margin. Tightly roll dough up, starting from the longer side, and place seam side down making sure to seal the edges of the dough. Cut into 1-inch (2.5 cm) sections with a serrated knife. Place cinnamon rolls in a greased 9-inch (23 cm) round cake pan. Cover with a towel and let rise again for 30 minutes. Preheat oven to 350F (180C). Remove the towel and brush the cinnamon rolls lightly with water and sugar (optional). Bake for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5 minutes before frosting. For the frosting, mix confectioners’ sugar and water/lemon juice together until thick. Drizzle over the cinnamon rolls. It’s ready!

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