Bakeware: It’s Suddenly Exciting!

Mariefleur baking dish from Villeroy & Boch

Baking dishes are typically thought of as utility pieces, rather than fashion items. That’s why they often take a backseat in tableware collections. But at the most-recent Tabletop show in New York, this category was having its best market in years. One big reason for this was an increase in bakeware—from both established and new collections—that was attractive enough to serve from at the table. Suddenly, bakeware was a hot topic.

Solid colors meant more than patterns, though both approaches had support. Mikasa added oven-to-table functionality to their popular Italian Countryside franchise in rectangular and oval bakers, a lasagna pan, square casserole and covered casserole, all in white. Sophie Conran for Portmeirion offered white ring-cake and loaf pans. At BIA Cordon Bleu, two-tone bakers, ramekins and more came with a matte, off-white exterior and contrasting marigold, navy, red or olive glazed interior.

Bestselling Villeroy & Boch patterns Mariefleur, Mariefleur Gris, Artsano Provencal Verdure and Artesano Provencal Lavender all got coordinating bakers in two sizes. Each round or square baker includes a cover that can double as a serving plate. Libbey‘s new ceramic bakeware showcased a gradient blue over white, featuring a distressed texture in the color. The new Hershey’s by Fitz & Floyd collection includes a number of baking pieces, each one rimmed with alternating hearts and signature kisses.

Here are a few examples of the newest baking (and serving) pieces from New York.