some rust / trim has been repaired / marble has some stains
Long before modern refrigeration, these tables served as a vital tool for French bakers and confectioners.
The Marble Slab: Thick marble—often sourced from regional quarries or imported Carrara varieties—was chosen strictly for its thermal properties. The stone naturally maintains a cool surface temperature, preventing butter from melting when rolling delicate layers of puff pastry or kneading dough.
Wrought Iron Bases: Because marble slabs are incredibly heavy, standard wood framing could warp under the weight and the physical strain of vigorous kneading. Heavy-duty wrought and cast iron bases provided the necessary stability and long-lasting durability.
