Three tools, one food-safe range
Antoine's "Food-safe" range is not a single object but a system of three technically distinct tools, all made in food-grade stainless steel. The choice of tool is not yours a priori — it depends on the food on which your mark will be engraved. Antoine makes that call for you during the preliminary consultation, based on the drawing you send us and the type of product you intend to mark.
1. Electric branding iron
Thermostat-controlled tool, heated by electrical resistance to a constant working temperature of about 200 °C. Pressed for one second onto the crust of a baked dough, it triggers the Maillard reaction: surface sugars and proteins caramelise into your mark in dark brown on a golden ground. Surgical precision, no open flame, continuous workshop use.
- Use: bread, brioches, focaccias, waffles, crêpes, pancakes
- Mechanism: electric, integrated thermostat, continuous B2B use
- Working temperature: ~200 °C
- Contact with the food: about 1 second
- Effect: brown mark on golden ground (Maillard)
2. Cold-press die
Manual mechanical tool, no power supply, no heating. Pressed onto the smooth surface of the food at room temperature. It exploits the plastic deformability of tempered chocolate, fresh butter, soft doughs. The result is a monogram in creux — negative relief — that catches raking light and returns it as a settled shadow. No cable, no current, no heating of the marked product.
- Use: tempered chocolate, fresh butter, soft doughs, macarons before baking
- Mechanism: manual, hand pressure
- Power supply: none
- Effect: monogram in recess, visible in raking light
3. Brass plate for ice cubes
Brass (laiton) plate with your motif engraved in relief at 2.5 mm. Placed under an ice cube of 15 to 60 mm for 6-10 seconds, the ice takes the shape of the relief and remains marked until it melts. No freezing, no mould: the mark is imprinted at service time, with the plate laid on a tray or counter.
- Use: ice cubes and spheres for cocktail bars, weddings, hotel bars, corporate events
- Mechanism: direct contact 6-10 seconds
- Material: brass (laiton)
- Standard dimensions: 180 × 60 × 10 mm · custom formats on request
- Relief depth: 2.5 mm
- Compatible ice cubes: 15 to 60 mm
Material and regulatory compliance
All the tools in the Food-safe range are made of food-grade stainless steel, compliant with Regulation (EC) No. 1935/2004 on materials intended to come into contact with food, and with Regulation (EC) No. 2023/2006 on good manufacturing practice (GMP). Each piece is delivered with a named food-contact conformity certificate, available on request at the time of ordering and enclosed with the shipment.
The Bon à graver: consultation with Antoine
Antoine does not sell three separate products from a shelf: he consults each client and chooses the right tool with you. The process unfolds in four stages.
- Briefing. You send us your drawing — logo, initials, coat of arms, illustration, text — and tell us the food on which it will be marked (bread, chocolate, ice, butter, biscuits…).
- Bon à graver. Within 4 days, Antoine sends you back the final design of your mark, refined and optimised for engraving, together with his proposal for the right tool: electric iron, cold-press die or brass plate for ice.
- Approval. You confirm the Bon à graver and the tool. No engraving starts before your signature on the drawing.
- Making. Antoine engraves the tool in his workshop in the Landes, south of Bordeaux. Total time: Antoine production 3-6 days + Rima Fonti import and quality control 1-2 weeks.
Available sizes
From 2 cm (marking macarons, chocolate squares) to 15 cm (marking country loaves, large focaccias). Each mark is bespoke to the drawing approved on the Bon à graver — no standard sizes.
Certified applications
Bread and bakery · electric iron
Rye loaves, ciabattas, focaccias, sandwich loaves, brioches, waffles, crêpes, pancakes. The mark appears brown on golden ground after the Maillard reaction. Typical audiences: artisan bakeries, hotel brunches, catering.
Chocolate and mignardises · cold-press die
Tempered bars, pralines, signed squares for desserts, cake glazes, corporate mignardises. The recessed mark is visible in raking light. Typical audiences: artisan chocolatiers, pastry chefs, luxury wedding planners, starred restaurants.
Butter · cold-press die
Butter spheres presented in a coupelle at the table with a pressed monogram. A classic of Parisian palaces for over a century. Typical audiences: five-star hotels, signature restaurants, private dining rooms.
Ice · brass plate
Cubes and spheres for cocktail bars, weddings, hotel bars, corporate events. The plate laid under the ice cube for 6-10 seconds leaves the engraved monogram, which melts slowly, revealing the mark. Typical audiences: signature bars, catering, event planners.
Biscuits and macarons · cold-press die
Sablés, shortbread, signed pastel macarons. Mark in recess with the cold-press die before baking. Typical audiences: patisseries, artisan biscuit makers, end-of-year corporate gifts.
Additional information
| Weight | 0,4 kg |
|---|---|
| Dimensions | 10 × 10 × 15 cm |
