Set of 6 Laguiole Dessert Spoons

Wenge, thuya or zebu horn tip

Wenge comes from equatorial Africa: a dense wood, dark brown to nearly black, with fine veins that show up against a pale tablecloth. Thuya is cut from burls gathered as large European gardens are pruned. The wood is light and warm, with a fine, figured grain. For zebu horn tip, the maker keeps only the end of each horn, where it's most dense, in shades from honey to caramel, sometimes flamed. Pick wenge for contrast, thuya for a lighter, warmer look, or horn tip for color that varies from spoon to spoon. For more detail, read Knife Handle Materials.

The spoon made for the sweet course

Laguiole en Aubrac designs its dessert spoons for sweet dishes, so they run shorter than the soup spoons from the same maker. That makes them the spoon for crème brûlée, fruit crisp or a bowl of berries, and next to a dessert fork they handle a slice of cake too. They work just as well for flan or chocolate pudding. No law reserves the word Laguiole, which is why so many mass-made spoons bear it. These are handmade in France by Laguiole en Aubrac.

Dessert spoons, knives and forks in one handle

Except for the mixed set, every wood and horn you see here also goes into dessert knives and forks, so the whole dessert setting can share one material. Spoons, forks and knives come in separate sets of six, so begin with whichever you'll reach for first and build from there. If dessert at your house means ice cream, mousse or anything in a bowl, start with the spoons, and with the forks if it's mostly pie and cake.

Dessert spoon questions

What's a dessert spoon?

It's the mid-size spoon of a place setting, falling between the teaspoon and the soup spoon, and it's used for puddings, pies, ice cream and fruit. At a formal dinner, you'll find it above the plate with its handle pointing right. These Laguiole en Aubrac dessert spoons are sold by the half-dozen, with wood, horn or mixed handles.

Do you eat cake with a fork or a spoon?

Both are correct. A fork suits firm cake and tarts, while a spoon works better for soft sponge cake, cake served with cream or anything in a bowl. At a formal dinner, both are set above the plate and can be used together. The dessert spoons and dessert forks from Laguiole en Aubrac share the same handles, so the pair matches.

How many teaspoons are in a dessert spoon?

As a kitchen measure, a dessert spoon usually counts as two teaspoons, about 10 milliliters. Eating spoons differ from one maker to another, so bake with measuring spoons and save these Laguiole spoons for tiramisu, flan or a scoop of ice cream.

You'll get care instructions with your order. Hand-wash these spoons, then dry each one right away. A dishwasher will damage wooden and horn handles.