Cookie molds are small architecture. Pearwood and walnut take a carved figure (a horse, a carrousel, a floral motif) and hold it so dough can take the same shape.
The work is the opposite of a stamped cutter from a factory: each mold is cut, cleaned, and finished by hand. Flour, press, lift. The table keeps a festival rhythm without needing a holiday.
Care is simple. Brush away flour. Wipe if needed. Do not soak. A light food-safe oil keeps the wood from drying out between seasons.
More stories from the mold bench will appear here. For now, the molds themselves are the essay.