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Lékué Foodservice Professional

Lékué commercial baking molds create a more efficient kitchen when baking for parties or events.

Lékué’s patented R’ System allows constant airflow, thus achieving faster cooking times and even results from center to edges. Lékué maximizes the use of surface space for each mold resulting in a large number of units produced.  The flexibility of the pure silicone allows bakers to pop or press the baked goods out of the molds minimizing loss due to breakage or sticking.

The 100% Platinum silicone is more elastic, much smoother, lasts longer and stronger than other silicone.  Even more importantly, peroxide is NOT used in the manufacturing process of Platinum Silicone so there is NO odor to the product and BI migration into food. Lékué holds the world-wide patent to Platinum Silicone; the raw material is non-toxic, smokeless and odorless. All of the products are 100% compliant with European and FDA regulations for materials that come into contact with food.

  • R’ System allows constant air flow all throughout the oven, thus achieving faster cooking times and even results from center to edges.
  • Design grants a high performance in each batch; maximum use of surface results in a large number of units produced while its flexibility helps to reduce breakage.
  • Glossy finishing of cavities gives preparations a bright and golden finish without burning edges or crust. Can resist over 2000 uses. All molds are sized 60 x 40 cm / 23.6” x 15.7”.


  • Simply wash, rinse, dry and grease lightly before first use.
  • For easier positioning and removal from oven, always put mold on a baking tray before filling.
  • Always fill ALL cavities in mold.
  • Can go into oven directly from freezer.
  • Easy to store.
  • Do not place mold directly over a flame or heat source.
  • Do not use sharp utensils inside mold.
  • Do not use scouring pads or abrasive soaps.
  • Observe the recommendations of your oven manufacturer.



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Please contact Lekue Customer Service for further assistance at #302-326-4805 or To be added to our Professional mailing list, please email