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Small plaited, or braid style, bread mould which produces shapes measuring approximately 25mm long… I’ve created the sample bread shown with basic white bread clay mixed with black sand and ground apricot kernels, but its just as effective with plain white or brown bread clay!

A pretty, almost flower shaped, mould which produces shapes measuring approximately 15mm in diameter… simply pop in your clay, press firmly, pop out and then colour with pastel powders before baking!

Traditional ‘cross-cut’ or Coburg style bread mould which produces round shapes measuring approximately 16mm in diameter… visit my ‘Free Projects’ page to learn how to add a floured effect to your mini bread!

S-shaped or Pane Siciliano style bread mould which produces shapes measuring approximately 19mm long… real edible Pane Siciliano are left to prove for at least 24 hours before baking, but, did you also know that leaving your polymer clay bread to ‘prove’ after colouring with pastel powders also increases the absorbtion of the pastels pigment… good to know!

Rustic Pave style bread mould which produces diamond – almost square – shapes with rounded corners, measuring approximately 17mm in diameter… popular in the South of France and delicious served with dipping oil… if it were real!

A simple but effective small loaf or large sub mould which produces oval shapes, with rounded ends, measuring approximately 22mm in length… for bread that looks great with any shade of polymer clay mix, white, brown, or wholemeal!

One of my non-stick silicone bread moulds for small round rolls with nice ‘split’ tops. The rolls that will pop out of this mould will measure approximately 11mm in diameter. I’ve added texture to the rolls shown with a little ground apricot kernel and then delicately shaded the smoother sides of the bread… but of course you could make these in any colour you wish – endless possibilities!