Moulds, more tins, and pestles
On the lower shelf, check out more tins from around the world. The second shelf has moulds/molds to make “puddings” as desserts are often still called in England and sometimes in France, usually meaning soft desserts including cakes and canapes.
Pestles, which include some of the oldest tools for mashing seeds, fruits, and even basil and garlic, are on the top shelf and have always extracted some of the best aromatic scents and flavors from foods. Originally, they were used to grind things on rocks and now come with sophisticated mortars that can range from tiny ceramic dishes to 15-pound carved and worn-out pieces of marble to giant industrial machines.