Bread-Dipping Tray Woodworking Plan

These serving trays, designed by reader Ralph Bagnall were inspired by poplar appetizer: freshly baked bread served with a dish of seasoned olive oil. Sing Ralph's techniques, we made two-dish and single-dish versions, each using Lyptus and bamboo. Other good woods would be tight-grained species such as maple, beech, cherry, and walnut.

Featured in
WOOD Issue 200, October 2010