Cookie tins have a habit of sitting unused in the cupboard for eleven months of the year. In Advent, when the great season of vanilla crescents, butter cookies, spritz cookies, gingerbread & Co. begins, they are all the more coveted for it. But what if - and we didn't think this circumstance was completely out of the question - the number of home-baked treats far exceeds the capacity of the cookie jars available in the household? If you are also one of those people who every year (re)bake cookies faster than they can crisp, we have something for you: this enamel bread and pastry tin from Riess in Austria is a real problem solver. Like any classic cookie tin, it's round with a tight-fitting lid - and it's big enough to keep bread, rolls, and other small baked goods fresh inside from January to November. As is customary at Riess, the enamelling is done in several layers. Finally, a white enamel is applied to the basic enamel in black and baked on at temperatures of 800 °C to 850 °C. This gives the enamel its scratch-resistant surface. Hence the scratch-resistant surface, which is also tasteless and hygienic.