Silpat The Original Silpain Premium Non-Stick Silicone Baking Mat for Bread, 11-5/8 x 16-1/2

Works well, perfect for things you want a good crust, good value for money

I loved this brand since pastry school. It’s perfect for making sure the items that need blind baking, cook evenly and get those wonderful crispy edges. Follow the directions on maintenance and these will mats will last you for a long time.

Packaged beautifully for safe transit. Product is as described. Fast shipping. High quality. Thanks!

Came in good condition and works well. Dough doesn’t stick, which is key. Easy to clean. Will order from this business again!

This is a fantastic tool for rolls, buns, even cookies. In the first image I’m comparing to my regular silpat. The weave on the silpain is more open - allowing for more air to move. This is not huge, it fits fine in my baking sheets. I used a ruler to show the actual baking area (the black area). It fit 12 of the garlic knots you see in the final photo. The bottoms were golden and crispy - not burned or hard - but you can tell the difference versus parchment paper. If you bake on your pan directly you may notice the flat surface heats up and so it’s easier to overcook the bottom surface. This takes care of that. If you’re making cookies and want a nice bottom like shortbread or a more crisp cookie (especially if you decorate them) this works great. Just make sure you don’t fold it and store it rolled or flat. Cleans up in a snap.

The product is excellent construction and does the job well. I marked it down a star because I already own a Silpat and I bought this because it is supposed to brown the bottom of the bread. So far I have not seen any improvement in browning after using it multiple times. If you already own the Silpat, you're all set, don't bother getting the Silpain. If you don't own the Silpat then this is a great product, well made, and worth having.

These were recommended to keep sugar cookies from spreading. Did a good job. Pricey, but you get what you pay for.

Amazing baking mat. I use this along with the silpat perforated baking sheet. My bread has improved in quality and I don’t need to use semolina to prevent the bread from sticking. Because the mat has tiny holes, the bottom of my bread also has this awesome texture and has a harder and heartier crust than baking on the normal silpat, which I also have. The one funny thing with using this mat and the baking sheet is that the bottom of my bread gets the SILPAT logo on the bottom due to the baking sheet. Cleaning is a breeze - just rinse under water with some dish soap if it’s oily. Can’t wait til I try this mat with croissants. The holes will allow the butter to drain to the bottom so will have to use some parchment paper, but at least all the excess butter won’t be absorbed back into the dough as it bakes.