The paper is made in France, packaged in the U.S., very high quality and allows for the baking of several batches per sheet. The natural Alfapac baking paper that I purchased in Paris (bottom in above pic) is also a very nice quality, but feels thinner to the touch.
I made a batch of chocolate chip cookies and baked some on each kind of paper.
|Raw dough on natural parchment paper|
|Raw dough on bleached parchment paper|
- The natural paper was easier to work with, because it didn't curl up as much as the Reynolds
- Reynolds paper could probably bake more batches per sheet as it was more durable.
- The natural paper tended to burn on the edges more easily.
- The baked cookies looked quite similar, but I preferred the ones made on the natural parchment paper. They spread just the right amount and baked more evenly, although it's a little difficult to tell from the photos below.
- I like the width of the natural paper, because it fit my pans without trimming.
- Both papers provided excellent non-stick surfaces.
- I love chocolate chip cookies.