Cooking With Sugar

To everyone contemplating any of the silicone bakeware:
There are lots of different grades of silicone bakeware. In general, I’ve found the best ones are more temperature resistant. I now only buy silicone that resists more than 500 degrees F, even though I never bake that high (usually 350 - 400 degrees F for me). This stuff doesn’t even get to 450 degrees F, so I won’t be investing in it. I’m going to leave out the fact that no cake ever benefited from ‘pre-slicing.’

The photo shows a loaf of French or Italian bread, torn even though there is a knife shown, while the cookbook is open to a Brioche recipe. Neither have much sugar in them. Couldn’t find a more relevant photo?