In Big D.
Reps were bothering me with these a while back.
15 yrs. ago I drew an imaginary red line the reps can't cross to approach me verbally so they drop samples. Everything they dropped was made with greaseproof paper. I told my wife to ask them to bring by some made with silicone coating or parchment. Wife says they would just stand there and stare at her like she had just grown another head. Never saw anything else.
One Holiday I ordered in some large fancy molded paper for Panettones. I didn't bother to check them. They were made of greased paper.
What a mess! More than stuck, baked into the crust. So I still use the old Quillon. pre-fold and two bathroom waste baskets to form.
I've been in Park Cities/Highland Park area for 16 yrs. I blessed in that a majority of my customers have an educated palate and come for the quality and not so much the fluff.
PM your offerings, I'd love to take a look. I get a lot of feedback from Colorado. Don't know where you are, but a lot of my customers have seasonal homes there. We're a small family type bakery, so all the Parkies think we are their own personal bakers and always bring us back critiques of product when they travel. One friend just got back from their vacation home in Oregon,(they yacht from there), she said she went into an upscale bakery and asked for cupcakes. The counter person just laughed and said, "honey, you're about a year and a half to late". That fad is long gone. go figure