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Your cart is empty.Professional Quality Baking - Everytime. Transform your home kitchen into a culinary haven with the FibraMent Premium Baking Stone – the ultimate companion for perfect pizzas, artisanal bread, and mouth-watering baked treats. Crafted with precision and engineered for performance, our baking stones are trusted by professionals and beloved by home chefs alike. FibraMent, also known as FibraMent-D, is produced from patented high-temperature materials specifically designed to provide ideal heat transfer for an even bake across the entire baking stone surface. FibraMent stones are hand-crafted in the USA by a family-owned company and come with a 10-year warranty. FibraMent stones have also been independently tested and certified by NSF for safe use in baking ovens and direct contact with food.
Petunia
July 29, 2025
Great quality, a little heavy - to be expected.Bakes wonderfully crispy baguettes in less than half an hour. Totally recommend it!
Scott J. Lurgio
April 27, 2025
Best pizza stone we have used
Winifred J Gleason
April 15, 2025
Received 2 as gifts. Contacted the company to return the unopened package. As of this posting, no response.
Crystal
January 28, 2025
Make sure you measure your oven to make sure that the stone will fit inside with one inch of air circulation on all sides. I just assumed that my oven is a standard size so there should be no problem. Wrong. The stone was OK horizontally, but it was an inch or two too deep to allow air to circulate.Also it is extremely heavy. I can't imagine trying to work with it when it is hot.
dan
January 15, 2025
Got for pizzas. Packaged nice, and cooks really well! maintains heat for several pies in a row
Deal Seeker
November 25, 2024
Not sure how someone could leave a negative review. I have had this stone for several years. You do have to bake it when you get it to fully cure or dry it but not all that big of a deal. It was guaranteed not to crack like my previous stone did eventually. You do not have to soak it before you use it. Just heat your oven and you are ready to go. I have cooked pizza directly on it as well as used parchment paper. I tend to lean toward the paper because I have not fully learned the art of cooking directly on the stone without screwing the pizza up. I also use it much more often to make bread which it works equally well for. I leave it in my oven all the time and so it has gone through a large number of heat cycles and it is still in fine condition. It is a bit more expensive to buy but it will last a lifetime I suppose.
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