Cooking and Baking

Shipping Bread?

Hey foodies!
I have a problem. I love to bake, but I love baking for other people far more than baking for myself. I need to ship my specialty (Potato Rosemary, yum!) from Utah to California while keeping it oh so delicious and not smashed to pieces :D

I usually bake them in 1 to 2 pound...boules I guess, not entirely sure if that is the correct terminology, but I figure thats a pretty sturdy shape, right? If anyone has any advice or has done this before, I would love to hear your opinions and experiences! It would make a special girl's birthday as all she wanted was a loaf of my bread :P

Thanks!

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