Does anyone have experience shipping (or receiving) a loaf of crusty artisan bread? I would love some tips or suggestions. It will be in transit for two days if everything goes as planned. And the bread will be 75% whole grain.
My plan so far is to bake early in the day, have it cool completely, then wrap and send in the afternoon. I’m thinking a boule would be better than oblong in terms of staying fresh. I’m also thinking putting the bread in a plastic bag would be a mistake given that I never use plastic bags myself.
The birthday girl will be happy with toasting her bread, I’m sure, so I don’t have expectations that it will remain super fresh.