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Old 04-02-2019, 09:11 PM   #1
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Shipping bread

I just sent a pic of my hamburger buns to a friend in NY. He wants a dozen! I have no idea how to ship them though. Any thoughts?

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Old 04-02-2019, 09:20 PM   #2
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In truth Las Vegas isn't that far from NY. I say...as soon as you bake them, let them cool and, then, put them in zipper-seal bags, protect them with some bubble wrap and ship away. Should only take a few days, especially if you use 2-day Priority Mail. You have the weather on you side since it's cooler right now.
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Old 04-02-2019, 09:33 PM   #3
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Quote:
Originally Posted by Katie H View Post
In truth Las Vegas isn't that far from NY. I say...as soon as you bake them, let them cool and, then, put them in zipper-seal bags, protect them with some bubble wrap and ship away. Should only take a few days, especially if you use 2-day Priority Mail. You have the weather on you side since it's cooler right now.
Won’t they go stale in the mail, even only in two days?
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Old 04-02-2019, 09:34 PM   #4
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Quote:
Originally Posted by Katie H View Post
In truth Las Vegas isn't that far from NY. I say...as soon as you bake them, let them cool and, then, put them in zipper-seal bags, protect them with some bubble wrap and ship away. Should only take a few days, especially if you use 2-day Priority Mail. You have the weather on you side since it's cooler right now.
And should I add a desiccant? (To the package, not the dough, of course!)
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Old 04-02-2019, 09:43 PM   #5
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And should I add a desiccant? (To the package, not the dough, of course!)



If you want to, but the short time of shipping should not warrant that. Especially if the bread is secured in zipper-lock bags.
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Old 04-02-2019, 09:44 PM   #6
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If you want to, but the short time of shipping should not warrant that. Especially if the bread is secured in zipper-lock bags.
Thanks!
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Old 04-02-2019, 11:08 PM   #7
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You can get boxes at the post office to mail things in. I'd be afraid they would get crushed in a soft package. I send cookies to my FIL regularly and they ship better in the boxes.

Enriched breads stay fresh much longer than flour-water-yeast-salt loaves.
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