Thoroughly cool to room temperature loaves and/or cookies before packaging – around 24 hours. This prevents unwanted condensation from building up inside the packaging as the item cools, which can lead to mold or spoilage.
- Packaging
- When items are completely cooled, use kitchen tongs or a gloved hand to place in the bag.
- For the bread loaves, squeeze out as much air from the bag as possible, then twist tie tightly closed. Watch our bread packaging video in baker resources if you have questions.
- For the cookies, fold the top of the wax bakery bag over and affix a sticker over the flap to seal. Watch our cookie packaging video in baker resources if you have questions.
- Freezing
- If baking any day other than Saturday, place the packaged items in your freezer until donation day, or a drop in a freezer bank. Even if you bake on Friday, go ahead and freeze your items, as even a short freeze will extend their shelf life.
- When transferring for donation, simply remove the baked items from your freezer and insulated bag and take them to your desired drop off location.
Let us know if you encounter issues with packaging your baked items, or if you have tips for your fellow bakers, in the comments below. Take a quick glance at the FAQ below, Troubleshooting Freezer Issues, for more.
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