Reading about CrumbBum's miche improving in flavor after a couple of days made me wonder about mailing bread. I was baking the other afternoon and talking to a friend in San Diego when I poked my thermometer into a loaf and she heard the crunch - and wished she could taste the bread. Has anyone done this? I really don't want to spend a fortune to overnight it, but maybe a miche could tolerate a few days snail mail delivery. Any thoughts? A
Hi, The Poilane bakery in Paris France mails their 2 kg. Miche worldwide. It is wrapped in paper and will survive a transatlantic flight...in fact, they claim that their bread tastes better when it is 3 or 4 days old. I believe it, naturally fermented bread has superior keeping qualities. So go ahead and mail your bread. I'm planning on doing the same, except with plastic explosives ;)
Now if there was a way to E-MAIL bread...
-d
Your local P.O. might have these flat-rate priority mail boxes available:
http://shop.usps.com/webapp/wcs/stores/servlet/ProductDisplay?catalogId=10152&storeId=10001&categoryId=13359&productId=11697&langId=-1
If that doesn't show up, go to usps.com, and look for shipping supplies, Priority Mail Box Flat Rate Box-O-FRB1, 11.5x8.5x5.5 inches.
The cost is $8.95 regardless of weight. Very reasonable compared to other options especially if you can fit a couple of your loaves into one box. If you can't find them locally, USPS will send you a supply for free.
"I am not a cook. But I am sorta cooky."
AH! This was exactly what I was looking for. $8.95 to mail isn't outrageous, but still on the pricey side. I was thinking of mailing breads too just one or two times. Sometimes I want to make so much bread that I can't consume it all. My husband likes bread, but doesn't eat it regularly. I'm the one who eats it regularly but I can only eat so much -- maybe three slices a day.