How to Send Baked Goods in the Mail | Eater
"The bakery’s founder oversees a careful, repeatable packing system that starts with a sealed kraft paper bag (often with a tin tie) holding about a dozen cookies, which is then placed into a bubble-wrap pouch, layered with tissue, tied with baker’s twine, and boxed in a corrugated shipping container sized to fit. Orders are padded to eliminate movement (using tissue, kraft paper, air pillows, or even old rags or towels), given a quick shake test to confirm nothing rattles, and labeled perishable so recipients open them promptly. The operation favors practical, snug packing over perfect presentation and typically ships via a ground carrier for reliability." - Jenny G. Zhang
