Well, I can totally relate! I can’t count the number of times I’ve had customers call me, disappointed about how their ordered baked goods arrived. It’s definitely not a pleasant experience, just like how one Bailiwicker showed in the TBA Student Lounge.

She ended up having to create another cake just to make the customer happy—at her expense, even if it wasn’t her fault. This is what we all want to avoid, agree?

If you’re looking for solutions on how to transport baked goods without them arriving disassembled in disarray, especially during this holiday season, keep reading. I’ll talk about tips for transporting desserts. 

Ready to start? Let’s get to it!

*Note: This was originally written last December 12, 2020. It has been updated today, October 3, 2023.

How To Transport Your Baked Goods Safely: Things To Remember

For your baked goods, reaching their destination securely and intact means you’ll have to ensure the following:

Pick the Right Boxes or Containers

Whether you’re transporting banana bread or bundt cakes, picking the right treat box or container is very important. Use strong boxes or containers that are made for carrying food. This stops the food from moving around and ensures food safety. 

Also, use wax or parchment paper to stop food from sticking and soft materials like bubble wrap to protect the fragile ones.

One more tip: don’t assume that a solution for one type of food will serve for other types. After all, how to transport freshly baked bread might differ from cakes with buttercream frosting, which likely require more care. Research what you should do to ensure transportation success.

If you’re looking for boxes, containers, wax papers, etc., check out the TBA Shop!

Consider Delivery Times

If your customer ordered something that, say, required you to do plenty of cake decorating, you want to make sure they get the order as soon as possible to prevent any damage that might happen. Therefore, especially in the Philippines, it’s probably best to have it delivered when it’s not traffic. That way, your cake will be in your client’s hands quicker—and you’ll have less stress to think about!

The temperature is also important when it comes to delivery times. For instance, some foods like chocolate can melt, and foods with cream can go bad if they get too warm. Again, that means the food should arrive at your client’s location as quickly as possible, which means delivering it at unusual hours if possible.

However, if it’s not, don’t forget to provide bags or coolers that can keep the food cool and, if needed, use ice packs to keep everything at the right temperature while the item is being delivered.

Place Foods Carefully in the Box or Container

When you transport desserts, keep in mind that how you place the food is important. Put the heavier ones at the bottom and the lighter, fragile ones on top. Don’t put too much in one box; leave space between foods so they don’t touch and ruin each other.

When you’re done packing, make sure your treat boxes or storage containers are closed tightly so nothing spills or gets dirty. Secure them with straps, mats, or even plastic wrap to keep everything in place.

That’s how to safely ship baked goods!

Take A Picture Of Your Item Before Having It Delivered

The best way to show to your client that you took extra care with transporting your baked goods is to take photos or even videos. That way, you have proof and a way to protect yourself in case you do run into a difficult client.

Do One Last Check

Before doing the final step of transporting baked goods, check everything one more time. Ensure all the food is packed tightly and you have the correct contact details. Let your customers know when you will arrive as well so they can be ready to get their orders.

How To Transport Your Baked Goods Safely: Have Customers Pick Up Their Order

Honestly, based on experience, getting your customer to come over and pick up their order is the best way for transporting baked goods. Why?

When customers pick up their orders, several potential problems are eliminated:

• Transit Damage: The risk of damaged or squished baked goods during delivery is removed. Customers can ensure that the products are handled to their own satisfaction during transport.
• Loss of Freshness: Without the potential delays of delivery routes, goods can be enjoyed at their freshest soon after they come out of the oven. Customers can also come with their own precautions when it comes to temperature-sensitive baked goods.
• Additional Costs: If customers pick up their orders, you’ll likely see fewer protests for delivery fees.
• Responsibility: Any potential mishaps during transportation, once the goods have been handed over, are no longer your responsibility. Just provide them with precautions and even the best roads to take on the way to you, and you don’t have to think about them afterwards. 

So, encouraging customer pickups, when feasible, can be a win-win for both you and your customer in terms of product quality, cost, and overall experience. But what if your customer really can’t come over, and they’ll have to have your item delivered to them?

How To Transport Your Baked Goods Safely: Delivery Options

Thankfully, in the Philippines, there are plenty of ways for you to get your order to your clients. However, not all of them will ensure that your baked goods will arrive intact! 

Let’s take a look at each one.

Bicycle

Getting your item delivered via bicycle means that your delivery fee will likely be cheaper. After all, a bike requires no fuel to run. Cyclists can also access paths or roads where cars will not necessarily fit, meaning there’s a possibility that your order will arrive sooner.

However, one thing to note is that bikes cannot necessarily go far. Bike deliveries are also affected by the weather. If it’s raining hard, bikers will likely stop and wait for the weather to improve. 

Also, bikers can’t carry a lot. And because bikes can hit bumps, you need to pack your items really well so they don’t get damaged. 

In short, if you want to make sure you don’t end up like this meme of Wadough’s:

Do not get bike deliveries for transporting cupcakes or other items that can be damaged due to movement.

Motorcycle

This delivery method is super popular—we’ve got many apps just for it. What’s good and bad about it? 

Well, let’s look at the good first. Like bicycles, motorcycles can move quickly through traffic and tight spots, so deliveries arrive quicker. However, motorcycles or scooters can travel further than bikes. 

Motorcycle deliveries are also affordable, making it great for small businesses. Plus, because it’s app-based, you can see where your delivery is.

Of course, motorcycles are not the sturdiest way to move things. They’re great if you’re thinking of how to transport freshly baked bread. But for delicate stuff like cakes (even if they’re in cake boxes) and pies, not so much.

Popular pie maker Hey Pie has even cautioned people from booking delivery of their orders via motorcycles:

In short, if you’re going to go with a motorcycle, consider the nature of your baked goods and prioritize their safety. After all, a happy customer is one who receives their order in perfect shape.

Car

Using a car to transport your baked goods is a top choice. Cars can cover longer distances than bicycles or scooters, allowing you to deliver more substantial and numerous orders simultaneously. Weather, like mild or moderate rain, doesn’t affect car deliveries much, making it a reliable option in unpredictable conditions. 

Plus, cars provide the sturdiest and safest method for fragile items like cakes in cake containers.

However, there’s a catch. Car deliveries are generally more expensive and can be slowed down by traffic, leading to potential delays. So, while it offers many benefits, it’s essential to consider the costs and potential time factors.

Which one should you book?

You have to decide: save money or make sure your goods arrive perfectly? Maybe spend more for better service?

It’s up to you. Everyone’s products and needs are different. Knowing what’s special about your baked goods will help you choose the best delivery way.

Conclusion

Considering how to transport your baked goods safely can be tricky, especially during busy months. You can use bikes, motorcycles, or cars, but each has its own good and bad sides. Sometimes, having your customer come and pick up their order is the best way. 

No matter what you choose, always make sure your baked goods are packed safely. This will keep your customers happy and coming back for more. Good luck with all your deliveries this season!

And of course, for the best baked goods you can give to your clients, sign up at The Bailiwick Academy! See you in one of our classes!

— 

Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!

The post How To Transport Your Baked Goods Safely appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

So, how clean should our kitchen be? 

We have gathered a lot of important information about food safety from our chat with food technologist Malaya Polidario. 

Where We Work

The kitchen is our workspace.  We spend hours and hours of mixing, kneading and baking (speaking of baking, we have some awesome courses we’re sure you’d like) here. This is where we create products for our livelihood.  Hence, it is just right that we make sure we maintain a clean and sanitary kitchen. In a recent chat with food technologist Ms. Malaya Polidario, she shared with us guidelines to help us ensure that our kitchen is a safe, sanitary and hygienic place for food production. 

Guidelines

• The kitchen needs to be enclosed. This is to  keep out unwanted elements. Outdoor kitchens, though “in” right now, is really not an ideal spot for baking our ‘panindas’. 
• The floors should be smooth, easily cleaned and moisture proof. Those  beautiful wooden floors won’t be such a hit in this line of business. In fact, rubberized paint is recommended.
• Walls should be concrete and painted in light colors. This promotes good lighting and dirt, stains and  such  can easily be detected.  Mood lighting ain’t apt here!
• Windows should have screens. This is to keep out our hungry little unwanted visitors such as spiders, ants, cockroaches and the not-so cute rodents. Yeah, they’re only cute in cartoons. 
• High ceilings are recommended. It should have a good exhaust system to avoid condensates from forming.  Light colored ceilings are also encouraged as it refracts light better.  We don’t want some strange looking particle swimming in our soup, right?
• The kitchen should be well lit with white light.  This would ensure that contaminants will be easily detected and that the color of the food is its actual color. Light and airy is your palette!
• There should be a regular flowing water source available in the kitchen. Potable water is important for cooking, washing and drinking.

Be Aware Wash With Care

Ms. Polidario also touched on the topic of hand washing and hygiene.  We can’t stress this enough. Hand washing is a very important component of food safety. We work with our hands and it is just right that we keep them clean all the time. So, here are helpful tips from Ms. Polidario. 

Hand Washing Station

We should have a hand washing station and it should be different from the dish washing area.  There should be liquid soap in a liquid soap dispenser, drying tools like disposable towels and an option to have a disinfectant. Ideally, the faucet and soap dispenser should be hand-free. Seems like much? Well, better safe than sorry!

When Do We Wash Our Hands

Just when is the right time to wash our hands? Before and after handling food, we know this much. But did you know that there are more instances in which we need to wash our hands? 

• Before we start work
• When we handling raw food
• In between changing gloves
• After using  the toilet
• When we handle raw eggs
• After clearing the tables 
• After we throw out the trash

Last but not the least, long and artificial fingernails and nail polish are discouraged in food handling.

Plus, jewelry is also prohibited. Yup, even the plain wedding band. 

Love the Glove

One of the most used tools in the kitchen are the gloves.  These handy dandy things protect our hands from dirt, soils and contaminants. Or do they? Ms. Polidario also gave tips on how to use gloves the right way.

1. Single use gloves are only to be worn once. Hence, the label “single use”.  Nope, don’t keep it for another day.  This is where recycling is not good! 
2. Use the size that is right for your hands.  It should be snug, not tight. Comfortable but not loose. It should also enable your work easily and comfortably.
3. The need for change… of gloves! If we are doing the same repetitive task we should change our gloves once every 2 hours. And, yep, don’t reuse your gloves. 
4. We need to wear  gloves when handling ready-to-eat food such as salads, sandwiches and baked goods. 
5. When in the event we really need to use our bare hands, we can only do this with food that will still be cooked. 

Squeaky Clean

Oh no! We’re not done yet! There is still more to learn.  So, we now know how our  workspace will function, we know how to properly wash our hands and use gloves correctly.  But we need to learn how to clean and sanitize our workspace to keep it ideal for our livelihood. Per Ms. Polidario:

1. We need to clean our kitchen before opening and after opening. No ifs and buts, we need to have everything clean all the time. 
2. Label the containers when you transfer cleaning and disinfecting solutions. Yeaaah, we don’t want to accidentally drink some cleaning solution and end up in the hospital, right? 
3. To avoid contamination, cleaning tools are stored away from the food production area.
4. It is better to use single-use towels if time is not on your side. 

Throw The Trash

Along with the one mentioned above, effective waste management is essential in food safety. Here are the things we need to remember:

1. Segregate biodegradable, non biodegradable and recyclables. This is a pain, I know. But it is a must!
2. Keep waste away from the kitchen. Don’t let your garbage can full of garbage stay the night! Ugggh! This will  attract nasty icky little pests like  flies, cockroaches, spiders and rodents. Daily removal of waste should be the norm. 
3. Are you familiar with Trademark Control? Remove logos from packaging before throwing away your waste. This is to avoid future problems in the future.
4. If you are reusing boxes, bottles and the like, you need to remove the original label and put on a new label.  You don’t want to reach for a box of “flour” and you’ll find out too late that it was laundry soap inside, right?

How The Pest Was Won

There are three words for effective pest control. Identification, control and elimination!

We can’t have pests in our kitchens! That is not good for food safety. First, we need to identify the tiny unwanted visitors roaming in our kitchen. We need to know how to control them. How? Well, by doing regular “general cleaning” to remove their sources of food and water. If we use pesticides or baits, we need to change them. Ideally, every three months. These little critters are smart so we need to outsmart them!

Also, take note of this ratio on cleanliness and maintenance of our workspace. 75% cleanliness, 20% good maintenance and 5% application of chemicals.

So, this is how we will win over these pesky little creatures!

After learning all these, do you feel the itch to clean your kitchen right now? I know you do!

The post Keep It Clean If You Know What I Mean appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Think Outside the Box

So, right after you’ve perfected your product, what would be the next step?

Did you say packaging? That is correct! You’ve won.. free tips!

Product packaging is a big factor when it comes to product marketing. The final look of your product can actually make it or break it. Other than the presentation of your food product, the presentation of packaging also needs to be appealing.

But since we’re going to be talking about packaging, let’s discuss some things before the actual packaging.

You don’t just put the food in a container and sell it.

Nope.

Every food entrepreneur should know that there are responsibilities in every business especially when it comes to handling food; from preparation to, you guessed it right, packaging!

Now here at The Bailiwick Academy, aside from holding awesome online classes, we also love sharing knowledge, awareness and business tips whenever we could. Yep, We’re like that.

Mishandling of products especially food products may lead to a botched batch and we absolutely, positively do not want that to happen. As entrepreneurs, we owe our clients the assurance of the quality of our products; from the looks, to the taste, to the safety.

We don’t want to give them appetizing food then give them diarrhea afterwards, right?

Remember, it’s always your business and name on the line.

Alright, so before we go to the actual “packaging” or containers, let’s talk about a few other components first.

Like what?

Product Label

Like I said, before we proceed to the packaging, let’s get to see what’s on it. Labels.

So, you were standing in a grocery store or a shop, staring at a shelf full of products, probably all the same type of product as they are arranged in the same shelf. Same products most likely means same packaging, right? Sardines for example, most of them are in a can and what else do you see other than the cans? Labels.

Other than the brand, which catches your eyes and makes you want to try something new? The colorful labels? Ones that you think are well thought of?

Labels are actually part of your investment, believe it or not. Investing in proper labels gives your products a step-up.

I, for example, have seen a lot of new sellers online since the pandemic. Okay, I check your caption for a bit then I browse the picture of the product with mediocre labels, I scroll down and never look back.

They just lost a potential client.

See, if you believe in your product, you invest on it up to the smallest detail.
I don’t want to see sticker labels that looks like a 3-year-old cut up, or printed with a 1998 printer or something.

Labeling your products properly has very minimal cost, so please exert that extra effort into your labels.

So, what do we want and need to see on that product label?

Layout

Okay, now, let’s admit it, not everyone has very good taste when it comes to being artsy. Either they lack it, or they have too much of it.

As a graphic artist myself, we have certain rules that we follow, but of course, clients always get it their way. So, I’ll give you some tips to make your labels look “pro.”

Design

Big or medium companies hire a graphic artist, but if you’re a starting up, and have basic editing knowledge whether on a desktop computer or mobile app, just DIY and I’ll guide you.

Another option is, if you have a relative or a friend who does graphics, maybe ask them to do it for you in exchange for your products… a lot of your products, since graphic design service doesn’t come cheap, you know.

Don’t overwhelm your small label with too much design which could be stressful to the eyes. You don’t need doodles here and there to make your products attractive.

Keep it simple. Less is more.

Color

Keep it low key, we don’t want colors flying around. Unless you’re selling unicorn dust or something. Maybe keep it to a max of 3 colors. If you want to exceed that, at least stick to a color palette which contrast each other.

Stick to the color theme of your logo or pick a color that will contrast or compliment it.

If you have no idea on what good color contrasts are, look at NBA players’ uniforms for reference or Google it.

Text and Font

Don’t confuse the client, keep it on a minimum. Clients don’t need TMI or too much information. We have to get straight to the point. Put in the brand, a tagline if you have one and the name of the product and its variant. No need for quotes or verses.

Same goes with font or typeface. Don’t overwhelm your clients with 5 different types of fonts. Maybe a max of 3 would do it, and don’t forget to try to stick to your logo’s theme.

Oh, and for heaven’s sake don’t use Comic Sans.

Output

So, after you’re done with the design and layout, you have to put your label somewhere, some bigger companies or people with bigger capitals have their design printed directly on the packaging. Either a box or a sealable packet of sorts.

Not for us small starters as the MOQ or Minimum Order Quantity for this service is by the thousands.

We will have to do with stickers for now.

You can have yours printed and cut, which they call “print and cut” service, obviously, so you can just grab a sticker and stick it on your packaging. Good thing about this is that you have your labels pre-cut on your own specification and whatever shape you want, called die-cut.

You would want to avail of this service if your product is to be refrigerated as they have waterproof variants, which won’t lose its adhesive and won’t fade when it gets wet. These should cost you around 1 to 5 pesos each depending on the size.

If, on the other hand you’d want to try to DIY or do-it-yourself, best bet is to do this for dry goods, as inks on regular printers tend to blot if they get wet.

Use inkjet compatible glossy stickers as they look better and printers can print on glossy mediums better and sharper than paper quality stickers which absorb the ink and gives you a dull output.

Do not, however, attempt to cut out odd shaped stickers such as oval and round stickers as it will not look impressive (I’m saying that nicely). Stick to straight lines, wherein you can use a ruler to guide you. Squares, rectangles or triangles as you please.

What else?

Manufacturing or Expiration Date

This is mandatory. You have to add this to your label or somewhere in your packaging to avoid food poisoning. Remember, It’s your name on the line.

How do you determine this? For perishable goods or short-life products, you may do a batch-test. Opening each serving with different time periods to observe and test. Though this is not always reliable as different factor varies, you may want to shorten the shelf-life declaration of your goods to avoid unwanted incidents.

If you’re going to enter a bigger market, such as dropping your products to the supermarket or groceries, you may want to have your products shelf-life tested at the laboratory of the DOST – Industrial Technology Development Institute. You may check their rates and services here.

Barcode

Yes, the zebra you see on labels.

This is a requirement only if you are going to enter a bigger market. If you are going global, you may want to register your barcode and product with the GS1 Philippines. You can check their services here.

This is not solely to scan the prices of your products but for inventory purposes as well.

Nutritional Facts

Some stores require this on your label, again, only if you’re entering the big market.

How do you get this? A testing lab or an online calculator would do. Just adding and dividing of raw products and calculating each nutritional value, but let’s not get nerdy here.

Product Quantity

Those little number on the lower right of the label. The quantity of your product in grams or pieces in a particular container.

You can handle weighing that, can’t you? Just get an approximate, nobody cares anyway.

JUST. KIDDING.

Moving on.

The Packaging

But not before a few friendly reminders. Gotcha!

We’ll get there, I promise. A few extra steps won’t hurt. This will actually save your business and product!

Like I said, you don’t just put your product in a container. You have to consider several things.

Such as?

Sterilization and Proper Storage

ALWAYS sterilize your containers before using them. Especially with all sorts of virus roaming around nowadays, you can never be sure.

If you’re using glass containers, you can boil them away.

But I’m thinking that’s not the case.

So, what do we do with plastics and boxes? Well for “microwavable” containers, we can microwave it for a couple of minutes or steam it.

For non-microwavable plastics or boxes, we may use UV-C light sterilizers. Yes, we need to invest on this too.

Remember to sterilize your containers right before you use them, not sterilize then store away.

While your containers are not yet being used, seal them in a clean cabinet or container boxes to avoid creepy crawlies from getting to them. Especially cardboard boxes, roaches and mites loves to live and feed on these.

Food-Grade Plastic

There are several types of plastic people may be using in modern days, 7 specifically, and a few sub-categories under there, but only 5 are advised for food use or are food-grade, some with precautions.

Now we are not in Science class for me to explain each and every one of them, but I will tell you which ones are safe to use.

Each plastic container has a recycle symbol or triangular arrows somewhere (pictured above), most probably at the bottom, with corresponding numbers and acronyms to it. The only food-safe or food-grade containers are those with numbers 1, 2, 4, 5 and 7 with cautions to numbers 1 and 7 for being non-reusable.

If it says 3 and 6, don’t use it for food, as there may be chemicals in it that react with certain ingredients or varying temperatures. So, just don’t.

Now that I’m done with reminders, shall we head on to some packaging ideas? We shall!

Finally.

The Packaging (For Real Now)

When it comes to packaging, your imagination (and your budget) is the limit! Hah! While we would love to make our packaging as cute or as eye-catching as possible, starters like us opt for practicality.

But of course, the cost we’re willing to spend for packaging depends entirely with our product, whether it’s premium products for the upper or upper-middle classes or for the masses. Weighing out your target market (checkout our article about TARGET MARKET here) should help you decide easier.

The more artsy you are, I believe, will give you an advantage when it comes to presentation. The more you DIY, the more you save.

As much as we want to save the environment and avoid plastic containers, plastic is one of the most versatile materials when it comes to packaging. Let’s just hope our clients are one with nature and do their part with recycling. Oh, and you too.

These following food packaging examples are flexible and may be used for many types of products.

Microwavable Containers

Yes, the ever-trusted microwavable containers. It’s fairly cheap, sturdy and the best thing about it? Reusable! This has a number 2 marking and is one of the most advised type of material as food packaging and container.

You can put your label on top and you’re good to go! It’s transparency all around also gives a clear view of your scrumptious products. You may add shrink-wraps around the lid for added safety and sealing and safety or adding kraft board or a ribbon around the container to add accent and presentation.

This could house dimsums (as in the picture), maki, sushi, brownies, crinkles or any product in small portions.

This comes in different shapes and dimensions and also has different colors, though you may have to look hard to find colored ones.

Resealable Zip-lock Pouches

This one is also great for portioned or bite-sized goods, such as cookies, pastry bars or candies. Another advantage of this package aside from being resealable, is that you seal it with an impulse sealer and the product will be more preserved as it will be airtight, compared to that of a microwavable container.

These pouches comes in different sizes, colors, texture and materials. You can choose from matte or glossy finishes, foil and kraft paper, some have windows to view the product inside it.

It also has different forms like flat, gusseted and standing pouches.

Huge companies have their design printed directly on this one, but like I said, we’ll stick to stickers for now.

Tin Cans

This you may want to use for more premium products, as it may get pricey. This has become more popular for cakes wherein they bake directly into it.

This will be a great packaging for premium bite-sized pastry, just a sticker on top, voila! Instant eye-catcher.

What’s good about it is that it’s airtight, very durable and reusable. Truly eco-friendly.

Clam Shell Plastic Container

It has different sizes and shapes, this one you can use from dimsum, to bite-sized goodies, to light cakes, to buns and ensaymadas.

You could even put in your delicate maki and sushi in it! It offers great presentation by itself as it is clear all around, clearer than the microwavable container which is a bit clouded.

It’s con however is that it’s a bit flimsy compared to microwavable containers, it’s a bit delicate and would crack if too much product is stacked or handled with too much pressure. May be reusable but definitely will not last.

Cake Box / Box

Just because it’s called a cake box, doesn’t mean you only use it on cakes. You can have a custom-sized box made or buy it preformed. It has various color combinations, so finding the right one is all you need.

It could be a closed box or may have a window on top for a little product preview. Aside from cakes you can place various pastry products here such as buns, rolls, ensaymadas and more!

Box with Acetate Cover / Acetate Cake Box

A bit more appealing than traditional cake boxes as you have the whole top or sides transparent, showcasing your mouth-watering ensaymadas, siopao and other pastries. Refrigerated cakes looks more appealing in this as well.

Get a shallower box to put in your sushi and maki platter or even dimsums and it sure will look more appetizing.

Plastic Food Jar

Yes, yes. We grew up with this. You used to see this in every sari-sari store containing your favorite candies that’s why you know how reusable this is. The infamous “garapon,” most commonly seen in Baguio or other places where famous Pinoy pasalubongs can be bought.

It used to be just the one with the yellow lid but now it comes in different sizes and lid styles to keep up with modern demand.

You may put your favorite bite-size pastry in here as well and it being airtight is a plus, not to mention your delicate products will be safe and sound inside these containers as it is VERY sturdy.

The 360-degree transparency is perfect for product showcase as well!

Aluminum Tray with Lid

Well, we all know how pricey aluminum trays get, but this one makes quite a decent packaging. If your product is premium, why not?

This also comes in varying shapes and sizes.

You can bake straight in the tray and cover it afterwards or use it as a packaging for a good showcase. I would advice this only for small portions though, as it gets flimsier as it gets bigger.

This would be great for small portions of cakes, maki, sushi and dimsums. You can eat it straight from the container too!

Japa-nice

If you’re selling ramen or noodle soup on-the-go, you can grab a microwavable or laminated paper to-go containers as clients can reheat and eat it straight from your store or delivery.

They have this divider to separate the noodles from the soup to keep your noodles from getting soggy. Awesome, isn’t it?

Let’s Wrap This Up

Get it? Nope? Okay.

All of these are basic packaging and containers, you can add ribbons, cloth, and other handicraft accessories to add accent and make it compliment your branding and product.

But remember that no matter how awesome your packaging looks, it’s always the quality of your products that people will remember your product for.

A cute packaging is merely a marketing boost, but a very wise investment indeed. It should be included in your costing anyway, right?

Just think of it this way, you wouldn’t wrap an A5 Wagyu steak in a plastic labo, right? So, if you’re product deserves it, go for it!

Okay, I’m gonna stop here and wish your venture good luck.

Peace!

The post Packaging Tips and Ideas appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.