The New Bakers Dozen
How do I use preservatives? Or how do I keep things fresh.

The The Bakers Dozen: How do I use preservatives? Or how do I keep things fresh.
By Smic (Smic) on Sunday, December 01, 2002 - 02:39 pm: Edit

I'm trying to find a way of selling my baked goods to local shops/offices/etc. But, do I need to use preservatives in them to keep them fresh longer. Also, where would I buy these and where could I get packaging equipment to seal bags airtight (not shrink wrap of course).

By Cheftim (Cheftim) on Sunday, December 01, 2002 - 06:25 pm: Edit

I have to think that people buy baked goods from a local baker because:

  1. They want fresh.
  2. They don't want chemicals like preservatives in their baked goods.

By Winddove (Winddove) on Sunday, December 01, 2002 - 07:46 pm: Edit

One of the best...(and I say this seriously) "GIMMICKS" in selling foods is freshness. Here in Ohio, my husband goes into the city with his fresh gourmet meals and bakery goods and never has he brought a baked good to a customer more then two days old. We then donate the leftovers to the local day care children. It takes good management, trial and error until you REALLY know your cliental. And, on a dime, they can turn on you with their "diets" or add more people your way. It's tough but well worth it if you truly have not YOU...but the Customer in mind. That's the secret...what the people want. So, until you're established, keep the dollars signs out of your eyes and give it all you got. I am not assuming this is what you're's just how we thought from the beginning – Please Please Please the customer. But only to the degree you don’t give up what you know is quality. Remember, many people these days know only Fast Food…it’s up to you to bring them back down to earth…again…pleasing the costumer without them really knowing it. LOL

Blood, Sweat, and a few tears...and it pays off. Fresh food, good service, and something different from anyone else will guarantee a cliental. One more thing, if you give them your best, they will know it in time. It took us a year before my husband became the local celebrity. In fact, when he came into the city with his fresh foods, and his funny outfit and broken accent, the people thought he was nuts in the Beef and Potato belt we live in. These "good ole' boys" here thought he was out of his mind...truly. Now...these big boys of our Beef County sit around at lunch time eating Quiche and munching on Tiramisu and Italian Torts loaded with liquors. It's hilarious, not to mention seeing Hungarian, Italian, Oriental, and Mexican dishes drooling down their chins. They were all leery and bull-headed at they line up and even put my husband on their intercoms. So much for the fast-food chains I say. Now the cost of our foods means nothing to our customers...they know it's quality and different from the preserved processed garbage they had been filling up on for years. I swear…they act like they are “Cultured” or something now. If I didn’t know better…that little finger the Italian’s hold up with their Espresso’s are actually coming out. LOL They will pay anything...and that is when you know you made your spot in their hearts. It's all worth while. It's a shame how this world mass produces garbage basically without wholesomeness or personal flare. I truly miss the "Ma & Pa" outfits.

As regards sealing your foods. We put them in big square trays and stack them. We put a little of everything in them. People put in their orders usually the day before and we just deliver them in bakery boxes or insulated meal containers. Depending on the state you live in also, the food laws may or may not be too burdensome. In Ohio, a bakery license is very easy to obtain and hold onto within a home bakery. And, the same with meals up to a limit. We use all white containers to present cleanliness as well as clear containers. This is vital also. People notice. If there is dirt...they will notice. It could ruin you. I can help much more if you would sending you sites...etc for your business. Just remember, make your customer time...and with a good reputation, doing something off the beaten will shine in your area. Congratulations on your new venture. Pamie
Here is the place I buy my packaging...not because it's in Ohio, but because they have good prices and something different then the standard white cardboard boxes. Their new Lilac Metallic Boxes are beautiful for cookies and other baked goods. Presentation is important too. Learn the business as you are doing...and you'll do fine.

By Chefspike (Chefspike) on Sunday, December 01, 2002 - 11:12 pm: Edit

"preservatives in them to keep them fresh longer.".........check your local and state of Texas regulations.

"Also, where would I buy these".....maybe from your local food dealer, or check the yellow pages for canning supplies, ect, ect.

"get packaging equipment to seal bags airtight".....maybe your looking for one of those heat sealing things. It seals the bag with a hot strip.

goodluck, hope this helps.

By Chefmanny (Chefmanny) on Monday, December 02, 2002 - 11:04 pm: Edit

For sealing use a vacuum seal machine; big $$$.

You can use shrink wrap with a blow dryer, it works great and it does not crush the food.

As per using preeervatives; use manufacturer's suggestion!!!!!!

By Ladycake (Ladycake) on Tuesday, December 03, 2002 - 11:08 am: Edit

Oh Smic.... pleeeease, don't put preservatives in your baked goods. I've been baking successfully for 12 years in this mountain area and have never used preservatives... that's one of my advertised draws and people respond to that. Give 'em the good stuff. Use your stales to make crumbs and bread puddings and things like that. Let the local markets use preservatives, charge more for your product, and give them better quality. It'll work, you'll see.

By Chefspike (Chefspike) on Tuesday, December 03, 2002 - 11:02 pm: Edit

Ladycakes lives in an area of California where they eat bark, and bushes. LOL.
Mountain folk.
with no teeth.

By Ladycake (Ladycake) on Wednesday, December 04, 2002 - 10:59 am: Edit

Oooh, ooh, ooh... the pinenuts are great up here :>) The locals eat the acorns, but I think I'll stick with the pinenuts and manzanita cider.

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