How to Ship Sourdough: Packing, Postage, and Price

On this page

1. Why sourdough is harder to ship than cookies
2. How to pack a loaf so it arrives whole
3. How to choose the box before you bake
4. How to price a two loaf order
5. What to tell your buyer before the box leaves
6. What shipping does to your price
7. Mistakes that cost you money
8. When to ship and when to hand deliver
9. What to check before you take a shipping order

Sourdough is heavy, it has a hard crust, and it holds for a few days, which sounds like good news for a box in the mail. The weight and the shape are the problem. A dense loaf slides, and a loaf that slides cracks. Here is how to ship sourdough so it lands whole and still leaves you something.

Why sourdough is harder to ship than cookies

A box of cookies is light and forgiving, but a loaf is dense and top heavy. When the box tips, the loaf rolls into the corner and the crust takes the hit. Tape does not fix that problem, and only stopping the movement inside the box fixes it.

Weight also changes what you pay, because a heavy box costs more to send than a light one. The box itself has to be strong enough to hold the loaf without bowing under the weight. That is why a single loaf is the hardest shipping order to make money on.

Crust is the other half of the shipping problem, and it is easy to overlook. A crust that stays crisp at home can turn soft and damp after two days in a sealed bag. You are not just protecting the shape of the loaf, because you are protecting the texture your buyer paid for.

How to pack a loaf so it arrives whole

Pick the box before you bake the loaf, not after the loaf is already cooling on the rack. The loaf has to fit with padding on every side, and a tight box is worse than a big one. Work through these steps in order before you promise a shipping date to your buyer.

1. 1

   Cool the loaf all the way

   A warm loaf traps steam inside the wrap and softens the crust. Wait until the bottom of the loaf feels room temperature to your hand.

2. 2

   Wrap the crust

   Paper against the crust first, then a layer that holds moisture in. The crust needs a little air or it turns leathery in transit.

3. 3

   Bag it against the weather

   A sealed outer bag keeps rain and humidity out. Press the air out gently so the bag does not balloon in a cold cargo hold.

4. 4

   Cushion all six sides

   Use 2 to 3 inches of padding on every side, top and bottom included. Our guide to shipping fresh baked goods uses that same number.

5. 5

   Fill every gap

   Close the box and shake it gently. If the loaf moves at all, add more padding until it cannot.

6. 6

   Ship early in the week

   A box that leaves on Friday can sit in a warehouse until Monday. Our cake shipping guide says ship by Tuesday, and the same logic holds for bread.

How to choose the box before you bake

Measure the loaf across its widest point before you shop for a box. Add 2 to 3 inches of padding on every side, then add a little more for the box walls. A box that fits the bare loaf will crush the crust once the padding goes in.

A flat rate box can work if the loaf fits with padding on every side. Most round loaves do not fit once the padding is in place. Measure the loaf, add the padding, and check the box before you promise the price.

How to price a two loaf order

Two loaves in one box share the padding and often share the postage. The second loaf adds ingredients and labor, but it does not add a second box. That shared cost is why a minimum order helps your margin.

Run the same math you use for one loaf, then add the second loaf’s ingredients and labor. If the postage stays the same, the second loaf carries far more margin than the first. A single loaf shipped alone rarely pays for the trip.

What to tell your buyer before the box leaves

Give your buyer the bake date and the expected arrival day before the box leaves. Most shipped bread is at its best for about three days from the bake day. That window tells your buyer when to cut the loaf and when to expect the crust to soften.

Tell them the loaf was baked on a specific day and packed after it cooled. If the box will be in transit for several days, say so before they order. Clear dates prevent a disappointed buyer and a refund request.

What shipping does to your price

Run the numbers before you quote a shipped price, because the postage can change the whole order. Say your loaf sells for $10, which sits inside the $6 to $12 range in the pricing guide linked below. Ingredients come to $2.10, your labor comes to $3, and overhead for oven and power comes to $0.90. That is $6 before you add the box and the postage.

Add $1.50 for the box and the padding, and the loaf costs you $7.50 before postage. If postage comes to $9, then the whole order costs you $16.50 from ingredients to delivery. Charge $10 plus shipping and you clear $2.50 on the loaf after ingredients, labor, overhead, and packaging. Charge $10 with free shipping and you lose $6.50 on the same order after all costs.

That is why a minimum order helps when you ship sourdough to a distant buyer. Two loaves in one box share the padding and often share the postage, so the second loaf carries more margin. A single loaf shipped alone rarely pays for the trip once you count the postage.

Mistakes that cost you money

The first mistake is free shipping on a single loaf, which can wipe out the whole order. Postage on a heavy box is often close to the price of the bread itself. Charge the postage, or set a minimum order that makes the shipping worth it.

The second mistake is shipping late in the week, which adds two days to the trip. A box that sits over a weekend is a box that sits in a cold building for two extra days. The third is wrapping a warm loaf, which traps steam and softens the crust in transit. That damp crust is what your buyer finds when the box finally arrives.

When to ship and when to hand deliver

If your buyer is local, hand delivery beats a box every time you compare the two. You keep the postage, the loaf arrives the same day, and you meet the person who will order again. Save shipping for the customers who moved away, the gift orders, and the holidays.

Shipping is a service, not a favor, so you should price it like one. If you want more on the craft side of this, the craft guides cover packing and freshness. They also cover how long a bake really holds once it leaves your kitchen.

What to check before you take a shipping order

Ask three questions before you say yes to a shipped sourdough order from a new buyer. Where is it going, and when does it need to arrive at the buyer’s door? What is the buyer willing to pay for the box and the postage? If the answer to the last one is nothing, the order is not worth taking.

Then check the carrier rules before you promise a shipping rate to your buyer. Rates and drop off rules differ, and a heavy box is priced by weight and size. This guide lists the checks to run before you pay.

• How to ship fresh baked goods with 2 to 3 inch padding
• How to ship baked goods and keep them fresh for 3 days
• How much to charge for sourdough loaves

Browse more craft guides.

Common questions

Can I ship sourdough in a flat rate box?

A flat rate box can work if the loaf fits with 2 to 3 inches of padding on every side. Most round loaves do not fit once the padding is in. Measure the loaf, add the padding, and check the box before you promise the price.

How long does shipped sourdough stay good?

Plan on about three days from the bake day. Bread holds well, but the crust softens in a sealed bag and the loaf dries once it is cut. Tell your buyer the bake date and the expected arrival day so they know what to expect.

Should I charge for shipping?

Yes. Postage on a heavy loaf is often close to the price of the bread, so free shipping can turn a paying order into a loss. Charge the postage, or set a minimum order size that makes the shipping cost worth carrying.

What day should I ship?

Early in the week. A box that leaves on Friday can sit in a warehouse until Monday, which adds two days to the trip. Tuesday is a safe target, and it gives you room if the carrier runs slow.

Do I need to freeze the loaf first?

Not for a short trip. Freezing helps when the box will be in transit for several days or in warm weather. If you freeze, let the loaf thaw completely and wrap it dry, or the crust will go soft in the bag.

General information, not legal or tax advice. Check your state food rules and your carrier's current rates.