I've been thinking about starting a boutique mail order dinner roll business.
Dough While I'd really like to ship dough and allow customers to bake (per roll) at their leisure, I'm beginning to think that is a far-fetched goal. Dry ice? It just seems risky. However, I have purchased live lobster by mail order before without trouble. Maybe it would work? They would probably have to be some expensive rolls to make that a profitable endeavor.
Baked That has lead me to think about ways to safely ship cooked rolls. I have lots of experience packing and shipping boxes, but not boxes of food. Would any special precautions need to be taken to protect rolls during transit apart from careful (food grade) wrapping?
Some Googling has lead me to the idea of par-baking, but I feel like that would negatively effect the quality of the food.
Does anyone have experience in this area, or can you point me towards any relevant resources on this topic?