I sell cupcakes, cake cups, pies, cookies, brownies and bar desserts at local food festivals. Everything is pre-packaged at room temperature in cello bags that have been heat sealed. My problem is that when they are set out the next day for sale, as the sun comes up, they begin to condense in the package! I do have a canopy, but there is only so much I can do to keep the sun off them.

I was thinking that instead of heat sealing the package, I would simply fold the top over, cover with a folded cardstock and staple closed. That way, they might allow moisture to escape, but not dry out.

Suggestions?

They make cello bags with peel off tape tabs so you don't have to heat seal and it's not sealed air tight.

Staples aren't safe!