I would like to sell some cookie trays and a couple other things just through my husband's work for Christmas. Every year they beg my husband for my baking, so I figured I'd take a shot and see if anyone would actually pay for some of it. I do already have a request for peanut brittle.
I'm just having a problem with the logistics. When I do cookie trays at home and for gifts, I just put as many as will fit, and done. My big question is what size tray/how many cookies do you do? Do you do just cookies or a combo of cookies and bars (I would love to put a couple on there as well). I wonder about refrigeration, do you only include things that can sit out? Do you offer a couple sizes? I know for sure I don't want to do it by weight. What do you use for your tray and packaging?
Thank you so much, this has been driving me crazy and I know I should have this worked out very soon.
AHi there, I'm selling cookies at Christmas craft fairs this year and I sell them in 8s in plastic bags with a Christmas themed clip. Only one flavor in the bag. But 8 is not a huge amount, so people can by 2-3 bags of their favorite cookies and mix them on a plate at home. It's just easier for me like that... I only sell cookies that don't need refrigeration.
Hi - I would only include things that don't require refrigeration then you don't have to worry. I used to do cookie trays for catered events and would use the plastic trays with the snap on dome covers. I think I got them at the local party goods store. Another thing that's easy to use is use a holiday plastic plate, like a dinner sized plate, then wrap in foodgrade mylar and tie a bow at the top (looks like a gift basket). You could do two sizes - a small and large - one to feed maybe 6 people and one to feed 12 or more. I use to figure on a couple cookies per person, I would do bite-size cookies, bars and whoopie pies and put some of them in baking cups.
Hope this helps - best of luck!
Just wanted to give you a heads up...I do a lot of Christmas baking to give away to friends and family, and the challenge of putting together mixed trays is that if you include crispy AND moist cookies, they can affect each other. And...although this isn't scientific, I have noticed that the flavors start to transfer a bit, or even that the individual flavors seem to lose their punch. I guess the key would be to deliver the finished product as close as possible to the usage date.
windycitybaker......what great advice. I probably would not have thought of that.
Years ago when I began making cookie trays, I used all kinds of wonderful treats including brownie bites, gingerbread, anise cookies, etc. I quickly learned that it's hard to coordinate getting a freshly made tray to the recipients. And if their trays lasted more than a day (at home or in the office), the flavors and textures mingled in unpleasant ways. My trays and boxes have evolved so that I rely on shape, texture, and overall design to make an appealing assortment. Any cookie that does not "play well with others" (too soft or spicy) is wrapped individually with colored foil before placement on the tray. Also, I use assembly line method for ease of production.
AWhere is the cheapest place to get 16" trays with domed lid? What would you charge for a cookie tray of this size?
Depends upon several factors, such as the net weight/count and the type(s) of cookies that go on your 16" tray. So figure out your cost of ingredients and the total time spent. Most restaurant supply stores and party stores carry a full line of trays and lids. Good luck and welcome to CC!
AFor packaging try Webstaurantstore.com. I don't know if they are the cheapest, they have trays with very sturdy black bottom and high and low dome lids.