I know this isn't specifically cake related, but thought I would ask anyway since a lot of you probably do cookies too. I have recently started offering cookies at my bakery. I like to make my cookies nice & soft, however we have long business hours & I've noticed that if I bake the cookies at 6:00am & put them in the case, by afternoon they start turning hard & go to waste since I don't want to sell hard cookies to the evening crowd (we close at 9:00pm). I've started to wrap the cookies individually in plastic wrap so they stay soft, however that slows down the sales since they do not look as appealing as they do when they are just freely sitting on a plate in the display case. How do other bakeries/cookie shops keep their cookies soft all day long, although they are still uncovered? Is there some secret I'm just not thinking about? It's really wearing me out when I have to re-bake all the cookies throughout the day instead of just making one big batch. This may just be one of those "little pains" of owning a bakery that I have to deal with, but if there is a better way.....any advice would be greatly appreciated!

How are you storing them at the moment?

Are they the type that you could keep in large glass jars without damaging them?
I mean - any decorations on them?

I do mine in individual food safe cellophane bags (according to the size) and seal it with my sealer.
Takes a bit of time to do them but they stay fresh for ages and i know any decorations won't get dismantled by other cookies.

Perhaps you could have some on display and others in an air tight container - so as to keep them fresh.


Bluehue.