A few weeks back, a friend popped by and noticed a fresh loaf of banana bread. When I told her I was waiting for it to cool before I wrapped it, she said, “With tin foil, right?”
Tin foil is adequate but if I’m giving a gift a la minute, I always try to do just a bit better than adequate. And, to be frank, it doesn’t take much. It’s all about taking one simple step past the everyday and expected in order to surprise and delight whoever gets the banana bread.
One simple step is easy:
- Instead of gifting dip in a paper cup, try an actual glass.
- Instead of gifting soup in plastic ware, try an old mug or even a thermos.
- And instead of gifting bread in tin foil or not-quite-right, store-bought gift wrap, try parchment paper.
I keep parchment paper on hand to bake cakes or make marshmallows or roast vegetables. And over the years, it’s proven to also be the easiest, modern gift wrap. Because my friend asked (hey girl!), I’m sharing my go-to method for how to wrap bread. Instructions and recipe ideas below.
How To Gift Wrap Bread
- Parchment paper
- Tape, optional
- Mini-clothespin, optional
- Place your bread in the center of a parchment paper rectangle. Fold up the long sides as if you were wrapping a gift. Apply a piece of tape to hold in place temporarily, if needed. Fold each end as if you were wrapping a gift but instead of folding it up, fold and tuck it under the bread and tape to hold in place temporarily.
- Cut a long length of string and wrap it around the bread, as pictured, several times. Tie into a knot and leave the ends long. Remove the tape, if you’d like.
- Hand write your label on a tag and pin it to the string with a clothespin, if using, or simply tuck it under the string. Gift, as wrapped.
Need a bread recipe? Here are three of My Favorite Bread Recipes from the Eat Boutique archives:
- Elizabeth from Wee Kitchen shared her recipe for Irish Farmer’s Cake with us last year.
- We adore these Homemade Baguettes from Denise of Chez Us.
- Mary’s Fennel Apricot Bread is the stuff of dreams – it’s chewy, has a sturdy crust, and is full of dried apricots for a bit of sweetness!
Photos taken and styled by Heidi Murphy/White Loft Studio and Elizabeth McNally.
Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019.