Abstract: A method of packaging baked goods for commercial distribution is particularly suitable for brown and serve bakery products, which are more suscepticle to microbiological spoilage than fully baked products, and especially for brown and serve french bread, because the method alleviates the need for the addition of microbiological inhibitors while maintaining high product quality, the characteristics of European-style bread and long shelf life. Such advantages are achieved by packaging the product, while hot enough to inactivate microbial organisms, in a specially adapted container.