How I Use Biodegradable Packaging in My Home Baking Business (And Why 65% Green Is Still Worth It)

Going fully green in the food industry is harder than it sounds. But that doesn't mean you shouldn't try. In this post, I'm sharing exactly what biodegradable packaging I use in my home baking business, the honest limitations I've run into, and why even a partial commitment to sustainability matters.

What Biodegradable Packaging Do I Actually Use?

Let's start with full transparency: my cake boxes are laminated on the inside, which means they're not entirely biodegradable. That's a limitation I haven't been able to work around yet — and I think it's important to be honest about that.

But outside of the cake box, here's what I've switched to:

• Biodegradable plastic bags (from Oxium)
• Brown paper cable ties (from ra_tio)
• Biodegradable plastic wrap (from Delkochoice)

Simple changes, but meaningful ones.

Right now I'm still using the plain version of the plastic bag, but I'm in the process of getting the Oxium and eco-friendly logos printed on the bags — alongside my own branding. It's a small but exciting step toward making sustainability visible to my customers.

The Discovery That Made My Day: Biodegradable Plastic Wrap Exists

Beet Kvaas

 

Kinda surprise waktu batch pertama ini jadi dan finally nyicip Beet Kvaas for the first time in my life. Bau tanahnya hilang! Yayyy.. Teksturnya juga agak mengempuk, much more enjoyable daripada full crunchy. 

Lacto-fermented Cauliflower

 

Dari jajaran eselon fermented veggies yang udah aku bikin, ini my favorit so far. Kalo bikin ini setoples cendol sekalian. Tinggal goreng telor sama nyendok nasi cokelat, aman jaya sentosa rukun raharja. 

Coconut Yoghurt

 

Ini enaakkk kalo buat sayaahhh 😁✨

Meskipun jarang bikin, tapi sekalinya bikin cepet banget udah jadi, habisnya pun cepet banget 😆

Coconut yoghurt sama cashew yoghurt tuh solusi banget buat saus salad natural dan dairy-free tapi males ngocok-ngocok minyak sama telor. Kan semua jurus fermented food probiotics ini adalah jurus pemalesan sebenernya, ahahaha.. 

Cashew Yoghurt bikinnya basically sama sama. Tapi perlu direndem dulu untuk menghilangkan zat anti nutrisinya semua lebih ringan cerna for your gut health. Bear with me, nanti dipost juga resepnya, InsyaAllah. 

Sauerkraut

Jar-jar berisi sayuran warna-warni berjejer cantik memenuhi rak kayu. Itu khayalan saya, hahaha. Mengingat-ingat kehidupan Laura Ingalls Wilder yang ngepickle hasil taninya untuk stock di musim dingin.

Sejak Ramadhan lalu jadi hobi nyetok fermented veggies. Ini sih solusi banget buat ngawetin sayuran dalam keadaan mentah. Cucok buat herbivora macem sayah.

A Homebaker Again

I'm back to being a homebaker again!

The first time I jumped headfirst into this business was when the monetary crisis hit Indonesia in 1998. I continued around 2005, but being a food photographer took most of my time and energy, so it got sidetracked for a while. I never stopped baking for myself—to experiment, test recipes—basically for my love for baking and the happiness it brings to my heart each time.

I come with a bigger, bolder purpose this time. But let's skip the why at the moment.

I've been learning many things about being a full-time homebaker now. Watching Shark Tank for quite a while has given me loads of insights. Here is some wisdom I'm happy to share. Hopefully, it can benefit you as it has benefited me. Enjoy.