HELP!  My daughter took home a sourdough turtle from the Boudin Bakery on Fisherman's Warf in San Francisco.  She wants to save it forever.  What do we apply to it to preserve it so it doesn't rot?

Thanks!

Good Morning Everyone!!

I am new to the forums,but I need some help.I have been making breads and stuff from eversince I was a kid with my mom.Everybody in my family loves my rolls and breads I need to send some baked items overseas and am worried about it spoiling.

it takes anywhere between a week to 2 weeks to get by mail.Is there anything I can do to help keep  the bread soft or even the icing on my rolls? or just keep them from going bad ffor that amount of time?

Any help would be much greatly appreciated!

Thank you for taking a look.