Reading about CrumbBum's miche improving in flavor after a couple of days made me wonder about mailing bread. I was baking the other afternoon and talking to a friend in San Diego when I poked my thermometer into a loaf and she heard the crunch - and wished she could taste the bread. Has anyone done this? I really don't want to spend a fortune to overnight it, but maybe a miche could tolerate a few days snail mail delivery. Any thoughts? A