Beeswax food packaging is an environmental friendly
alternative to tinfoil and plastic wrap.

By using the heat from your hand you can seal food for storage.

They are perfect for the packed lunch when you need to have your sandwich wrapped and for the accessories such as fruit and vegetables.
We use them ourselves diligently for cheese, salami and for the cucumber, squash, half a lemon or avocado in the refrigerator.

We made a collaboration with Printz Keramik, where Annette makes small jars that are optimal for a Beeswax wrap lid and look super delicious. They are so nice to serve tapanade, pesto, jam or similar in.

They can also be used on plastic and glass bowls. When the cold residues etc. is to be covered before going in the fridge, we always feel better reaching for our Beeswax wraps rather than tinfoil and plastic wrap.

Our Beeswax wraps consist of recycled fabric such as bedding and tablecloths, which are used with sustainable ingredients in the form of beeswax, jojoba oil and resin – and they are all hand-printed with love for the personal and aesthetic expression.

Attention: They cannot be used for raw meat, fish and hot food since the wax melts at high temperature.

Wash in cold water with mild detergent either gently using the dishwashing brush or by wiping it with a cloth. Let it air dry away from heat.

With proper use, it can last up to one year.

Read more about how we came to make Beeswax wraps in our next magazine in the fall.