The sweating is the big clue - you're sealing warm bakes. Rule zero: everything cools COMPLETELY before packing, or the packaging traps steam and softens whatever you worked for.
Then match the pack to the product. Crusty breads want to BREATHE: paper bags or paper-lined boxes keep the crust crisp (a sealed plastic bag softens crust in hours - fine for soft sandwich loaves and pav, wrong for anything crusty). Pies travel in rigid boxes sized snugly so they can't slide - a pie moving inside a big box arrives as rubble. Verrines need vertical protection: cavity inserts or a tight-fitting crate arrangement so glasses can't tip, lids or cling on top, and cold-chain if the layers are dairy.
Food-grade always, and print or sticker your label per FSSAI once you're selling regularly. Start simple: good paper for bread, snug rigid boxes for everything delicate. Presentation upgrades can come after the structural problems are solved.
