If you put a Weggli in the bag in the open shop, you don't know how long it has been on the shelf. I recently bought three of them and only when I got home did I realize that they were as dry as if they were from the day before. A butter rye in the open shop was hard, the same rye packed in a bag was as it should be. The display of doughnuts, Danish pastries etc. is also exposed to the dry air. Apart from the fact that I have already observed how shoppers pick up the goods and then put them back again. Yikes! According to the bakery, the products are placed on the open shelves a few hours before the store opens. No wonder that after so many hours without packaging, the goods are dried out and hard. How about boxes that are closed all the way round and the customer can open the lid and take out their biscuits?