Pre-Prep the Bread: Get someone to show you how to pre-prep the bread for the slicer. Here is my try: Put the loaf on the table right side up. At the half way up spot from the table, slice parallel to the table. Take the top half which will be wider due to the pans, and cut into thirds. Take the bottom half which is narrower, and cut in half again. You now have 5 long pieces of bread roughly the same size.

Put the pieces on sheet pans and put in the freezer. If you are going to slice within 24 hours, you can leave unwrapped. If you are going to slice after that, wrap it.

Pre-heat oven to 350. 

Spray 3 sheet pans per loaf with pan spray. No parchment needed.

Remove bread from the freezer, Put on the manual slicer and slice at a 5 setting. Spread slices on prepared sheet pans in a single layer. Take another sheet pan and spray the BOTTOM. Nest this pan on top of your bread slices which will weigh them down so they do not curl while baking.

Put nested pans in oven and bake for 7 minutes. Remove from oven. Remove top pan. Let cool completely. I mean it. You will end up with them all stuck together if you put them away with even a whisper of heat on them. It sucks.

Once cool, put 10 dessicant packets at the bottom of a 2 gallon cambro container (please do not use shoe boxes or larger containers -- they break in these). Pack crisps in loose layers on top of dessicant packets. Seal with a normal lid (don't need seal-tight). Ready to go to the cafe.