How to transport warm pastries without them going soggy

[soupfiend]

Just that really, what sort of container and at what point after cooking could I do it?

Anyone?

How long for?

Unless there is an oven/airfryer at the destination, I'm not sure you can easily!

My only thought would be a hot stone, that you heat in the oven and transport the pastries on/in the same container as that. Plus the container having airholes to allow steam to escape.

Your problem is heat and evaporation. You can't keep it warm unless it's on/in something warm, and you can't stop it going soggy unless the steam can escape. So your choice is either warm, or crisp.
The hot stone is a good suggestion, as is air fryer at the other end.

About an hour, looking like that is unrealistic so I think I'll cook them and they'll be cold but crisp