Custom Bakery Boxes
Custom bakery boxes from 100, vented and grease-resistant, with windows that show the bake without fogging. Tell us what goes in and how far it travels, and we build to that.
The box has to work at the counter and four hours later
Get a price for Bakery Boxes
Send the size and quantity — we reply the same working day with a price, a dieline and a date. Artwork optional at this stage.
- 8styles in this range, each with its own page and price
- 100unit minimum on every style, printed or plain
- 4markets quoted in the delivery currency
- ±1mmcutting tolerance on folding board, checked on a sample
8 styles in this range
Styles we make in this range
Every one below is written up, priced and dielined. Tap a style to see how it is built.
01See the build →Bagel Boxes
Custom bagel boxes for the half-dozen and the dozen, from 100 units.
02See the build →Bakery Packaging with A Window
Every window box is a trade between showing the product and controlling what happens to it in the next…
03See the build →Brownie Boxes
Custom brownie boxes for cut squares and whole slabs, from 100 units.
04See the build →Christmas Bakery Boxes
Seasonal bakery boxes have a problem no other pack has: everything unsold on the twenty-seventh of…
05See the build →Croissant Boxes
Custom croissant boxes that keep a warm pastry flaky instead of steaming it soft, from 100 units.
06See the build →Macaron Boxes
Custom macaron boxes with an insert cut to your shell diameter, from 100 units.
07See the build →Pie Boxes
A pie leaves the oven at temperature, full of steam and coated in fat.
08See the build →Waffle Boxes
A waffle leaves the iron crisp and full of steam.
Side by side
Which bakery boxes style fits
| Style | Board | Build | Minimum | |
|---|---|---|---|---|
| Bagel Boxes | 20–24 pt kraft or SBS; E-flute corrugated for the dozen | See the page | 100 boxes | Open → |
| Bakery Packaging with A Window | Grease-resistant SBS or kraft, 14–24pt | See the page | 100 boxes | Open → |
| Brownie Boxes | Grease-resistant kraft or SBS, 20–24 pt; E-flute for the mailer | Windowed tuck box, two-piece gift box, rigid box, self-locking mailer | 100 boxes | Open → |
| Christmas Bakery Boxes | Grease-resistant food-grade; grayboard wrapped for rigid gift builds | Window cartons, rigid gift boxes, tuck cartons, set boxes with dividers | 100 boxes | Open → |
| Croissant Boxes | Grease-resistant kraft or SBS, 18–22 pt, non-fluorinated barrier | Clamshell, hinged-lid box with window, tray and sleeve, catering tray | 100 boxes | Open → |
| Macaron Boxes | Food-grade SBS or kraft; vent slits in the tray wall | Windowed sleeve, two-piece box, rigid gift box, drawer box | 100 boxes | Open → |
| Pie Boxes | Grease-resistant food-grade, 16–20pt; heavier base on family sizes | Tuck boxes, lock-corner trays with lids, wraps, deep-filled builds | 100 boxes | Open → |
| Waffle Boxes | Grease-resistant food-grade; locking base as standard | Vented clamshells, tuck cartons, deep loaded builds | 100 boxes | Open → |
Three journeys, three boxes
Most bakeries buy one box for all three and discover the difference through complaints. If delivery is more than a fifth of your volume it is usually worth a second, sturdier SKU.
| Counter | Open in seconds. Light board, big window, no venting needed. |
|---|---|
| Click and collect | Sits an hour or two. Vent it and step the board up. |
| Courier | Needs an outer. A bare bakery box arrives dented. |
Grease and steam are different problems
Butter shows as a translucent patch within the hour on plain SBS, and that patch is what gets photographed. Grease-resistant board fixes it, and the barrier is now fluorine-free across everything we supply.
Steam is separate and worse. Trapped moisture softens a crust and fogs a window regardless of how good the board is. Two or three vents high in a side wall solve more of it than any upgrade of material — the same logic set out in our window box notes.
Vents in the lid drip condensation back onto the product. Vents in a side wall do not.
Cake boxes have a structural problem nobody mentions
A tall cake in a tall box is top-heavy, and the base is the weakest part of a folded carton. A cake board inside the box, cut to the footprint, stops the base bowing and is the cheapest reliability improvement available.
For anything above about 8 inches, a double-wall base or a corrugated pad is worth the few pence. The alternative is a cake that arrives leaning.
What sizes to actually stock
- Two footprints cover most bakeries — a single-serve and a six-to-eight.
- Vary the depth rather than the footprint; one die, two heights, far cheaper.
- Keep the lid style constant so staff never have to think about which box is which.
- Square nests and stacks better than rectangular, on the counter and in a van.
Across the range
What every bakery boxes job runs on
Boards
- Natural kraft
- White SBS
- E and B flute
- Wrapped grayboard
- Food-grade board
- Recycled content
Chosen from what goes in the box and how far it travels. Our notes on recyclable and compostable stocks say which claims each board can carry.
Finishes
- Matte
- Gloss
- Soft-touch
- Foil
- Emboss
- Spot UV
- Kraft
- Textured
Each one is a decision about light on a shelf — the specialty finishes range shows them on real boxes.
Artwork
- Vector PDF or AI, fonts outlined
- 3 mm bleed, 4 mm safe area
- CMYK; a spot color where a match must hold
- Proof on the dieline before press
Files not set up that way are fine — see the guide to preparing print files.
Interactive · five steps · no sign-up
Build your Bakery Boxes in 3D
Pick a shape, type a size, choose a board and a finish. The preview on the left redraws as you go, and the spec lands with us exactly as you set it.
Frequently asked questions
Got a question about bakery boxes? The answers below cover what we get asked most. If yours is not here, send it with a brief, message us on WhatsApp, or call +1 503-461-4788 — we reply the same working day.
What is the minimum order?
100 boxes, cut to your size and printed with your artwork.
Why does my pastry go soft in the box?
Steam condensing on the lid and dripping back onto the crust. Vents in the right place fix it; more board does not.
Filmed window or open die-cut?
Open for anything hot — it vents at the same time. Filmed for chilled or dry, where you want dust kept out.
Why does my window fog?
The bake was boxed before it cooled. Fogging is a temperature mistake rather than a materials one.
Is the board grease-resistant?
Food-grade as standard, grease-resistant where butter or oil is involved, and without a PFAS treatment.
Can I get a carry handle?
On gable and larger builds, cut into the board so there is no joint to fail. Tell us the heaviest load in kilograms.
What size do you need from me?
The tray measured across the rim, plus the height of the bake at its tallest point. Base dimensions are the usual mistake.
Do these ship flat?
Yes, and they fold up in seconds, which is why bakeries store them behind the counter by the hundred.
Can I print in one color to save money?
Yes, and on kraft it usually looks better than full color. Kraft mutes photographic images considerably.
How soon can I reorder?
Faster and cheaper than the first run — the die is kept, so a reorder goes straight to press.
Which board stops grease marks?
A grease-resistant board with a fluorine-free barrier. Plain SBS will mark under anything buttery within the hour.
Do I need a window?
Only if the bake is the selling point. Windows add cost and let light in, which fades natural colourants faster than most bakers expect.
How do I stop cake boxes sagging?
A cake board cut to the footprint, or a corrugated pad in the base. Both cost pence and both work.
Can bakery boxes be compostable?
Kraft board with a fluorine-free barrier and PLA film, yes — commercially compostable, and not for anything boxed above about 40°C.
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