Custom Croissant Boxes
Custom croissant boxes that keep a warm pastry flaky instead of steaming it soft, from 100 units. Vents in the right place, a floor that takes the butter, and a window that shows the lamination — sized to your croissant, which is not the same as anyone else's.
A warm croissant in a closed box is a soft croissant in ten minutes
- Board
- Grease-resistant kraft or SBS, 18–22 pt, non-fluorinated barrier
- Vents
- Lid slots sized for warm fill or cold display
- Styles
- Clamshell, hinged-lid box with window, tray and sleeve, catering tray
Order online
Order croissant boxes
Starting from $1.10 per unit
Printed to your artwork or plain, sold in runs of 100 up to 5,000 units per product online. Freight to the US, UK, Canada and Australia is inside the price.
How an online order runs
- Add the units you needThen check out with your delivery address. Add other products to the same order on the way.
- A digital proof comes backLaid on the dieline, before anything prints. Change it as often as you need.
- Pay once you approve itPay by PayPal invoice or bank transfer after you approve your digital proof, or cash on delivery in the US and Canada.
- We make it and ship it deliveredYour delivery date is confirmed with the proof, against the spec and your fill date. Freight and customs are handled on the way to you.
Another size, board or finish, or more than 5,000 units? Send the spec for a price instead. Freight by market and our terms cover delivery and remakes.
Get a price for Croissant 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.
- Free dielineThe flat drawing comes with the quote, before you commit.
- Proof before pressNothing is printed until you have seen it laid on the dieline.
- Die kept for reordersTooling is paid once. Every reorder skips straight to press.
- Quoted in four marketsUS, UK, Canada and Australia, in the delivery currency.
Vents that release steam and keep the flake
The steam that softens a croissant comes off it for the first fifteen minutes after the oven. Slots in the lid — not the sides — let it out as it rises, and a lid that sits a little proud of the pastry gives it somewhere to go. Once the croissant is cool the vents do nothing, which is why a bakery that boxes cold pastry for a shelf can use fewer of them.
We set the vent area by whether the box is filled warm at the counter or cold for display, and we ask which before we cut the die.
Butter, and the floor of the box
A croissant leaves a translucent patch on plain board within a minute. The floor needs a grease barrier, and on a kraft box that barrier is usually the only coating in the pack. We use a non-fluorinated grease-resistant board for the whole box, or a coated floor panel on a plain board when the budget is tight — the choice we set out in our guide to grease barriers without PFAS.
A sheet of greaseproof tissue under the pastries costs almost nothing and doubles as the thing the customer picks the croissant up with.
Sized to your croissant
Croissants range from a 3 in mini to an 8 in bakery standard, and a box built for one crushes the other or lets it slide. Send us the size you bake and the count you sell, and we build the family around them.
| Single | Clamshell or sleeve, 6.5 × 4 × 3 in — the coffee-shop grab |
|---|---|
| 2–4 | Box with hinged lid and window, 9 × 7 × 3.5 in |
| 6 | Two rows, 12 × 8 × 3.5 in, the weekend box |
| 12 | Catering tray with a lid, or a two-tier box |
Window, handle, and the two-pastry problem
- A window in the lid shows the lamination — the layered edge is what sells a croissant on a shelf — and the same window build carries our bakery boxes with a window on the lid.
- A die-cut handle in the lid for a box carried out with a coffee in the other hand.
- A divider for a box that mixes a plain croissant with a chocolate one, so the chocolate does not mark the plain.
- A tray-and-sleeve build where the tray is greaseproof and the sleeve carries the print.
Croissant Boxes — specification
The rows that are specific to this build first, then what applies to every job we run. Anything not listed is a question, not a limit — send the brief.
This build
- Board
- Grease-resistant kraft or SBS, 18–22 pt, non-fluorinated barrier
- Vents
- Lid slots sized for warm fill or cold display
- Styles
- Clamshell, hinged-lid box with window, tray and sleeve, catering tray
- Sizes
- Single, 2–4, 6, 12; built to your croissant length
- Extras
- Die-cut handle, divider, greaseproof tissue
- Minimum
- 100 boxes
On every job
- Print process
- Flexo in one to six colors, printed on the outer face only and before any lining goes on.
- Color
- Food-safe inks throughout. Kraft mutes color; a white board or liner is needed for anything photographic.
- Tolerance
- Cutting plus or minus 1 mm, and fit confirmed by filling a plain sample from your own kitchen or line.
- Tooling
- A cutting die per size, kept. Molded pulp needs a tool per shape, which is a longer lead and a larger one-off.
- Food contact
- Every board food-contact grade, with grease resistance built into the sheet and never a PFAS treatment.
- Sustainability
- Aqueous linings and unlined boards repulp with ordinary paper. PE-lined cups need cup collection, and we say which you have.
- Artwork
- Vector PDF or AI, 3 mm bleed, 4 mm safe area, fonts outlined. We check every file and send a proof before press.
- Dieline
- Supplied free with the quote, before you commit. Yours whether or not you order.
- Sample
- A plain unprinted sample at the finished size on request, for fit and construction.
- Reorders
- Skip the tooling and go straight to press at a lower unit price.
- Lead time
- Quoted with the price against your fill date rather than promised before we have seen the spec.
- Markets
- United States, United Kingdom, Canada, Australia — priced in the delivery currency, freight included.
Boards and films we build croissant boxes on
Food packaging is chosen for what the food does to it: grease, steam, heat and time. Every board here is food-contact grade, and none of them uses a PFAS treatment for grease resistance.
Food-grade virgin board
Bleached board made for direct food contact. Clean, bright, no recycled fiber and no mineral-oil risk from recovered paper.
14–24ptGrease-resistant board
Resistance built into the sheet rather than sprayed on. Holds fries, pastry and butter without darkening. PFAS-free.
16–24ptPE-lined cupstock
Board with a polyethylene film for hot and cold liquid. Microwave-safe for reheating; recycled only where cup collection exists.
260–350gsmAqueous-lined cupstock
A water-based lining instead of PE. Repulpable in ordinary paper recycling in more places, and compostable; a slightly shorter hold time.
260–320gsmGreaseproof and glassine
Dense, calendered paper that resists fat through the fiber. Wraps, liners and interleaves; breathable, so pastry stays crisp.
30–55gsmFood-grade corrugated
E and B flute with a food-contact liner, vented where steam has to leave. Pizza, catering and anything hot and heavy.
E and B fluteMolded pulp and bagasse
Fiber pressed into a shape. Holds heat, resists grease with no lining, composts, and takes only an embossed or one-color mark.
Molded to shapeRecycled board
Post-consumer fiber. Used for outers, sleeves and anything that does not touch food directly — not for direct contact.
Non-contact onlyNot sure which? Say what goes in it and where it is sold — the material follows from that. Our notes on recycled, recyclable and compostable cover which claims each stock can honestly carry.
- 01
Send what you have
A dimension, a photograph beside a ruler, or the product itself. No technical drawing needed — that part is ours.
- 02
We quote and draw
A price, a dieline and a date come back together. If a different build would suit the product better, that is in the reply too.
- 03
Approve the dieline
The flat drawing is yours to check: which panel is the front, where the folds fall, how deep the cavity really is.
- 04
Artwork on the dieline
You place your design on the flat we sent, or we place it for you, and you see a proof before anything goes to press.
- 05
A sample if you want one
A plain unprinted sample at the finished size shows fit and construction — the things a drawing cannot.
- 06
Cut, printed, shipped
The die is cut once and kept, so every reorder skips the tooling and goes straight to press at a lower unit price.
Format
Vector PDF or AI where possible. Raster artwork at 300dpi at final size, in CMYK.
Bleed
3 mm past every trim line, so a fraction of drift on the cutter never leaves a white edge.
Safe area
Keep type and anything important 4 mm inside the cut and away from every fold.
Color
Convert to CMYK before sending. Uncoated stock prints lighter; a spot color is the only exact match.
Fonts
Outline them or supply the files. A missing font substitutes silently and the proof will not match.
Barcodes
On a light, matte, unvarnished patch with the quiet zone clear — a code on gloss fails the scanner.
Not set up that way? Send it anyway — fixing a file is a short conversation, and we check every one before press. Our guide to preparing print files covers each point.
Food finishes are limited by what may touch food, and that is the point.
Food-safe inks
Printed on the outer face only. Every food pack we make uses them, laminated or not.
Uncoated kraft
No coating at all. Breathable, so pastry stays crisp, and it takes one or two colors.
Aqueous varnish
Scuff resistance without a plastic film, so the pack still repulps.
Molded emboss
A logo pressed into pulp or bagasse. No ink, nothing to rub off, and it survives grease.
Grease-resistant face
Not a finish you can see. It is in the sheet, it is PFAS-free, and it is why the print stays clean.
Matte lamination
Available on outers and sleeves that never touch food — a cake box lid, a carrier, a gift sleeve.
Not sure which suits the shelf it sells from? Say where the product is sold and we suggest one — our notes on specialty finishes show them on real boxes.
Sizing food packaging around a portion, hot: croissant boxes
Food is sized by serving, not by dimensions, and it is served hot, heaped and in a hurry. Send us the portion — or better, the box you use now with the food in it — and we size to how it is actually filled.
- Portion, heaped
- Fries, popcorn and salad are served above the rim. A box sized to a level fill looks mean and spills in a bag.
- Lid clearance
- Enough that a loaded burger or a topped cake does not touch the lid. This is the single most common complaint about a food box.
- Venting
- Hot food steams. Vents in the lid keep pastry and fries crisp; a sealed box is right only for cold food.
- Grease path
- Where the fat sits decides the board. Say if the food is fried, buttered or sauced, and whether it is held for minutes or an hour.
- Stacking in a bag
- Delivery boxes are stacked five high on a bike. The lid has to hold the box above it off the food below.
- Sample fill
- A plain box filled from your kitchen settles the size in one try, and we send one before the run.
Not sure your numbers are right? Send the product dimensions rather than the box dimensions and we work the box out — the full method is in our guide to measuring for a box.
Interactive · five steps · no sign-up
Build your Croissant 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 croissant 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.
Will the croissant stay flaky?
Flakier than in a sealed box. Lid vents let the steam out for the first fifteen minutes, which is when the layers would otherwise collapse.
Will the butter show through?
Not on the grease-resistant grade. Plain board shows a patch within a minute, so we use a barrier board or a coated floor as standard.
Can I print a PFAS-free claim on my croissant boxes?
Yes, on the non-fluorinated grease-resistant board we use for croissant boxes. It keeps butter from leaving the translucent patch plain board shows within a minute.
What size box for a standard croissant?
A 6.5 × 4 × 3 in clamshell for a single. Croissants vary a lot between bakeries, so send us yours and we confirm.
Can I have a window?
Yes, in the lid, so the layered edge shows on the shelf. The film is inset so it does not touch the pastry.
Do the vents let it go stale?
Not over a morning. Once the croissant is cool the vents do little either way; the box is for same-day sale.
Can you add a handle?
Yes, die-cut into the lid, so the box can be carried with one hand.
Kraft or white?
Kraft hides handling and butter marks and suits most bakeries. White takes full-color print and shows marks sooner.
Does the box come flat?
Yes, die-cut and shipped flat. Clamshells fold in one motion; hinged-lid boxes lock at the corners.
How many croissant boxes is the minimum run?
100 boxes per size, so a single clamshell and a six-pastry box count separately. Die-cut builds print many-up, which keeps a small bakery run practical.
What affects production time on croissant boxes?
The vent layout for warm fill or cold display, plus any lid window, handle or divider added to the die. We give a date with the quote.
Will you send a sample?
An unprinted box in your size, so you can put a warm croissant in it and see how it holds up before print.
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