Custom Holiday Dessert Boxes
Custom holiday dessert boxes from 100 — lidded and window gift boxes that hold an assortment of macarons, brownies, bars and small cakes apart, printed for the season and sized to your own selection.
One box, six kinds of dessert, and none of them touching
- Board
- Cardstock (SBS) 16–20 pt with grease-resistant food face; kraft or wrapped rigid on request
- Styles
- Window lid, lift-off lid and base, sleeve over tray, hinged tuck lid, rigid gift box
- Inserts
- Die-cut cavity inserts sized to each piece in the assortment
Order online
Order holiday dessert boxes
Starting from $1.20 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 Holiday Dessert 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.
Building the box around the assortment
We start from what goes in, not from a stock size. Send the list of pieces and their rough dimensions, and the insert is cut so each one has its own pocket: a row of round cavities for macarons, a flat bay for brownie squares, a deeper well for a mini cake. Pieces that shift into each other are what makes a gift box look tired when it is opened. The single-item versions are in our range of bakery boxes for every bake.
Height matters as much as footprint. The lid has to clear the tallest piece with a little air, or frosting and dusted tops end up printed on the underside of the lid.
Lid styles for a box that is given, not just carried
| Window lid | Clear film panel shows the selection; the most common choice for a bakery counter |
|---|---|
| Lift-off lid and base | Two-piece box; the lid comes away to reveal the whole tray at once |
| Sleeve over a tray | Printed sleeve slides off a white or kraft tray; easy to change per season |
| Hinged lid with tuck | One-piece box that folds shut; quickest to pack in volume |
| Rigid gift box | Wrapped board lid and base for premium assortments kept after the desserts are gone |
Grease, butter and the inside face
Brownies, shortbread and buttercream all leave oil on whatever they touch. The food side of the board carries a grease-resistant coating, and pieces that sit directly on board get a glassine or greaseproof liner. Without that, a ring of oil soaks through to the printed outside by the second day, which is exactly when a gift is usually handed over.
Printing for a season instead of a year
- A plain base box with a seasonal printed sleeve lets one box serve several holidays.
- Short seasonal runs of 100 to a few hundred boxes keep artwork from going out of date in storage.
- Gold or silver foil on the lid reads as festive without needing a full-color design.
- A blank panel or sticker area leaves room to write the contents or a name by hand.
Tell us the selection, the quantity per box, and whether the box is sold from a counter or shipped. That decides the insert and the lid.
Shipping a dessert gift instead of handing it over
A box that leaves the shop in a customer’s hands needs less than one that goes through a parcel network. For shipped gifts the dessert box goes inside a plain corrugated outer with a snug fit, and the insert is made tighter so nothing can rotate in its pocket. For single-product boxes see our brownie boxes sized to the tray.
Holiday Dessert 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
- Cardstock (SBS) 16–20 pt with grease-resistant food face; kraft or wrapped rigid on request
- Styles
- Window lid, lift-off lid and base, sleeve over tray, hinged tuck lid, rigid gift box
- Inserts
- Die-cut cavity inserts sized to each piece in the assortment
- Liners
- Glassine or greaseproof sheets for buttery and frosted pieces
- Full color, seasonal sleeves, gold or silver foil, write-on panel
- Minimum
- 100 boxes per design
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 holiday dessert 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: holiday dessert 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 Holiday Dessert 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 holiday dessert 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 desserts fit in a holiday dessert box?
Any mix you sell together: macarons, brownies, cookies, bars, truffles and mini cakes. The insert is cut to the pieces in your selection.
Can a holiday dessert box hold different sized pieces?
Yes. Each piece gets its own cavity in the insert, so a tall mini cake and flat brownie squares can share one box without touching.
Do holiday dessert boxes come with a window?
A clear window lid is the most common choice, but lift-off lids, sleeves and rigid gift boxes are also available.
Will butter from brownies stain the holiday dessert box?
Not when the food face is grease resistant and buttery pieces sit on a glassine or greaseproof liner, which we include for those items.
Can the same holiday dessert box be used for more than one season?
Yes. A plain box with a printed seasonal sleeve lets you change the design for each holiday without reprinting the box.
How tall should a holiday dessert box be?
Tall enough for the highest piece plus a little clearance, so frosting and dusted tops do not touch the lid.
Can holiday dessert boxes be shipped by parcel?
Yes, inside a fitted corrugated outer, with a tighter insert so the pieces cannot turn in their pockets.
Can I order a small run of holiday dessert boxes for one season?
Yes. Runs start at 100 boxes, which suits short seasonal designs that should not sit in storage for a year.
Is foil available on holiday dessert boxes?
Yes. Gold or silver foil on the lid is a simple way to make a seasonal box look festive without a busy design.
Can I write the contents on a holiday dessert box?
We can leave a blank panel or label area on the lid or side so the selection or a name can be added by hand.
Is a rigid holiday dessert box worth the extra cost?
For premium assortments, yes. A wrapped rigid box is often kept after the desserts are eaten, which keeps your name in the house.
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