Custom Loaf of Bread Boxes
Custom packaging for a sliced loaf from 100 — printed sleeves that wrap a bagged loaf, window cartons for a premium loaf, and printed loaf bags with a twist-tie neck — sized to your pan and the slices you cut.
A sliced loaf on a shelf needs to be seen, sealed and labeled
- Material
- Printed film or film-lined paper bags; kraft or cardstock SBS 16–18 pt for sleeves and cartons
- Builds
- Printed bag with twist tie, bag plus printed sleeve, window carton, kraft loaf box
- Closure
- Twist tie, plastic or paper clip, or a heat seal on film bags
Order online
Order loaf of bread boxes
Starting from $0.75 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 Loaf of Bread 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.
Three ways to package a sliced loaf
| Printed bag with twist tie | Film or film-lined paper bag printed to the brand, neck gathered and tied |
|---|---|
| Bag plus printed sleeve | Plain bag inside, a card sleeve wrapped around the middle carries the brand and label |
| Window carton | Folding carton around the bagged loaf with a window down the side; premium and gift loaves |
| Kraft loaf box | Open-ended kraft carton for a farmhouse or sourdough loaf sold sliced |
Sizing from the pan
A pan loaf is a fixed shape, which makes it easy to fit and easy to get wrong. The bag and any sleeve are sized from the baked loaf, not the pan, because the crown rises above the tin and the loaf shrinks a little as it cools. We take the length, width and height of a cooled loaf at its tallest point and add room for the bag and the fold. A sleeve that is tight on a sandwich loaf will tear on a taller brioche from the same pan.
If you sell two loaf sizes, a small and a large tin, ask for the sleeve family at the same time so the artwork and the label panel line up across both.
What the label panel has to carry
- Product name and weight, the ingredient list and the allergens, in the order the market requires.
- A best-before or baked-on date, printed or stickered per batch so the sleeve can be printed in one run.
- A barcode on a flat panel that does not wrap around a curve, so it scans at the till.
- A storage line and, for many shops, a short note that the loaf freezes well.
Keeping slices soft without sweating
Sliced bread goes stale from the cut faces, so a sliced loaf has to be sealed. But bagging a loaf that is still warm traps steam, wets the crust and grows mold within days. The packaging cannot fix a warm loaf; the loaf has to cool first. What the bag can do is keep moisture in once it is cool: a film or film-lined paper bag closed with a twist tie or a clip, re-closed by the customer after every slice. The barrier choices behind that are explained in our guide to how barrier packaging works.
Pure paper bags suit a loaf eaten the same day. A loaf that sits on a shelf needs film inside the paper.
Making a shelf loaf look like your bakery
Supermarket loaves all use the same clear bag and a printed band. A bakery selling sliced bread to a deli or a farm shop can look like itself with very little: a kraft sleeve printed in one or two colors, a window that shows the crumb, the bakery name large on the end panel where loaves face out of a basket. The rest of our range for bakeries sits under custom bakery boxes.
Packing loaves for wholesale delivery
A bakery that sells sliced loaves to cafes and shops sends them out in crates, stacked two or three high. A bag alone squashes under the loaves above; a sleeve or carton adds enough stiffness to keep the top of each loaf round on the way. The end panel faces out of the crate and the shop basket, so that is where the bakery name and the loaf name go.
Loaf of Bread 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
- Material
- Printed film or film-lined paper bags; kraft or cardstock SBS 16–18 pt for sleeves and cartons
- Builds
- Printed bag with twist tie, bag plus printed sleeve, window carton, kraft loaf box
- Closure
- Twist tie, plastic or paper clip, or a heat seal on film bags
- Sizing
- From a cooled loaf at its tallest point, per tin size
- Label panel
- Ingredients, allergens, weight, barcode on a flat panel, date printed or stickered
- Minimum
- 100 per size
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 loaf of bread 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: loaf of bread 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 Loaf of Bread 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 loaf of bread 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 best packaging for a sliced loaf of bread?
A film or film-lined bag closed with a twist tie, with a printed sleeve or carton around it if the loaf needs to look premium on a shelf.
How do you size loaf of bread packaging?
From a cooled loaf measured at its tallest point, plus room for the bag and the fold. The crown sits above the tin, so the pan size alone is not enough.
Can loaf of bread boxes have a window?
Yes. A window carton shows the crumb down one side while the loaf stays sealed in its bag inside.
Do paper bread sleeves keep a sliced loaf fresh?
The sleeve is for the brand and the label. Freshness comes from the bag inside it, which keeps moisture in once the loaf is cool.
Can the date go on loaf of bread packaging?
Yes, printed or stickered per batch, so the sleeve or bag itself can be printed in one long run.
Where does the barcode go on a bread sleeve?
On a flat panel that does not wrap around the loaf, so it scans first time at the till.
Can one bread sleeve design fit a small and a large loaf?
One design can, but each tin size gets its own sleeve so it sits snug on the loaf.
Why does bread sweat in its bag?
It was bagged warm. Packaging cannot fix that; the loaf has to cool fully before it is bagged.
Are kraft loaf boxes suitable for sourdough sold sliced?
Yes, with the sliced loaf bagged inside. The kraft carton gives a farmhouse look on a deli shelf.
Can loaf bags be printed instead of using a sleeve?
Yes. Printing the bag itself removes the sleeve step at packing, which suits a bakery bagging hundreds of loaves a day.
What is the minimum order for loaf of bread packaging?
One hundred per size, for bags, sleeves or cartons.
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