Packaging Pastries and Cakes: Boxes, Windows and Grease Resistance

A bakery sells with its eyes. Customers choose a pastry or a cake by looking at it, and then it has to survive the walk home. The packaging has to protect the food, show it off and carry your name. Here is how to choose.

Window or solid box

A box with a window lets the customer see what is inside, which suits gifts, cupcakes, brownies and decorated cakes. A solid box suits plain bakes and anything you would rather keep out of sight. Many bakeries use both: windows for the items that look good, solid for the rest.

Our dessert boxes come in a range of styles, including cake slice boxes, boxes with windows and drawer boxes for smaller items.

Think about grease

Pastries, croissants and doughnuts leave grease on the board. A weak box goes see-through and looks tired by the time it reaches the counter. Use a grease resistant board, or line the box with greaseproof paper. Test it with your greasiest product, not your driest.

Size for the product, not the shelf

A cake that slides inside a box that is too big arrives damaged. A box that is too small crushes the topping. Measure your biggest product and the height of the decoration. If you sell slices, whole cakes and boxes of six, you will probably need more than one size.

Bags for the walk home

Customers often buy more than one thing. A grab bag suits single pastries and cookies, while a larger bag carries a boxed cake. Choose bags with a paper strength that copes with the weight of a boxed cake.

Put your name on the details

• A printed box lid and bag
• A sticker to seal the box and show it is fresh
• Printed napkins tucked into the bag

Small touches make a bakery look established, and customers photograph them.

Test before you commit

We prepare samples for you to test with your own products, so you can check the fit, the grease resistance and how the box looks on your counter before anything is produced.

Tell us about your bakery and we will recommend packaging for your range.