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Popular Custom Bakery Packaging
our brands keep reordering.
Hand-picked from our custom bakery packaging range — 15 styles, each built for a different job.
Cupcake Boxes
The insert is the product — without it, a box of cupcakes arrives as a collision.
Custom Donut Boxes
Shallow, wide and fast — hundreds erected before eight in the morning.
Cookie Boxes
The gourmet wave changed the format — thick cookies need cavities, not a flat tray.
Muffin Boxes
The crown spreads sideways — clearance is lateral here, not vertical.
Pie Boxes
Two pounds of filling on a fragile crust — the base panel decides everything.
Custom Baguette Packaging
Deliberately incomplete — a sleeve that holds and brands without killing the crust.
Confectionery Boxes
Sticky, oily and brittle in one assortment — which is why compartments exist.
The box is the building.
Inserts are everything else.
Furniture. Bodyguards. Stage crew. The unseen architecture that makes your product feel like it lives somewhere — not like it was just dropped in a box.
Paperboard Inserts
“Engineered paper architecture — folds, locks, and reveals.”
Foam Inserts
“Soft armor that fits like a glove — protection without weight.”
Molded Pulp Inserts
“Custom-shaped cradles for products of any silhouette.”
Velvet & Luxury Inserts
“Touch is the unsung sense. Make every reach into the box feel chosen.”
Bottle & Jar Inserts
“Hold the unholdable. Round things, fragile things, things that mustn't spill.”
Eco Inserts
“Plant-based, plastic-free, planet-positive. Compost-ready protection.”
Flexible Protection Inserts
“The unsung heroes of shipping. Soft cushioning that travels well.”
Marketing & Welcome Inserts
“The story slid in beside the product — printed conversation starters.”
For every bakery that takes presentation as seriously as the bake.
Artisan Patisserie Packaging
Full-colour window boxes for cupcakes, macarons, and pastry. Grease-resistant interior coating, auto-bottom closure for bakery-speed assembly, custom branded print. The packaging that makes a pastry feel like a gift.
Freshness in every fold.
Custom bakery packaging — window boxes, gable carriers, and cake boards engineered for artisan bakeries, patisseries, and catering operations across the USA.
Why bakery packaging is a brand decision, not a supply decision.
40% more customers purchase baked goods displayed in window packaging.
The window is the menu
A bakery customer decides with their eyes. The pastry visible through a PET window in a printed box closes the sale before any description is read. Nielsen shelf studies show that window packaging increases baked goods purchase rate by 40% compared to closed box equivalents — the product is the most powerful selling tool, and the window gives it permission to work.
Packaging as brand builder for independents
Independent bakeries compete with commodity bakeries entirely on the quality signal of their product and their presentation. Custom packaging — a branded window box with the bakery name, a distinctive kraft bag with a logo sticker — creates a retail experience that justifies the artisan price premium. The packaging is how the quality story travels home with the purchase.
Food safety is the structural requirement
Bakery packaging must be food-safe — interior lining, ink types, and board coatings all have food-contact requirements. We manufacture to FDA food-contact material standards, with grease-resistant interior coatings for pastries and oil-heavy products, and moisture-barrier liners for refrigerated items.
SBS, kraft, and grease-resistant coatings.
Food-safe materials for every bakery format.
SBS board (solid bleached sulphate)
The food-service packaging standard. Bright white surface with excellent print quality, food-safe coated interior. Available in 14pt–24pt for different product weights. For high-volume bakery production — cupcake boxes, cookie boxes, pastry boxes — SBS provides the print quality, structural strength, and food-safe performance in one substrate.
Natural and printed kraft
For artisan bakeries, farmers market vendors, and brands with an organic positioning. Natural brown kraft with a logo sticker or printed kraft bags with one to four spot colours. The material communicates small-batch, handmade, authentic — values that premium bakery customers pay a premium to access.
Grease-resistant and moisture-barrier coatings
Pastries, croissants, and butter-heavy baked goods require a grease-resistant interior coating — an uncoated box will show through in minutes. Refrigerated items need a moisture-barrier liner. These are functional requirements, not premiums — the wrong interior coating degrades the product presentation and the customer experience.
Window boxes, cake boards, and carry formats.
Every bakery packaging structure, custom to your product.
Window box structures
Front window for display · top window for stacked pastry reveals · corner window for corner-display retail fixtures. PET window film, food-safe adhesive bonding, clean die-cut aperture with no visible glue. Window sizes from a 2" round lens to a full-front display panel.
Cake boxes and boards
Single-tier cake boxes from 6" to 16" with full-height walls. Drum-style deep boxes for layered cakes and celebration tiers. Cake boards in 1mm, 3mm, and 6mm — full-colour printed top surface for brand-logo presentation or colour-matched to the bakery's identity.
Carry and delivery formats
Auto-bottom lock for point-of-service assembly in busy bakeries. Gable-top handle boxes for no-bag carry. Insert trays for transporting multiple individual pastries without contact. Cupcake inserts with raised cups in 2-, 4-, 6-, and 12-count configurations.
Artisan, catering, DTC, and grocery.
Every channel where baked goods need packaging.
Artisan patisserie and bakeries
Full-colour window boxes for cupcakes, macarons, cookies, and tarts. Branded kraft bags for everyday purchases. Custom cake boxes for celebration orders. The packaging system that builds a recognisable brand identity across every purchase type the bakery offers.
Corporate catering and events
Large-format trays, multi-count carry boxes, and branded deliver packaging for corporate breakfast programmes, wedding catering, and event hospitality. Consistent brand presentation at volume — from 10-person office delivery to 500-person event catering.
DTC bakery subscription
The subscription bakery category has grown 280% since 2020. Weekly cookie subscriptions, monthly artisan bread boxes, seasonal pastry collections — all require packaging that protects in transit, presents beautifully on arrival, and communicates the brand story inside the box.
Retail grocery and specialty food
Packaged baked goods for retail placement at Whole Foods, specialty food stores, and grocery chains require retailer-compliant packaging with nutritional labelling, UPC barcode positioning, and shelf-stable structural formats. Custom bakery retail packaging that passes buyer review.
“The packaging blew our customers away. Unboxing videos went viral overnight. PackTist nailed every single detail.”
Questions, answered.
Ventilation, and getting the product cool before it is sealed.
Warm baked goods release steam, and in a closed box that steam condenses back onto the product — turning crisp pastry soft and making glazed items sticky. Vent holes let it escape. The one exception is soft-crumb products like sandwich loaves, where retaining moisture is the goal and a sealed bag is correct. The rule of thumb is simple: crust wants venting, crumb wants retention.
24pt to 32pt clay-coated board up to about 10 inches, moving to E-flute corrugated at 12 inches and above.
The base panel is what matters, because a 10-inch buttercream cake runs three to five pounds and all of it sits on the bottom. Under-specified board turns the base into a hinge, and a hinged base is a dropped cake. The corrugated cake circle underneath is part of the system, spreading load and letting the cake slide in and out without surface contact.
Because without one, a box of cupcakes arrives as a box of cupcake collision.
The insert is a platform with sized holes that suspends each cupcake by its case, holding it clear of its neighbours. The fit is precise: a millimetre loose and cupcakes rotate and lean, a millimetre tight and extraction tears the cases. Modern high-swirl frosting also needs 3.5 to 4 inches of internal height — crushed-swirl complaints usually trace to boxes specified for flatter times.
Only if specified that way — plain uncoated board is not.
Butter-rich products go through bare board within the hour, turning it translucent. A croissant is roughly one-quarter butter; muffins and donuts are similar. Clay-coated interiors or greaseproof treatment are the working floor. Since PFAS restrictions now apply in many states, ask which barrier method a supplier uses rather than assuming the traditional fluorochemical treatment is still in play.
For display and retail, almost always — bakery sells on sight.
A lattice crust, a frosting swirl or a crackled muffin top is the product's own advertisement, and film-patched windows let it work. The exception is crusty items, where a sealed window traps steam and softens what the window is showing. Perforated film or an open aperture solves that, and for many bakery products an open window works better than a filmed one.
Standing on edge in a single-file channel tray, sized to the shell diameter.
Macarons are baked meringue and crack under a thumb's pressure, so the format the category converged on holds each one in a channel exactly one shell wide, unable to slide, touch or rotate. A channel three millimetres over-width lets shells chatter against each other in a carried bag, and macaron dust is the result. Counts of six and twelve dominate.
A corrugated shipper around the presentation box, with the honest caveat that board preserves texture for days, not weeks.
Brands shipping nationally pair the two: film flow-wraps or barrier bags per item do the preservation, and the box does the presentation. Ventilation matters here too — a sealed shipped loaf arrives as steamed bread. Cookie and brownie delivery brands built the category's e-commerce wing on exactly this pairing.
500 units for custom printed boxes, with 15–20 business days production.
Stock white and kraft boxes are available in smaller quantities without printing, which suits new bakeries. A common intermediate step is stock boxes with a printed sticker or stamp — it gets branded packaging at very low commitment, and many bakeries run it for years before moving to printed cartons.
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