Bread Packaging Bags.

Paper suits crusty loaves and poly suits soft ones, because paper lets moisture escape and film holds it in. A sourdough sealed in film loses its crisp crust by the next morning, while sandwich bread left in paper dries out.

Most bakeries end up stocking both: kraft bags for the artisan side and clip-closed poly bags for soft loaves, with one shared brand design across them.

It lets the customer see the loaf while tiny perforations keep venting moisture through the film. A solid window patch would trap steam against the crust at exactly the spot the eye goes to.

We set the window into a kraft bag so the paper still does most of the breathing, and the perf film covers only the display area.

Use a ventilated corrugated shipper, since a sealed box steams the loaf on its way to the door. The vents let moisture out during transit while the corrugated takes the crush load in the carrier network.

We usually pair the shipper with a kraft bag or glassine liner inside, which keeps crumbs contained and gives the customer something branded to lift out.

One-colour print on natural kraft is the classic boulangerie choice, and stencil or flour-sack lettering suits it well. A single ink stays crisp on brown paper and keeps the run economical at volume.

White bakery paper takes CMYK brand print more brightly. Whatever the design, we leave a clear back panel with room for the required ingredient and allergen marks, and holiday loaves can go in handled or ribboned builds.

Our most common bread bag is 8 × 4 × 16 in, given as face width by gusset by length, sized around a standard pan loaf. Loaf boxes for quick breads usually run 13 × 5 × 5 in.

Baguettes need their own long sleeves. For round boules, send the diameter and height and we'll choose a gusset that lets the bag close without pressing on the top crust.

Printed bread bags start at a 500-bag minimum. That's a manageable first order for a single bakery and still enough to test a new look at the counter.

If you need several formats, such as kraft bags for crusty loaves and poly bags for soft ones, each goes on the quote as its own line at 500 or more.

Plan on 7 to 10 business days of production once artwork is signed off, or 5 to 7 business days on a rush. A sample bag can be made first, in 5 to 7 business days, and the sample charge is credited to the bulk order.

Shipping goes anywhere in the USA. We would sample the perforated window bag in particular, because you'll want to test it with a real loaf overnight.

Plain kraft bread bags go into curbside paper recycling in most areas, and we also make a compostable option. A bag with a perforated film window is harder to recycle unless the film is torn away first.

If recyclability is a priority, we'd go with an all-paper bag and use a glassine or waxed liner for oilier loaves instead of a film patch.