Bread Wrapping Paper.
Crust or crumb — the wrap has to choose which one it is protecting.
Your custom box, quoted.
The full specification book.
Six chapters. Six colours. Click a tab to turn the page.
Bread Wrapping Paper
Crust or crumb — the wrap has to choose which one it is protecting.
Paper lets a crusty loaf breathe and stay crisp; film keeps a soft loaf moist. Wrapping the wrong bread in the wrong material reverses the baker's work overnight.
Every detail. Intentional.
Crust needs to breathe
Enclosure softens it by morning.
Crumb needs moisture held
Which paper alone will not do.
Perforated where windowed
Show the loaf and still vent it.
Greaseproof for enriched loaves
Butter-rich doughs mark plain paper.
Heritage print register
Stencil and mill graphics.
Food-contact throughout
Direct contact with the loaf.
Built like architecture.
Each Bread Wrapping Paper is an engineered object — measured, dieline-cut, and hand-wrapped to spec. Below: the standard build sheet.
✦ Need a custom spec? Talk to our atelier — every detail is negotiable.
Every surface, hand-selected.
What this product is built from, and the surfaces it takes. Below the build sheet, the full swatch library — every option applies across our range, and a physical swatch set is available on request.
Material
The board and paper your box is built from.
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How the outer surface looks, feels, and catches light.
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Closures, linings, and hardware that complete the build.
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◷ FINISH✦ Mix and match across all three — we'll build your exact combination.
The full kit of capabilities.
Sizing & dieline.
Every Bread Wrapping Paper is cut to a dieline built around your product — not pulled off a shelf. Send us the length, width and height of the item (or the item itself) and we return a measured dieline, free, before you commit to anything.
Length, width and height of the item itself, at its widest points — not the box you happen to use today.
Allow 2–4 mm on each axis for a snug fit, and more if you are adding foam, a pillow insert or tissue.
We quote as Length × Width × Height. Tell us whether you are working in millimetres or inches and we match it.
✦ Not sure of your size? Send us the product — we measure it and build the dieline.
Pricing & minimums.
Bread Wrapping Paper is priced per specification rather than from a fixed list — the same box in two different finishes can land at very different numbers. Below is what actually moves the price, so you can shape the spec before you request a quote.
The single biggest lever. Unit cost falls sharply as volume rises, because setup and tooling spread across more pieces.
Board weight and stock choice change both the raw material cost and the shipping weight of the finished run.
Foil, spot UV, embossing and soft-touch each add a pass on press. One or two lift the box; five compound the cost.
Full-bleed print inside and out costs more than a one-sided design on natural stock.
Foam, moulded pulp, velvet pillows, magnets and ribbon are priced per piece on top of the box itself.
Standard production is the base rate. Rush moves you up the production queue and carries a surcharge.
✦ Quotes returned within 24 hours — no obligation, no account required.
What brands say.
“The best packaging partner we've ever worked with. Every box feels like an event.”
“Our unboxing experience went from forgettable to remarkable. The magnetic close is chef's kiss.”
“Fast turnaround, flawless quality, and the design support is genuinely exceptional.”
Questions, answered.
Everything you need to know about Bread Wrapping Paper.
Because bread has the opposite problem to most food.
A fresh loaf is still giving off steam when it is wrapped. If the wrapping has a barrier — PE, wax, anything sealed — that moisture cannot escape. It condenses against the crust and softens it. That is exactly why supermarket bread in a poly bag has a soft, slightly leathery crust while a bakery loaf in a paper bag stays crisp for hours.
Uncoated paper lets the vapour pass through while still keeping the loaf clean and easy to handle.
The honest trade-off is that breathable wrapping also lets the bread stale faster, because moisture keeps leaving. You are choosing crust quality over shelf life. For artisan bread sold and eaten the same day that is clearly right. For a sliced sandwich loaf expected to last a week, a sealed bag is genuinely the better choice.
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Ready to start your Bread Wrapping Paper project?
Get a free quote in 24 hours. No commitment required. Our atelier is here to help.
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