Bread Wrapping Paper.

Because a crusty loaf needs to lose moisture, and any barrier coating traps it against the crust. Most food packaging is built to hold moisture in. This wrap is built to let it out, so there is no PE or wax layer, deliberately. The trade-off is a crisp crust with faster staling, which suits same-day artisan bread rather than loaves meant to last a week.

Greaseproof paper, which resists butter and oil marks while still breathing. Plain uncoated kraft is the standard for a lean crusty loaf, but brioche, challah and oily focaccia leave translucent patches on it within the hour. The greaseproof variant handles that without turning into a moisture barrier.

For loaves wrapped while still warm, micro-perforated ventilated stock lets the steam escape faster.

Yes, as long as the window stays small and the rest of the wrap remains uncoated paper. We fit a light clear film panel behind a die-cut aperture so the crust is on show at the counter. Keeping the panel modest preserves overall breathability, and on warm loaves we perforate the film area so it does not fog.

Flexo in one or two colours on kraft is the bakery standard, printed with low-migration food-safe inks. The paper is in direct contact with the loaf, so the inks are chosen for that. Plain unprinted kraft is the cheapest route and reads as artisan on its own. Full CMYK is available where the wrap doubles as a retail pack.

Heritage stencil and mill-style graphics sit well in this register.

Sheets run 15 by 20 inches as a common cut, and rolls go up to 18 inches wide. Sheets suit a counter where staff wrap by hand, rolls suit a dispenser, and bag forms suit a quick grab-and-go. We cut to the loaf you bake, so a baguette length or a boule footprint is a custom size rather than a compromise.

500 is the smallest order we run, whether sheets, bags or roll stock. Above 1,000 the unit price steps down through tiers. For a small bakery that is a few weeks of wrapping, so it is a sensible first order before committing to a larger printed run.

Printed bread wrap ships in 7 to 10 business days, or 5 to 7 business days on the rush service. Samples take 5 to 7 business days and we would suggest wrapping an actual loaf in one overnight to check the crust stays as you want it. The sample charge comes off the production invoice.

Uncoated kraft composts readily, which makes this one of the simplest disposal stories in food packaging. There is no plastic layer to separate, and a compostable disposal mark prints straightforwardly on the sheet. Greaseproof and ventilated variants are still paper-based. Where a window film is added, that panel is the one component to check before making a whole-pack claim.