Custom Baguette Packaging.

A fully enclosed baguette softens within hours, so the sleeve is designed to leave both ends open. Moisture from the crumb reaches the crust quickly, and the open ends let it escape.

We think of the sleeve as a band rather than a container. It keeps the middle clean where the hand goes and puts your name on the loaf, while the crust breathes as it would on the rack.

A sleeve wraps the middle of the loaf and leaves both ends showing, while an open-top bag covers most of the length and stays open at one end. Bakeries switch to the bag when customers carry bread further, on foot or on public transport.

Neither format is sealed, and both are made to store flat. The bag gives more printable area if you want a bigger design.

Only a perforated one, since solid film traps moisture and ruins the crust. A perforated window lets customers see the bake while the tiny holes keep it venting.

Most boulangeries skip the window altogether, because the open ends already show the loaf. We'd add one on the longer open-top bag, where more of the bread is covered.

One-colour print on kraft with stencil lettering is the traditional boulangerie look, and a small tricolore touch adds the French cue. The band travels down the street in someone's hand, so a large, simple mark reads best.

White bakery paper takes brighter CMYK or Pantone colour if your brand needs it. Foil and embossing are available, though on a sleeve that gets used once we rarely recommend them.

Baguettes run 22 to 26 inches long, and our standard sleeve is 4 × 2.5 × 22 in, with open-top bags at 5 × 3 × 24 in. A sleeve can be a little shorter than the loaf, since the ends are meant to show.

The width is the measurement to get right. A baguette, a bâtard and a ficelle all have different girths, so we size the sleeve to the loaf style you bake most.

We make custom baguette sleeves from 500 pieces upward. A busy boulangerie can get through that fairly quickly, so many bakeries order more once the design is settled.

Sleeves ship flat, which keeps storage easy behind a small counter even at larger quantities. Runs go as high as 100,000 if you supply several shops.

Printed baguette bags are ready in 7 to 10 business days, or 5 to 7 on our rush schedule. A sample run takes 5 to 7 business days, and its cost is set against the production order when you go ahead.

Because the sleeve is simple, many bakeries approve from a digital proof. We'd still sample a new girth or a perforated window before ordering in bulk.

We make them in kraft or white bakery paper, since lean baguette dough needs no grease barrier. Kraft carries the classic boulangerie look, and white paper gives brighter print.

Both come in recycled grades with post-consumer content, and a plain paper sleeve goes straight into paper recycling. A perforated film window is the one part that should be separated first.