Loaf Cake Boxes.

A loaf puts its weight along a long, narrow footprint, and a base that sags lets the cake crack across the middle. We fix that with continuous support underneath, either a heavier caliper base or a separate board tray.

We don't make these boxes with unsupported flat bases. The tray has a second benefit, because the customer lifts the loaf out by the tray and nobody's fingers go into the crumb.

We use clay-coated board, which resists butter migration, and add a greaseproof liner for rich recipes. On bare board, butter-rich bakes leave translucent patches, and those make fresh stock look old on the shelf.

We don't offer plain uncoated board for loaf boxes for that reason. The liner sits between cake and board, so the printed outside stays clean for the whole display life.

A side window runs along the length and shows the loaf's profile and crumb, while a top window shows the crack along the crust. Both sell the bake, which is why most of the category carries one.

The clear film is glued behind a die-cut aperture. Pick the side window for shelves where boxes face outward, and the top window where customers look down on them, such as a low counter.

Kraft with simple flexo print is the artisan bakery standard. Retail ranges usually go to full CMYK for photographic artwork, and matte lamination suits gifting and speciality bakes.

We plan the ingredient and allergen panel into the layout from the start, so it has room for the required marks without crowding the artwork. Flat tops let printed boxes stack neatly for counter display.

Our common sizes are 9 × 4 × 4 in and 10 × 5 × 4 in, which follow the standard 9 and 10 inch loaf tins. Dimensions are given as length, width and height inside the box.

Allow some headroom above the domed top so the lid doesn't touch it. If you use a board tray, tell us, because the box is then sized around the tray and not the bare loaf.

You can, as long as the box has some venting. Warm cake gives off steam, and in a closed box that condensation softens the top crust and fogs the window.

We add small vents that release the moisture without weakening the lid. For bakes that are fully cooled before packing, vents are optional and can be left off the dieline.

Yes, printed loaf boxes start at 500 units. The price per box eases in steps above 1,000, and we can produce up to 100,000 in a run.

Board trays and greaseproof liners go on the same quote as the box. A bakery with several flavours can often share one printed box across the range and add the flavour on a label.

Our standard turnaround is 7 to 10 business days after proof approval. A rush run shortens that to 5 to 7 business days for a shop opening or seasonal launch.

Samples, including a tray and liner if you're using them, take 5 to 7 business days, and we credit the sample fee against the production order. Put a real loaf in the sample to check the headroom and the window position.