Pastry Boxes.

Most pastry boxes carry no insert, so the walls are the only thing holding a mixed order in place. If a side panel flexes when the box is lifted, the éclairs drift into the croissants and glaze ends up on the flaky layers.

We build the standard version from 20 to 24pt coated board for that reason. It keeps its shape with a full case of product sitting in a single layer, and the lid doesn't bow in when someone carries it in one hand.

A lock-corner box ships flat and is erected by folding up the walls, which hook together at the corners with no glue or tape. Staff can square one up in a few seconds while the customer is still choosing.

Because they're stored flat, a whole sleeve fits under the counter in the space a single stack of built boxes would take. The corners stay locked once the lid is closed, so the box holds square when it's picked up by the base.

We'd advise against it, because the format is designed around a single layer. Pastry boxes run shallow, typically 3 to 4 inches tall, and anything laid on top of a cream or glazed item presses into it and sticks.

For bigger orders the answer is a wider footprint, such as the 12 × 12 × 4 in assortment size, or a second box. Tissue or pastry paper placed by hand between items does the separating inside that one layer.

Most shops choose a restrained name print on white coated board, or a one-colour mark on kraft for a boulangerie feel. Both read as baked that morning, and that is the register pastry customers respond to.

A gloss aqueous coating gives the outside a surface that wipes clean if butter or glaze touches it. Window film lids, embossing on the lid and a ribbon for gift orders are the other options we quote regularly.

Common sizes are 8 × 8 × 4 in as the everyday square, 9 × 5 × 3 in for éclairs and 12 × 12 × 4 in for a full assortment. Any length, width and depth can be cut to order.

We measure inside dimensions, length by width by depth, since that is the space the pastries actually sit in. Tell us your largest item and how many go in a row, and we'll work out a footprint that stops them sliding.

We start pastry box orders at 500 units. That first run can be one size in one design, which suits a single shop testing a new box before rolling it out.

Orders go up to 100,000 pieces for bakeries supplying several locations. Artwork setup and dieline work are free at every quantity we produce.

Production runs 7 to 10 business days once you approve the proof, and rush jobs can come back in 5 to 7. Delivery covers anywhere in the USA.

A physical sample takes 5 to 7 business days, and whatever you pay for it comes off the production invoice. It's the easiest way to check that the walls hold with your heaviest mix of pastries inside.

Yes, provided the board has a coated or greaseproof interior. Cream fillings and fresh glaze give off moisture inside a closed box, and bare board softens and starts to bow as it absorbs that.

A food-safe PE coating or greaseproof lining also stops laminated dough leaving butter marks through the base. For a lower-plastic route we can quote a compostable option or kraft grades and talk through how each copes with humid contents.