Packaging for baked goods.
The right packaging for baked goods depends on how long the product has to last and whether it touches the pack: grease-resistant cartons and window boxes for fresh pastries and cakes, resealable barrier pouches for shelf-stable items like cookies and granola, and corrugated mailer boxes with inserts for anything you ship. Get those two questions right and the rest is branding.
Bakery packaging, from one partner: cartons, window boxes, pouches and mailers. Printed boxes from 100 per design, pouches from 500.
Bakery packagingPackaging by product
| Product | Typical pack | What matters most |
|---|---|---|
| Cakes and cupcakes | Window box or gable box, with a fitted insert | Height clearance for frosting, an insert so nothing slides |
| Pastries and croissants | Window carton or tray and sleeve | Grease resistance; a window that sells the lamination |
| Cookies, brownies, biscotti | Stand-up or flat pouch, or a tuck box | Moisture barrier; a reseal for multi-serve packs |
| Granola and baked snacks | Stand-up pouch with zipper | Barrier film and shelf life |
| Bread and loaves | Bag or sleeve sized to the loaf | Breathability or barrier, depending on crust and shelf life |
| Shipped gifts and boxes | Corrugated mailer box with inserts | Crush protection and a clean unboxing |
The four questions that decide the spec
- Does the product touch the board? Direct contact turns a print job into a food-contact job: grease-resistant board, mineral-oil-free laminates and suitable inks.
- Does it need to be seen? A decorated cake sells on sight; a wrapped loaf does not need a window.
- Will it move? Baked goods settle and slide. Size for the product plus an insert, not to the exact footprint.
- Counter or shelf? At a busy counter, a pack that assembles with one hand saves real time.
Common mistakes
- Recycled board in direct contact. Recycled fiber can carry mineral oil residues that migrate into fatty foods. Use virgin-fiber or barrier-coated board for direct contact.
- Uncoated kraft around butter. It shows grease marks fast. Coat the board, or choose a finish where marks don’t read as a defect.
- Packing warm. Warm product sweats inside the pack, softening the board and the bake.
- No insert. Cupcakes, macarons and decorated cookies arrive damaged without one.
Starting prices for common bakery packs
| Pack | Spec | Starting at | Each |
|---|---|---|---|
| Window tuck box | 3 × 2 × 5 in, white paperboard, clear window, 100 | $176.48 | $1.76 |
| Stand-up pouch | 4 × 6 × 2 in, matte metallized, zipper, 500 | $447.22 | $0.894 |
| Kraft stand-up pouch | 4 × 6 × 2 in, kraft with foil barrier, zipper, 500 | $452.67 | $0.905 |
| Flat pouch | 4 × 6 in, matte metallized, 500 | $409.66 | $0.819 |
| Mailer box | 6 × 4 × 2 in, kraft corrugated, 100 | $327.92 | $3.28 |
Starting-at prices from our live order pages, checked October 17, 2026: one design, Standard delivery to a US address with Free US shipping built into the price. Your price moves with size, material, print, quantity and delivery speed. Gable boxes, tray and sleeve and other bakery cartons are priced on request.
For gable boxes, window cartons, inserts and direct-contact board, start with our custom bakery packaging page. To price printed cartons now, use our custom boxes store. More on the rules in our guide to regulations for food contact materials in packaging.
Frequently asked questions
What packaging is best for baked goods?
Fresh items like pastries and cakes suit grease-resistant cartons and window boxes; shelf-stable items like cookies and granola suit resealable barrier pouches; anything shipped needs a corrugated mailer box with an insert.
Is kraft board food safe for pastries?
Kraft board can be used, but uncoated kraft shows grease quickly and recycled board can let mineral oils migrate into fatty foods. For direct contact, specify grease-resistant board with mineral-oil-free laminates.
Why do my pastries go soggy in the box?
Usually they were packed warm. Steam condenses inside the pack and softens both the pastry and the board. Let them cool first.