Made to your size- 100 boxes
- Custom sizes & styles
- Free dieline support
- Quality print options
- Proof before production
- 8–12 business day production
Bread boxes are long cartons shaped around a loaf rather than a cake, often with vents or an open window so the bread can release steam. They suit artisan bakeries selling sourdough, baguettes and sandwich loaves, and give a plain paper bag a sturdier, branded alternative. A good one protects the crust from crushing without trapping the moisture that turns it soft.
For loaves that need to breathe
Custom Bread Boxes
✓Clear proofing before productionSee our process
Get a free quote
Tell us what you are packing and we’ll reply with practical options.
Product features
Built around the jobVent holes or open window
Grease-resistant board
Folds flat for storage
Open-end breathing option
Unprinted inside surface
Bakery tissue liner
Courier outer box sizing
Specifications made for your product.
Technical snapshotEvery final specification is confirmed against product weight, packing method, print coverage, route, and order volume.
View artwork preparation guide- SKU
- bm-1068
- Dimensions
- Custom-made around the product and packing workflow
- Materials
- Food-safe kraft paperboard, Coated white paperboard, Corrugated E-flute for heavy loaves
- Printing
- CMYK, Pantone, white ink, or unprinted
- Finishes
- Matte, gloss, soft-touch, foil, embossing, spot UV
- Quantities
- Starting at 100 on selected configurations
- Proofing
- Dieline and digital proof
A branded home for a crisp loaf.
Artwork and materialsBread boxes give a bakery a sturdier, branded alternative to a paper bag, so we print the outside and leave the inside plain for the loaf. Our packaging guides cover sizing, materials, print, and cost in more depth.
Outside panels and vents
We print the outer panels with your bakery branding, place vent holes or an open window so they sit clear of the design, and leave the inside unprinted where the loaf rests.
Explore print and finishesKraft, white or E-flute
Kraft paperboard gives a rustic look that hides flour marks, coated white paperboard shows colour brightly and resists grease from enriched breads, and corrugated E-flute carries heavy loaves.
Explore material decisionsChoose your box
Tell us your longest loaf, the breads you bake, and whether any are sent by courier.
Request a quote
We recommend a box size, vents or window and board for your bread.
Finalize the order
Approve the size, board, vents or window, open-end option and your delivery details.
Build the dieline
We draw a long box around your largest loaf, with room all round and breathing vents.
Approve the proof
Check the outer branding and the vent and window positions on the digital proof.
Roll on production
Your bread boxes are printed, cut and checked, then packed flat for delivery.
Best for
Artisan sourdoughBaguettes and batonsSandwich loavesBakery gift bundlesWhat changes the price.
Cost factorsEvery project is quoted individually. These are the choices that move the price on almost every order.
- Length
- Long baguette boxes use a bigger sheet and fit fewer blanks per press sheet than a short loaf box.
- Vents and windows
- Each cut-out is part of the die; a film window adds a patching step.
- Board type
- Kraft and plain board cost least; coated or grease-resistant board adds cost.
- Print coverage
- A one-colour logo is cheaper than full-bleed print across the whole carton.
Buyer guidance
Choosing this format
Why bread needs a different box to cake
Fresh bread keeps giving off steam, and a sealed box turns a crisp crust soft within hours.
A loaf straight from the oven is still losing moisture. In a closed plastic bag or tight carton that moisture settles back on the crust. Bread boxes deal with this by letting air through - vent holes along the sides, an open-ended sleeve, or a large uncovered window.
Cake boxes are built the other way round: they are meant to hold moisture in so sponge does not dry out. Using one for sourdough is a common mistake.
- Vents let steam escape
- Crust stays crisp longer
- Cool loaves before boxing
Sizing for loaves, batons and baguettes
Measure the longest loaf you bake and add a finger's width all round - bread varies more than cake.
Hand-shaped bread is never the same size twice. A sourdough boule can spread or rise differently batch to batch, so a box cut tight to an average loaf will crush the big ones. Send us the size of your biggest loaf and we build that margin in, and for baguettes an open-ended sleeve lets the tips stick out.
Flour, crumbs and grease
Bread is dry, but loose flour and enriched doughs still mark plain board.
Floured crusts leave white dust inside the box, and brioche, focaccia and other enriched breads carry oil. Kraft hides marks well; for oily bakes we can add a grease-resistant coating, so stains do not show through the print.
Related packaging formats
Compare your options
Bakery Boxes
Food-conscious carry boxes for pastries, cakes, cookies, and counter service.
Explore box style
Window Boxes
Cartons with a clear panel, so the product sells itself on the shelf.
Explore box style
Food Boxes
Thoughtful cartons, sleeves, and carry boxes for food and beverage brands.
Explore box styleQuestions about bread boxes.
Box style FAQsWe’ll confirm the exact details that apply to your structure and volume.
Read all frequently asked questionsCan warm bread go into a bread box?+
Yes, if the box can breathe. We can add vent holes or an open end, so steam escapes from loaves that go out warm and the crust stays crisp. For a fully closed box, we recommend letting the loaf cool right through first. A baguette may be ready in under an hour, while a large sourdough or rye can take two or more.
Is a bread box better than a paper bread bag?+
We make both, and they suit different sales. A paper bag is the cheaper choice for everyday counter sales and breathes well. A bread box keeps the loaf's shape in a shopping bag or delivery crate, stacks neatly and gives a full printable surface, which is why we recommend it for gift bundles, hampers and online orders.
Can a bread box have a window?+
Yes. We can cut an open window, which lets steam escape and keeps the box all paper, or cover it with film, which keeps the loaf clean on a shelf or in transit. With a film window we add vent holes elsewhere so moisture can still get out. For crusty bread sold the same day, we recommend the open window.
Can bread be sent to customers by courier?+
Yes, inside a shipping box. A vented bread box is made for the counter, so for courier orders we recommend putting the boxed or bagged loaf in a corrugated shipping box sized so it cannot slide end to end. Dense breads that keep for a few days, such as sourdough, rye and fruit loaves, travel best.
Can the loaf touch the inside of the box directly?+
Yes. We leave the inside of a bread box unprinted and confirm the board and coating are suitable for direct food contact before anything goes into production. Many bakeries also add a sheet of bakery tissue under the loaf, which keeps flour and crumbs off the board and lets customers reuse the box cleanly.
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