Made to your size- 100 boxes
- Custom sizes & styles
- Free dieline support
- Quality print options
- Proof before production
- 8–12 business day production
Croissant boxes carry laminated pastries - croissants, pain au chocolat and Danish - that shatter at a touch and leave butter on everything. They are usually a little taller than a bakery box so the curved tips are not crushed, with grease-resistant board and often a window. Single, pair and half-dozen sizes are the common formats.
Flaky layers, kept whole
Custom Croissant 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 jobGrease-resistant lining
Window to show the lamination
Single to half-dozen sizes
Card cradles for each pastry
Optional second-tier shelf
Inside-lid printing
Pair or two-row layouts
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-1070
- Dimensions
- Custom-made around the product and packing workflow
- Materials
- Grease-resistant paperboard, Kraft board with barrier coating, PET or compostable window film
- 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
Dress the box, spare the pastry.
Artwork and materialsYour artwork wraps the outside and can carry on inside the lid, with a window framing the lamination. What matters most is keeping heavy colour and fine text clear of the window edge and folds. Our packaging guides cover sizing, materials, print, and cost in more depth.
Lid, walls and inside lid
We set your design across the lid and walls on the dieline, frame the window cut-out with a clean margin, and can print warming tips or a short note on the inside of the lid.
Explore print and finishesBoard, barrier and window
Grease-resistant board keeps print crisp where butter would mark it. Kraft with a barrier coating gives a warm, craft-bakery look, while white board shows bright colour. A clear film window lets the layers do the selling.
Explore material decisionsChoose your box
Pick single, pair or half-dozen sizes, and whether you want a window, card cradles or a second shelf.
Request a quote
Send us your croissant length along the curve and its height, and we recommend the right build.
Finalize the order
Approve the board, barrier coating, window film, inserts and quantities for each size before we start.
Build the dieline
We draw the box around your pastries with headroom above the curve and any cradles or shelf in place.
Approve the proof
Check the lid, walls, inside-lid print and window position on your digital proof before anything is printed.
Roll on production
We print, cut, fit the windows and pack your croissant boxes flat, checked and ready to fold.
Best for
Viennoiserie bakeriesCoffee shop pastryBreakfast boxesHotel and cateringWhat changes the price.
Cost factorsEvery project is quoted individually. These are the choices that move the price on almost every order.
- Grease resistance
- Barrier coatings or lined board cost more than plain board but stop butter soaking through.
- Height and size
- The extra headroom croissants need means a larger blank than a flat pastry box.
- Window
- Film windows add material and a patching step.
- Inserts
- Card cradles that hold each pastry apart are an extra part.
Buyer guidance
Choosing this format
Why laminated pastry is so hard to box
A croissant is mostly air and butter, so any pressure flattens the layers and shatters the crust.
Laminated dough is built from dozens of thin sheets of pastry and butter. That is what makes it flaky, and also what makes it fragile: a lid that touches the top, or pastries that knock together, leaves crushed tips and a box full of flakes.
Give croissants headroom above the highest point of the curve, and space between each one. A low cradle insert stops them rolling in a half-dozen box.
- Headroom above the curve
- Gaps between pastries
- Cradles stop rolling
Butter will find the board
Laminated pastry is high in butter, and plain board shows grease spots within the hour.
Butter migrates into uncoated board and darkens it, which looks poor on a printed box. Grease-resistant coatings or a lined inner surface keep the outside clean. Kraft hides light marks, but heavy Danish with glaze or custard needs a proper barrier.
Keeping the crust crisp
Box croissants once they have cooled, and do not seal them airtight.
Warm pastry in a closed box steams itself soft, so let it cool before packing. For the trip home we can also cut a small vent in the lid.
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
Bagel Boxes
Shallow cartons that hold bagels in a single layer, from a pair to a baker's dozen.
Explore box styleQuestions about croissant boxes.
Box style FAQsWe’ll confirm the exact details that apply to your structure and volume.
Read all frequently asked questionsWhat size box fits a standard croissant?+
We size the box to your own croissants, because they range from minis of around 8cm to large bakery croissants of 15cm or more. Send us one measured from tip to tip along the curve, plus its height at the thickest point. Pairs usually sit side by side or nose to tail, and a half dozen in two rows of three, with a little gap between each.
Can a croissant box hold two layers?+
Yes, with a card shelf. We can add a second tray that rests on the box walls rather than on the pastries, so the top layer does not flatten or shed flakes onto the one below. For most orders we still recommend a single layer in a wider box, because croissants look and travel best side by side.
Can filled and glazed pastries share a box with plain croissants?+
Yes, with an insert that gives each pastry its own space. Almond croissants shed icing sugar, Danish carry glaze and custard, and pain au chocolat can leave chocolate marks. We make card cradles that hold each pastry in place, so nothing slides into the plain croissants on the way home.
Can we print reheating tips on a croissant box?+
Yes. We can print inside the lid as well as outside, so a short note on warming the croissants or how long they keep sits right where customers look as they open the box. It is also a good way to tell them to warm croissants on a tray, since a printed box is not made to go in the oven.
What kind of window suits a croissant box?+
A film window is our usual choice, because it keeps butter off the cut edge of the board and keeps the pastry clean. We can use clear PET, or a compostable film if you want the box to stay out of plastic waste. An open cut-out costs less but tends to show grease around its edges, so we recommend it only for drier bakes.
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