Made to your size- 100 boxes
- Custom sizes & styles
- Free dieline support
- Quality print options
- Proof before production
- 8–12 business day production
Pastry boxes are shallow, wide boxes for laminated and filled pastries: croissants, pains au chocolat, Danish, tarts and slices. Flaky pastry crushes easily and sheds butter, so the box needs a flat base, low height and a grease-resistant surface. Many are lock-corner trays with a hinged lid, so they fold up fast at the counter.
Flaky layers, kept whole
Custom Pastry 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 jobFast lock-corner assembly
Grease-resistant inside
Hinged lid or window
Vent holes for crisp bakes
Card trays for filled pastries
Corrugated platter sizes
Carry handle or hand holes
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-1063
- Dimensions
- Custom-made around the product and packing workflow
- Materials
- Grease-resistant paperboard, Kraft board, Corrugated board for large platters
- 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 clean lid for flaky bakes.
Artwork and materialsA pastry box is shallow and wide, so the hinged lid carries most of the artwork, with any window showing the pastries in their single layer. Our packaging guides cover sizing, materials, print, and cost in more depth.
Hinged lid and window
We print the hinged lid with your bakery branding, place any window or vent holes so they sit clear of the design, and keep the inside surface ready for butter and glaze.
Explore print and finishesKraft, coated or corrugated
Grease-resistant paperboard keeps print looking clean under buttery pastry, kraft board gives a rustic bakery look that hides light marks, and corrugated board carries large breakfast platters.
Explore material decisionsChoose your box
Tell us the pastries, how many go in each box, and whether they are filled, glazed or crisp.
Request a quote
We recommend a box size, board and any vents or window.
Finalize the order
Approve the size, board, window, vents, any card trays and your delivery details.
Build the dieline
We draw a shallow lock-corner tray and lid that holds your pastries in one layer.
Approve the proof
Check the lid design, window and vent positions on the digital proof before production.
Roll on production
Your pastry boxes are printed, cut and checked, then packed flat for quick counter assembly.
Best for
Bakeries and patisseriesHotel and café breakfastsCatering and office plattersTakeaway pastry countersWhat changes the price.
Cost factorsEvery project is quoted individually. These are the choices that move the price on almost every order.
- Footprint
- Large platter boxes use much more board than a box for two croissants.
- Coating
- Grease-resistant coatings add to the board cost.
- Window
- A film window adds a die-cut and a patching step.
- Printed boxes cost more than plain stock with a sticker.
Buyer guidance
Choosing this format
Why pastry boxes are shallow
Laminated pastry shatters if it is stacked or squeezed, so it travels in a single layer.
Croissants and Danish are built of hundreds of thin, buttery layers that flatten and crumble under weight. A shallow box keeps them in one layer with a little headroom, rather than piled in a bag.
- One layer, not stacked
- Low height with a little clearance
Butter and glaze
Pastries release butter and sticky glaze, so the inside surface must resist grease.
Plain kraft soon shows dark oil spots under a croissant. A coated board, or a sheet of greaseproof paper on the base, keeps the box presentable. Glazed and iced Danish can stick to a lid, so leave a gap above them.
Fruit tarts and custard slices are wetter still, so we can seat each one on a small card tray inside the box.
Fast at the counter
Lock-corner trays with hinged lids pop up in seconds, which matters in a morning queue.
Boxes that fold up without glue or tape keep the line moving. Stored flat under the counter, they take little space and can be assembled as orders come in.
Related packaging formats
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Cartons with a clear panel, so the product sells itself on the shelf.
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Food Boxes
Thoughtful cartons, sleeves, and carry boxes for food and beverage brands.
Explore box style
Cake Boxes
Sturdy boxes with headroom and a flat base for carrying whole cakes without touching the decoration.
Explore box styleQuestions about pastry boxes.
Box style FAQsWe’ll confirm the exact details that apply to your structure and volume.
Read all frequently asked questionsHow many croissants fit in a pastry box?+
As many as you sell together, because we size the box to your bake. A box for six, in two rows of three, is the most common. We work from your largest croissant, often 12 to 18 cm long, with a small gap so the tips do not crush. For croissant-only orders, our croissant boxes are made around that shape.
Can a pastry box carry éclairs and cream slices?+
Yes. We size the box close to the order so each pastry cannot travel, and we can add a die cut insert or seat each one on a small card tray. Wet fillings are best kept cool and carried flat. We recommend a smaller size for part orders, so two éclairs never ride in a box for six.
Can a pastry box have vents or a window?+
Yes, both. A film window lets the customer see the pastries, and small vent holes let warm air out so laminated pastry stays crisper for longer. For crisp bakes we can add vents alongside the window. We recommend boxing pastries once they are fully cool, and they are still best on the day.
Pastry box or paper bag: which is better?+
Both have their place, and we make both. A paper bag is quick and lets pastry breathe, so it suits one or two pieces. A box keeps each pastry whole and displays them well, which suits gift orders, glazed Danish and anything with a filling. Many counters use bags for small orders and boxes for larger ones.
Can a pastry box carry an office breakfast platter?+
Yes. We make larger, flatter pastry boxes in corrugated board, which keeps a wide base flat when lifted, and we can add a carry handle or hand holes in the sides. We leave a little headroom over the tallest item. For butter-rich bakes, a greaseproof sheet on the base keeps it clean. Our catering boxes suit larger spreads too.
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