Bakery boxes carry cakes, cookies, donuts, macarons, pastries, and cupcakes from the counter to the customer, and they are often the only branding a bakery gets in someone’s kitchen. Shops, home bakers, and caterers use them in sizes from a single cookie to a tall layer cake. Every box is made to your dimensions with no minimum order, and TBPB beats any written quote for the same specs. Start with cake boxes, donut boxes, cookie boxes, or macaron boxes. Send dimensions and a quantity, even one, and you get a dieline and a quote.
Different baked goods fail in different ways, so the box has to solve a specific problem. Cakes need height and a base that does not flex. Cake boxes with a stable bottom keep a frosted layer cake upright, and tall cakes need extra interior height or they smear the top against the lid. Donuts need enough floor to sit flat and a window or open lid to show them off.
Macarons are fragile and need a snug fit with an insert so they do not slide. Macaron boxes use dividers or trays. Cookie boxes and pastry boxes come in window and non-window versions. Collapsible bakery boxes ship flat and assemble on the counter, which saves storage space.
Greasy baked goods soak through bare paperboard quickly. Butter-heavy cookies, croissants, and donuts need a grease-resistant coating, a liner, or a sheet of bakery tissue. Kraft board gives a rustic look, while white board takes bright color and photography well.
A window lets the customer see the product, and it should be covered with a clear film that is separate from the board if you want the box to be recyclable. Matte coating looks less shiny against food, and a simple one or two-color print keeps costs sensible on a busy counter.
If you ship baked goods by courier, a bakery box on its own will not survive; place it inside a mailer box or a shipping carton with padding. For chocolate-dipped treats and candy, see chocolate boxes and candy packaging.
Send the dimensions of your biggest product, the quantity, and your artwork. One box is a valid order. We return a dieline and a quote. You own the food labeling, allergen, and regulatory copy, and TBPB prints the artwork you supply.
A good test before a big order is to bake and box your heaviest, most decorated product, then carry the box to your car the way a customer would. If the lid touches the frosting, add height. If the base bows, move to a heavier board. If grease shows through after an hour, change the coating or add a liner. Those three checks catch most problems.
There is no minimum order. A home baker can order one box and a busy shop can order thousands. Each box is made to your measurements.
Measure the cake diameter and the full height with frosting and decoration, then add clearance on all sides. Taller cakes need extra interior height so the lid does not touch the top.
It can on bare paperboard. For butter-heavy items use a grease-resistant coating, a liner, or tissue. Tell us what you bake and we will recommend an option.
Yes. A die-cut window with clear film lets customers see the product. Cover it with film that can be peeled if you want the paper to be recyclable.
They are strong enough for most counter and carry-out use and ship flat to save space. For heavy cakes or stacking, test a sample first.
You do. The seller owns the food labeling, allergen statements, and regulatory copy, and TBPB prints the artwork you supply.
