Custom printed food and bakery packaging made to your size and spec, food safe, with no minimum order. Bakery boxes, takeout containers, gable boxes, pastry and cookie boxes, and kraft food boxes are all here, printed full color, and priced to beat what you are paying now.
Built for real food service
Grease resistant board for anything oily or buttery, a window on bakery boxes so a cake sells itself, a locking tab lid that survives a delivery bag, and kraft or white stock depending on the look you want. Sizes run from a single cupcake box up to a full sheet cake carton and bulk takeout. If it holds food, we can build it and print your logo on it.
Food safe and delivery ready
We use food grade materials, and you tell us how the box will be used so we spec the right board weight and coating. Sturdy enough for a driver to stack, clean enough to sit on a bakery counter. Grease and moisture are the two things that ruin cheap food boxes, and we build around both.
Why order your food packaging here
No minimum, so a home baker or a new cafe can order small and reorder as they grow. Free design help, free samples, full color printing and a fast turnaround. Send your size and artwork, or just describe what you are packing, and we will send back a free quote.
Ready to price your food boxes? Request a free quote with no minimum, and we will match any genuine price you have been quoted.
Custom food packaging FAQs
Are the food boxes food safe? Yes. We use food grade materials and match the board and coating to how the box is used, from a bakery counter to a delivery bag.
Is there a minimum order? No. A home baker can order small and reorder as they grow, with no minimum to worry about.
What can you make? Bakery boxes, takeout containers, gable boxes, pastry and cookie boxes, and kraft food boxes, printed full color.
How much do they cost and how fast? We quote your exact box for free and match any real competitor quote. Most orders produce in roughly 7 to 14 business days. Related packaging: gable boxes, kraft boxes, paper bags.
Food and bakery box sizes
Food boxes are sized to the portion, so the box holds the item snug and stacks clean for a delivery. Common sizes we print, and what they usually hold:
Single cupcake: about 4 x 4 x 4 in.Six cupcakes: about 10 x 7 x 4 in.Dozen cupcakes: about 14 x 10 x 4 in.8 inch cake: about 10 x 10 x 5 in.10 inch cake: about 12 x 12 x 6 in.Dozen cookies: about 8 x 8 x 2 in.Dozen donuts: about 12 x 9 x 4 in.Single meal takeout: about 6 x 5 x 3 in up to 9 x 6 x 3 in.
These are common starting points, and we build to your exact portion. Give us what goes in the box and we will size it so the food does not slide and the lid still closes clean.
Popular in this category, all made with no minimum order: Fast Food Boxes, Custom Catering Boxes, Cake Slice Boxes, Bagel Boxes, Toast Boxes, and Collapsible Bakery Boxes.
Related categories: kraft boxes, gable boxes, and mailer boxes.
Put fries in a sealed box and they are soft in about four minutes. Not because the box failed, but because it worked: the water leaving hot food has nowhere to go, condenses on the inside of the panel, and drops back onto the food. Every crisp thing you sell is in a race against its own steam from the moment the lid closes.
So the first decision on hot food packaging is not the board. It is how the steam gets out. Vent holes, a perforated panel, a deliberately loose closure, or a structure that never fully seals — whichever you choose, choose it on purpose. A window is the opposite of venting and it is the commonest reason a takeout box arrives with a fogged panel and limp contents.
| Hot and crisp | Steam is the enemy. Vent it. Grease resistance still matters, but soggy beats stained as a complaint every time. |
|---|---|
| Hot and saucy | Leaks and grease strike-through. Wants a barrier and a structure with a fold pattern that does not run to a corner seam. |
| Cold and chilled | Condensation forms on the outside and weakens fiber board over hours in a display case. A coating on the outer surface matters as much as the inner one. |
| Frozen | The failure comes at thaw, not in the freezer. Board that spent a week frozen and then sweats loses stiffness fast, which is why frozen cartons are specified heavier than they look like they need. |
| Ambient and dry | The easiest case. Here the packaging is doing branding and protection rather than fighting physics. |
Grease resistance in paper packaging was historically achieved with fluorinated treatments. A growing number of US states now restrict intentionally added PFAS in food-contact packaging, and the definitions, thresholds and effective dates differ between them. If you sell in more than one state, that is a compliance surface you own whether or not you knew about it.
The practical step is short: ask your packaging supplier for documentation on the grease barrier in what you are buying, and keep it. Modern barriers achieve grease resistance without fluorochemicals, so this is a specification question rather than a trade-off between compliance and performance. We will supply that documentation for what we make.
If food touches the board, the board, coating and inks all have to be specified for direct contact. If the food is wrapped, bagged or in a tray inside the box, the outer box is indirect contact and the specification is different and usually simpler. Operators routinely pay for the stricter version on a box that only ever holds wrapped product, and others do the reverse and find out at an inspection.
Tell us which one applies, and whether anything hot ever touches the panel directly.
Takeout food boxes, fast food boxes and fast food takeout boxes cover the counter. Chinese takeout boxes use the folded pail structure that opens flat into a plate, which is a genuine functional advantage and not just a look.
French fry boxes and fry containers are the format where venting matters most. Nugget boxes and food gable bags carry a packed meal with a handle, which suits delivery better than an open sack.
Bagel boxes, toast boxes, toast packaging boxes and waffle boxes handle the morning trade. Egg cartons and cream and butter sleeves are dairy formats where chilled condensation is the design constraint.
For cakes, cookies, pastries, cupcakes and donuts, the full range and a longer guide sit in custom bakery boxes.
Biscuit boxes, biscotti packaging, printed cereal boxes and chocolate boxes cover ambient dry goods, where the packaging is doing branding rather than fighting moisture. Printed coffee boxes sit alongside them on the shelf.
Confectionery has its own guide in candy packaging.
Food grade paper and cheese paper are the direct-contact layer that sits between product and board. Pie boxes need a base that will not flex under a filled pie.
Frozen food boxes are specified for the thaw rather than the freezer. Food subscription boxes travel through a courier network instead of sitting on a shelf, which changes the board before it changes the artwork. Pet food boxes carry weight and usually need a handle or a reinforced base.
No minimum order, so a menu test or a single seasonal item can be run without committing to volume. Boxes are cut to your portion size rather than picked from a fixed list — send us the dish and the portion and the structure follows. Design is free, samples are free, and shipping is free. Reorders run from the approved file.
Let the steam out. Vent holes, a perforated panel or a structure that does not seal completely will do more for crispness than any board or coating choice. Sealing the box tight and adding a window is the combination that guarantees the complaint.
Ask us for the documentation on the specific grease barrier in what you are ordering and we will supply it. Modern grease-resistant treatments do not require fluorochemicals, so this is a specification question rather than a compromise. Keep the documentation, because a growing number of states restrict intentionally added PFAS in food-contact packaging and the rules are not the same in each of them.
Not to the same standard. Wrapped or trayed product makes the outer box indirect contact, which is a simpler and usually less costly specification. Loose food against the board is direct contact and everything — board, coating, inks — has to be specified for it.
Delivery adds twenty to forty minutes of steam, movement and tilt that a takeout box never sees. That usually means more venting, a closure that actually holds when the bag is carried at an angle, and a structure that resists crushing when a second order is stacked on top. It is worth specifying delivery formats separately rather than reusing the counter box.
Usually yes, but it will be specified for the harder of the two. Hot wants venting and grease resistance; chilled wants an outer barrier against condensation. A box built for both is heavier than either would need alone, which is fine for a small menu and wasteful across a large one.
