Bakery & Confectionery
Dessert packaging has two enemies — grease and syrup — and a third: a box that looks wrong in the window. We have produced for this sector for over forty years and learned by trial which pastry needs which board.
The constraint
The box has to get the dessert home intact
Syrup-soaked pastry wets the board as it stands; a cream cake is ruined if it tips. In this sector the inner coating and the strength of the base are not negotiable.
Board with a grease and syrup resistant inner face
Heavier board weight for base strength
Window option so the product shows in the counter
Capacity planned ahead for holiday seasons
Get a price for your patisserie
We will quote boxes, bags and sleeves on one list, print them together and ship them in one delivery.