Custom Bakery Boxes Packaging

Yes. All bakery boxes are produced using food-grade board, food-safe adhesive formulations, and printing inks compliant with Australian food contact packaging regulations. Material certification documentation is available for orders where food safety audit programmes, retail buyer compliance frameworks, or export requirements demand traceability evidence. Advise our team if certification documentation is required at the time of quoting.

If your baked goods contain significant fat — croissants, butter-rich pastries, fried products, cream-filled items — greaseproof interior coating is required. Without it, oil migrates through the board within minutes of contact, saturating the exterior print and weakening the structural base of the box. For low-fat products such as plain cake slices, cookies, and bread items, a standard food-safe board without greaseproof treatment is generally adequate.

Yes. Window panels using food-safe PET film are a popular feature for bakery packaging — they allow the product to be seen from the display case or counter without opening the box. Rectangular, oval, and arch-shaped windows are standard; custom die-cut shapes are available. For products displayed under heat lamps or in warm display environments, we offer a heat-resistant PET film variant.

Whole cakes of 18–22 cm diameter and 400–700 g typically require 400–450 gsm SBS board with lock-bottom construction. The lock-bottom base is mechanically assembled before the cake is placed inside, rather than relying on a tucked flap to hold the weight. For heavier or taller cakes, 450 gsm with a reinforced base construction is the recommended specification.

Yes. Individual macaron boxes (for single macarons in retail or gift applications), standard macaron assortment boxes for 4, 6, 9, and 12 piece presentations, and custom configurations for unusual counts are all available. Internal card dividers hold each macaron in position and prevent contact between pieces during transit. Windowed lids are the most common format for retail macaron presentation.

Standard SBS cardboard boxes can be used in short-term refrigerated environments — for example, transit from the bakery to a retail chiller display. Sustained refrigeration creates condensation on the box surface as it warms to room temperature, which can soften the board over time. For products that live permanently in refrigerated display (cream cakes, fresh fruit tarts), discuss the storage duration and conditions with our team and we will recommend the most appropriate material specification.

Tuck-end cartons in the 300–350 gsm range are the standard for individual pastry and slice portions — they assemble quickly, close securely for counter and take-away, and carry full-colour branding on the exterior. Window boxes (tuck-end with a PET film window in the face or lid) are popular for patisseries where the visual character of the product drives purchase decisions at the display counter. Lock-bottom boxes in 400–450 gsm are standard for whole cakes and heavier tarts.