
Custom Pastry Sleeves
Bakery sleeves for croissants, danishes and sausage rolls.
Specification & quote
Printed Paper Bags
A pastry bag is used in about two seconds: tongs in, pastry out, bag folded, handed over. Anything that slows that down costs money on a Saturday morning queue.
Grease resistance and one-handed filling are the two requirements that matter.
Short enquiry
Tell us the quantity and any date you are working to. We reply with the board, print and finish, plus the minimum order quantity and lead time.
Design Your Own
Pick a colour, put your name on it, and see how the idea reads before you ask anyone for a price. It is a sketch rather than a manufacturing proof — the real shape is cut from the product you already serve.
Sleeve colour
Finish
On unbleached board every colour prints warmer than it looks here. Two inks chosen for kraft beat four fighting the brown.
Carry this into the full designerThe full page adds the size, board, print and quantity, then sends the whole specification over in one go. Nothing is committed to at any point.
Staff at a bakery counter have tongs in one hand. The bag has to open with the other, and it has to come off the stack singly.
Bags that stick together or need two hands to open are the reason counters keep a pile of pre-opened ones, which is a workaround rather than a solution.
For display-led counters, sleeves that show the pastry rather than hiding it present the product better.
A greaseproof-lined bag is worth the difference for anything laminated.
Measure the item, then add enough on each side to fold and tuck. We reply with a written specification, the minimum order quantity and the lead time for your job.
One or two colours reproduce most reliably on an absorbent stock. Full file requirements are set out in our artwork guidelines.
Lead times depend on the print method, run length and press schedule, so we confirm yours on the quote rather than publishing a single figure.
Orders are dispatched on national carriers to any UK address. Seedelivery information for how dates are given.
For croissants and anything laminated, yes — butter marks a plain bag within minutes and it is visible while the customer is still in the shop. Dry items do not need it.
A window sells the product but adds cost and a second material. Most bakery counters put the display in the cabinet instead and keep the bag simple.
Because staff have tongs in the other hand. A bag needing two hands is why counters keep a pile of pre-opened ones.
With an interleaved or pop-up pack, yes, and at a Saturday morning counter that is worth more than a small unit saving.
Yes, and a simple repeated design suits the stock. Fine detail closes up on an absorbent lightweight paper.
With a lined grade, yes, though steam softens pastry in any closed bag. Many counters fold rather than seal.
Usually two — one for a single pastry and one for two or three. Larger orders move to a box.
Less than from a sleeve, which is one of the main reasons counters choose bags for flaky items.
Yes, and many bakeries do — plain for everyday, windowed for a premium line. Send the split.
Where staff take one at a time at a counter, it is worth asking for. It changes how the job is finished.
Sizing questions are usually quicker on the phone, especially if you have the product in front of you.