Independent & family-run in Marysville, Michigan · Since 1980
Independent & family-run in Marysville, Michigan · Since 1980
Standard size cake and pastry cartons, cake circles and pads, grease-resistant materials for bakeries, cafes, and delis, and windowed bakery boxes. The box can be plain or printed.
Independent and family-run in Marysville, Michigan. Since 1980.
Bakery boxes in the standard cake and pastry sizes, windowed boxes when the product should sell itself through the lid, and the cake circles and pads that go underneath.
Baked goods are hard on packaging: butter, frosting and warm product all attack plain board. We supply grease-resistant materials and food-safe packaging specified for the job, so the box still looks right at the counter and on the drive home.
Plain white or kraft off the shelf, or printed with your bakery’s name. Same box, and the only thing that changes is whether your logo is on the lid when the customer opens it.
The everyday items behind a bakery counter, a cafe case or a deli cooler.
Standard size cake cartons in the depths a bakery actually uses, from single-layer sheet cakes through tall tiered boxes. Plain or printed, flat-packed for storage.
Shallower cartons for pastries, donuts, cookies and assorted counter product. Quick to fold at a busy counter and stable enough to carry flat.
A clear window in the lid so the product does the selling. Useful for retail shelves, grab-and-go cases and anything sold on how it looks.
Corrugated and board circles and pads that support the cake, keep the base clean and make the whole thing liftable without a thumb in the frosting.
Board and coatings specified to hold up to butter, oil and frosting so the carton does not soak through on the way home.
Food containers and food-safe packaging for delis, cafes and prepared food, alongside the bakery line.
Your name and logo on the lid. Ask us to quote plain and printed side by side and decide once you see the difference in price.
Bakery boxes are quoted by footprint and depth. Depth matters more than people expect: too shallow and the frosting meets the lid, too deep and the product slides.
| Decision | What to think about |
|---|---|
| Footprint | Match the cake circle or the tray you already use, not the largest product you have ever sold. |
| Depth | Leave clearance above the tallest decoration. Tiered and specialty cakes need the tall carton, not the standard one. |
| Closure | Tuck-and-fold lids are fastest at a counter. Locking styles travel better if the box is going in a car. |
| Window or plain | A window sells the product on a shelf. Plain board costs less and protects better in transit. |
| Spec | Why it matters |
|---|---|
| Grease-resistant board | Butter and oil wick into uncoated board and leave dark patches within hours. Grease-resistant stock keeps the box looking sold, not stored. |
| Food-safe materials | Anything that touches product directly needs to be specified for food contact. Tell us the application and we will confirm the right grade. |
| Circles and pads | A pad under the product takes the mess and lets staff move the cake without handling it. |
Cake and pastry cartons in the standard sizes, circles and pads, and printed boxes that carry the shop’s name out the door.
Grab-and-go pastry boxes, windowed cartons for the case, and grease-resistant packaging that survives the counter.
Food containers and food-safe packaging for prepared items, plus the corrugated behind the scenes.
Transport packaging for off-site product, sized so trays do not slide and lids stay on.
Primary cartons and the shipping cases around them, quoted together instead of from two suppliers.
Tall cartons for tiered and decorated cakes, and pads sturdy enough to carry the weight.
We are an independent, family-run shop in Marysville, Michigan, operating since 1980.
Corrugated and chipboard manufactured and distributed in Marysville, Michigan.
Family-run and second generation. We are only a phone call away.
Boxes and the supplies that go around them, consolidated onto a single PO.
We stock the standard cake and pastry carton sizes, in the shallow depths for pastries and cookies and the taller depths for layered and decorated cakes, along with matching cake circles and pads.
Contact us for more information on the sizes we have.
Both sit under the product. A cake circle is a round board cut to the cake diameter, and it is what a decorator builds the cake on. A cake pad is usually a heavier corrugated base, square or rectangular as well as round, used where the product is heavier or needs to be carried.
In practice: circles for standard round cakes, pads when weight or an odd footprint is involved.
Yes. Boxes go out plain or printed.
Grease-resistant board resists the butter and oil in baked goods soaking through and staining the carton. If you are packing anything buttery, frosted or fried, and the box will sit for more than an hour before it is opened, it is worth the spec. For dry cookies and packaged goods, plain board is usually acceptable.
Everything below ships from the same plant, on the same purchase order.
Send it over and we'll engineer, sample and price it, all from Marysville.
