Custom Printed Greaseproof Paper Bags for Bakeries and Cafés

What are greaseproof paper bags?

They are flat paper bags made from greaseproof paper, open at one end. Staff hold the bag open, slide it over the item, and hand it across the counter in one movement.

The paper is thin and slightly translucent. Our photos show plain white bags, one holding a dotted biscuit, and a printed bag with a serrated mouth around a bread roll.

Because they are flat, hundreds of bags take up very little room under the counter. That matters in a small kiosk where every shelf is already full.

Which bakes go in a greaseproof bag?

Anything rich in butter or oil that would stain an ordinary paper bag. For loaves and large baguettes, our printed paper bread bags are the better fit.

Greaseproof bags also suit dry treats such as meringues and biscotti, where a clean, light bag shows them off better than a heavy one.

• Croissants, pains au chocolat and Danish pastries
• Sausage rolls, steak bakes and pasties
• Cookies, brownies and flapjacks
• Doughnuts and iced buns served one at a time
• Toasted sandwiches and hot savoury snacks to go

How do I work out the right bag size?

Size the bag from the item, not from the bag you used before. The bag needs to be wider than the bake and long enough to fold over or leave a little headroom.

Use these steps with the biggest item you sell in each bag.

Bring a few of your real bakes to a ruler rather than relying on recipe sizes. Pastries spread and rise differently from batch to batch, and the largest one sets the size.

1. Measure the widest point of the item and add about 20 mm for easy loading.
2. Measure the length and add 40 to 50 mm so the top can be folded over.
3. Check the item is not thicker than the bag can open around, especially with sausage rolls.
4. Pick one bag size for each group of items, rather than one bag for every product.

Why choose greaseproof over a plain paper bag?

A plain kraft or white paper bag absorbs butter and oil. Within minutes a croissant can leave a dark patch that looks messy and spreads to the customer's other shopping.

Greaseproof paper slows that down a great deal, so the bag still looks clean when it reaches the office or the car. It is also thinner, so the shape of the pastry shows through slightly, which helps a customer check their order.

Very wet fillings will still soften any paper given time. For saucy hot food, a tray or box is the safer choice.

Straight or serrated mouth?

Most bakery bags have a straight-cut top with a small thumb notch on one side. The notch lets staff find the opening quickly with gloves on.

A serrated, zigzag mouth, like the printed bag in our photos, looks a little more traditional and is easy to grip. Both work the same way; the choice is mostly about the look you want at the counter.

If your bakes are photographed for social media, the serrated edge adds a little detail that shows well in pictures.

How should I print a greaseproof bag?

The paper is thin, so light designs work best. A logo in one colour, a band of colour along the top, or a simple pattern reads cleanly.

The printed example in our photos uses a curved two-colour band and a short block of text. That leaves most of the paper plain, which keeps the bag light and stops ink showing through to the food side.

Our designers check the artwork against the bag size and send a free proof showing both faces. For layout ideas, see our guide to designing printed food packaging.

Can greaseproof bags take warm food?

Yes, for warm bakes handed straight to the customer. A sausage roll or toastie can go in warm, and the open top lets steam escape so the pastry stays crisper.

Folding the top over tightly traps steam and softens flaky pastry, so leave it loose for warm items. Food-contact greaseproof bags are available on request and named on your written quote.

For a longer journey home, put the bagged pasty inside a larger paper carrier. The carrier keeps the heat in without sealing in the steam.

Can one bag carry two pastries?

It can, but size it for the pair. Two croissants side by side need almost double the width, and stacking them crushes the top one.

Many cafés keep a wider bag just for doubles and meal deals. It saves staff from forcing two items into a single-item bag, which tears the paper and squashes the bake.

If customers often buy four or six pastries together, a box keeps them in better shape than a bag. Our croissant and pastry boxes are made for those larger orders.

Counter tips for faster bagging

Keep a short stack of each size at the till, mouth facing the server. Flicking the notch to open a bag is quicker than peeling bags apart from a full bundle.

Store the remaining bundles flat and dry. Bags left near an oven or a coffee machine can curl and stick together.

Brief new staff on which bag goes with which bake. A small card by the till listing each size and its items avoids waste on the first few shifts.

What goes wrong when ordering paper bags for pastries?

• Ordering bags too narrow for a fat sausage roll or a filled croissant
• Using one large bag for every item, so small cookies slide around
• Covering the bag in solid ink, which shows through thin paper
• Folding warm flaky pastry tightly closed, so it turns soft
• Forgetting a second size for pairs of items or larger bakes

How do I order printed greaseproof bags?

Send your bag sizes, print idea and rough weekly usage through the greaseproof bag quote form, by email or on WhatsApp. Bags are quoted per order from £0.25 per unit, confirmed on a written quote.

After you approve the free proof, the bags take 4–6 business days to make. Delivery across the UK is free, tracked and usually takes 2–3 business days.