Custom Quote RequestCustom‑printed bread and bakery bags offer a
fresh and polished way to showcase your baked goods while reinforcing your
brand. Designed with your logo or artwork, these bags highlight product
quality, keep items protected, and create a memorable presentation customers
appreciate. With options tailored to different breads, pastries, and bakery
treats, branded bakery bags combine practicality and visual appeal, helping
your products stand out and your brand stay top of mind.
Each features is doing a different job. Two ways to dispense.
Features:
- Printed - Your logo or artwork, flexo-printed on the bag for up ten (10) colors, both sides, with Pantone matching. Ingredient panel, allergen statement, nutritional facts and UPC print on the same pass, so the panel you're legally required to carry becomes the panel that carries your brand.
- Micro-perforated - Thousands of holes under 1 mm across the whole bag. Bread goes into the bag before it's fully cool, and the steam has to go somewhere. In solid film it condenses on the inside, runs back into the crust, and by morning the crust is soft and the bag is fogged. Micro-perforation vents that steam through holes small enough that the loaf doesn't dry out.
Wicket or Saddle pack - Two ways to get the bag to the person filling it. Same bag, same film, same print: the difference is how it's bundled.
- Wicket - Bags come stacked on a wire wicket through a punched 1.5" Lip. Pull one off, it's already open, and the next one is waiting behind it.
- Saddle pack - Bags come bundled on a punched header that hangs from a saddle rack, a bread rack, a shelf edge or a wall arm. You tear one off at the header perforation and the rest of the bundle stays put.
Which one to order: If one person is bagging all day at a station, or you run an auto-bagger, order wicket. If the bags hang in a self-serve bread aisle or behind a retail counter where nobody has room for a stand, order a saddle pack. Plenty of bakeries run both, wicket in the back and saddle out front.
Bagged warm, straight off the rack.
Applications:
- Pan loaves and sandwich bread — standard 10" x 16"
- Baguettes and French bread — the long narrow 6" x 28"
- Boules and large artisan loaves — 11" x 20"
- Bagels and dinner rolls — a dozen to a 13" x 18"
- Pastries, muffins, cookies and danish — clarity and print matter most here
- Tortillas and flatbread — wide and short, and the perforation keeps them from sweating
- Par-baked and take-and-bake — bagged warm, which is exactly what micro-perf is built for
Drawn to scale. Dimensions are Width x Length + Wicket Lip.
Sizes & Specs:
| Size | Dimensions (W x L + lip) | Typical product | Case pack |
|---|
| Baguette | 6" x 28" + 1.5" | Baguettes, ficelle, French bread | 1,000 |
| Batard | 8" x 21" + 1.5" | Batards, sub rolls, demi-baguettes | 1,000 |
| Pan loaf | 10" x 16" + 1.5" | Sandwich loaf, pullman | 1,000 |
| Large loaf | 11" x 20" + 1.5" | Boules, large artisan rounds | 1,000 |
| Bagel / roll | 13" x 18" + 1.5" | Dozen bagels, dinner rolls, pastries | 1,000 |
Standard Construction:
| Spec | Detail |
|---|
| Print | Custom flexo up to (10) colors, both sides, Pantone matching — or blank clear |
| Venting | Micro-perforated throughout, holes under 1 mm |
| Lip / header | 1.5" wicket lip punched for a (5") wire wicket, or punched saddle header |
| Pack format | Wicket ([250]/wicket, [4] wickets/case) or saddle pack ([100]/header) |
| Material | Polypropylene or LDPE, both FDA compliant (21 CFR 177.1520) |
| Gauge | 0.8 mil PP / 1.0 – 1.25 mil LDPE |
| Closure | Heat seal, twist tie or kwik lok |
FAQ
Can I get my logo on them?
Yes — that's the main event. Flexo up to [10] colors, both sides, Pantone matching, minimum [25,000 pcs] per SKU. Your ingredient panel, allergen statement and UPC print on the same run. Send vector art.
Why are bread bags perforated?
Because bread goes into the bag before it's fully cool and the steam has to leave. In solid film it condenses and soaks back into the crust — soft crust, cloudy bag, unhappy customer. Micro-perforation vents the steam through holes small enough that the loaf doesn't dry out.
Won't perforated bags make bread go stale faster?
Not at the perforation levels used for bread. Staling is starch retrogradation, not evaporation — a loaf stales on the counter whether it's bagged or not. What perforation prevents is the wet crust, which is the failure customers actually notice.
What is a wicket, and do I need special equipment?
A wicket is a wire the bags hang on through two punched holes in the lip. No equipment needed — set it on the counter, grab a bag, and the next one is already open. If you do run an automatic bagger, wicketed is the format it takes.
Wicket or saddle pack — which should I order?
Wicket if someone is bagging all day at a station, or you run an automatic bagger: the bag is held open on the wire while you fill it. Saddle pack if the bags need to hang — a self-serve bread aisle, a shelf edge, a wall arm behind the counter — and nobody has room for a stand. The bundle hangs from a punched header and you tear one off at the perforation. Both are the same bag with the same film and the same print. A lot of bakeries run wicket in the back and saddle out front.
PP or LDPE?
PP is stiffer, glossier and holds its shape — the usual choice for artisan and anything merchandised standing up. LDPE is softer and cheaper and is standard for pan bread. If you're not sure, order a case of each; that's a cheaper test than a printed run.
How do I close them?
Heat seal, twist tie or kwik lok clip. All three work with the standard lip and film.
Custom Quote Request
