Measure the pastry with board and decoration
Start with the baked item in its sale-ready form. Include a cake board, icing, topping or garnish if it changes the required height or footprint. State how many pastries share one box and whether an inner tray or divider will be used.
Plan the panel for the counter or takeaway handover
Explain whether customers see the box in a display, collect it at a counter or carry it away. Send the bakery logo and approved product details for each version. If the pastry is warm, oily or could touch the carton directly, describe those conditions so the proposed material can be reviewed for its intended use.
Pastry-box details to gather before a quote
- Pastry dimensions with board and toppings
- Pieces per box and tray or divider layout
- Display, collection or takeaway use
- Direct-contact or liner arrangement
- Artwork, quantities and delivery postcode
Review contact and presentation on a proof
Have your food business approve product wording and any label information. FSA guidance covers legal requirements for food packaging and labelling, and food-contact material use. Check a sample or drawing with the pastry in place before agreeing the format and order terms.