Bakery Labels
Bakery is the one food category where the product attacks the label from the inside. Butter and oil migrate out of almost everything a bakery sells, through the bag or the board, and arrive under the label. That is the job here, and it is why a general-purpose food label goes translucent at the edges after a day on a croissant box.
Grease is the thing that beats bakery labels
An oily surface stops an ordinary adhesive keying properly, and a paper facestock wicks the oil until the white goes grey and the print looks dirty. On a laminated or coated stock the oil has nothing to soak into, and with an adhesive chosen for a slightly greasy surface the bond holds. If your product is genuinely fatty, say so when you ask for a quote, because it changes both halves of the construction.
The other surface worth flagging is the box itself. Bakery board is porous and often recycled, so it takes an adhesive well but goes soft if it sits anywhere damp. Clear bags and windowed cartons are the opposite: smooth film, where a clear label keeps the product visible and does the selling for you.
Frozen dough and par-baked product
Plenty of bakeries sell more than what is on the counter today. Frozen dough, par-baked loaves and unbaked pastry all go into a freezer, and that is a different adhesive again: one that will bond to packaging that is already frozen rather than deadening on contact. If any part of your range is frozen, freezer labels is the page for that half of it.
Daily product, weekly labels
Bakery ranges change faster than almost anything else we print for. A seasonal loaf, a weekend special, a wholesale account that wants its own name on the box. That suits two different answers, and most bakeries end up using both.
Blank sheet labels through your own printer for anything that changes weekly, including date and allergen coding done in house. Custom printed by us on our own press in Henderson for the core range, where you want proper colour and a finish that holds up. No minimums either way, so a wholesale account worth two hundred boxes a month is a normal order rather than an awkward one.
Ingredient and allergen copy
Baked goods carry one of the longer allergen statements in food retail, and usually on a small panel. Send us the copy and we will set it legibly at the size the pack allows, and tell you honestly if it will not fit at a readable size. What your product is required to declare is a question for your regulatory adviser rather than for us.
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Popular label formats
Rolls, sheets and die-cut shapes — paper, coated paper, waterproof poly and more.
Need custom bakery labels?
Tell us your product, size and quantity — we'll recommend the right material and send free samples.