Donut Display Tray
Donuts are wide, glazed and easily damaged, which makes them one of the more demanding bakery products to package.
View tray & get pricing →Bakery & Dessert Trays
Bakery Display Trays
- Sized to your bake sheet
- Grease-resistant
- Counter and window
A bakery display tray has to do two jobs that pull in opposite directions. It has to present the product attractively at a counter, which argues for shallow walls and a clean surface. And it has to be handled dozens of times a day by staff moving stock from an oven to a rack to a counter, which argues for something sturdier.
The way to resolve that is to size the tray to your production rather than to your counter. If a tray holds exactly one row off a bake sheet, every transfer in your day gets simpler.
- Footprint matched to a division of your bake sheet
- Grease-resistant face for buttery and laminated products
- Low or scalloped walls so the product is visible
- Kraft, bleached white and matt black finishes
Pricing starts from $0.30 per tray
The unit price depends on the size, board, printing, finishing, quantity and delivery country, so every quote is worked out for your specification rather than taken from a list.
Get pricing for bakery display trays
Send the size and the run length. We reply with pricing, material options and a production date — usually within one working day.
01 — Specification
Specification at a glance
Every element below is set when we quote. Nothing here is a fixed catalogue entry — if a line does not match what you need, say so and we will change it.
- Sizing basis
- A whole division of your bake sheet, or your counter fixture
- Wall height
- Typically 20–40 mm for display
- Surface
- Grease-resistant food-contact face recommended
- Finishes
- Natural kraft, bleached white, matt black
- Options
- Scalloped front, clear lid, window lid, rope handles
02 — Build the spec
Design this tray in five steps
The same five questions we would ask on a phone call, with the bakery display tray already selected. You get a properly detailed brief at the end, which is what makes a first quote accurate rather than approximate.
Prefer the full builder with a live sketch? Open the tray designer.
03 — In detail
Size the tray to the bake sheet
Most bakeries size display trays to the counter and then spend every morning transferring product piece by piece from a sheet that does not divide neatly into them. A tray sized to a half, third or quarter of your standard bake sheet turns that into a slide rather than a hundred individual movements.
It is a small operational change that compounds daily. Measure your sheet pans, work out the divisions, and tell us the number — we will cut the tray to it and check it still fits your counter before making the die.
Four finishes and where they belong
Natural kraft
Artisan and sourdough-led bakeries. Hides the marks that trays pick up in a busy morning, and the warm tone flatters baked crusts.
Bleached white
Patisserie and iced products. Gives a clean background for colour, and reads as precise rather than rustic. Needs grease resistance because marks show.
Matt black
Premium and chocolate-led ranges. Highest contrast for pale and glossy products, and the finish that photographs best under counter lighting.
Printed
Where the tray goes home with the customer as well as sitting on the counter. Worth it for boxed ranges rather than for loose counter display.
Details bakers ask for
- A scalloped front wall, so product is visible at a customer’s eye level from across a counter.
- A wider rim at one end for a price card or an allergen label.
- Rope or cut-out handles for trays that are carried to a window display.
- A slightly deeper wall on one side, so trays can be angled forward in a display without the product sliding out.
- A matching lid for the same footprint, so counter stock can be closed at the end of a day.
Grease resistance by product
How urgently you need a treated surface depends on the fat content of the product and how long it sits.
| Product | Risk of marking | Recommendation |
|---|---|---|
| Croissants and laminated pastry | High — butter migrates within an hour | Grease-resistant face, essential |
| Enriched buns and brioche | Moderate over a few hours | Grease-resistant face, recommended |
| Sourdough and lean breads | Low | Plain board is fine |
| Chocolate-topped items | High if the counter is warm | Grease-resistant face plus a cool display |
| Iced and glazed items | Low for fat, but sticky | Consider a release-treated surface |
04 — Nearby
Trays that work alongside this one
Chosen because operators who buy the bakery display tray usually need one of these in the same order, not because they happen to sit in the same category.
Corrugated Bread Tray
Bread packaging splits into two quite different jobs, and buying the wrong one is a common and expensive mistake.
View tray & get pricing →
Corrugated Dessert Platter
Dessert is the one course where the packaging is photographed.
View tray & get pricing →05 — Questions
Bakery Display Tray questions
What size should a bakery display tray be?
A whole division of your bake sheet, checked against your counter fixture. Sizing to the sheet turns your morning transfer from a piece-by-piece task into a slide, and it is the change bakers notice most after switching.
Will butter mark the tray?
On laminated pastry, within about an hour on an untreated board. A grease-resistant food-contact face prevents it, costs very little, and removes the most common complaint about bakery trays.
Which colour tray should I choose?
Kraft for artisan and bread-led ranges, white for patisserie and iced products, matt black for chocolate and premium lines. If you photograph your counter for social media, pick the one that already looks best in your own images.
Can I get trays with lids?
Yes, matched to the same footprint, which lets you close counter stock at the end of a day or box a selection for a customer. Order the lid with the tray so the fit is right first time.
What is a scalloped front for?
It lowers the front wall in the middle so customers can see the product from standing height, while the sides stay tall enough to keep the tray rigid. It is a small feature that makes a real difference on a deep counter.
Are these trays suitable for a refrigerated display?
With a moisture-resistant construction, yes. The issue in a chiller is condensation when a tray moves into a warm room, which softens untreated board. Say if the tray is chilled and we will specify accordingly.
Can I print my bakery name on the tray?
Yes, though think about whether the tray is seen by customers. A counter display tray is largely covered by product; a tray that goes home with a boxed selection is seen properly and is the better place to spend print budget.
How do I stop trays warping in storage?
Store them flat, away from radiators and direct sun, and keep them in their cartons until needed. Board takes on moisture from the air, and a stack stored on its edge in a damp store room will curl.
Can you match the trays I use now?
Yes. Send one and we will match the footprint, wall height and any features exactly, so your counter, racks and production flow all stay unchanged.
Before you order, read
- Food Tray Materials Explained — Kraft, corrugated, moulded fibre and rigid board compared honestly.
- How to Measure a Food Tray — The measurements to send a supplier, and how to take them correctly.
Who buys this tray
Ready to price the bakery display tray?
Send the dimensions, the quantity and the country you want it delivered to. We come back with a full quote — material, print, finishing, freight and a production date.