Paper Bags for Bread: Storing Sourdough and Crusty Loaves

Why paper suits crusty bread

A freshly baked loaf keeps giving off moisture from its crumb. What happens to that moisture decides how the crust feels the next day.

• Paper lets some of the moisture pass through and escape. The crust stays dry and crisp for longer, which is what most people want from sourdough, baguettes and other hearth breads.
• Plastic traps the moisture around the loaf. The crumb stays soft, but the crust absorbs the moisture and turns soft and chewy.
• A paper bag also keeps dust off the loaf and makes it easy to carry, while still letting a warm loaf breathe on the way home.

That is why bakeries that sell crusty bread hand it over in paper, while soft sandwich loaves and enriched breads are more often sold in plastic, where a soft crust is the goal.

Paper vs plastic for storing bread

Neither material is better for every loaf. Paper protects the crust, plastic protects the softness of the crumb. The table below sums up the difference.

The practical approach many home bakers follow: keep the loaf you will eat soon in its paper bag, cut side down on the board, and slice and freeze anything you will not get to. Slicing first means you can take out a few pieces at a time. Paper alone is not airtight, so for the freezer the slices go into a sealed bag or wrap.

The fridge is usually the worst place for bread. Cold, but not freezing, temperatures make bread go stale faster, so most bakers recommend the counter for the short term and the freezer for anything longer.

Types of paper bread bags

Paper bread bags come in a few common styles. Which one a bakery uses depends on the shape of the loaf and how it wants the bread to look on the shelf.

Most bread bags are made of kraft or white paper. Natural brown kraft has the rustic look many artisan bakeries like and is strong for its weight; the kraft paper guide explains why. White paper shows printed colours more brightly. Rich breads such as brioche can leave grease marks on plain paper, which matters more on a bag you have printed with your logo.

Choosing a bag size for a loaf

Flat-bottom bags are sized by number, such as #6 or #12, and a higher number means a bigger bag. Exact dimensions differ from one maker to another, so the number on its own will not tell you whether a loaf fits. The paper bag sizes guide explains the numbering in full.

1. Measure your loaf's length, width and height at its widest points, using a loaf from a full bake rather than a small test batch.
2. Check that the base of the bag is at least as wide as the loaf, so it sits flat and upright rather than wedged in.
3. Allow height above the loaf so the top of the bag can be folded over at least once to close it.
4. If you bake several shapes, size bags to your largest regular loaf first, then decide whether a smaller bag is worth stocking for rolls or small loaves.

Larger # sizes suit larger loaves. Because bag dimensions vary, check the fit with a real bag before ordering a full run of printed bags.

Branding bread bags for a bakery or market stall

A bread bag travels further than most packaging. It is carried around the farmers market, set on a kitchen counter and kept until the loaf is finished, so a printed bag keeps your name in front of the customer for days.

• Keep the design simple: your logo or bakery name, plus a website or social handle so customers can find you again.
• At a market stall, add the days and places you trade so customers know where to find you next week.
• Use one design across every bag size, so small and large loaves look like the same brand.
• Kraft paper with a dark ink suits a rustic look; white paper lets brighter colours stand out.
• Print on both sides if bags are carried in a basket or under an arm, so the logo shows whichever way they face.
• Keep anything that changes from loaf to loaf, such as the bread name or ingredients, on a sticker or label rather than in the printed design.

For the rest of the counter, Avco's bakery packaging range covers bakery boxes, bags and printed papers that can carry the same design.

Custom printed bread bags from Avco

Avco prints custom lb paper bags in the USA. They are flat-bottom bags in #2, #4, #5, #6, #8, #10, #12, #16, #20 and #25, in white or kraft paper, printed on one or two sides. Bags come 400 to a bundle with a 4-bundle minimum, from $55 per bundle.

Avco does not publish dimensions for each # size, and it does not sell window bags or long baguette bags. Larger # sizes suit larger loaves, and the best way to judge fit is to try a bag with your own bread. The sample packaging kit is $25 and lets you handle the materials before you order; its contents vary with availability.

Every order gets a free digital proof and a one-time $75 artwork setup, and production takes 7–10 business days after you approve the proof. See all custom paper bags.

Frequently asked questions

Are paper bags good for sourdough bread?

Yes. Paper lets moisture escape from the loaf, so a sourdough crust stays crisper than it would in plastic. The loaf will dry out sooner, so slice and freeze whatever you will not eat soon.

Is it better to store bread in paper or plastic?

Paper is better for crusty bread such as sourdough and baguettes, because it keeps the crust crisp. Plastic keeps soft sandwich loaves soft for longer but softens a crisp crust.

Can you freeze bread in a paper bag?

Paper is not airtight, so it does not protect bread well in the freezer. Slice the loaf, then put the slices in a sealed freezer bag or wrap them well.

What size paper bag do I need for a loaf of bread?

Pick a bag whose base is at least as wide as the loaf and tall enough to fold the top over. Larger # sizes suit larger loaves, but dimensions vary by maker, so check the fit with a sample bag.