Takeout boxes for waffles, the Belgian kind, waffle sandwiches, bubble waffles, even the ones on a stick. The board stands up to butter and syrup. A few vent holes keep the edges crisp, and there’s headroom so the whipped cream doesn’t end up on the lid.
Your time is very important to us so we have kept it short.
You get about four minutes. That’s it, and then the steam inside a fresh waffle starts working its way out into the crust, so by the time a takeout order lands on somebody’s desk across town those nice crisp edges have gone floppy. No box can freeze time. A good one buys you a lot more of it though.
We sell waffle boxes to cafes and brunch spots, dessert shops, food trucks, a bunch of market stalls. Some places just do a plain Belgian with powdered sugar on top. Then there’s the other end, chicken and waffles, or ice cream with strawberries and a river of syrup, and honestly each of those wants a slightly different box.
Vents. If we could only change one thing it’d be that, a few holes punched in the lid so the steam leaves rather than dripping right back down onto the waffle. Doing delivery? We’d put them on the sides near the top instead of smack in the middle of the lid, because a hole over a pile of syrup and cream is going to drip, guaranteed.
Second thing is lifting the waffle up off the floor of the box. A little ridged insert in corrugated or paperboard does it, even a flat card underneath helps, anything that lets some air get under there. Skip it and the bottom goes soggy first, every time. (Ask any waffle shop owner, they’ve all learned that one the hard way.)
What kind of waffle is it? That kind of decides the shape:
Loaded waffles need headroom. Go too low on the lid and it drags the whipped cream right across the inside, so your customer opens up a smeared mess and that’s the photo that ends up online. Serving scoops on the side? Our ice cream boxes might work better for those.
Most of what we make here is grease-resistant paperboard, so butter and syrup can’t soak through the walls and wreck the print. For delivery we’d lean toward E-flute corrugated, it holds the heat in and doesn’t fold when three other orders get stacked on it in the bag. And kraft? It has that homemade brunch look, nice for a market stand, plus a syrup drip doesn’t jump out at you like it does on white.
Print can be one color logo and done, or a pattern on every side, up to you. Make the lid art big though, since the box mostly sits on a counter and everyone’s looking down at it. We set up the dieline and your artwork for free and send a digital proof before printing. Minimums are low, often around 50 boxes depending on the style. Figure 10 to 12 business days after approval, and shipping across the USA is free. Delivery-only kitchen? Our post on corrugated boxes for food delivery goes into what survives the drive. Selling pastries too, look at custom bakery packaging boxes, or the whole bakery packaging category.
Vent holes for the steam and a raised insert underneath. And don’t shut it tight while the waffle’s still screaming hot.
With grease-resistant board, sure. Lots of syrup though, we’d put it in a little side cup so the waffle’s still crisp when they pour.
Round Belgians come out roughly 7 inches wide, so we’d usually go about 7.5 inches square and 2 inches tall. Send us one of yours and we’ll check.
Building a full product line? Take a look at ice cream boxes, custom lollipop boxes, custom gourmet packaging boxes and custom cupcake boxes. Everything in this range is listed under bakery packaging boxes.
