Bread Bag Sizes Chart: Width, Gusset and Length by Loaf

How Bread Bags Are Measured

A bread bag size is written as three numbers in inches: face width x gusset depth x length. Face width is the flat front panel. The gusset is the folded side that opens out to give the bag depth. Length runs from the base to the open top.

Those three numbers map onto the loaf. Width follows the loaf's width, the gusset follows its thickness, and the length covers the loaf plus enough extra to fold or seal the top. If you are choosing a printed bag for your bakery, the custom bread bags product page covers the full range of styles.

Bread Bag Sizes Chart

The sizes below are real market sizes listed by bag makers, matched to the loaves they usually carry. Fit notes are typical planning guidance; check against your own baked loaf.

Loaf	Bag size (W x gusset x L, in)	Material noted in listing	Fit note
Small batard or 1 lb pan loaf	5 x 3 x 18	Paper	Long enough for a generous fold-over
Pan loaf or medium batard, windowed	6 x 3.5 x 13.5	Paper with film window	Bakers report it fits most loaves except very large batards
Wide pan loaf	8.5 x 4.5 x 14	30 lb white paper	Width suits a 9 x 5 in pan loaf
Short baguette or sub roll	5.25 x 3.25 x 20	Paper	For loaves up to about 17 in
Standard baguette	4.5 x 2 x 24	Kraft paper, window version exists	Tips may show on a 24 to 26 in loaf
Standard baguette	4 x 2 x 25	Paper	Close fit for a 22 to 24 in loaf
Long baguette	4.5 x 2.5 x 28	Paper	Covers a 26 in loaf with room to fold
Extra-long baguette	6 x 32 plus 1.5 lip	Film	Flat film bag for long loaves
Boule or large round	11 x 20 plus 1.5 lip	1.0 mil micro-perforated PP film	Flat bag; round loaves sit in the base

The Sizing Rule for Your Own Loaf

When none of the stock sizes match, size from the baked loaf:

• Width: loaf width plus 0.5 to 1 in.
• Gusset: about the loaf's thickness, so it sits flat without bulging the front panel.
• Length: loaf length plus 2 to 3 in for the fold, tie or seal.

For reference, a classic baguette runs about 22 to 26 in long and 2 to 2.4 in across. A 9 x 4 x 4 in Pullman pan gives a loaf of about 680 g, and a 13 x 4 x 4 in Pullman about 900 g. An 8 in banneton boule weighs about 750 to 900 g, and an oval batard of around 6 x 10 in about 700 g. Weigh and measure a few loaves from an ordinary bake, since shapes drift between batches.

Bag Styles and Closure Options

Bag Styles

• Side-gusset paper bag: the common bakery bag. The gussets open into a box shape so the loaf lies flat.
• Window bag: a film strip on the front panel shows the crust. On baguette bags the window runs along the length.
• Flat film bag with lip: polypropylene film, often micro-perforated, with a short lip for folding or sealing.
• Paper bag with film lining: combines a printable paper face with a film layer inside.

Closures

• Fold-over: needs the full 2 to 3 in of extra length.
• Tin-tie: a wire strip glued across the top, folded and crimped. Reclosable, and popular on artisan loaves.
• Sticker seal: a printed label over the fold doubles as branding.
• Twist tie or heat seal: common on film bags; heat sealing needs a sealer at the bench.

Closure choice changes the length you order, so settle it before fixing the size.

Paper Weight and Film Options

Paper bread bags are graded by basis weight in pounds. 30 lb paper is a common listed weight for white bread bags, with lighter grades used for small rolls and short carries. Heavier paper holds its shape better around a large boule and resists tearing at the gusset fold.

Film bags are graded by thickness in mil; a 1.0 mil micro-perforated polypropylene bag is one listed example. Micro-perforations let some moisture out, but crust texture over time still depends on the bread and how long it sits, so test both paper and film with your own loaf. Film suits soft loaves and products sold on a self-serve shelf. Natural kraft options sit on the kraft boxes style page.

Bags for Rolls and Small Loaves

Rolls are bought by count, so the bag follows the layout. Six dinner rolls in a single row need a long, narrow bag; six in two rows of three need a wider gusset. Lay the rolls out the way staff will pack them, measure the group, and apply the same width, gusset and length rule. If your counts change through the week, one bag sized for the most common count is easier to manage than several near-identical sizes.

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Mistakes to Avoid When Sizing Bread Bags

• Sizing from proofed dough: the baked loaf is the one that goes in the bag. Measure after cooling.
• One baguette bag for demi and full loaves: a demi slides around in a 28 in bag, and a full loaf pokes out of a short one. Run two lengths.
• No length for the closure: a tin-tie or fold needs 2 to 3 in above the loaf.
• A narrow gusset on round loaves: the boule bulges the front panel and distorts the print.
• Film on a hot loaf: even micro-perforated film traps steam from bread that has not cooled.

Ordering Printed Bread Bags

Send The Printing World the loaf types you bag, a measured cooled loaf for each, the bag style and closure, paper or film, window needs and quantity per size. Related carton formats are in the custom bread boxes product page and the bakery boxes category. Reach us at sales@theprintingworld.com or +16133831487.

Reorders on locked artwork may reduce proofing time because the structure and artwork are already approved, but standard production remains 10–14 business days after artwork approval unless otherwise confirmed.