In 1991 we set out to find a replacement for wax coated bakery boards that would have all of the holdout characteristics of curtain coating but could be recycled. Out of that goal came our proprietary coated product Baker's White.

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It has been field proven to inhibit the transfer of oil and grease from the icing or cake to the board.

Your presentation stays cleaner longer without those unsightly grease marks left when other coatings or non-coated board are used.

We've taken this concept a step further by introducing a scalloped line to upscale your product presentation, facilitating the removal of another costly item... the doilie.

The cake pictured here was iced and refrigerated three days before our photo shoot.