Boulangerie Drawstring Bread Bag Set

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Ditch the plastic and store your bread in beautifully printed fabric bags with this set from Debbie von Grabler-Crozier. Made in two sizes, this kitchen sewing pattern walks readers through how to make bread bags that feature a drawstring closure that will keep your baguettes and bread loaves safely stored. This easy sewing project is also a great gift idea for holidays like Mother’s Day, as a thoughtful gift that’s pretty and practical.

Designer Notes: Please read all instructions and assembly requirements before beginning the pattern. Seam allowances are all 1/4” and have already been added.

Materials:

Fabric (All fabrics are all from the Plentiful collection by Katarina Roccella for Art Gallery Fabrics. The solid fabric is from the Pure Elements collection by AGF.)
- 10” wide fabric for the loaf bag (Melodic Plumage Day print used)
- 10” wide fabric for the baguette bag (Citrus Harmony Shine print used)
- 1/2 yd. fabric for lining of both bags (Floristry Eucalyptus print used)
- 1/4 yd. strip of coordinating solid fabric for the drawstring (Lemon Tart solid used)
Interfacing: 1/2 yd. G740 interfacing by Vlieseline
Coordinating threads for all fabrics

Cutting Instructions:

From the solid fabric:

2 strips 1 3/8” wide x 24” long for the drawstrings

From the loaf bag floral:

2 rectangles 9 1/2” wide x 12 1/2” long for the exterior

From the baguette floral:

2 rectangles 6 1/2” wide x 23” long for the exterior

TIP: Baguette bag fits a 20”- 22” long loaf. If your favorite one is longer, you can lengthen the bag at the end to fit. Add 1/4” seam allowance to the extra length.

From the lining:

2 pieces 9 1/2” wide x 12 1/2” long for the loaf bag
2 pieces 6 1/2” wide x 23” long for the baguette bag

From the G740 interfacing:

2 pieces 9 1/2” wide x 12 1/2” long for the loaf bag
2 pieces 6 1/2” wide x 23” long for the baguette bag

Sewing Instructions:

PREPARATION:

Drawstrings:

Fold each drawstring piece in half with the right sides facing out, pressing lengthwise.
Open the center fold, and fold the long raw edges to the center crease and press again (This is a straight binding and the raw edges will all be hidden in the folds).
Re-fold the drawstring so that the raw edges are all hidden in the folds.
Stitch along the open side of the drawstring.
Make a knot in one end.
Repeat for the other drawstring and put aside.

Interfacing:

Using a hot iron, interface all four exterior panels with G740 interfacing (This is a very thin fusible interfacing, about the same weight as cheese cloth).

Lining:

Place two lining panels right sides together and pin. Sew the long sides and base, leaving a 4” turning gap in the base for the loaf bag, on one side for the baguette bag. Repeat for the other two lining panels.

Outer Bag:

On the wrong side of one panel, mark 3/8” down from the top edge and another 1/2” under that, as this will be for the drawstring channel opening.
Place two exterior panels right sides together and pin. Sew the first section at the top, backstitch at the top mark, skip the gap, backstitch at the lower mark, sew down the remainder of that side, across the bottom edge, and up the other side to the top. Backstitch at the end.
Repeat for the second bag.

Lining Insertion:

Clip the bottom corners of the exterior and turn right side out. Pull the lining over the top of the exterior so that the right sides of lining and exterior are together. Finger press side seams open at the top, line both seams up and pin.
Stitch around the top edge of the bag.
Turn the bag out through the gap in the lining and stitch to close the gap.
Tuck the lining into the bag exterior and press the top edge.
Mark 1/2” down from the top edge in several places around the bag and connect the marks to make a line. Topstitch along the line to create a channel for the drawstring.
Repeat for the other bag.