A traditional long paper tray with doubled walls and four folded corner locks.
Why this level: Divide the pleats evenly, fold four corners, then open the flat packet into a tray.
You need: 1 rectangle of paper
Old French books called this long tray a patisserie box. An 1889 book says confectioners used boxes like it. Each long wall is doubled, and triangular folds secure the short ends. One sheet becomes a little tray without glue.
Did you know? The tray starts with four narrow panels and a middle panel twice as wide. The narrow panels pair up to make the long walls.
Coloured side up, long edges vertical. Fold the left edge to the right edge and unfold.
Crease the two lines dividing the width into thirds. The middle panel becomes the floor.
Crease each outer third in half, making four narrow panels and one wide middle panel.
Crease across one narrow-panel width in from each end. These become the two end-wall hinges.
Fold the leftmost narrow panel over its neighbour.
Fold the rightmost narrow panel over its neighbour too.
Fold the doubled left panel inward at the inner crease, then the right panel. Their folded edges meet in the middle.
Fold both corners diagonally inward, bringing each outside edge to the crosswise floor crease.
Fold both corners diagonally inward, bringing each outside edge to the crosswise floor crease.
Separate the two doubled lips. Flatten the middle floor while folding the four corner gussets inward against the end walls.