A quality individual dessert can lose all its value if poorly stored between delivery and service — storage is as important a step as the choice of product itself for a restaurant, café or retail point.
The basic rule remains a steady cold chain, generally between 0 and 4°C for desserts based on cream, mascarpone or yoghurt. Even a brief break in that cold chain significantly shortens the stated shelf life and can affect texture — a tiramisu or mousse that's suffered a temperature shock loses structure and presentation, even if the taste stays acceptable.
Stock rotation using the FIFO method (first in, first out) becomes essential as soon as you're handling several successive deliveries: always place new arrivals behind previous ones in the display case or cold room, so an older product doesn't get left at the back and pass its optimal date unnoticed.
Individual packaging, besides simplifying service, also protects the product better during storage: a sealed pot resists cold-room odours and repeated handling far better than a large format that needs cutting, which dries out and oxidises faster once opened.
For products sitting in a chilled display case all day (bakeries, cafés with long opening hours), it's worth regularly checking the display's actual temperature rather than relying solely on the readout — a gap of just a few degrees is enough to cut a creamy dessert's effective shelf life by several hours.
Every product in our catalogue comes with its own shelf-life sheet and allergen information — feel free to reach out with questions about a specific product, or check our online catalogue for each reference's technical sheet.
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