Every mousse dessert that leaves our kitchen in Astoria is built in layers: a crisp base, a soft sponge or insert, the mousse itself and a glaze that has to stay perfectly shiny. Temperature is what keeps all of those layers in place. These are the same rules we use in our own display case.
1. Go straight to the fridge
As soon as you get home, put the box in the refrigerator at 40°F (4°C) or below. Mousse, cheesecake, tres leches and anything with fresh fruit or cream needs to stay cold.
2. Respect the 4-hour rule
Desserts that need refrigeration should not stay out of the fridge for more than 4 hours in total, including the ride home. On a warm day, make the bakery your last stop.
3. Plate them cold
Take the desserts out right before serving and move them with a flat spatula from underneath, never from the sides. The glaze marks easily with fingers.
4. Keep the box flat
Carry and store the box level. Tilting it is the fastest way to lose a decoration or slide a dessert into the wall of the box.
5. Check the allergens
Every product page lists its allergens. Our kitchen handles wheat, tree nuts, eggs and dairy every day, so we cannot guarantee a dessert is free of cross-contact.
Ready to build a box? Choose your fruit desserts or try the Fall Seasonal Collection.
— Chef Jhoan