Cakes and pastries are some of the hardest products to display. Cream, mousse and ganache must be kept cold, but strong airflow dries out sponge and dulls glazes, and condensation on cold glass spoils the view. Pastry showcases address this with gentle airflow or static cooling, controlled humidity, anti-fog or heated glass, and LED lighting that does not warm the product.
Showcases come as straight-glass or curved-glass counters, upright towers with rotating shelves, and countertop cubes. Most hold around +2 to +8 °C. Ambient-temperature sections are sometimes combined in the same counter for breads and dry items that should not be refrigerated.
A patisserie in Pune might use a curved-glass showcase for entremets, cheesecakes and tarts, set to a steady chilled temperature with the glass kept clear through the monsoon. Whole celebration cakes awaiting collection would stay in a back refrigerator, not on display.