The Messy Bakery Case Red Flag We Just Can't Ignore

It's so satisfying to finally start clearing out a pastry case after a long day at a busy bakery. The sanitization process is a standard part of any clean up routine at a food facility, and at an establishment where flaky croissants and crumbly cakes reign king, it's especially gratifying. However, not every bakery carries out the process throughout service — and it's a red flag that could cost them business.

According to guidelines set out by the U.S. Food and Drug Administration, any surface that comes in contact with food should be cleaned at least once every four hours. This includes any trays the food is sitting on. Culinary institutes actually recommend wiping out places such as pastry cases with a rag much more often. This ensures food safety by removing dust and food particles and prevents any cross-contamination with allergens, such as nuts. Plus, it keeps things looking neat and tidy for customers. A clean case signals an establishment is committed to cleanliness and presentation. Let's face it; no one wants to order food sitting on a pile of old crumbs. If a display case looks tidy and appealing, people are much more likely to be drawn in. If it's dirty, it could indicate a bad bakery.

It's common in a lot of bakeries to clean out the display case constantly. Some swap out display pastries every time a newly baked tray comes up on the racks. This way, if bakeries run out of something and a customer requests the display item, they can ensure the customer gets a fresh, high-quality product that hasn't been sitting around.

Still, you'd be surprised how often the display case falls to the wayside. You can tell by looking at it. If there are a lot of crumbs lying around and it isn't an especially busy time, it probably means it hasn't been wiped in a while. If the pastries in the case look dry or crinkly, they probably haven't been swapped in a bit either. Bakeries have tricks to keep pastries fresh for longer, but very little can save a six hour-old croissant (that's when it's time to make almond croissants). If you're unsure, feel free to ask for a pastry from the racks behind the staff rather than the display case. It might annoy them, but they should be happy to oblige. If a bakery is especially busy, you can give it a break over a few crumbs and trust the items in the case are fresh. But, if things seem unruly for no good reason, don't feel bad about being skeptical.