How to Design Bakery & Café Display：Refrigerated vs Dry Cases, Countertop vs Floor Models
Your display cases are the first “conversation” customers have with your bakery or café. The right mix of
refrigerated and dry bakery display cases – in countertop or floor models – protects product quality, guides
customer flow and supports impulse sales. This guide helps you choose and combine bakery display equipment for
cakes, pastries, bread and drinks.
Designing a bakery or café display is about more than placing a refrigerated bakery case near the counter. You need to balance temperature control, product visibility, customer flow and available space. Choosing between refrigerated vs dry display cases and countertop vs floor models is the starting point.
This guide focuses on how to design bakery and café display using different types of bakery display cases, so that your cakes, pastries, bread, sandwiches and drinks look attractive and stay in good condition.
This article is written for：
- Retail bakeries and bakery cafés
- Coffee shops and dessert cafés
- Hotel and restaurant lobby cafés
- Central bakeries planning front‑of‑house display for multiple outlets
What Will You Learn About Bakery & Café Display Design?
Display cases come in many styles. Knowing how to combine refrigerated, heated and dry bakery display cases in countertop and floor formats helps you design a front counter that sells more with less effort. In this guide, you will learn：
- How refrigerated vs dry bakery display cases fit different product types
- How to choose between countertop display cases and floor display cases
- How to plan a display line that supports customer flow and impulse sales
- Which questions to ask before buying bakery and café display equipment
You can use this article as a checklist when you redesign your front counter or plan a new bakery or café.
How Do Refrigerated vs Dry Cases and Countertop vs Floor Models Compare?
The two main decisions are temperature (refrigerated vs dry display case) and installation style (countertop vs floor model). The table below summarizes how these options relate to typical bakery and café products.
| Display Case Type | Main Role in Bakery & Café Display | Typical Products |
|---|---|---|
| Refrigerated bakery display case refrigerated bakery display case |
Keeps temperature‑sensitive products cold while showing them clearly to customers. Essential for food safety and product quality when displaying chilled items. | Cream cakes, mousse cakes, cheesecakes, chilled desserts, sandwiches, salads, dairy drinks and some delicatessen items. |
| Dry bakery display case (non‑refrigerated) | Displays ambient‑stable items without active cooling. Often used for bread, cookies and pastries that do not require low temperature for short display times. | Bread loaves, baguettes, dry pastries, cookies, packaged snacks and room‑temperature bakery items. |
| Countertop display case (refrigerated or dry) countertop display case |
Compact unit placed on a counter or bar. Ideal for highlighting best‑selling items close to the cash register or coffee station, especially in smaller spaces. |
Signature cakes by the slice, premium desserts, grab‑and‑go pastries, impulse snacks and small chilled drinks. |
| Floor display case (refrigerated or dry) floor bakery display case |
Larger unit placed directly on the floor. Forms the main visual “wall” of product at the front counter, often with multiple display levels for cakes, pastries and bread. |
Full cakes, pastry assortments, bread baskets, sandwiches and other core items that define your concept. |
Why Does Bakery & Café Display Design Matter for Sales?
Well‑designed bakery and café displays support your brand, help customers understand your offer quickly and encourage additional purchases. The right display cases contribute to both sales and daily operations.
| Benefit Area | How Display Cases Support Your Bakery or Café |
|---|---|
| Product visibility | Glass bakery display cases with good lighting make pastries, cakes and sandwiches visible from a distance, helping customers decide faster and reducing order time during busy periods. |
| Temperature and quality | Refrigerated display cases keep cream‑based desserts and chilled items at suitable temperatures, supporting product quality and helping you maintain safe serving conditions. |
| Impulse sales | Placing a countertop display case near the cash register or coffee station draws attention to add‑on items such as small cakes, desserts or snacks that customers can choose spontaneously. |
| Workflow and service speed | Correctly positioned bakery display cases make it easier for staff to restock, serve and clean, supporting fast service and a tidy front‑of‑house throughout the day. |
Thinking about display design early in your project helps you choose equipment that supports both your brand image and your daily routine.
When Should You Use Refrigerated Bakery Display Cases vs Dry Cases?
The decision between refrigerated and dry bakery display cases starts with your menu. Some products need active cooling, others stay stable at room temperature for typical display times.
| Question | Refrigerated Bakery Display Case – Typical Answer | Dry Bakery Display Case – Typical Answer |
|---|---|---|
| What product types are you focusing on? | Cream cakes, mousses, cheesecakes, chilled desserts, sandwiches, salads, dairy‑based drinks and items that should be kept cold for quality and safety. | Bread, baguettes, dry pastries, cookies and other items that remain stable at ambient temperature during normal display times. |
| Where is the case placed in the shop? | Close to power outlets and away from strong heat sources. Often used as the central cake and dessert display near the main counter. |
Towards the front or side of the bakery, often combined with bread shelving, where customers can see baked goods clearly as they enter. |
| How long are products displayed? | For items displayed for several hours or more that should remain chilled, refrigerated display cases help preserve texture and taste. |
For products with shorter shelf times at room temperature, a dry bakery display case can be enough when supported by good rotation routines. |
| How important is visual impact? | Refrigerated cases often become the “hero” display for cakes and desserts, attracting attention and highlighting premium items. |
Dry display cases can be styled to present bread and pastries in an inviting way, often combined with open baskets and shelving for a warm bakery feel. |
Many bakeries and cafés use a mix of refrigerated display cases for chilled items and dry display cases for bread and ambient‑stable pastries, arranged as a continuous visual line.
When Should You Use Countertop Display Cases vs Floor Models?
Countertop display cases are compact and flexible. Floor bakery display cases define the main look of your front counter. The right combination depends on your space and service style.
| Aspect | Countertop Display Case – When It Fits | Floor Bakery Display Case – When It Fits |
|---|---|---|
| Available space | Ideal for small cafés or kiosks with limited floor area. Can be placed on existing counters, bar surfaces or dedicated stands. |
Suited to bakeries and cafés with defined front counters and enough floor space to accommodate larger display runs. |
| Product focus | Highlights signature or impulse items, such as slices, desserts or small cakes, near payment or pick‑up points. | Presents the main assortment of cakes, pastries and bread, usually with more shelves and wider display frontage. |
| Service style | Works well in self‑service or quick‑service areas where customers select pre‑plated items directly from the countertop case or order at the bar. | Common in full bakery counters where staff serve items from behind the case and customers view products along the front glass. |
| Flexibility and upgrades | Easy to reposition or add as business grows. A good choice if you want to test new display zones or seasonal dessert presentations. |
Provides a strong, stable front‑of‑house look. Typically chosen when you define a long‑term bakery or café layout. |
Many operations combine a long floor bakery display case with one or two small countertop display cases near the cash register or coffee machine for targeted upselling.
Which Display Case Mix Fits Your Bakery, Café or Dessert Shop?
Your concept and menu should drive your choice of refrigerated vs dry display cases and countertop vs floor models. The table below shows typical setups for different business types.
| Operation Type | Typical Products | Suggested Display Case Combination |
|---|---|---|
| Artisan bakery | Bread, baguettes, pastries, some cakes and seasonal desserts. | One or more floor bakery display cases combining refrigerated sections for cakes and desserts with dry sections for bread and pastries. Optional countertop display case for signature items. |
| Coffee shop or café | Coffee drinks, slices, small cakes, cookies, sandwiches and grab‑and‑go snacks. | Compact refrigerated bakery display case for chilled desserts and sandwiches, plus a countertop display case near the coffee machine for pastries and impulse treats. |
| Dessert café or patisserie | Premium cakes, petit fours, tarts and refined pastries that are visually sensitive. | High‑visibility refrigerated bakery display cases with good lighting, possibly floor and countertop models, focused on presenting premium desserts at eye level. |
| Hotel lobby café or restaurant display | Mix of cakes, pastries, light snacks and showcase desserts for guests and visitors. | Floor bakery display case integrated into the bar or lobby design, plus selected countertop display cases for signature items near the service point. |
Sketching your customer path – from entrance to ordering to pick‑up – helps you decide where refrigerated and dry bakery display cases should be placed for maximum effect.
What Questions Should You Ask Before Buying Bakery & Café Display Cases?
Before investing in display equipment, it helps to write down your key requirements. The questions below will support a more focused discussion with your display case supplier.
| Planning Question | Why It Matters for Display Case Selection |
|---|---|
| Which products do I want customers to see first when they enter? | Core products should be placed in the most visible refrigerated or dry bakery display cases, helping define your concept and improve first impressions. |
| Which items require refrigeration, and which can stay in dry display? | Knowing this split helps you decide how much refrigerated bakery display case space you need and where dry cases are sufficient. |
| How much counter and floor space do I have for display equipment? | Space constraints influence whether you emphasize countertop display cases, floor bakery display cases or a mix, and how long your display line can be. |
| How will staff restock, serve and clean the display cases during service? | Practical workflows determine how high shelves should be, whether access is from the rear or front and how display cases connect to back‑of‑house preparation. |
| How might my menu and sales mix evolve in the next few years? | If you plan to add more chilled desserts, sandwiches or premium cakes, you may need more refrigerated bakery display case capacity or modular units that can be expanded. |
Having clear answers to these questions will help ensure your investment in display cases supports your brand, your daily operations and your future growth.
Ready to Plan Refrigerated and Dry Display Cases for Your Bakery or Café?
Whether you are opening a new bakery, upgrading a café counter or planning multiple outlets, you can design a display line that matches your menu, space and customer flow. Share your floor plan, product list and service style with our team to receive a tailored bakery and café display case proposal.
