GENERAL INSTRUCTIONS
Delivered with care, crafted with premium ingredients and finished with our signature Ina Bakes touch.
Welcome to your General Instructions hub — a simple, all‑in‑one guide designed to help you handle, warm, store, and serve our products with confidence. Here you’ll find clear notes, helpful tips, and best practices that support your weekly flow, whether you’re prepping for a busy morning or planning ahead for service. Our goal is to make everything feel easy, consistent, and delicious, while giving you the little extras that help your team shine. Consider this your go‑to reference for keeping every Ina Bakes item at its best.
Inspect packaging to ensure items are sealed, intact, and protected from contamination.
Refrigerate immediately unless displaying right away.
Keep products in their original packaging until use to maintain food safety and traceability.
Store all Ready‑to‑Serve items at 41°F (5°C) or below at all times.
Keep products covered or sealed to prevent contamination.
Do not store products near raw foods or strong‑odor items.
Use a calibrated thermometer to verify refrigerator temperatures daily (required by CalCode).
While this line is designed for short‑term use, freezing is allowed if needed and optional.
Freeze items in their original sealed packaging.
Keep frozen products solidly frozen until ready to thaw.
Thaw only in the refrigerator — never at room temperature (CalCode requirement).
Do not refreeze thawed items.
Safe Warming Methods
(CalCode‑Compliant)
“Warming is optional. All products are fully baked and safe to enjoy without heating.”
Light warming for immediate serving
This is the safest and most common method.
Warm the product briefly (usually 10–20 seconds in a low oven or warmer).
Serve immediately.
Do not hold the product warm for more than 15 minutes unless it reaches hot‑holding temperature (see below).
The product must not exceed 2 hours total in the “temperature danger zone” (41°F–135°F).
This method is ideal for:
Cookies
Brownies
Muffins
Pastries that benefit from a gentle warm‑up
If a business wants to keep items warm for service:
The product must reach 135°F or higher (required by California law).
It must be held at 135°F or above the entire time.
Use a certified hot‑holding unit (not a display case or toaster oven).
Discard any product that drops below 135°F for more than 4 hours.
This method is not recommended for delicate pastries, but it is legally allowed.
Methods That Are Not Allowed
To stay compliant with LA County regulations, businesses must not:
Warm products and then refrigerate them again
Warm products and hold them at room temperature
Warm products using unapproved equipment (e.g., candles, heat lamps not designed for food)
Warm products that have been out of refrigeration for more than 2 hours
Warm products that show signs of spoilage or temperature abuse,
Approved Equipment for Warming Businesses may use:
Commercial ovens
Convection ovens
Warming drawers
Hot‑holding cabinets
Countertop warmers certified for food use
They may not use:
Home‑use appliances
Decorative warmers
Heat lamps not certified for food service
Safe Warming Steps
Keep the product refrigerated at 41°F or below until ready to warm.
Remove only the amount needed for immediate service.
Warm gently using approved equipment.
Serve immediately after warming.
Discard any warmed product left out for more than 2 hours.
Do not re‑chill or refreeze warmed items.
Shelf life varies by product, but general guidelines are:
Refrigerated shelf life: 2–4 days (product‑specific guidance provided).
Frozen shelf life: Up to 30 days when properly stored.
Displayed shelf life: Best enjoyed the same day for optimal quality.
Discard any product that:
Has been held above 41°F for more than 4 hours
Shows signs of spoilage
Has been contaminated or improperly handled
(These rules follow CalCode time‑temperature safety requirements.)
Remove items from refrigeration right before placing them out.
Keep display areas clean and protected with covers or sneeze guards.
Avoid stacking or crowding items to maintain decoration and prevent contamination.
Keep backup stock refrigerated and rotate using FIFO (First In, First Out).
All items are fully baked and ready to serve.
Use tongs, gloves, deli tissue, or utensils — no bare‑hand contact with ready‑to‑eat foods (CalCode requirement).
If slicing is needed, use a clean, sanitized knife and wipe between cuts.
Discard any items that have been left out beyond safe time limits.
Refrigerate remaining items only if they have been held at 41°F or below continuously.
Do not re‑chill items that have been left out for extended periods.
Do not refreeze thawed or warmed items.
Clean and sanitize all trays, utensils, and display surfaces.
Label any safe leftovers with product name and date.
Each product includes:
Full ingredient list, See all products ingredients here
Allergen declarations (e.g., dairy, eggs, wheat, nuts)
Manufacturer name & address
Lot/batch code for traceability
Net weight (if applicable)
Businesses must keep ingredient and allergen information accessible to staff and customers.
Maintain clean, sanitized surfaces and utensils.
Train staff on proper food handling and temperature control.
Keep products away from raw foods and chemicals.
Follow all product‑specific notes included with your order.
Instructions by product
Clear handling notes for each product in your order.
Wholesale Handling, Storage, Display & Optional Warming Guide (Bulk Delivery)
1. Upon Delivery
Brownies arrive fully baked, ready to serve, and packed in one bulk box.
Keep the lid closed until ready to portion or display — exposure dries them out quickly.
If not using immediately, move the entire box to the refrigerator.
2. Storage Guidelines
Room Temperature (Day of Delivery Only)
Brownies delivered at room temperature may remain at room temp for up to 4 hours during active use or display.
After 4 hours:
If brownies stayed inside the closed box, they may be refrigerated.
If brownies were displayed in open air, they must be discarded.
Refrigerator (Preferred Storage)
Store at 34–38°F.
Shelf life: 2–3 days refrigerated.
Keep the box sealed or tightly wrapped to prevent drying.
Refrigeration slightly firms the brownies, which helps with clean cutting.
Freezer
If not using within 2–3 days, freeze for best quality.
Wrap the slab or individual pieces in plastic + foil or place in a freezer‑safe container.
Best quality for up to 30 days.
Thaw overnight in the refrigerator before serving or cutting.
3. Cutting Instructions (Bulk Slab or Bulk Pieces)
For Clean, Professional Cuts
Chill brownies for 20–30 minutes before cutting — cold brownies cut beautifully.
Use a sharp chef’s knife or bench scraper for straight, bakery‑style cuts.
Wipe the blade between each cut to keep edges smooth.
For ultra‑clean edges: warm the knife under hot water, dry, then cut.
Suggested Portion Sizes
Café square: 2″ x 2″
Large premium square: 3″ x 3″
Bite‑size cubes: 1″ (great for samples or grab‑and‑go cups)
4. Display Instructions
Display only what you expect to sell within 4 hours.
Keep the rest wrapped and refrigerated.
Avoid stacking — it squishes edges and dulls the glossy top.
Use bakery tissue or tongs for handling.
Rotate using FIFO (first in, first out).
To Keep the Display Fresh
Refill the case throughout the day rather than filling it once.
Cover the display case when not actively serving to prevent drying.
5. Optional Warming Instructions (If Desired)
Brownies are delicious at room temperature — warming is simply an optional enhancement for a softer, meltier texture.
Important Notes
Warm only individual pieces, never the full box or slab.
Warm right before serving.
Do not warm brownies that have been at room temperature for more than 4 hours.
Warming does not extend shelf life or reset the 4‑hour window.
Microwave (Fastest)
Place one piece on a microwave‑safe plate.
Heat 5–10 seconds for a soft, gooey center.
Oven / Toaster Oven (Best Texture)
Preheat to 300°F.
Warm for 2–3 minutes until edges soften slightly.
Steam/Combi Oven (If Available)
Use very low steam or a gentle reheat setting.
Warm for 1–2 minutes to maintain moisture.
6. Serving
Brownies are ready to enjoy as‑is.
Serve with clean tongs or bakery tissue.
For grab‑and‑go programs: individually wrap pieces to extend freshness and reduce handling.
7. End‑of‑Day Handling
Discard any brownies that sat out at room temperature for more than 4 hours.
Brownies that were refrigerated and displayed briefly may be:
Wrapped
Labeled
Returned to the refrigerator (within the 2–3 day shelf life)
Do not refreeze thawed brownies.
Do not re‑chill brownies that sat out too long.
8. Extra Tips for Success
Keep the bulk box sealed when not in use to prevent drying.
Pre‑cut in the morning, but keep extra pieces wrapped and chilled until needed.
For premium presentation: dust with cocoa or powdered sugar right before display.
For cafés: warming individual pieces creates a “fresh‑baked” moment without compromising safety.
Wholesale Handling, Storage, Display & Optional Warming Guide (Bulk Delivery)
1. Upon Delivery
Cupcakes arrive fully baked, decorated, and ready to serve.
Keep the lid closed until you’re ready to display — this protects the frosting and prevents drying.
If not using immediately, move the entire box to the refrigerator.
2. Storage Guidelines
Room Temperature (Day of Delivery Only)
Cupcakes delivered at room temperature may remain at room temp for up to 4 hours during active use or display.
After 4 hours:
If cupcakes stayed inside the closed box, they may be refrigerated.
If cupcakes were displayed in open air, they must be discarded.
Refrigerator (Preferred Storage)
Store at 34–38°F.
Shelf life:
Regular cupcakes: 1–2 days
Dairy‑free or vegan: 1–2 days
Keep the box sealed or tightly wrapped to prevent drying.
Refrigeration firms the frosting slightly, which helps maintain shape during handling.
Freezer
If not using within 1–2 days, freeze for best quality.
Freeze cupcakes unstacked until solid, then wrap individually or place in airtight containers.
Best quality for up to 30 days.
Thaw overnight in the refrigerator, then bring to room temperature before serving.
3. Handling & Movement
Always lift cupcakes from the base, not the frosting.
When removing from the box, use both hands to support the tray.
Avoid stacking or placing items on top of the box.
4. Display Instructions
Display only what you expect to sell within 4 hours.
Keep the rest wrapped and refrigerated.
Avoid direct sunlight, warm equipment, or heat lamps — frosting will soften.
Use bakery tissue or tongs for handling.
Rotate using FIFO (first in, first out).
To Keep the Display Fresh
Refill the case throughout the day rather than filling it once.
If the frosting begins to soften, return cupcakes to the refrigerator for 10–15 minutes to reset structure.
5. Optional Warming Instructions (If Desired)
Cupcakes are delicious at room temperature — warming is an optional enhancement for clients who want a soft, bakery‑fresh feel. Important: Only warm the cake portion, not the frosting.
How to Warm Safely
Remove the frosting (if possible) OR
Warm the cupcake without frosting (best practice) OR
Warm very briefly with frosting on, only if the frosting is stable (buttercream only).
Microwave (Fastest)
Remove frosting if possible.
Heat the cupcake (cake only) for 5–7 seconds.
Re‑frost or place the frosting cap back on.
Oven / Toaster Oven (Best Texture)
Preheat to 300°F.
Remove frosting if possible.
Warm the cupcake (cake only) for 2–3 minutes.
Allow to cool slightly before re‑frosting.
Steam/Combi Oven (If Available)
Use very low steam or a gentle reheat setting.
Warm for 1–2 minutes.
Only recommended for cake‑only warming.
Notes
Never warm decorated cupcakes for more than a few seconds — frosting will melt.
Warming does not extend shelf life or reset the 4‑hour window.
6. Serving
Cupcakes are ready to enjoy as‑is.
Serve with clean tongs or bakery tissue.
For grab‑and‑go programs: individually box or dome‑lid for best freshness.
7. End‑of‑Day Handling
Discard any cupcakes that sat out at room temperature for more than 4 hours.
Cupcakes that were refrigerated and displayed briefly may be:
Wrapped
Labeled
Returned to the refrigerator (within the 1–2 day shelf life)
Do not refreeze thawed cupcakes.
Do not re‑chill cupcakes that sat out too long.
8. Extra Tips for Success
Keep the bulk box sealed when not in use to prevent drying.
For events: refrigerate cupcakes until 30–45 minutes before serving for best texture.
For outdoor events: keep cupcakes shaded and cool — buttercream softens quickly.
For premium presentation: add sprinkles, edible glitter, or a small topper right before display.
1. Upon Delivery
Cakes arrive fully baked, frosted, and ready to serve.
Keep the lid closed until ready to display — protects buttercream from drying or smudging.
If not using immediately, move the cake to the refrigerator.
2. Storage Guidelines
Room Temperature (Day of Delivery Only)
Buttercream cakes may stay at room temperature for up to 4 hours.
After 4 hours:
If the cake stayed boxed and closed, it may be refrigerated.
If the cake was displayed uncovered, it must be discarded.
Refrigerator (Preferred Storage)
Store at 34–38°F.
Shelf life: 2–3 days.
Keep the cake covered to prevent drying and odor absorption.
Buttercream will firm up in the fridge — this is normal and helps with clean slicing.
Freezer
If not using within 2–3 days, freeze for best quality.
Freeze uncovered until firm, then wrap tightly in plastic + foil.
Best quality for up to 30 days.
Thaw overnight in the refrigerator.
3. Cutting Instructions
For Clean, Professional Slices
Chill the cake for 20–30 minutes before cutting — buttercream firms and slices beautifully.
Use a sharp serrated knife or chef’s knife.
Wipe the blade between each cut.
For ultra‑clean edges: warm the knife under hot water, dry, then cut.
Portion Guide
6″ cake: 6–8 servings
8″ cake: 10–14 servings
10″ cake: 18–24 servings
Sheet cakes: cut into 2″ x 2″ squares
4. Display Instructions
Display only what you expect to sell within 4 hours.
Keep away from direct sunlight, warm equipment, or heat lamps.
If buttercream softens, refrigerate for 10–15 minutes to reset structure.
5. Optional Warming Instructions (If Desired)
Buttercream cakes are best at room temperature, but some clients like a slightly warmed cake slice.
Important Notes
Never warm the entire cake.
Warm only individual slices.
Buttercream melts quickly — warm gently and briefly.
Warming does not extend shelf life or reset the 4‑hour window.
Microwave
Remove excess buttercream if possible.
Warm slice for 5–7 seconds.
Oven / Toaster Oven
Preheat to 300°F.
Warm slice (cake only) for 2 minutes.
Add buttercream back after warming if removed.
6. Serving
Allow refrigerated cakes to sit at room temperature 20–30 minutes before serving for best texture.
Serve with a clean cake server or knife.
7. End‑of‑Day Handling
Discard any cake that sat out for more than 4 hours.
Cakes that were refrigerated and displayed briefly may be:
Wrapped
Labeled
Returned to the refrigerator (within the 2–3 day shelf life)
Do not refreeze thawed cakes.
8. Extra Tips
Keep cakes covered whenever possible to prevent drying.
For events: refrigerate until 30–45 minutes before serving.
For outdoor events: keep shaded and cool — buttercream softens quickly.
(Plain cakes, glazed cakes, powdered sugar cakes, Bundt cakes, loaf cakes)
1. Upon Delivery
Cakes arrive fully baked and ready to serve.
Keep the lid closed until ready to display — prevents drying.
If not using immediately, refrigerate.
2. Storage Guidelines
Room Temperature
Can remain at room temperature for up to 4 hours.
After 4 hours:
If kept boxed and closed, may be refrigerated.
If displayed uncovered, must be discarded.
Refrigerator
Store at 34–38°F.
Shelf life: 3–4 days (longer than buttercream cakes).
Keep covered to prevent drying.
Freezer
Freeze for up to 30 days.
Wrap tightly in plastic + foil.
Thaw overnight in the refrigerator.
3. Cutting Instructions
Chill for 15–20 minutes before cutting for cleaner slices.
Use a serrated knife for Bundt cakes.
For Bundt cakes:
Cut along the ridges for even slices.
Wipe the blade between cuts.
4. Display Instructions
Display only what you expect to sell within 4 hours.
Avoid stacking slices — it damages the crumb.
Keep covered when not actively serving.
5. Optional Warming Instructions (If Desired)
These cakes warm beautifully and safely — no frosting to melt.
Microwave
Warm slice for 7–10 seconds.
Oven / Toaster Oven
Preheat to 300°F.
Warm slice for 3–4 minutes.
Whole Bundt cakes can be warmed for 8–10 minutes.
Steam / Combi Oven
Low steam, 1–2 minutes for slices.
Keeps crumb moist.
6. Serving
Serve at room temperature or slightly warmed.
Dust with powdered sugar or add glaze right before display for freshness.
7. End‑of‑Day Handling
Discard any cake that sat out for more than 4 hours.
Refrigerate leftover cake that was kept covered and handled safely.
Do not refreeze thawed cakes.
8. Extra Tips
Bundt cakes dry out faster once sliced — keep slices covered.
For cafés: pre‑slice in the morning, keep extras wrapped and chilled.
For premium presentation: add a drizzle, glaze, or powdered sugar before display.
Wholesale Handling, Storage, Display & Optional Warming Guide (Bulk Delivery)
(Blueberry Scones + Cheddar Chive Scones)
1. Upon Delivery
Scones arrive fully baked and ready to serve.
Keep the lid closed until ready to display — prevents drying.
If not using immediately, move the entire box to the refrigerator.
2. Storage Guidelines
Room Temperature (Day of Delivery Only)
Scones may remain at room temperature for up to 4 hours during active use or display.
After 4 hours:
If scones stayed inside the closed box, they may be refrigerated.
If scones were displayed uncovered, they must be discarded.
Refrigerator (Preferred Storage)
Store at 34–38°F.
Shelf life:
Blueberry Scones: 1–2 days
Cheddar Chive Scones: 1–2 days (contains dairy + savory ingredients)
Keep the box sealed or tightly wrapped to prevent drying.
Refrigeration firms the crumb slightly — this is normal.
Freezer
If not using within 1–2 days, freeze for best quality.
Freeze scones unstacked until solid, then wrap individually or place in airtight containers.
Best quality for up to 30 days.
Thaw overnight in the refrigerator or at room temperature for 1–2 hours.
3. Handling & Movement
Handle scones gently — they are crumbly by nature.
Use bakery tissue or tongs to avoid crushing edges.
Avoid stacking, especially blueberry scones (they’re softer).
4. Display Instructions
Display only what you expect to sell within 4 hours.
Keep away from direct sunlight, warm equipment, or heat lamps — they dry out quickly.
For a fuller look, angle scones slightly rather than stacking.
Rotate using FIFO (first in, first out).
To Keep the Display Fresh
Refresh the tray throughout the day rather than filling it once.
If scones begin to dry, warm briefly (see warming section) to revive texture.
5. Optional Warming Instructions (If Desired)
Scones warm beautifully — warming enhances flakiness, aroma, and overall experience.
Important Notes
Warm only individual scones, never the full box.
Warming does not extend shelf life or reset the 4‑hour window.
For Cheddar Chive: warming enhances the savory aroma.
For Blueberry: warming softens the crumb and brightens flavor.
Microwave (Fastest)
Place one scone on a microwave‑safe plate.
Heat 8–12 seconds for a soft, warm center.
Do not overheat — scones can become tough.
Oven / Toaster Oven (Best Texture)
Preheat to 300°F.
Warm scone for 3–5 minutes.
This method revives crisp edges and keeps the inside tender.
Steam / Combi Oven (If Available)
Use very low steam or a gentle reheat setting.
Warm for 1–2 minutes.
Excellent for blueberry scones — keeps them moist.
6. Serving
Scones are ready to enjoy as‑is.
Serve with bakery tissue or tongs.
For cafés:
Offer butter or jam with blueberry scones.
Offer softened butter or herbed butter with cheddar chive scones.
7. End‑of‑Day Handling
Discard any scones that sat out at room temperature for more than 4 hours.
Scones that were refrigerated and displayed briefly may be:
Wrapped
Labeled
Returned to the refrigerator (within the 1–2 day shelf life)
Do not refreeze thawed scones.
Do not re‑chill scones that sat out too long.
8. Extra Tips for Success
Keep the bulk box sealed when not in use to prevent drying.
For cafés: warm scones to order for a “fresh‑baked” moment.
For grab‑and‑go: individually wrap to maintain moisture.
For premium presentation:
Blueberry: dust lightly with powdered sugar before display.
Cheddar Chive: add a tiny sprinkle of fresh chives on the tray for aroma.
Wholesale Handling, Storage, Display & Optional Warming Guide (Bulk Delivery)
1. Upon Delivery
Cookies arrive fully baked and ready to serve.
Keep the lid closed until ready to display — prevents drying and protects decorated surfaces.
If not using immediately, move the entire box to the refrigerator.
2. Storage Guidelines
Room Temperature (Day of Delivery Only)
Cookies may remain at room temperature for up to 4 hours during active use or display.
After 4 hours:
If cookies stayed inside the closed box, they may be refrigerated.
If cookies were displayed uncovered, they must be discarded.
Refrigerator (Preferred Storage)
Store at 34–38°F.
Shelf life:
Drop cookies (chocolate chip, snickerdoodle, etc.): 2–3 days
Decorated sugar cookies: 3–4 days
Shortbread or butter cookies: 3–4 days
Keep the box sealed or tightly wrapped to prevent drying.
Refrigeration firms the cookie slightly — this is normal and helps maintain shape.
Freezer
If not using within 2–3 days, freeze for best quality.
Freeze cookies unstacked until firm, then wrap individually or place in airtight containers.
Best quality for up to 30 days.
Thaw at room temperature for 20–30 minutes or overnight in the refrigerator.
3. Handling & Movement
Handle cookies gently — especially decorated cookies.
Use bakery tissue or tongs to avoid smudging icing or fingerprints.
Avoid stacking soft cookies; stack only firm cookies with parchment between layers.
4. Display Instructions
Display only what you expect to sell within 4 hours.
Keep away from direct sunlight, warm equipment, or heat lamps — cookies dry out quickly.
For decorated cookies: lay flat, avoid leaning or standing upright unless fully dry.
Rotate using FIFO (first in, first out).
To Keep the Display Fresh
Refresh the tray throughout the day rather than filling it once.
Keep extras wrapped and refrigerated until needed.
5. Optional Warming Instructions (If Desired)
Warming is optional and applies mostly to drop cookies (chocolate chip, oatmeal, peanut butter, etc.). Decorated cookies should not be warmed — icing will soften or melt.
Important Notes
Warm only individual cookies, never the full box.
Warming does not extend shelf life or reset the 4‑hour window.
Do not warm decorated cookies.
Microwave (Fastest)
Place one cookie on a microwave‑safe plate.
Heat 5–8 seconds for a soft, warm center.
Do not overheat — cookies can become greasy.
Oven / Toaster Oven (Best Texture)
Preheat to 300°F.
Warm cookie for 2–3 minutes.
Rest 1 minute before serving for perfect edges + soft center.
Steam / Combi Oven (If Available)
Use very low steam or a gentle reheat setting.
Warm for 1 minute.
Great for softening chilled cookies without drying.
6. Serving
Cookies are ready to enjoy as‑is.
Serve with bakery tissue or tongs.
For grab‑and‑go programs: individually wrap or place in small bags/boxes.
7. End‑of‑Day Handling
Discard any cookies that sat out at room temperature for more than 4 hours.
Cookies that were refrigerated and displayed briefly may be:
Wrapped
Labeled
Returned to the refrigerator (within the 2–3 day shelf life)
Do not refreeze thawed cookies.
Do not re‑chill cookies that sat out too long.
8. Extra Tips for Success
Keep the bulk box sealed when not in use to prevent drying.
For cafés: warm drop cookies to order for a “fresh‑baked” moment.
For decorated cookies:
Keep flat
Avoid humidity
Do not stack unless fully dry
For premium presentation: add a small sign describing flavors or ingredients.
9. Summary: All the Ways Cookies Can Be Warmed (Optional)
A simple, end‑of‑guide reference for staff:
Microwave
5–8 seconds
Best for softening drop cookies
Oven / Toaster Oven
300°F for 2–3 minutes
Best texture + warm center
Steam / Combi Oven
Low steam, 1 minute
Softens without drying
Never Warm
Decorated cookies
The full box
Cookies that sat out over 4 hours
Frozen cookies (must thaw first)
Pecan Bars • Lemon Bars • Fruit Crumble Bars
Wholesale Handling, Storage, Display & Optional Warming Guide (Bulk Delivery)
1. Upon Delivery
Bars arrive fully baked and ready to serve.
Keep the lid closed until ready to portion or display — prevents drying and protects delicate toppings.
If not using immediately, move the entire box to the refrigerator.
2. Storage Guidelines
Room Temperature (Day of Delivery Only)
Bars may remain at room temperature for up to 4 hours during active use or display.
After 4 hours:
If bars stayed inside the closed box, they may be refrigerated.
If bars were displayed uncovered, they must be discarded.
Refrigerator (Preferred Storage)
Store at 34–38°F.
Shelf life:
Pecan Bars: 2–3 days
Lemon Bars: 2–3 days (custard‑based top requires refrigeration)
Fruit Crumble Bars: 2–3 days
Keep the box sealed or tightly wrapped to prevent drying.
Refrigeration firms the bars slightly — this helps with clean cutting.
Freezer
If not using within 2–3 days, freeze for best quality.
Freeze bars unstacked until firm, then wrap individually or place in airtight containers.
Best quality for up to 30 days.
Thaw overnight in the refrigerator or at room temperature for 1–2 hours.
3. Cutting Instructions (Bulk Slab or Bulk Pieces)
For Clean, Professional Cuts
Chill bars for 20–30 minutes before cutting — especially lemon bars and fruit bars.
Use a sharp chef’s knife or bench scraper.
Wipe the blade between each cut to keep edges clean.
For ultra‑clean edges: warm the knife under hot water, dry, then cut.
Suggested Portion Sizes
Standard café square: 2″ x 2″
Large premium square: 3″ x 3″
Bite‑size cubes: 1″ (great for samples or catering)
Notes by Bar Type
Pecan Bars: Slightly sticky — wiping the blade between cuts is essential.
Lemon Bars: Dust with powdered sugar after cutting, not before.
Fruit Crumble Bars: Cut while slightly chilled to prevent crumble from falling apart.
4. Display Instructions
Display only what you expect to sell within 4 hours.
Keep away from direct sunlight, warm equipment, or heat lamps.
Avoid stacking — bars are delicate and toppings will smudge or crumble.
Use bakery tissue or tongs for handling.
Rotate using FIFO (first in, first out).
To Keep the Display Fresh
Refresh the tray throughout the day rather than filling it once.
Keep extras wrapped and refrigerated until needed.
For lemon bars: dust with powdered sugar right before display for a clean finish.
5. Optional Warming Instructions (If Desired)
Warming is optional and works best for pecan bars and fruit crumble bars. Lemon bars should NOT be warmed — the custard top will melt.
Important Notes
Warm only individual pieces, never the full box.
Warming does not extend shelf life or reset the 4‑hour window.
Do not warm lemon bars.
Microwave (Fastest)
Pecan or fruit crumble bars: 5–8 seconds.
Softens the center and brightens flavor.
Oven / Toaster Oven (Best Texture)
Preheat to 300°F.
Warm pecan or fruit crumble bars for 2–3 minutes.
Rest 1 minute before serving.
Steam / Combi Oven (If Available)
Low steam, 1 minute.
Great for fruit crumble bars — keeps them moist.
6. Serving
Bars are ready to enjoy as‑is.
Serve with bakery tissue or tongs.
For lemon bars: dust with powdered sugar right before serving.
For pecan bars: warming enhances the caramelized flavor.
For fruit crumble bars: pair well with coffee or tea service.
7. End‑of‑Day Handling
Discard any bars that sat out at room temperature for more than 4 hours.
Bars that were refrigerated and displayed briefly may be:
Wrapped
Labeled
Returned to the refrigerator (within the 2–3 day shelf life)
Do not refreeze thawed bars.
Do not re‑chill bars that sat out too long.
8. Extra Tips for Success
Keep the bulk box sealed when not in use to prevent drying.
For cafés: warm pecan or fruit bars to order for a “fresh‑baked” moment.
For lemon bars: keep chilled until 20–30 minutes before serving for best texture.
For premium presentation:
Pecan Bars: drizzle with caramel before display.
Lemon Bars: powdered sugar dusting.
Fruit Crumble Bars: add a few fresh berries on the tray for color.
9. Summary: All the Ways Bars Can Be Warmed (Optional)
A simple, end‑of‑guide reference for staff:
Microwave
Pecan + fruit bars: 5–8 seconds
Never warm lemon bars
Oven / Toaster Oven
Pecan + fruit bars: 300°F for 2–3 minutes
Never warm lemon bars
Steam / Combi Oven
Fruit bars: low steam, 1 minute
Never warm lemon bars
Never Warm
Lemon bars
The full box
Bars that sat out over 4 hours
Frozen bars (must thaw first)
Wholesale Handling, Storage, Display & Optional Warming Guide (Bulk Delivery)
1. Upon Delivery
Alfajores arrive fully assembled, filled with dulce de leche, and ready to serve.
Keep the lid closed until ready to display — alfajores dry out quickly if exposed to air.
If not using immediately, move the entire box to the refrigerator.
2. Storage Guidelines
Room Temperature (Day of Delivery Only)
Alfajores may remain at room temperature for up to 4 hours during active use or display.
After 4 hours:
If they stayed inside the closed box, they may be refrigerated.
If they were displayed uncovered, they must be discarded.
Refrigerator (Preferred Storage)
Store at 34–38°F.
Shelf life: 2–3 days.
Keep the box sealed or tightly wrapped to prevent drying.
Refrigeration firms the dulce de leche slightly — this is normal and helps maintain structure.
Freezer
If not using within 2–3 days, freeze for best quality.
Freeze alfajores unstacked until firm, then wrap individually or place in airtight containers.
Best quality for up to 30 days.
Thaw overnight in the refrigerator or at room temperature for 30–45 minutes.
3. Handling & Movement
Alfajores are delicate — the cornstarch cookie is soft and crumbly by design.
Always lift from the base, not the sides.
Use bakery tissue or tongs to avoid fingerprints and breakage.
Avoid stacking unless separated with parchment.
4. Display Instructions
Display only what you expect to sell within 4 hours.
Keep away from direct sunlight, warm equipment, or heat lamps — they soften and crack easily.
Arrange in a single layer; avoid leaning or stacking.
Rotate using FIFO (first in, first out).
To Keep the Display Fresh
Refill the tray throughout the day rather than filling it once.
Keep extras wrapped and refrigerated until needed.
Dust lightly with powdered sugar right before display for a clean, fresh look.
5. Optional Warming Instructions (If Desired)
Alfajores are traditionally enjoyed at room temperature — warming is not necessary, but some cafés like to soften the cookie slightly for a melt‑in‑your‑mouth feel.
Important Notes
Warm only individual alfajores, never the full box.
Warm very gently — too much heat will melt the dulce de leche.
Warming does not extend shelf life or reset the 4‑hour window.
Microwave (Fastest)
Place one alfajor on a microwave‑safe plate.
Heat 3–5 seconds only.
This softens the cookie slightly without melting the filling.
Oven / Toaster Oven (Very Gentle)
Preheat to 250–275°F.
Warm for 1–2 minutes.
Let rest 1 minute before serving.
Steam / Combi Oven
Not recommended — steam will soften the cookie too much.
6. Serving
Alfajores are ready to enjoy as‑is.
Serve with bakery tissue or tongs.
For cafés: pair with coffee, tea, or latte service.
For events: display on trays with powdered sugar dusting for a premium look.
7. End‑of‑Day Handling
Discard any alfajores that sat out at room temperature for more than 4 hours.
Alfajores that were refrigerated and displayed briefly may be:
Wrapped
Labeled
Returned to the refrigerator (within the 2–3 day shelf life)
Do not refreeze thawed alfajores.
Do not re‑chill alfajores that sat out too long.
8. Extra Tips for Success
Keep the bulk box sealed when not in use to prevent drying.
For grab‑and‑go: individually wrap to maintain moisture and prevent breakage.
For premium presentation:
Dust with powdered sugar before display
Add a small sign describing the tradition (“Soft cornstarch cookies filled with dulce de leche”)
For events: refrigerate until 20–30 minutes before serving for best texture.
Troubleshooting & quick fixes
If something isn’t loading, saving, or behaving the way it should, you’re in the right place. This page gives you fast, practical fixes for the most common hiccups our partners run into, from login issues to order form glitches to product photo downloads. Everything here is designed to help you get back to ordering smoothly in under a minute.
And if anything still feels off, you can always reach out. We’re here, we’re responsive, and we’ll make sure you’re taken care of.
Cookies look dry or cracked in the case Cause: Too much airflow or refrigeration. Fix: Store at room temp in a closed case; add a small humidity cup if your case runs dry.
Icing looks cloudy or dull Cause: Condensation from cold storage. Fix: Always keep decorated cookies at room temp; avoid refrigeration.
Cookies feel too soft Cause: Warm environment or stacked storage. Fix: Lay flat in a single layer; allow 10 minutes to firm up before displaying.
Colors bleeding on decorated cookies Cause: Moisture or high humidity. Fix: Keep away from steamers, dishwashers, or espresso machines.
- Brownies look dry on top Cause: Exposure to air for too long. Fix: Slice only as needed; cover cut edges with parchment.
- Edges harden by afternoon Cause: Overexposure to airflow. Fix: Store in a covered tray; warm for 5–8 seconds before serving.
- Brownies sticking to the knife Cause: Dense fudgy texture. Fix: Use a hot knife or wipe between cuts for clean squares.
- Toppings melting or sliding Cause: Warm pastry case or direct sunlight. Fix: Keep brownies away from heat sources; rotate tray position.
Crust feels soggy Cause: Condensation or storing in closed containers while warm. Fix: Keep tarts uncovered until fully cooled; store in a low‑humidity case.
Fruit glaze looks dull Cause: Cold storage or dry air. Fix: Lightly warm the tart for 20–30 seconds to revive shine.
Custard pulling away from crust Cause: Temperature shock. Fix: Avoid moving tarts from cold to warm environments quickly.
Tart shells cracking Cause: Overhandling or stacking. Fix: Always store tarts in a single layer; use flat trays.
Pie slices collapse when cut Cause: Cutting while too warm. Fix: Chill slightly before slicing; use a long, sharp knife.
Crust becomes tough Cause: Refrigeration. Fix: Warm slices for 10–15 seconds to restore flakiness.
Fruit pies leaking syrup Cause: Warm pastry case or uneven slicing. Fix: Keep pies level; use a serrated knife for clean cuts.
Cream pies sweating Cause: Temperature changes. Fix: Keep cream pies consistently chilled; avoid moving between environments.
Buttercream sweating or bubbling Cause: Moving from cold to warm too quickly. Fix: Let cakes come to room temp slowly (20–30 minutes).
Cake leaning or shifting Cause: Warm environment or uneven surface. Fix: Keep cakes level; avoid placing near ovens or sunny windows.
Fondant cracking Cause: Dry air or refrigeration. Fix: Keep at room temp; avoid cold storage.
Colors fading Cause: UV exposure. Fix: Store away from direct sunlight or bright case lighting.
Tiered cakes separating Cause: Warm environment affecting internal supports. Fix: Keep tiered cakes cool and level; avoid moving once placed.
Frosting melting or sliding Cause: Warm pastry case or direct sunlight. Fix: Keep cupcakes in a cool area; rotate trays away from heat.
Cupcake liners peeling away Cause: Humidity or condensation. Fix: Store in a dry case; avoid refrigeration.
Cupcakes drying out Cause: Airflow or long display time. Fix: Display in a covered case; refresh with a 5–8 second warm-up.
Sprinkles bleeding color Cause: Moisture exposure. Fix: Keep away from steamers and dishwashers.
Most Common ones:
“Why is this cookie softer today?” Cause: High humidity or warm case, not the bake.
“Why is the glaze cracking?” Cause: Cold airflow or temperature shock.
“Why does this tart look slightly different?” Cause: Case lighting or airflow, not inconsistency.
“Why is the cupcake liner peeling?” Cause: Moisture from the environment, not the recipe.
Stacking boxes while still warm Result: Smudged icing, condensation, soggy tops. Fix: Cool items fully before stacking or closing boxes.
Using hot cloths to wipe the case Result: Steam affecting nearby pastries. Fix: Clean before loading pastries or use cool cloths.
Placing pastries near espresso machines Result: Steam softens cookies, melts chocolate, dulls glazes. Fix: Keep pastries away from steam wands and grinders.
Environmental Factors
Coastal humidity affecting crisp pastries Cause: Moisture in the air softening crusts. Fix: Keep crisp items (croissants, cookies) in low‑humidity zones.
Air conditioning blowing directly onto pastries Cause: AC vents near the case. Fix: Redirect airflow or use case shields.
Floor vibrations from foot traffic Cause: High-traffic areas shaking delicate items. Fix: Place cakes and tarts on lower, more stable shelves.
Refrigerator and Back of House Storage
Pastries picking up a “fridge taste” Cause: Storing near open containers or strong-smelling foods. Fix: Keep pastries sealed and away from savory items.
Boxes becoming soft or collapsing Cause: High humidity inside refrigerators. Fix: Use plastic bins or airtight containers for overnight storage.
Fruit toppings becoming watery Cause: Refrigeration breaking down fruit structure. Fix: Keep fruit-topped items in a cool room-temp zone instead.
Table and Countertop Material Issues
Pastries absorbing moisture from wood tables Cause: Unsealed wood or damp cloths underneath trays. Fix: Use parchment or acrylic risers under all pastries.
Metal tables warming pastries from below Cause: Sunlight or kitchen heat transferring through metal. Fix: Use insulated mats or boards under delicate items.
Glass tabletops causing condensation under pastries Cause: Temperature difference between glass and product. Fix: Use a barrier layer like a tray or paper liner.
Pastries drying out faster on busy days Cause: Frequent door openings changing humidity levels. Fix: Keep high‑moisture items (tarts, cupcakes) deeper inside the case.
Condensation forming on products near the door Cause: Warm air entering with every opening. Fix: Place temperature‑sensitive items away from the front edge.
Cakes leaning slightly by afternoon Cause: Repeated temperature fluctuations softening buttercream. Fix: Keep cakes in the most temperature‑stable zone of the case.
Case Airflow and Ventilation Issues
Uneven browning or “two‑tone” appearance in pastries Cause: Strong directional airflow drying out one side of the product. Fix: Rotate trays halfway through the day; avoid placing items directly under vents.
Products shifting or sliding on trays Cause: Vibrations from older refrigeration motors or fans. Fix: Use non‑slip liners; place delicate items on stable shelves.
Case fogging only on certain shelves Cause: Airflow imbalance or blocked vents. Fix: Ensure vents aren’t covered by boxes or tall pastries.
Disclaimer
A Note on Care & Handling We want our pastries to shine in your space, so here’s a little guidance to help you get the very best results.
Disclaimer: We prepare all Ina Bakes products with care, using standard food‑safety practices, fresh ingredients, and accurate ingredient and allergen information. Once products are delivered to your location, their quality, appearance, and safety may be influenced by your team’s handling, storage methods, temperature control, humidity levels, equipment performance, and overall environment. Because every retail space operates differently, Ina Bakes cannot assume responsibility for any changes that occur after transfer of custody — including issues related to refrigeration, heat exposure, airflow, case malfunctions, cross‑contamination within your space, repackaging, reheating, slicing, freezing, or any modifications made to the product.
All ingredient and allergen information provided by Ina Bakes must be reviewed and communicated by your team to customers. It is the responsibility of each retail partner to maintain proper food‑safety practices, prevent cross‑contact, store and display products appropriately, and ensure staff is trained to handle and serve items safely. As we cannot oversee your environment, Ina Bakes is not liable for any illness, reaction, or food‑safety concern that may arise once products are in your care.