The Freezer Is Your Friend: How Kitchen Remedy Raw Slices Survive Your Rush Hour

If you run a café, the freezer isn’t just for backup stock. It’s what keeps your dessert cabinet looking full when the weekend rush arrives, a staff member calls in sick, or sales suddenly jump because the weather’s turned warm.

Kitchen Remedy raw slices are supplied in 90g, 10-slice packs and can be stored frozen for up to 12 months at -18°C. Pull out only what you need, defrost it in the fridge overnight, and keep the cabinet topped up without baking or thawing an entire carton at once.

That means less waste, fewer panic orders and a much easier way to offer plant based desserts for cafes.

Why frozen slices make sense in a busy café

Fresh cakes and slices can be awkward stock. You need enough on display to make the cabinet look generous, but not so much that half of it ends up discounted at the end of the week.

That’s the part that catches venues out. Monday can be quiet, Tuesday can be steady, and then Friday morning someone orders 40 coffees for a meeting. Suddenly, the cabinet is looking thin and you’re trying to make a dessert offering appear from nowhere.

Kitchen Remedy raw slices give you a bit more breathing room.

Each pack contains 10 individual 90g slices. You can keep the packs frozen, pull out a few at a time and build your daily display around actual sales. If Berry Ripe is moving quickly, defrost more of that flavour. If Salted Nutella is slower on a particular day, the unopened product stays safely in the freezer rather than sitting in the cabinet and becoming waste.

It’s a simple system, but it makes a real difference when you’re watching food costs.

The overnight pull: a practical café routine

The easiest way to work with frozen raw slices is to make the pull part of your closing routine.

Before the team clocks off:

1. Check what sold from the cabinet that day.
2. Count what you’ll need for the next morning.
3. Remove the required slices from the freezer.
4. Place them in the refrigerator to defrost overnight.
5. Keep them covered and labelled.
6. Display them at 4°C the next day.

You don’t need to pull a whole pack if you’re only expecting a small morning trade. And you don’t need to guess perfectly. Start with a conservative number, then top up from chilled stock as the day gets moving.

For a café with a strong breakfast trade, that might mean pulling six Berry Ripe slices and four Salted Nutella slices. For a venue near an office precinct, you may pull more in the morning and top up again before the afternoon coffee run.

The goal is to make the freezer work quietly in the background while the cabinet stays full all week.

Three Kitchen Remedy flavours that earn their place in the cabinet

The Kitchen Remedy raw slice range gives you a useful spread of familiar flavours and something a little more current for customers who like trying something new.

Berry Ripe

Berry Ripe is the bright one in the cabinet. It combines coconut with cranberry and strawberry, giving it a fruity sharpness that cuts through the richness of a raw slice.

The texture is soft and dense rather than crumbly, with the coconut giving it a satisfying chew. It works well beside a long black or a sharp filter coffee because the berry flavour keeps the finish fresh.

This is also a good choice for customers who don’t want another heavy chocolate dessert. The colour and fruit profile help break up a cabinet full of brownies, chocolate cakes and caramel slices.

For display, cut nothing and do very little. Let the slice speak for itself. A clean label, a visible layer and a spot near the front of the cabinet are usually enough.

Salted Nutella

Salted Nutella is the dependable crowd-pleaser. It’s built around roasted hazelnut, cacao and pink salt, with the rich, nutty flavour people expect from a chocolate-hazelnut dessert.

The important service tip is in the texture: serve it slightly frozen.

Straight from a full thaw, the slice is soft and velvety. Slightly frozen, it firms up into a fudge-like bite. It holds its shape better on a takeaway plate and gives customers that dense, chilled texture that makes the slice feel properly indulgent.

Salted Nutella is especially useful when a customer asks, “What’s your richest vegan option?” It has enough cacao and roasted hazelnut character to sit comfortably beside traditional chocolate desserts, while still being plant-based.

It’s worth noting the product contains nuts and peanuts, so keep allergen information clear and check the current packaging before service.

You can view the Kitchen Remedy Salted Nutella raw slice product listing for the full product details.

Dubai Coconut

Dubai Coconut brings a more current flavour profile to the cabinet, with roasted pistachio and chocolate notes and a rich coconut base.

It’s the type of slice that catches attention when customers are looking for something beyond the usual caramel or chocolate brownie. The pistachio element gives it a premium feel, while the coconut keeps the texture soft and satisfying.

This is a strong option for venues that want one product in the cabinet with a little more conversation around it. Staff can describe it simply: a plant-based coconut slice with roasted pistachio and chocolate. No long explanation required.

Storage rules your team needs to know

The freezer benefit only works when everyone follows the same handling routine. Keep the storage instructions visible in the cool room or on the prep sheet.

Stage	Storage instruction
Frozen storage	Store for up to 12 months at -18°C
Defrosting	Defrost in the refrigerator only
Chilled storage	Use within 7 days once chilled or defrosted
Refreezing	Never refreeze
Display	Keep at 4°C

A few small habits help protect quality:

• Use first-in, first-out rotation.
• Write the defrost date on the container or label.
• Keep defrosted slices covered in the fridge.
• Don’t leave the full pack sitting beside the coffee machine or in a warm prep area.
• Take only the number required for the cabinet.
• Keep a separate utensil or tongs for each flavour where practical.
• Follow the product packaging and your venue’s food safety procedures at all times.

The “never refreeze” rule matters. Once a slice has been defrosted, keep it chilled, display it at 4°C and use it within the seven-day chilled period. Don’t move unsold slices back into the freezer at the end of the day.

Less waste without a bare-looking cabinet

There’s a common assumption that reducing waste means displaying less. In practice, a sparse cabinet can reduce sales because customers buy with their eyes first.

The better approach is to display a controlled number of slices and replenish them from chilled stock. Keep the cabinet looking fresh, but don’t put the entire weekly supply on display.

For example:

• Monday to Wednesday: pull smaller quantities and watch the sales pattern.
• Thursday: increase the pull if the week is tracking well.
• Friday and Saturday: keep extra slices ready in the fridge for top-ups.
• Sunday night: review what moved and adjust the next week’s freezer pull.

This gives you a fuller cabinet without committing every slice to chilled storage at the start of the week.

It also makes last-minute catering much easier. If a nearby business calls for a platter of vegan sweets, you can work with the slices already planned for service rather than scrambling to source or prepare something on the day.

A practical fit for wholesale vegan cakes and slices

Kitchen Remedy raw slices suit cafés, juice bars, gyms, bakeries, market stalls, catering teams and workplace kitchens that need a reliable dessert option without adding another production job.

They’re particularly useful when your team needs:

• Individually portioned 90g slices
• Ten slices per pack
• A plant-based cabinet option
• Frozen storage for up to 12 months at -18°C
• Flexible daily thawing
• Chilled display at 4°C
• Less risk of over-ordering
• Flavours that cover fruit, chocolate-hazelnut and premium pistachio profiles

For venues searching for vegan desserts wholesale Sydney, or building a broader range of kitchen remedy desserts, the freezer-friendly format makes ordering easier to manage. You can keep stock on hand without treating every delivery like a deadline.

Have a look through the Kitchen Remedy range available from Plant Pantry, or visit Plant Pantry to enquire about wholesale supply.

The freezer won’t solve every café problem. It won’t fix a broken grinder or get you through a Saturday with no clean teaspoons. But when it comes to keeping plant-based desserts ready for service, it gives you something valuable: options.

Pull a few out the night before. Keep them cold. Refill the cabinet as needed. And let the rest of the pack wait quietly at -18°C until you need it.