Dessert Glasses

Our dessert glasses range covers six Bormioli Rocco pieces for restaurants, cafes, hotels and catering, including sundae glasses, dessert bowls and coupe styles from the Ypsilon, Diamond and Electra ranges.

Choose the shape around the dessert. A tall sundae glass shows layered desserts, parfaits and ice cream, because the layers stay visible through the side of the glass. A wide bowl or coupe suits mousse, panna cotta, trifle and anything finished with a garnish that needs surface area. Capacity sets the portion size, so match the glass to the serve your menu is costed on. Clear glass is the practical default for a venue, since it shows the product and works across menus. Keeping to one shape also simplifies glass washing and shelf storage.

Why buy dessert glassware from Hospitality Connect

• Established trade supplier: Servicing Australian commercial kitchens since 2003 from our Penrith base — repeat customers across cafés, restaurants, hotels, and institutional kitchens.
• Local stock, real lead times: We hold stock in Australia rather than relying on long offshore lead times — accurate ETAs you can plan a fit-out around.
• Trade pricing and accounts: Volume discounts and trade accounts for restaurants, caterers, hotels, and building contractors — request a quote for project work.
• Equipment-fit advice: We help spec the right capacity, GN configuration, voltage, and footprint for your kitchen — not just the highest-margin SKU.
• One supplier, fewer vendors: Source cooking, refrigeration, prep, and front-of-house from a single account — easier on procurement, easier on warranty claims.
• Showroom in Penrith: Drop in to compare units in person — particularly valuable when comparing major refrigeration, cooking, or dishwashing equipment.

Dessert glass care

• Inspect rims for chips: Chipped glass is a safety hazard — discard immediately.
• Stack with care: Tempered glass tolerates stacking; non-tempered chips at contact points.
• Use racks in commercial dishwashers: Glass-specific racks prevent chipping during the wash cycle.
• Polish before service: Watermarks and lipstick residue undermine presentation — polish with a clean cloth before plating.
• Don't shock-cool hot glasses: Thermal shock cracks glass — let glasses cool before icing.
• Match the glass to the dessert: Sized too small overflows; too large dilutes the visual — pick the right format.

Need help choosing? Talk to us

Talk to our team about your covers, menu, and kitchen footprint and we'll spec the right unit for the job. Visit the Penrith showroom to see equipment in person, or contact us for a trade account and project pricing. We ship Sydney metro fast and Australia-wide on a reliable freight network.