By the time you read this, the 85°C Bakery Café bakery in Irvine will have been open almost a year. But the lines? They'll look exactly like they have since Day One. Newcomers will wonder, "What is it with these people? Have they never seen a bakery before?" Yes, but not like this. Crusts crackle at their most optimal; rolls are still wet from a finishing swipe of melted butter. All are minutes, if not seconds, from the oven. In this carb-crazy frenzy for freshness, supplies are continually replenished since nothing stays unbought longer than a few minutes. And the longer the line, the fresher everything is. The cycle is self-feeding, and you—yeah, you, stuck in the line—you're part of it.