On the Line: 85°C Bakery Cafe, Part Two
Photo by LP Hastings
I kicked off yesterday's 85°C Bakery Cafe interview with a joint effort from some of my favorite bakers. Today, I squeeze in just a few more questions. This week's subject rolls in the dough wherever they open, upping the ante on crafting pastries and coffee to the masses.
Check out the first part of our unique interview over here. We wrap up with a few more questions below. . . .
How did the name of your bakery come about? 85°C is the perfect serving temperature of espresso!
Most popular items: Cakes: Egg tart, mango brulee, tiramisu. Breads: Brioche, marble taro, cheese dog. Drinks: Sea salt coffee, 85°C coffee, sea salt green tea, boba milk tea, mango smoothie.
Best culinary tip for the home baker. Have patience when you are baking (and a lot of love!). The end product definitely shows.
Do you take requests? We listen to what our customers suggest we should do-- they tell us all the time what we should invent next for our breads. We do listen and put into consideration.
Just one more
Photo by LP Hastings
What are the chiffon cakes? A chiffon cake is a very light cake made with vegetable oil. It is a combination of both batter and sponge cakes. Instead of the traditional cake ingredient butter, vegetable oil is used. But this is difficult to beat air into. Therefore, chiffon cakes achieve a fluffy texture by beating egg whites until stiff and folding them into the cake batter before baking.
Most undervalued ingredients. Flour, sugar, butter and manufacturing cream!
What differentiates you from other Asian bakeries? 85°C is always continuing to lead and develop new products and adapt to our customer's needs. We started the sea salt coffee trend, transforming the traditional way of enjoying a cup of coffee. 85°C sea salt coffee contains sweetened iced coffee topped with sea salt cream. The sea salt is whipped into the cream, which further accentuates the flavor of our coffee.
We've also developed very unique breads throughout the years that keep pushing our own creativity to develop new products.
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