In Hot Pursuit Of Perfection

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According to founder Cheng-Hsueh Wu, a steady temperature of 85°C allows coffee to best hold its flavor. Given the rampant success of the 85°C Bakery Café chain in the United States, it appears he’s taken the temperature of the market correctly too.

In 2003, Mr Wu envisioned a café that serves five-star hotel gourmet pastries with a price accessible for everyday visitor. Following its huge success in Taiwan, the chain expanded into the United States in 2008.

The newest store was opened in Huston in 2017, an event that put the U.S store count up to 32. It also marked the company’s 1000th location internationally.

Asian and European fusion is a success for the American palate

85C Coffee and Cake

With a dedication to the craft, 85°C Bakery Café introduced a number of unconventional Asian and European fusion flavors. These flavors inspired and challenged the American palates, particularly their sea salt coffee range, it is a runaway success! Other unique beverages such as the taro latte and red bean smoothies are also very popular among customers.

Above all, it is their diverse range of Asian-style gourmet pastries and cakes that have tantalized taste buds across states. First in California, Washington and now in Texas too! Behind these inspiring creations is a trio of renowned Taiwanese Master Chefs. They are the reason that Boroh Bune Danishes, Matcha Red Bean Rolls and the Squid-Ink Calamari Stick Bread are born.

Bake hard. Play hard.

Bread varieties

Every 85°C Bakery Café bakes over 50 varieties of fresh pastries hourly in their in-house kitchen. With a widening pastry range, the ever-growing market and locations, these ovens have to work hard to maintain the products’ consistency. The decision to replace the fleet of ovens across all 32 stores did not come lightly.


The Executive Chef and Director of 85°C Bakery Café Southern California Production, Sean Yung, wanted a high quality, reasonably-priced oven for all 32 locations. For these reasons, his vendor at Action Sales advised him about the Moffat’s Turbofan.

“Evenness of baking was very important,” says Mr Yung. With up to 1000 customers daily, the oven had to cope with this increased capacity from within a small footprint.


The icing on the cake

The three Turbofan Ovens’ features that ensure more even cooking within the chamber and across the trays are:

  • Larger fans
  • Bi-directional fan systems
  • Higher power motors

These features create the consistency that the 85°C Bakery Café stores are looking for. Base on the stores’ output requirements, they had either two or four units installed on-site. Jung is impressed by the look of the ovens, “[The] exterior is extremely well-designed and fits well in our kitchens.” That is surely the icing on the cake.

To find out more about Turbofan and what it can do for you and your business, contact Moffat today.

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