![]() JaCiva's Bakery and Chocolatier, Portland, Oregon.Clinton Street Baking Company & Restaurant.Bella's Italian Bakery, Portland, Oregon.While we need to keep the creativity for new products, technology needs to be brought in for the right machine that can keep up the demands, and to further support our expansion. Technology definitely plays a big role in the future of baked goods. Is technology the future for baked goods? In line with our devotion to freshness, 85☌ baked products will be baked on-site at each of our stores. With advanced production equipment and rigorous operating procedures, our Brea Central Kitchen allows 85☌ to continue its commitment to provide the highest quality for our customers. Where is everything made? What is made on premises, and what is shipped in?Ĩ5☌ currently has a central kitchen in Brea that allows us to deliver semi-finished products to each of our stores in Southern California multiple times a day. We are hoping that we can expand to other states soon. ![]() You have such a huge following in Asia and California any chance to see 85☌ nationwide or more international?Ībsolutely. We have a team that is always looking for opportunities to open more in different locations. ![]() Location is always important in any successful business. What percentage does location play in your growth? Our new line of lavishly flavored 85☌ Yudane bread is not only incredibly soft and sensationally rich in texture, but also contains lots of health benefits. 85☌ Yudane is a culinary technique invented in Japan where our chefs mix our quality flour with 185° water to create extremely moist and elastic dough that's truly one-of-a-kind. We blend traditional European bread with Asian creativity. Such as the new product line we just launched. We learn from the best of both worlds and come up with our own fusion style. How do you fuse the French and Asian styles? Our five-star rated master chefs created each one of our cakes and breads in accordance to the highest culinary standards.Ī lot of products are influenced by traditional French pastries (i.e croissants). 85☌ is committed to quality and freshness. store opened in 2008 in Irvine, California, and quickly became a phenomenon that attracted lines out the door. Please provide a few highlights of 85☌ in the U.S. Our customers are always surprised that the texture of our breads are soft and fluffy, our coffee is strong and bold (but not bitter) and our cakes are light, but rich and flavorful! However, each of our products here has more flavors– more on the savory and sweeter side than in Asia. Offerings in the United States are very similar to the menu in Taiwan. Have you adjusted your offerings in the United States to suit the tastes of Americans, or is it the same menu as Taiwan? Any surprises in the tastes of the customers? Depending on the products, some may be kept in room temperature some will need to be in the fridge. We suggest customers to consume the products within two to three days after purchase to keep the freshness. Our products are all fresh, so we only sell our products that day for one day only. We stand apart from our competitors by continuously serving them right out of the oven to their tray for enjoyment throughout the day and on a daily basis. The freshness of our products came first. Which came first, the chicken or the egg? It always seems like there is a line to get into the store, and the product always seems to be coming out still warm from the oven. ![]() ![]() We currently have 15 stores in Southern and Northern California. How many stores and employees do you have in California? market for 85☌ is staying competitive, as we have just started our expansion in recent years. Is your growth in the US faster than your Asian market, and is it vastly different?Ĩ5☌ has over 745 locations in Taiwan, China, Australia, Hong Kong and the United States. So to assist with this week's interview, I want to thank bakers (and former On the Line subjects) Jonathan Eng, Dean Kim and Tarit Tanjasiri for allowing me to pick their brains for ideas. Not being my typical chef post, I reached out for help. When we eventually got in touch, I was at a loss for questions. You know, the bakery with the lines that spill out onto Irvine's Diamond Jamboree. While researching another story last year, I was introduced to one of the executives from 85☌. ![]()
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