Today I went to south horizon to find a friend and passed by 85°c to pick up breakfast.
85°c又係喺台灣打響左名堂之後，再進軍香港發展。暫時係香港太子同南區海怡半島商場有分店。
85°c is originated from Taiwan and started to expand its network to the Hong Kong market. There's two franchises in Hong Kong, which is in South horizon. Aberdeen and prince Edward, Kowloon.
一開始開既85°c，成日都好多人。依家就唔使再排長龍。
When it just open in south horizon, there's always a huge line out the door. But for now, just a small line up at the cashier, ain't too bad.
入到舖，啲售貨員好有禮貌^_^ 張台灣既服務帶埋黎香港，好好。
定時定候，會有廚師嗌「新鮮既麵包出爐啦。」 平時既麵包舖邊會咁。大讚！
Inside the store, each staff is very well trained. 85c brought their professionalism and manners from Taiwan to Hong Kong. And from time to time, the bakery chef will yell out "fresh bun out from the oven". And people do gather to see what is fresh.
我終於揀左個超大好另類既包，叫做煉奶菠蘿。
佢個樣有啲似平時既菠蘿包，但上面層皮比較黏身，原來用左煉奶做。
Finally, I selected this giantic Butter Milk Crispy Bread. For the top layer of the bun, it looks similar as the Hong Kong style pineapple bun, but they have added butter milk into it.
之後我地切開左個包，大家分少少試試。當就咁食包，唔連上層菠蘿皮，無乜特別。但當一啖連埋菠蘿皮同麪包一齊食，混合左煉奶既菠蘿皮，配埋鬆軟既麪包，依個配搭都幾好味。菠蘿皮又唔會太甜，一啖一齊食，好食！
And we then split the bun into slices, so we each can have a bite. If you have the bun without the top layer, it taste like normal plain bread. So you got to ensure the bite includes the butter milk layer and the bun, it blends very well. And it reduces the sweetness of the layer, yummy!
