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Customer Review Details 85°C Bakery Cafe Food Delivery Experience

November 13, 2026 Emma Walker – News Editor News

In an online review, a customer detailed a recent food delivery experience from the 85°C Bakery Cafe, highlighting specific menu items, flavor profiles, and quality concerns.

The reviewer stated a strong preference for specific bakery items, noting that the red bean bread offered a mild sweetness without tasting boring. Alongside the baked goods, the customer ordered a Vietnamese coffee with espresso, describing the flavor as really strong.

The customer wrote that about the cake slices, emphasizing the Black Forest cake in particular. They added that they had searched all of Austin and found that the cafe hands down had the best version in town, calling the location a new go-to sweet spot.

The customer shared mixed feedback regarding the bakery’s egg tarts.

The egg tarts tasted delicious, according to the review, but suffered from a lack of filling. The customer said that the custard measured less than a centimeter deep and felt the pastry overwhelmed the custard flavor, resulting in only a hint of the filling and prompting a three-star rating.

On the beverage side, the customer described the red grapefruit green tea as delicious. Another item mentioned was a red velvet slice, which the reviewer described as nice.

The review also pointed out distinct issues with portion size and food freshness on specific desserts ordered through the platform.

The blueberry cheesecake slice felt overpriced at four dollars given its tiny size, which the customer compared to the palm of a hand. A separate item, the macchiato cream slice, drew a harsher critique regarding its condition upon delivery.

“The cake tasted stale, as though it had been sitting around for several days,” the customer wrote on DoorDash, adding that the cream had an unpleasant, musty, and fungal taste that prevented them from finishing the dessert.

That specific experience led the customer to throw the item away, noting that freshness should remain a priority for cream-based desserts at any commercial bakery.

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