Prosper’s dessert scene is getting a serious upgrade, with an 85°C Bakery Cafe on track to roll into town in spring 2026. The Taiwanese-born chain is planning a storefront near the U.S. 380 and Gee Road corridor, bringing its lineup of pastries, breads, and sea-salt coffee to the busy retail strip.
State records peg the project under filing number TABS2026002007 and describe it as a roughly 2,600-square-foot tenant improvement at the shopping center known as Westside 6 Retail. Documents on file with the Texas Department of Licensing and Regulation show a renovation start date in mid-November and a projected wrap-up in mid-January, with the work listed as privately funded. Those filings also put the estimated scope of the buildout at about $1 million.
A company representative told Community Impact that the Prosper location is currently expected to open in late March to early April 2026. That report also places the storefront near the intersection of U.S. 380 and Gee Road.
What 85C Will Bring
85C Bakery Cafe is known for a broad bakery menu that includes cakes, pastries, and breads, along with signature drinks such as its sea-salt coffee, according to the company’s website. The brand has expanded across the United States in recent years and now operates multiple locations in Texas, per 85°C Bakery Cafe.
Local Retail Push
The new shop will drop into a growing cluster of dessert spots and national brands along W. University Drive as Prosper’s retail corridors continue to fill out. Local reporting has highlighted other bakery filings in the same stretch, including a planned Nothing Bundt Cakes location, according to WhatNow, underscoring steady demand for more food and drink options in the area.
Officials and the company have not yet pinned down a firm ribbon-cutting date, but the permit timeline suggests interior work could be wrapped well before the spring opening window. We will be keeping an eye on additional permit filings and company announcements as the project moves toward its late March and early April target.
