The store is located on the corner of an old building, and as a community store, how the space can be more friendly to the community is our top considering. The concept of the ZAOC brand is derived from the golden moment when the sun rises in the east and sets in the west, to keep this moment, why not leave a light for the street corner to illuminate the souls of tired returning at night.

The director is Aisling, a double degree in French Le Cordon Bleu Dessert Bakery, under the tutelage of Japanese pastry master Mr. Tomio Uchida, and has many years of professional experience in Michelin restaurants. "Engaging in the dessert business comes from love, in the general environment of the industrialized dessert industry, ZAOC insists on the continuous creative research and development of handmade desserts, hoping to make everyone spontaneous positivity, interesting attitude of life, sincerity and confidence."  —Aisling

The corner of the building is disposed into a soft curved cake bar, where the cake making process is displayed in the curved bar to convey the intention of dessert making to the people coming around. The indoor sales area is relatively compact, and the space chooses rough wood grain and stone as the main material of the space, which forms a strong contrast to the delicate dessert. while the bar space is a transparent panoramic glass, blending with the natural landscape of the outdoor community square, the circular operation table demonstrates a free stage.

Under the compact configuration of 18sqm, ZAOC Studio is a world of its own, a small but exquiste dessert research and development space. In the profit-seeking business environment, ZAOC maintains its original intention and determination, and uses products and services to make its voice heard in the field of dessert.