Dessert has never been so cool – 77K to be exact. That's the temperature on the Kelvin scale (used to measure low temperatures, approximately -196 Celsius), and is the low boiling point of liquid nitrogen, which can flash freeze dessert creations. It's also the inspiration behind the name of the frozen dessert café and lounge, 77K Freeze, which opened in April 2017 on The Drive in Vancouver.
For several years prior to launching 77K Freeze, co-owners Winnie Lo, along with her sister Miko Garry (an engineer) and her husband, plus their friend, scientist Dr. Freeze (his real name is a company secret), were conducting experiments using liquid nitrogen to make frozen desserts for friends and family.
"We were doing it for fun," admits Winnie. "But then in 2016, we built the cryogenic control unit to safely dispense liquid nitrogen into the mixer bowl. We showcased the unit later that year at the Vancouver Mini Maker Faire, and all weekend people kept asking where they could buy our ice cream. That was the turning point, because before then we never thought about having a shop."
