Exquisite cakes, pastries and decadent degustation menus make Milse a must-visit for dessert devotees. Touted as a ‘sugar temple’, laden with sophisticated sweet treats and local desserts that change with the seasons, Milse is led by master patissier Brian Campbell and is located in Auckland’s Britomart. With both dine in and take-away options available, Milse’s restaurant is a haven for those with a sweet tooth.
The art of creating delicate desserts is dependent on maintaining critical operating temperatures. A custom built SKOPE SK has been incorporated into the interior to suit the needs of chef Brian Campbell and his team.
Front of house Milse also features a SKOPE Backbar in the bar area and two Pegasus upright fridges for easy access to food storage.
Back of house Milse have also made use of SKOPE's clever food storage solutions with the Pegasus refrigerated drawers - 12 drawers to keep all your ingredients organised yet easily accessible.
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“We're able to store over 2,500 stems of fresh red roses in our MISA Cool Room for Valentine’s Day to enable premium freshness in the hot summer heat of these highly sensitive flowers.”
“SKOPE fridges have clean lines, practical design and efficient use of space. ”
“SKOPE was easy to deal with and provided support all the way through from start to finish.”
“We choose equipment that is high quality and from local suppliers like SKOPE, so we know they are reliable and the servicing is not going to be an issue.”
“SKOPE are reliable and live up to their name in quality, and back up their products with support and a good warranty offer.”
“With the Irinox Blast Chiller we are able to rapidly bring food down to a safe temperature for storage.”
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