Soft European buns is derived from European buns such as sourdough or French baguette. It uses levain as natural yeast for the rise, but altered to be softer to fit Asian palate. Although its name has the word “European” in it, this type of bread is actually not European. It was invented by Japanese, adopted by Taiwanese, and recently glorified by Chinese. Gotcha has picked niche market and a good target audience base. I think the bread has good texture, but not as moist as the bread I am used to. Their continual sold-out merchandise seem to suggest that there’s definitely a market for soft European bread.
Japanese call their buns “pans”. All of the items we got are not overly sweet and have a balanced flavour. I think the price is a little more expensive than most bakeries, but the quality of the baked goods really speaks for itself. We would advise anyone who hasn’t tried it to give it a try. The soft and chewy texture of the buns is what good buns should taste like.