STRATEGIC PARTNERS
Au Bon Pain is unveiling several menu items, including a sirloin steak sandwich and salad, multigrain croissants, an asparagus and tomato egg white frittata, a CroisBun topped with fresh strawberries, a protein-packed peanut butter cookie and Monkey Bread.
April 28, 2015
Au Bon Pain is unveiling several menu items, including a sirloin steak sandwich and salad, multigrain croissants, an asparagus and tomato egg white frittata, a CroisBun topped with fresh strawberries, a protein-packed peanut butter cookie and Monkey Bread, according to a company press release.
"On the sweet side, we decided to bring Monkey Bread into cafes as it is a favorite among many, and we've developed it as muffin-sized pull-apart pastry that is sharable – and wonderful for a snack with friends," said Maria Feicht, Au Bon Pain's chief brand officer. "We are also changing the pastry game with our Strawberries & Creme CroisBun that is topped with fresh strawberries; a fresh sweet surprise."
The refreshes are to appeal to the changing consumers who want more health-conscious meal choices but who also want to splurge on innovative bakery items, Feicht said. Today's seasonal menu is the first phase of the long-term menu changes that Au Bon Pain will be rolling out over the next few months under Executive Chef Katherine See.
"Our new sirloin steak options are absolutely delicious; they bring a higher quality of premium sandwich to our cafes," See said. "As we listen to our guests, we know they are seeking more protein options so we found the best sirloin steak we could, we added peanuts to our peanut butter cookies and we are planning even more exciting changes that will take place starting late spring."
