News

Au Bon Pain adds new pastry to spring menu

March 5, 2014

Au Bon Pain is releasing its spring menu March 10 in its U.S. cafés. The new menu options, available until May 4, will feature the CroisBun, a hybrid bakery item that blends together a flaky croissant with a sweet buttery bun, according to a company press release. To introduce the CroisBun, Au Bon Pain is offering the promotion of two CroisBuns for $4 for a limited time.

The CroisBun was created by Au Bon Pain's culinary head chef Roger Bowles exclusively for the café, according to the release that also said it was developed in response to the hybrid food trend sweeping the nation.  Filled with either sweet cheese or strawberry and sweet cheese, the CroisBun breaks into three pieces, making this new bakery item the perfect treat to share, said Maria Feicht, Au Bon Pain's chief brand officer.

In addition, the spring menu will feature the fresh, seasonal flavors of the Sesame Ginger Chicken Salad, Chicken Wasabi Wrap, Carrot Ginger Soup and Black Currant Iced Tea.

"While we know guests love and crave their favorite staple items at Au Bon Pain, we enjoy offering new, limited-time offerings throughout the course of the year. These new options, in addition to being seasonal, introduce our guests to contemporary dishes that are cravable, inventive and delicious." said Feicht. "We are also proud to offer a variety of menu options daily that speak to every appetite, whether people are interested in healthy eating or a more indulgent treat."