News

Au Bon Pain debuting late spring menu

May 2, 2014

Au Bon Pain is introducing seasonal items that will be available at its U.S. cafés from May 5 to June 29.

The menu includes two items flavored with Sriracha, as well as a seasonally inspired BBQ Chicken Salad and Fresh Fruit & Baby Kale Salad. A new lemon-and-sweet-cheese-flavored CroisBun will also be featured, alongside wild Maine blueberry and strawberry and rhubarb mini pies.

According to a news release, the Sriracha sandwiches were created by Au Bon Pain's culinary head chef, Roger Bowles, exclusively for the café. Two versions are available — an egg white, bacon and cheddar Sriracha sandwich on sweet bread that's appropriate for breakfast, and a lunch and dinner offering of all-natural chicken with Sriracha sauce, pickled banana peppers, arugula, tomatoes and lemon aioli on a baguette.

The new BBQ Chicken Salad contains all-natural chicken marinated in barbecue sauce on a bed of romaine lettuce, with roasted corn, tomatoes, cucumbers, a three-cheddar blend and light ranch dressing. The Fresh Fruit & Baby Kale Salad includes watermelon, strawberries, mandarin oranges, feta and sliced almonds on a bed of baby kale with balsamic vinaigrette dressing. Rounding out the late-spring menu is the new vegetarian Asparagus and Pea Soup.

"We love to stay on trend — and in season — for our specialty items, while continuing to offer the favorite items that our guests have come to love and associate with the great taste of Au Bon Pain. These new items speak to the warmer weather ahead, which is something particularly anticipated this year," Chief Brand Officer Maria Feicht said in the release. "We are proud to offer a variety of menu options that appeal to every appetite, whether it's for something healthy or more indulgent."