bake - August 2015 - 56

cafe

Veggie Powered Wraps
According to the Food Channel, vegetables are moving beyond

The new Breakfast Power Flats are a made to order, portable

side dishes and salad toppings. Now, we're looking at cauli-

breakfast option for the on-the-go guest, with freshly scram-

ﬂower, for example, as a carb replacement, milled and baked

bled eggs, cheddar and Parmesan cheeses on a grilled multi-

into bread or pizza crust or even croutons.

grain ﬂatbread. The Power Flats lineup includes options such
as the Avocado & Spinach, Applewood Smoked Bacon and the

The same is true for sandwiches, which are being ﬁlled to the

new Ham & Spinach. Guests can add a cup of steel-cut oatmeal

brim with avocado, spinach and other vegetables that add a

with brown sugar, oven-roasted potatoes or fresh fruit.

healthful note to the plate.
Also new to the Corner Bakery lunch and dinner menu are
Corner Bakery Café, for example, is rolling out new breakfast,

Grilled Flats - ﬂatbread sandwiches offered in four ﬂavorful

lunch and dinner ﬂatbread sandwiches. Designed to power

varieties and all less than 330 calories. Guests can choose from

guests through the morning, Breakfast Power Flats feature a

the following Grilled Flats:

few of the more than 40 types of produce used daily at Corner
Bakery Cafe.

Southwest Chicken with all-natural grilled chicken, zesty slaw,
corn and tomato salsa, house-pickled jalapeños and avocado
ranch dressing (280 calories)
Chicken Caesar with all-natural grilled chicken, romaine, bruschetta tomatoes, Parmesan cheese and Caesar dressing (330
calories)
Caprese with fresh mozzarella, bruschetta tomatoes, arugula
and Parmesan cheese (310 calories)
BBQ Pork with pulled barbecue pork, tangy slaw, house-pickled
red onions and avocado ranch dressing (320 calories)
Corner Bakery features a choice of two Grilled Flats served
with baby carrots; as a Corner Combo, pairing one Grilled Flat
with a cup of homemade soup, Caesar Salad or Mixed Greens;
or as part of The Trio where guests can personalize their
own meal, choosing from more than 5,000 combinations of
specialty salads, homemade soups and now Grilled Flats.
"Our new menu category has disrupted the traditional ﬂatbread so much that they should be called UNFlat," says Ric
Scicchitano, executive vice president, food & supply chain at
Corner Bakery Cafe. "Each of our ﬂatbreads are overstuffed
with fresh, mouthwatering ingredients and we're excited to
introduce them to our guests as a new menu option."

56 < AUG 2015 | bakemag.com

http://www.bakemag.com

bake - August 2015

Table of Contents for the Digital Edition of bake - August 2015

bake - August 2015
Editor's Note - The Consumer Issue: Six Key Trends to Watch
Table of Contents
News Bites - New tech informs new view on foods
Dawn Foods opens new distribution facilities
Call for action on food donation incentives
My Favorite Things
Management - Responsible Packaging
Legislation - GMOs Back in the Spotlight
Ingredients - Beyond Sweet
Equipment - Energy Saving Ovens
Shifting Gears
Paying Attention to Trends
Local Hero
Predict the Future
Sandwich Still King
Clean Label Becomes the Standard
Dispelling the Myths
Ready for Fall Weddings
Decorated Shortbread
Cafe - Veggie Powered Wraps
Get ‘em Going
Products
Product Showcase
Classifieds
Ad Index
Management - Bakemag.com
bake - August 2015 - bake - August 2015
bake - August 2015 - 2
bake - August 2015 - Editor's Note - The Consumer Issue: Six Key Trends to Watch
bake - August 2015 - 4
bake - August 2015 - 5
bake - August 2015 - Table of Contents
bake - August 2015 - 7
bake - August 2015 - Call for action on food donation incentives
bake - August 2015 - 9
bake - August 2015 - My Favorite Things
bake - August 2015 - 11
bake - August 2015 - Management - Responsible Packaging
bake - August 2015 - 13
bake - August 2015 - Legislation - GMOs Back in the Spotlight
bake - August 2015 - 15
bake - August 2015 - Ingredients - Beyond Sweet
bake - August 2015 - 17
bake - August 2015 - Equipment - Energy Saving Ovens
bake - August 2015 - 19
bake - August 2015 - Shifting Gears
bake - August 2015 - 21
bake - August 2015 - 22
bake - August 2015 - 23
bake - August 2015 - 24
bake - August 2015 - 25
bake - August 2015 - 26
bake - August 2015 - 27
bake - August 2015 - 28
bake - August 2015 - 29
bake - August 2015 - Paying Attention to Trends
bake - August 2015 - 31
bake - August 2015 - 32
bake - August 2015 - 33
bake - August 2015 - Local Hero
bake - August 2015 - 35
bake - August 2015 - 36
bake - August 2015 - 37
bake - August 2015 - Predict the Future
bake - August 2015 - 39
bake - August 2015 - 40
bake - August 2015 - 41
bake - August 2015 - Sandwich Still King
bake - August 2015 - 43
bake - August 2015 - Clean Label Becomes the Standard
bake - August 2015 - 45
bake - August 2015 - Dispelling the Myths
bake - August 2015 - 47
bake - August 2015 - Ready for Fall Weddings
bake - August 2015 - 49
bake - August 2015 - 50
bake - August 2015 - 51
bake - August 2015 - Decorated Shortbread
bake - August 2015 - 53
bake - August 2015 - 54
bake - August 2015 - 55
bake - August 2015 - Cafe - Veggie Powered Wraps
bake - August 2015 - 57
bake - August 2015 - Get ‘em Going
bake - August 2015 - Products
bake - August 2015 - Product Showcase
bake - August 2015 - 61
bake - August 2015 - Classifieds
bake - August 2015 - 63
bake - August 2015 - 64
bake - August 2015 - 65
bake - August 2015 - Ad Index
bake - August 2015 - Management - Bakemag.com
bake - August 2015 - 68
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