bake - February 2018 - 10

cakesproduct success stories
new

THE EVERYTHING

CROISSANT
It seems like everyone is trying to revamp the classic French

Rocco Princi, founder of Princi, says, "Having worked side by

croissant, and now retail giant Starbucks is adding a new twist.

side with the team that Starbucks has assembled, I have seen
ﬁrsthand their talent as well as the attention they have given to

In January, Starbucks introduced the new Everything Croissant

ensuring that the fresh, authentic, handcrafted ingredients that

at its 15,000-plus retail locations in the United States.

deﬁne the Princi experience are being honored. I am excited
and humbled that the people of Seattle will now be able to

With the move, Starbucks continues to build out its fresh bak-

experience our food."

ery menu with more options and expand its retail brand within
the $8 billion bakery cafe arena.

The Everything Croissant is now available at Starbucks locations nationwide. It is not the only tasty croissant option at

In late 2017, Starbucks announced that it has opened its ﬁrst

Starbucks. The chain also offers a butter croissant, chocolate

Princi bakery and café location in the United States at its Star-

croissant, almond croissant, and chocolate hazelnut croissant.

bucks Reserve Roastery in Seattle.
Just over a year ago, the world's largest coffee retailer became

products as its popularity increases. The latest addition from

a global licensee and investor in the Italian restaurant Princi, a

Starbucks takes what makes the bagel ﬂavor great and has

boutique bakery and cafe founded by acclaimed artisan baker

added it to a new product. Everything seasoning consists

Rocco Princi in 1986. The move allows Starbucks to bake at

of sea salt, garlic, onion, caraway seeds, poppy seeds, and

store level for the ﬁrst time ever.

sesame seeds.

Princi will become the exclusive food offering in all new Star-

The new mashup from Starbucks starts with a classic buttery

bucks Reserve Roastery locations in Seattle, Shanghai (Decem-

croissant and adds three different cheeses (asiago, fontina, and

ber 2017), Milan (late 2018), New York, Tokyo, and Chicago.

gruyere). Finally, the croissant is topped with everything bagel
seasoning for a fresh and ﬂavorful option.

10 < FEB 2018 | bakemag.com

STARBUCKS

Everything bagel seasoning has made its way to a variety of

http://www.bakemag.com

bake - February 2018

Table of Contents for the Digital Edition of bake - February 2018

bake - February 2018
Editor's Note - THE CONSUMER ISSUE: major gains for grains
Contents
Management - Class in Session
New Product Success Stories - THE EVERYTHING CROISSANT
Technical Corner - Endless Varieties of BREADS
Practical Marketing - Waking Up BREAKFAST
Equipment Innovations - Tax Overhaul Opens Doors
Whole grains
The Vermont connection
CAKENOMICS
Planning innovation key for spring success
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Stone milled
Make it sustainable
Chocolate & Decorating - Sweetie Pie Collection
Cakes - Seasonal Flavors
Sweet goods - Vegan Bakery Caters to All
Breads - On the Future of Bread
Pastries - Different Takes on Baklava
Foodservice - We Love PIZZA
Beverages - Coffee to Go
Product Showcase
Classifieds
Ad Index
Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - bake - February 2018
bake - February 2018 - bake - February 2018
bake - February 2018 - 2
bake - February 2018 - Editor's Note - THE CONSUMER ISSUE: major gains for grains
bake - February 2018 - 4
bake - February 2018 - 5
bake - February 2018 - Contents
bake - February 2018 - 7
bake - February 2018 - Management - Class in Session
bake - February 2018 - 9
bake - February 2018 - New Product Success Stories - THE EVERYTHING CROISSANT
bake - February 2018 - 11
bake - February 2018 - Technical Corner - Endless Varieties of BREADS
bake - February 2018 - 13
bake - February 2018 - Practical Marketing - Waking Up BREAKFAST
bake - February 2018 - 15
bake - February 2018 - Equipment Innovations - Tax Overhaul Opens Doors
bake - February 2018 - 17
bake - February 2018 - Whole grains
bake - February 2018 - 19
bake - February 2018 - 20
bake - February 2018 - 21
bake - February 2018 - 22
bake - February 2018 - 23
bake - February 2018 - The Vermont connection
bake - February 2018 - 25
bake - February 2018 - 26
bake - February 2018 - CAKENOMICS
bake - February 2018 - cake2
bake - February 2018 - Planning innovation key for spring success
bake - February 2018 - cake4
bake - February 2018 - cake5
bake - February 2018 - cake6
bake - February 2018 - cake7
bake - February 2018 - TIME SAVING TIPS
bake - February 2018 - cake9
bake - February 2018 - SUPPLY SIDE ECONOMICS
bake - February 2018 - cake11
bake - February 2018 - WINNING PROMOTIONS
bake - February 2018 - cake13
bake - February 2018 - INNOVATIVE PRODUCTS
bake - February 2018 - cake15
bake - February 2018 - cake16
bake - February 2018 - Stone milled
bake - February 2018 - 28
bake - February 2018 - 29
bake - February 2018 - 30
bake - February 2018 - 31
bake - February 2018 - Make it sustainable
bake - February 2018 - 33
bake - February 2018 - Chocolate & Decorating - Sweetie Pie Collection
bake - February 2018 - 35
bake - February 2018 - Cakes - Seasonal Flavors
bake - February 2018 - 37
bake - February 2018 - Sweet goods - Vegan Bakery Caters to All
bake - February 2018 - 39
bake - February 2018 - Breads - On the Future of Bread
bake - February 2018 - 41
bake - February 2018 - Pastries - Different Takes on Baklava
bake - February 2018 - Foodservice - We Love PIZZA
bake - February 2018 - Beverages - Coffee to Go
bake - February 2018 - Product Showcase
bake - February 2018 - 46
bake - February 2018 - Classifieds
bake - February 2018 - 48
bake - February 2018 - Ad Index
bake - February 2018 - Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - 51
bake - February 2018 - 52
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