A number of players in the bakery café segment are beefing up their food offerings in efforts to broaden their appeal during breakfast — the only major daypart that’s growing these days — while some are seeking to improve their competitiveness during lunch. Au Bon Pain is doing both. At breakfast, the 310-unit chain is introducing its answer to the Cronut — the doughnut-croissant hybrid by New York pastry chef Dominique Ansel that has inspired many ...

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