What is in this article?:
- Bakery-café chains aim to broaden appeal
- Einstein Bros. and Peet's
Au Bon Pain, Starbucks, Dunkin’ Donuts, more introduce light and indulgent items for breakfast and lunch
Peet's Herb Roasted Turkey Sandwich
Einstein Bros. and Peet's
Einstein Bros. Bagels is offering items for customers looking to cut calories, as well as those seeking premium offerings.
The 685-unit chain has introduced its Thintastic bagel, which has 35-percent fewer calories than its regular bagel and is available in plain, whole wheat and everything varieties.
It also added several premium items. For Lent, it added a Honey Smoked Salmon sandwich, served on a bagel with tomato-cucumber relish and an onion-and-chive schmear. It’s being marketed at breakfast and lunch.
The chain has also introduced new premium bagel egg sandwiches. The new Applewood Bacon & Cheddar Sandwich features bacon that is 85-percent thicker than what the chain used previously, as well as a new seasoning mix for its scrambled eggs. Its new Santa Fe Turkey-Sausage Egg Sandwich features scrambled eggs with turkey sausage, melted pepper Jack cheese and a jalapeño-salsa shmear.
Peet’s Coffee & Tea is also offering new food items, but only in its core market of Northern California, where about a third of its approximately 460 locations are located.
The menu, which focuses on the lunch and snack dayparts, was developed by Arnold Eric Wong, who has worked in and owned many restaurants in the San Francisco area. He is using some of his own distinctive recipes for flourishes such as pumpkin seed pesto aïoli and fig balsamic vinaigrette. The meat comes from Columbus Distributing, which Wong said sources from smaller operators and cooks in smaller batches.
“They don’t over-process, which is really important to me,” Wong said.
Peet’s Northern California locations now offer:
• Herb Roasted Turkey Sandwich: Made with slow-cooked turkey, Monterey Jack cheese and pumpkin seed pesto aïoli
• Super Greens & Kale Salad: Made with a green mix including chard, beet greens and different types of kale, mostly sourced locally, with Greek feta cheese and fig balsamic vinaigrette
• Black Lentil Salad: With Greek feta and red wine vinaigrette
• Quinoa Salad: Made with rainbow quinoa, roasted red peppers and herb vinaigrette
• Fruit Bowl: With an emphasis on berries, but also with pineapple, grapes and melon, depending on the season. Wong said each Peet’s location gets fruit deliveries five days a week.
• Cheese and Fruit Box: With aged Dubliner Irish Cheddar, Monterey pepper Jack and Danish brie served with apples, roasted almonds and organic rice crackers.
• Hummus & Carrots: With hummus produced in Wong’s facility and carrot chips.