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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?