Industry News | January 31, 2012

Auntie Anne’s Challenges Fans in First-Ever Recipe Contest

Ladies and gentlemen, start your ovens! Auntie Anne's, the iconic brand known for its fresh, hand-rolled treats, is encouraging its fans to let their inner bakers shine this winter via the new Baking Kit Recipe Challenge

Now through March 31, 2012, individuals have the opportunity to develop original recipes for appetizers, entrees, and desserts using the Auntie Anne’s At-Home Baking Kit for a chance to win $1,000.

As part of Auntie Anne’s first-ever recipe challenge, contestants must use the dough and yeast from the official At-Home Baking Kit as the main ingredients. The rest of the creation, however, is entirely up to the contestant. 

The dough mix and At-Home Baking Kit are both versatile products and capable of baking a variety of delicious treats such as pretzels, pizzas, gourmet breads, breakfast pastries, and more. 

Auntie Anne’s culinary experts have already created an assortment of recipes with the At-Home Baking Kit, and this year’s winning creation will be featured side-by-side with these recipes on www.auntieannesrecipes.com.

“We are thrilled to start receiving some amazing recipe submissions for the Auntie Anne’s Baking Kit Challenge,” says Heather Neary, chief marketing officer of Auntie Anne’s. “It won’t be easy to pick our winners because we have some extremely talented fans. Win or lose, our contest will make for a fun way for families and friends to spend quality time together.”

The Auntie Anne’s At-Home Baking Kit is available for purchase at a variety of retail locations, including its national retail partner, Wal-Mart, or online.

Those interested in participating in the contest can submit their recipes online by visiting www.auntieannesrecipes.com. Submitted recipes will be judged on creativity, appearance, ease of preparation, and taste.

Winners will be announced on National Pretzel Day on April 26, 2012, on the brand’s Facebook fan page and via its Pretzel Perks e-blast.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.