“Our baked goods are made from the finest ingredients, by hand, by real people,” says Weisler, who has been creating the Kosher and trans fat–free line of baked goods for The Coffee Bean & Tea Leaf for almost 20 years out of a company-owned bakery in Santa Monica, California. This season, working closely alongside Michelle Stene, senior research and development manager of beverage and food, inspired Weisler to use flavors such as pumpkin, pear, and cinnamon.
The Coffee Bean & Tea Leaf is poised to introduce customers to baked goods that reflect the seasonal flavors of fall and pair deliciously with both classic and specialty fall beverages. The new seasonal bakery items include Pumpkin Spice Cupcakes, Almond Loaves, and Orange Chocolate Scones. A similar bakery influence is also found in the new seasonal beverages. Customers can enjoy Cinnamon French Toast in an Iced Blended drink and Pumpkin Pie in a Latte. The Caramelized Pear Latte is a fall treat that features delicate pear and caramel notes in each sip. With the introduction of these new items, The Coffee Bean & Tea Leaf continues to highlight the craftsmanship that goes into the creation of each beverage and bakery item served.
This fall, The Coffee Bean & Tea Leaf will also introduce “mini” baked goods inspired by weekly tiny treats Weisler baked for employees of The Coffee Bean & Tea Leaf. Mini versions of classic pastries like The Seasonal Danish Bear Claw and a variety of signature muffins and Danishes will be offered in 4-ounce portions, offering a friendlier calorie range and price-point option in the bakery case.