Au Bon Pain announced the availability of new seasonal spring menu items at its U.S. cafés. The new menu options, available from March 10 to May 4, will feature the CroisBun, a hybrid bakery item that blends together a croissant with a buttery bun. To introduce the CroisBun, Au Bon Pain is offering the special promotion of two CroisBuns for only $4 for a limited time.
The CroisBun was created by Au Bon Pain’s culinary head chef Roger Bowles exclusively for the café. Developed in response to the hybrid food trend, the CroisBun allows guests to indulge in two bakery items in one treat. Filled with either sweet cheese or strawberry and sweet cheese, the CroisBun conveniently breaks into three pieces, making this new bakery item a treat to share.
“We are especially excited about this new menu because we are debuting two flavors of the CroisBun, a distinctive new offering in our bakery, which celebrates our proud heritage of creating freshly baked, quality croissants.” says Maria Feicht, Au Bon Pain’s chief brand officer.
In addition, the spring menu will feature the seasonal flavors of the Sesame Ginger Chicken Salad, Chicken Wasabi Wrap, Carrot Ginger Soup, and Black Currant Iced Tea. Capturing flavors that resonate with the change of seasons from winter to spring, the new spring menu includes new offerings that can be enjoyed for breakfast, lunch, and dinner—or any time in between.
“While we know guests love and crave their favorite staple items at Au Bon Pain, we enjoy offering new, limited-time offerings throughout the course of the year. These new options, in addition to being seasonal, introduce our guests to contemporary dishes that are cravable, inventive and delicious,” Feicht says. “We are also proud to offer a variety of menu options daily that speak to every appetite, whether people are interested in healthy eating or a more indulgent treat.”
The five times weekly e-newsletter that keeps you up-to-date on the latest industry news and additions to this website.