Cinnaholic Unveils Limited-Time Spring Menu

    Industry News | April 8, 2021
    Cookie Cake.
    Cinnaholic
    Cookie Cake is a 10” homemade cookie with your choice of chocolate chip or Cinnadoodle cookie, with your choice of frosting and up to three toppings

    Cinnaholic is giving customers something new to crave.

    The gourmet bakery unveiled its newest spring seasonal, limited-time offering (LTO) menu all while staying on brand and being 100% vegan. The seasonal LTO, which builds off fan favorite menu items, are now available in-store, online and on third party delivery sites.

    Cinnastack is a full size scoop of cookie dough on a warm cinnamon roll with your choice of frosting and topping.

    Cookie Cake is a 10” homemade cookie with your choice of chocolate chip or Cinnadoodle cookie, with your choice of frosting and up to three toppings. Available single or double stacked.

    Take & Bake Cookie Dough is ready-to-eat, or bring it home to bake it, homemade chocolate chip cookie dough, available in 8oz and 16oz containers.

    “These LTO offerings are an extension of our already mouth-watering bakery items that we know customers are going to love,” says Spencer Reid, president of Cinnaholic. “We are so excited to continually launch new sweet treats for Cinnaholic enthusiasts and new customers.”

    Cinnaholic has set itself apart as a “better-for-you” option exclusively using plant-based ingredients without sacrificing taste. Its variety of frosting and topping options make each customer experience truly unique, appealing to sweet-toothed dessert lovers across North America. The brand also provides catering services, serving sweet treats for events large and small from birthday or office parties to baby showers and weddings. Customers can expect nothing less than the highest quality ingredients, as the plant-based, vegan bakery franchise was founded upon a commitment that all ingredients must be animal-free and free of dairy, lactose, eggs and cholesterol.

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