Starbucks has introduced new summer bakery items that pair well with coffee and tea.

·      S’mores Tart features toasted marshmallow on top of graham cracker tart crust, filled with milk chocolate.

·      Frappuccino Sugar Cookie is shaped like a Frappuccino blended beverage and has chocolate and vanilla icing.

·      Red Berry Cheese Danish brings sweet cheese and strawberry-raspberry filling to a La Boulange croissant.

·      Cookie Straw is a rolled sweet wafer biscuit lined with rich chocolate ganache; it pairs well with any of Starbucks Frappuccino blended beverages.

·      Raspberry Swirl Pound Cake is a returning favorite: a raspberry and vanilla pound cake topped with icing.

These bakery items will be available in participating Starbucks stores while supplies last.

Desserts, Menu Innovations, News, Starbucks