Au Bon Pain Delivers Bold Flavors, Balanced Nutrition with New Winter Menu
Boston, MA (PRWEB) January 04, 2016 -- In the midst of the cold weather season, Au Bon Pain, an internationally recognized leader in the fast-casual category, introduces its distinctive new Winter menu, chock full of bold flavors and balanced nutritional options. Starting today, guests can savor delicious new additions including the Avocado BLT Sandwich, Superfood Blueberry Chia Hot Cereal, Garden Veggie Bagels, and Toasted Marshmallow Lattes. New winter menu items are available December 29, 2015 - February 22, 2016.
“Our guests will be able to enjoy a dining experience that is tailored to their needs with our new winter offerings,” said Katherine See, Au Bon Pain’s executive chef. “With this menu we were conscious of the fact that many want to start the new year off on the right foot nutritionally, so we made a point to incorporate a variety of healthful options, from superfood grains and fresh fruits to vegetarian wraps and lean proteins, that are satisfying and cold-weather appropriate while still allowing our customers to keep their resolutions.”
Au Bon Pain’s new Avocado BLT Sandwich is an updated take on a classic sandwich recipe. Made with fresh avocado, applewood smoked bacon, romaine, tomatoes, and basil aioli on toasted country white bread, this sandwich, with the addition of avocado, offers rich texture and a boost of potassium and vitamin E. Au Bon Pain will also reintroduce the Black Angus Steak and Cheese Sandwich that features a new and improved recipe using ciabatta bread, roast beef, and pickled red onions.
Offering even more healthful menu options, Au Bon Pain also introduces its Superfood Blueberry Chia Hot Cereal that offers a blend of superfood grains (whole grain oats, quinoa, and puffed amaranth), dried blueberries, sunflower & chia seeds, and cinnamon for a hearty, fiber-rich meal with a touch of sweetness that can be enjoyed all day long. Additionally, guests can enjoy the new vegetarian-friendly Fresh Garden & Avocado Wrap, which is packed with tasty veggies like avocado, tomatoes, cucumber, carrots, arugula, topped with a Lite Lemon Shallot Vinaigrette in a whole wheat tortilla.
Adding to the dining innovation that Au Bon Pain is known for, the fast casual bakery cafe has also released its newest bagel, the Garden Veggie Bagel, that uses truly fresh ingredients including broccoli, carrots, chives, and herbs infused into a bagel. Customers can also opt for the new Garden Veggie Bagel Sandwich, which features the new bagel with egg whites, turkey sausage, and cheddar. For those who like to indulge on occasion, Au Bon Pain also introduces its newest Kouign-Amann flavor, the Cherry Kouign-Amann, and its newest cookie flavor, the Red Velvet Cookie.
“This winter menu continues to build on our promise to guests, who we aim to empower to make their own dining decisions by offering a variety of both healthful and indulgent options, all packed full of flavor and held to our standards of excellence,” said Au Bon Pain’s Chief Brand Officer, Maria Feicht. “These new dishes allow customers to enjoy the flavors and comfort of the winter season while customizing to their personal health needs and goals. As our guests continue to look to us to provide them with delicious and high-quality menu offerings, our goal is to build awareness around the initiatives that we have put in place to add value to the lives of everyone who visits Au Bon Pain.”
The full Winter menu:
Avocado BLT Sandwich - Fresh avocado, applewood-smoked bacon, romaine, tomatoes, basil aioli on toasted country white bread.
Black Angus Steak & Cheese - Roast beef, three cheddar blend, roasted peppers and onions, and horseradish aioli on ciabatta.
Fresh Garden & Avocado Wrap - Vegetarian wrap with avocado, tomatoes, cucumber, carrot, arugula, romaine, and lite lemon shallot vinaigrette on a whole wheat tortilla.
Steak and Wild Rice Soup - Seasoned steak with wild rice, portobello mushrooms & carrots in a rich beef broth.
Superfood Blueberry Chia Hot Cereal - A blend of superfood grains (whole grain oats, quinoa, and puffed amaranth), dried blueberries, sunflower & chia seeds, and cinnamon.
Garden Veggie Bagel - A bagel with broccoli, carrots, chives & herbs.
Garden Veggie Bagel Sandwich - Egg whites, turkey sausage, and cheddar on the Garden Veggie Bagel.
Cherry Kouign-Amann - Layers of buttery pastry with caramelized sugar and filled with cherry preserves.
Red Velvet Cookie - Red velvet cookie with white chocolate chips.
Toasted Marshmallow Latte - Rich espresso blended with cinnamon and toasted marshmallow syrups, topped with frothed milk. $1.99 for a medium and $2.50 for a large.
Sumatra Reserve Blend Coffee - A smooth, full-bodied dark roast from Indonesia with hints of chocolate and brown sugar.
For more information on the new menu or to find an Au Bon Pain café location near you, visit: http://www.aubonpain.com.
About Au Bon Pain
Founded in 1978, Au Bon Pain (“the place of good bread”) has grown into an internationally recognized leader in the fast-casual restaurant category. The chain’s signature items—sandwiches, breads, pastries, salads, soups and coffee—are served in welcoming café environments emphasizing quick service and hospitality. Au Bon Pain offers consumers a wide array of delicious, nutritional foods that include low-sodium, low-fat, gluten-free, vegan, and vegetarian options. Calorie counts are clearly posted on menus and full nutritional information is provided in each cafe which has helped the brand earn Health magazine’s designation as one of America’s Top 5 Healthiest Restaurant Chains over the past three years and one of America’s Healthiest Restaurant Chains by Grellin.
Au Bon Pain operates in six key trade channels including urban office buildings, hospitals, universities, transportation centers, malls and museums. Au Bon Pain currently operates in more than 300 locations in the U.S. and internationally. Additional information about Au Bon Pain, which is headquartered in Boston, may be found at http://www.aubonpain.com.
Jasmine Mitchell, People Making Good PR, +1 (857) 284-4826, [email protected]
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