Jun 30, 2009

Starbucks revamps pastry menu

starbucks blueberry muffin

You might have noticed a change in the pastry case at your local Starbucks over the past few weeks. In an effort to cut costs while increasing overall quality, Starbucks has completely changed the way that they do their pastries. Previously, Starbucks used a variety of regional bakeries to stock their stores. This meant that you could find different types of pastries in different areas, according to what was popular there, and that the ingredients that went into the items varied widely.

Starting today, Starbucks is using fewer bakeries, each of which will produce and ship more items. This consolidation also allowed Starbucks to tinker with its recipes and refocus on slightly healthier options with all natural ingredients. They cut out corn syrup from their Marshmallow Dream Bars, eliminated the artificial flavorings from berry muffins and real egg whites are making an appearance in a heart-healthy breakfast sandwich. Starbucks says that its new options have “15 percent fewer calories, 5 percent less fat and 8 percent less saturated fat” than previous items.

Time Out Chicago has done a taste test of the newest items on the menu, if you want to see how they stack up. Not all of these items may be available in your region, but some are nationwide.

1 Comment

  • Lucky me, I live within walking distance of a Starbucks and a couple times a week I’d walk there and get a latte and pastry. Bad news, however, is that I really don’t like the new pastry selections. They are flavorless and taste like packaged pastry items that you could buy at a grocery store. Frankly, I don’t think they even look good. If I want a pastry now I just walk a little further to another coffee shop … unfortunately for Starbucks this means that I also take my coffee business elsewhere too. Please consider revamping the menu again – this one just isn’t working!

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