(NEW YORK) — Customers like more than just coffee at their local Starbucks. Food sales bring in $1.5 billion in revenue for the coffee company, which unveiled new menu items at nine of its San Francisco stores.
New items include a whole wheat spinach croissant and a tomato, cheese and herb croissant. Other baked goods being tested are a blueberry yogurt muffin and raspberry passion fruit loaf cake. A lemon vanilla loaf cake replaces the lemon loaf cake in stores now.
In June, the company announced an agreement to acquire La Boulange, a San Francisco-based bakery specializing in French pastries and breads.
The La Boulange products will eventually replace the items in the company’s pastry case. The sandwiches and chilled case items will not be affected, said Lisa Passe, Global Brand PR director.
“The test is really about operationally, warming the product, things like that. From a test standpoint it’s going well,” she said.
Passe says the company will eventually roll out the products nationwide. The products were released in San Francisco because they were close to the La Boulange “mother” bakery.
A warm chocolate cake and chocolate chip cookie from La Boulange are being tested at California locations as well, along with an almond cookie and vanilla shortbread cookie.
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