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Starbucks Warmly Welcomes La Boulange® Bakery at Participating Seattle Stores


WEBWIRE


Beginning June 4, Starbucks Introduces the Perfect Complement to Starbucks Unrivaled Coffee with New Delicious Baked Goods Skillfully Crafted by La Boulange® Bakery

WHAT: On June 4, company-operated Starbucks stores in Seattle will transform the bakery case with a selection of high-quality, wholesome and delicious products from La Boulange® bakery, introducing customers to a newly elevated, uncompromising food experience.

Customer favorites will be reimagined in the style of a variety of classic French offerings, such as:

Classic & Chocolate Croissants – made with real butter, creating flaky, light layers of pastry that melt upon the first taste
Savory Croissants – made with a variety of toppings and fillings – from tomato and cheese to ham and cheese to spinach and more
Loaves – a delectable assortment of seasonal fruit and nut varieties
Cookies – from Classic Chocolate Chip to Chewy Chocolate Meringue

Seattle is the second market to offer La Boulange baked goods following the successful roll-out at more than 400 stores in San Francisco in April. Future roll-outs are planned for Los Angeles, Chicago and New York by fall and nationwide at company-operated stores by year end 2014.

WHEN: Beginning June 4, during regular store hours

WHERE: Participating company-operated Starbucks stores in Seattle (348 stores)


B-ROLL,
IMAGES
& MORE: http://news.starbucks.com/, http://www.starbucks.com/promo/laboulange


About Starbucks
Since 1971, Starbucks Coffee Company has been committed to ethically sourcing and roasting the highest quality arabica coffee in the world. Today, with stores around the globe, the company is the premier roaster and retailer of specialty coffee in the world. Through our unwavering commitment to excellence and our guiding principles, we bring the unique Starbucks Experience to life for every customer through every cup. To share in the experience, please visit us in our stores or online at www.starbucks.com.



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