Artisan bakery Muffin Break has revealed details of its latest creative invention in the Muffin Lab, cementing its commitment to respond to customer demand for new tastes and fresh flavours on the high street.
The latest creation to be baked in the Muffin Break ovens is quintessentially English: ‘Earl Grey Tea and Raspberry’. The experimental muffin flavour also features a lemon butter icing and customers will be able to purchase the product, from UK stores until 10th October 2016.
Muffin Lab was introduced earlier this year with the Duffin – a clever mix between a muffin and a donut. Each month, Muffin Break unveils a brand new and intriguing Muffin Lab creation for its customers to try out and enjoy. These creations have equally quirky names to suit their unexpected flavour combinations and are available for a limited time only. Previous creations include: The Maple Bacon Muffin; Peanut Butter, Caramel and Banana; Red Velvet; and Clementine Collison.
Muffin Break’s Marketing Manager, Gemma Sandells, comments: “Our Muffin Lab initiative has proven to be a huge success in our UK stores, with figures showing a rise in muffin sales of more than 25% in our first four months of launching the range. We are sure that this success will continue and that we will see further growth throughout the year.
“Our aim is to excite and intrigue our customers with new, innovative inventions to try out. Our limited edition Muffin Lab creations offer our customers something different from what’s already available on the high street, creating a real excitement on what the next flavour will be.”
Muffin Break is part of a growing series of local franchisee owned artisan bakery cafes, which bake a wide range of fresh food options on site daily, all made from fresh ingredients. Muffin Break stores serve favourite food options such as sandwiches, wraps, paninis, baguettes and a sweet selection. Stores also provide a wide range of cold drinks, as well as its bespoke coffee blend, which is made from 100% Arabica beans.