Big, big news out of the Bay Area, where Starbucks has acquired Bay Bread LLC and its La Boulange bakery brand, as well as hired renowned French baker Pascal Rigo in a $100 million dollar deal. La Boulange describes itself as “The Bay Area’s favorite French bakery, a little piece of France in your neighborhood.” Schultz & Co. will roll out revamped La Boulange-branded pastry items in the San Francisco area, followed by major cities. QSR has more:
“This is an investment in our core business. After more than 40 years, we will be able to say that we are bakers too,” says Howard Schultz, Starbucks chairman, president, and CEO. “In La Boulange bakery and Pascal, we’ve found a company and a culinary artist who share our passion for creating premium products, reinventing and elevating an entire product category, and delivering the best customer experience. We looked at opportunities comprehensively when making this acquisition and we believe La Boulange is truly unique in terms of visionary leadership, product taste and quality, brand authenticity, bakery capabilities, and potential for growth.”
But what will become of our coveted lemon pound cakes? The legendary maple scone? The chocolate-dipped peanut butter cookie? The reduced-fat cinnamon swirl coffee cake? Is it time for San Francisco Starbucks sycophants to stockpile these delicious sweets in their collective freezers? Is it time to panic?
In the opinion of this website, yes. Although we think those La Bullshit faux-Frenchy baked goods are a little too buttery for our blood. Give us a red velvet cupcake, and you can have the duck fat confit croissant, thank you very much.