SEATTLE Starbucks Coffee Co. said it has collaborated with award-winning New York chef Marcus Samuelsson to develop bakery items and coffee blends that will roll out this fall.
In addition, the 14,000-unit coffee giant said it has secured rights to be the exclusive seller of Samuelsson’s new cookbook, Discovery of the Continent: Foods, Flavors and Inspirations from Africa. The Ethiopian born, Sweden-raised chef is the owner of the fine-dining restaurants Aquavit and Riingo in New York. Starbucks will donate $1 to the U.S. Fund for UNICEF for every copy sold between now and Oct.1, with a minimum donation of $50,000.
Samuelsson helped Starbucks create two fall bakery items: chocolate cinnamon bread and caramelized apple pecan coffeecake.
He also began working last summer with Andrew Linnemann, Starbuck’s master blender, to develop the two coffee blends that are slated for a rollout. The pair created the Joya del Dia Blend, meaning “Jewel of the Day,” which has a soft cocoa finish representing distinct flavors found in Latin American beans. The other new coffee is the Ubora Blend which has flavor profile of floral, citrus and herbal notes reflecting flavors of East Africa.
Starbucks also is reintroducing its Anniversary Blend to stores this fall to mark the company’s 36th anniversary and will return its pumpkin spice latte to the menu.