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Much-kneaded edible bowl concept increases portions, decreases waste
The sight and scent of fresh bread straight from the oven is a sensory experience aroma espresso bar customers will enjoy a lot more. Today aroma announces plans to extend its lineup of loaves to include freshly baked bread bowls as edible vessels for their hearty and nutritious salads and soups.
“Our new freshly baked bread bowls are the best thing since sliced bread and we have already heard from customers who are saying it’s the toast of the town,” says Anat Davidzon, Managing Partner at aroma espresso bar. “This transition to bread bowls increases portion size for our customers, decreases waste and overhead at our cafés and strengthens our standing in the community as a place where neighbours come to break bread.”
Beginning this summer, aroma will convert its operations to support the use of freshly baked bread bowls for all salads and soups, as well as its Shakshuka, Moroccan-Spiced Chicken and Grain Bowl and Atlantic Salmon and Roasted Carrot Couscous Bowl.
Made using the same bread aroma espresso bar already produces in-house for its handcrafted sandwiches, the freshly baked bread bowls are baked fresh throughout each day in each café and available in white, whole wheat or multigrain. A gluten-free option is expected later this year.
“We explored a lot of stale half-baked ideas and strongly believe we’re on a roll with this concept,” says Neil Creighton, Director, Food and Beverage at aroma espresso bar. “We’re already looking forward to further extending our breadily-available edible lineup to include freshly baked bread mugs and to-go cups by the end of 2019.”
To promote the new freshly baked bread bowls, aroma will attempt to set a world record by ceremoniously shattering over 2000 of its current ceramic bowls at once during this year’s Taste of The Danforth festival.