Illustrated Airplane

Get updates from Blue Bottle

Sign up for stories, coffee tips, and special gear

Vegan and Wheat-Free Items Shine on Our New Summer Menu

And a few classics return, too

Our new summer menu is a glorious dive into the season’s bounty. And now, for the first time, we’re unveiling a lineup of vegan and wheat-free treats for everyone to enjoy. Here is a glimpse at our new menu, available in all of our cafes across the U.S.

Chia Pudding with Strawberries and Raspberries


Quintessential summer fruits—raspberries and strawberries—combine with hibiscus flower and coconut-milk yogurt to make an ambrosial base for plumped chia seeds. Coconut-milk yogurt is a phenomenal alt-milk option, because it manages to be rich and decadent without being overly heavy. It’s ideal for vegan and paleo diets, and the chia seeds make this light breakfast pudding protein-rich.

Overnight Oats with Dried Cherries and Blueberries


Dried fruit and plenty of seeds add texture and bursts of sweet and tart. Our oats are made with whole grains and sweetened just with maple syrup and a tinge of pomegranate molasses.

Yogurt Parfait with Peach Vanilla Compote

Whole-milk yogurt is layered with a cooked peach syrup fragrant with vanilla and cardamom. In Los Angeles, the Yogurt Parfait is vegan and made from coconut-milk yogurt. 

Marionberry Poundcake


The intensely fruited marionberry jam creates galactic swirls in our classic yogurt poundcake recipe. Marionberries are in the same family as blackberries, but have a sweet-tart flavor that is more complex than the average blackberry. They have a very short growing season and only appear at the height of summer.

Rosemary Olive Oil Shortbread


We're bringing back this beloved cookie that's perfect with coffee or tea—no matter the time of day. 

Food Made for Coffee

When we spoke to Hourie Sahakian, Director of Culinary Operations, about the challenges of pairing food with coffee, she admitted to using a lighter touch with the spices that she uses liberally at home. But Hourie’s found that judicious additions, like the hint of cardamom and splash of vanilla folded into the peaches in the Yogurt Parfait, or the dash of freshly grated nutmeg in the Overnight Oats, adds dimension without overpowering a coffee.

Take the revival of an old Blue Bottle favorite—the Rosemary Olive Oil Shortbread. A light hand with the rosemary, especially when in the presence of a buttery olive oil, doesn’t overwhelm the pastry, or a coffee that might accompany it.

Hourie can’t help but think that the high-quality ingredients we use also comes into play. From our yogurt, which is from Straus Family Creamery in Northern California and Ronnybrook Farm on the East Coast, to the artisanal olive oil in the shortbread, the ingredients are what we’d want to use in home-cooking. Which is why we're so excited to serve such lovingly made food in all of our cafes across the country.  

Find a cafe near you. 


Exkkd3nwmrmdfl9htl5k

By Blue Bottle Staff

Published Jul. 25, 2018

Share This Story

Also In The Frequency
Rrvwngkufre3azmg64dm
Equipment matters. What about intuition?
By Blue Bottle Staff