CIA Faculty Works with Starbucks on New Flavors

When Starbucks was looking to develop new coffee blends for home coffee makers that pair well with breakfast items, they enlisted the help of The Culinary Institute of America. The CIA team of Chefs Noah Carroll and Didier Berlioz from the college's Baking & Pastry Arts faculty and Apple Pie Bakery Café Manager Matt Waldron collaborated with Starbucks to create three new flavors: Sweet Mornings, Savory Mornings, and Dessert Blend. Read the full article>


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