Thomas’, the top seller of grocery store English muffins and bagels in the U.S., announced the expansion of its breakfast portfolio with the launch of its new Croissant Bread.
Thomas’ Croissant Bread has the flaky delicate layers of a croissant baked right into a loaf and sliced for convenience, making it easier for consumers to toast and top with butter or other favorite toppings. It’s also made with high-quality ingredients with no high fructose corn syrup and has a suggested retail price of USD5.99.
“What makes Thomas’ Croissant Bread so uniquely good is that it’s made in a croissant-style lamination process resulting in 72 layers in each loaf to get that signature flakiness you expect from a croissant,” said Ted Swain, Director of Innovation for Thomas’ Breads.
“At Thomas’, we’re always looking for new ways to evolve and create delicious products that will resonate with the ever-changing breakfast needs of our consumers,” said Mary Pitone, Brand Manager for Thomas’. “With a strategic pre-sliced design, our new Croissant Bread is more than just bread, it’s a way to give our fans their mornings back, especially during their busiest days. We are confident that this new product will bring its buttery, flaky goodness into each home, transforming normal breakfast occasions into memorable ones.”
Thomas’ dates back to 1880 when Samuel Bath Thomas created his original English Muffin in New York City using a secret process that included griddle baking to create a Nooks and Crannies English Muffin. The company has since added bagels and breakfast breads, including a line of swirl breads, to its breakfast offerings. Today, Thomas’ sells the #1 English Muffin and #1 grocery bagel in the U.S.