Starbucks launches in-store artisanal bakeries

There will be over 100 new items on the menu

Starbucks coffee is planning to launch in-store artisanal bakeries.

The Starbucks Reserve Roastery in Seattle is the first location to have a Princi bakery, followed by branches in Shanghai opening in December 2017, Milan in late 2018, and New York, Tokyo and Chicago thereafter.

There are currently no plans for Princi bakeries to open at any British Starbucks.

However, there is already a standalone Princi in London (on Wardour Street in Soho), alongside the branches in Milan.

The bakeries will bring freshly baked Italian food crafted from Rocco Princi’s recipes to Starbucks’ food offerings.

“Rocco Princi is an artisan who, at an early age, discovered a love of bread making and through determination as well as an obsession for finding the perfect ingredients, has created an Italian food experience that I think is unparalleled,” said Howard Schultz, executive chairman, Starbucks.

“His passion for authentic food and respect for Milanese culture come through in everything he does, and I think our customers are going to fall in love with Princi.”

The Starbucks with a Princi in Seattle is centred around ovens with food across every part baked fresh onsite.

There will be over 100 new items on the menu, from flaky cornetti to focaccia sandwiches filled with salame Milano and mozzarella di bufala or crostata fragola.

The ingredients will be imported from Italy too, 25 of which are specifically for Princi.

Rosso Princi

“Today, I am realising a dream that I have had since I was a young man, and I am grateful to Howard for his vision to bring Princi to the world,” said Rocco Princi, founder of Princi.

“Having worked side by side with the team that Starbucks has assembled, I have seen firsthand their talent as well as the attention they have given to ensuring that the fresh, authentic, handcrafted ingredients that define the Princi experience are being honoured.

“I am excited and humbled that the people of Seattle will now be able to experience our food.”