Last summer, coffee behemoth Starbucks acquired San Francisco-based bakery La Boulange, and the patisserie's "more upscale" take on baked goods and pastries are rolling out in LA-area Starbucks stores this week. La Boulange owner Pascal Rigo tells the LA Times that the new menu items — like a "summer berry" croissant, savory spinach croissant, and glazed lemon loaf — are intentionally designed to look more rustic and artisanal: "they're about as pretty as what you'd make at home."
As part of the $100 million La Boulange sale, Rigo oversees Starbucks' research-and-development kitchen in San Francisco, which is also currently working on expanding lunch options. Since June, Rigo's bakery case has been softly available in some Pacific Northwest and Bay Area stores. The new pastry offerings will hit all 7,000 U.S. Starbucks locations by the end of 2014.