Eli’s and Starbucks let Springfield try new treat

Published Wednesday, June 21, 2006


Officials from Starbucks Coffee and Eli’s Cheesecake Co. were in Springfield last week talking up a new pastry: Eli’s
Wildflower Honey Bar, made partly with honey harvested in Chicago.

You want each product to be a masterpiece,” said Marc Schulman, president of Chicago-based Eli’s. He was visiting the Starbucks at 2003 W. Monroe St. Thursday while staff members gave out samples of the new treat – layers of vanilla-and-honey crumb crust, yellow cake, honey-tinged ricotta cheesecake batter, sugared almonds and a honey glaze. A single-serving square sells for $2.25.

Some of the honey is harvested by students at the Chicago High School for Agricultural Sciences, which has its own beehives. Students raise the bees and collect and package the honey.

Starbucks is rolling out the new goodie nationwide, starting with corporate-owned stores in Illinois and Wisconsin.
Other Eli’s treats at Starbucks are the Blackberry Almond Cobbler Bar ($2.25), Cherry Almond Oat Bar ($1.95) and Eli’s Cappuccino Brownie ($1.95).

Schulman said it took a couple of months to develop the new product.


Students from the Chicago High School for Ag Sciences, including Mary Schneider, left, and Willie Akerson, hand out samples of Eli’s Cheesecake Company’s new Wild Honey Bar at the Starbucks on West Monroe, Thursday, June 15, 2006. Photo by Rich Saal/The State

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