Muffin Break’s kitchens have been working overtime after a rise in muffin sales of more than 25% due to the launch of its ‘Muffin Lab’ range earlier this year.
The increase was achieved in the first four months of 2016 and is equivalent to a 28% increase year-on-year, according to the national artisan bakery chain.
The Muffin Lab concept provides customers with exciting and sometimes unexpected flavour combinations. Following great sales success, the artisan bakery has unveiled the fifth limited edition Muffin Lab creation – The Maple Bacon Muffin – which launched last week and will be available in store until 13 June. The £2.30 sweet and savoury muffin invention is topped with cream cheese icing and a slice of chocolate covered bacon.
Every month Muffin Break offers customers intriguing flavour selections, which are unusual on the high-street.
Like all of Muffin Break’s offering, the Muffin Lab’s experimental creation will be freshly baked in-store, every morning, using premium ingredients.
Muffin Break marketing manager, Gemma Sandells, said: “Since the launch of Muffin Lab in January, our quirky creations have been popular with customers looking for something out of the ordinary. We are happy to announce that this has definitely been reflected in our latest sales report, which showed the 28% year on year sales increases between January and April.”
Muffin Break is part of a growing series of local franchisee and company-owned artisan bakery cafes, which bakes a wide range of food options in its in-store kitchens every day.