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US – Peet’s Coffee & Tea and Chef Arnold Eric Wong introduce new, locally-made fresh food items in Peet’s Northern California Stores

EMERYVILLE, Calif. –Peet’s Coffee & Tea, a premier specialty coffee and tea company, announces its brand new, fresh food items now available in 126 Northern California stores, including the Bay Area, Sacramento, Monterey, Santa Cruz and Capitola.

The food menu has been developed in partnership with famed Bay Area Chef Arnold Eric Wong and his local bakery Raison D’être, and provides Peet’s fans with healthy and house made options such as applewood smoked ham sandwiches, super greens and kale salads, lentil salads and more. These fresh food items are locally made and delivered fresh every day to Peet’s stores.

“Our Peet’s fans have asked and we’ve answered with our new fresh salads and sandwiches. This gives them a more complete Peet’s experience with a menu of healthy, delicious food that is house made locally here in the Bay Area and delivered fresh to our stores every day,” said Dave Burwick, president and CEO of Peet’s Coffee & Tea.

“Plus, we’ve added vegetarian, vegan and gluten-free items which we know are important options to many of our fans in Northern California.”

Peet’s has called the Bay Area home for 48 years and Chef Wong shares this deep-rooted tie to the area, having served as a fixture of the local dining scene for nearly two decades. His intense passion for doing food the right way mirrors that same level of commitment Peet’s puts into its premium craft coffee.

His decorated career has spanned a number of highly acclaimed restaurants, including his own EOS Restaurant and Wine Bar and Bacar.

“I’m thrilled to be working with Peet’s Coffee & Tea as they share my deep passion to quality, freshness and using the finest ingredients. And, it’s important that we give Peet’s fans a locally sourced, artisanal food experience that matches the quality of their coffee,” said Chef Arnold Wong.

“We have carefully crafted these recipes to be health conscious and flavorful, and are making them locally right here in the kitchen at Raison D’être.”