New items include the Butter Pecan King Cream Donut and the Supreme Croissant. Credit: Paris Baguette/PRNewswire.

North American bakery-café brand Paris Baguette has announced the launch of its limited-time 2025 winter menu and new seasonal offerings.  

The bakery chain’s latest additions include a variety of butter pecan-flavoured pastries and beverages, alongside savoury options, to provide “comfort with an artisanal touch”. 

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Available across the US until 4 March 2025, the Butter Pecan series promises a rich, nutty sweetness.  

New launches include the Butter Pecan King Cream Donut, filled with custard cream and topped with crunch icing, the Supreme Croissant, a round pastry also filled with custard cream, and the Mochi Donut with Butter Pecan Frosting.  

The Butter Pecan Latte or Sweet Cream Cold Brew Coffee complement the pastry. 

Savoury selections include the Sourdough Supreme Breakfast Sandwich, featuring eggs, bacon and cheddar cheese on toasted sourdough bread.  

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The Sourdough Turkey Melt combines turkey, bacon, cheddar and honey mustard.  

The Quiche Lorraine is a classic French option with bacon, eggs and cheese. 

For football fans, Paris Baguette provides themed treats such as the King Cream Football Donut and the Triple Chocolate Football Cream Cake.  

These special items are decorated with chocolate football designs and available from early January to 9 February 2025 between Fridays and Sundays. 

Paris Baguette chief marketing officer Cathy Chavenet stated: “Winter is all about cosy moments with those we cherish, and at Paris Baguette, we’re excited to help our guests bring those moments to life with our newest handcrafted creations. 

“To start off the new year, we’re bringing guests a selection of mouthwatering bites and sips – including an array of delicious butter pecan desserts with an indulgent, elevated flavour that’s sure to become a seasonal favourite.” 

In December 2024, Paris Baguette opened its 200th location in North America, situated at 549 Roosevelt Road in Glen Ellyn, Illinois.