Milk Bar partners with Beyond Meat for return to savory menu

Milk Bar has partnered with Beyond Meat to introduce two savory menu items featuring plant-based meat, marking the US bakery chain’s first return to savory offerings in several years.

• Milk Bar partnered with Beyond Meat to launch two limited-edition savory products at its flagship bakeries in New York City and Los Angeles.
• The collaboration introduced a breakfast pastry featuring Beyond Breakfast Sausage and a meatball parm roll made with Beyond Meatballs, alongside egg or cheese.
• Milk Bar said repeated customer requests for more plant-forward choices helped prompt the collaboration, which will run from August 26 through October 5.

Available from August 26 to October 5, the collaboration includes the Beyond Breakfast Sausage & Egg Spiral and Beyond Meatball Parm Roll.

The breakfast product combines pieces of Beyond Breakfast Sausage with egg and cheese inside a baked pastry spiral. The second pairs Beyond Meatballs with marinara, onions and cheese in baked dough.

While neither product is fully plant-based because of the inclusion of egg and/or dairy cheese, the launch gives Beyond Meat another route into foodservice and introduces its products through a bakery brand better known for desserts including cookies, cakes and its Milk Bar Pie.

Milk Bar founder and chef Christina Tosi said the collaboration offered the company an opportunity to revisit a category it had not explored for some time.

“At Milk Bar, we love the chance to play in a space we don't often get to explore – this time, with savory,” Tosi said. “Beyond Meat is the perfect partner to create something accessible, surprising, and wildly craveable at the same time, that still feels unmistakably Milk Bar.”

Milk Bar said requests for plant-forward products had repeatedly featured among customer feedback. The collaboration also revives savory products after an absence of several years from its menu.

For Beyond Meat, the partnership represents another attempt to reach consumers through familiar dishes and established foodservice brands rather than relying solely on dedicated meat-alternative occasions.

“One of our biggest goals at Beyond Meat is making plant-based eating more accessible by showing up in the places people already know and love,” said Danielle Armbrust, VP of Marketing at Beyond Meat.

“Collaborations like this invite new consumers to experience Beyond Meat in a fun, familiar setting and demonstrate just how delicious and versatile plant-based protein can be.”

The two products will be sold at Milk Bar’s flagship locations in New York City and Los Angeles. Recipes will also be published online for consumers wanting to recreate them at home.

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