Issue 33: The Next Big Thing in Coffee

▶ Cover Feature
Pairing coffee with cakes, bread, biscuits and pastries is an idea as old as the café itself. Today, these menus are reshaping how coffee shops and bakeries do business.                                                         

▶ Secrets of Signature Beverage Success
Four leading beverage developers reveal what separates social media sensation from menu misfire

▶ London’s Bakery Boom
Could the bakery-cafè become the blueprint for the next generation of specialty coffee shops? Deniz Karaman broke bread with three prominent bakeries to find out

+ the latest news, interviews, industry insight and global coffee market intelligence featuring... Marcel Löffler, CEO, Julius Meinl; Maxwell Colonna-Dashwood; Paris Baguette America; A Twosome Place; Bharti Badix, founder, BloomsYard; and Mauro Illiano