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Dunkin' Donuts has dropped some game-changing news in the last week. Its first espresso offering since the plain-Jane latte, the macchiato will hit stores on Sept. 28. Plus, the chain is also tinkering with mobile ordering and delivery via a new app slated for release in 2016. And right now there's a new set of breakfast sandwiches and donuts that double down on a culinary obsession that's admittedly been around for quite some time: bacon. Yet it's far from becoming a tired trend.
Crisp, salty, and undeniably addictive, bacon is a fan favorite at the coffee company, so it made sense to add even more of it to the menu. And we're not talking about standard smokehouse bacon here. No, the New England-based company is getting experimental with its morning routine. We got an inside look at the new offerings, which include breakfast sausage made from bacon, bacon that's dredged in pepper and sugar, and a fall-inspired bacon-topped donut.
Bacon lovers' sausage sandwich
It's sausage. It's bacon. It's mind-boggling. Made from actual cherrywood-smoked bacon, the sausage is split in half and layered with egg and American cheese on an English muffin. It's smoky, salty and ideal for those who can't decide between sausage and bacon at breakfast (read: people like me). It's currently in the menu-testing phase, but executive chef Jeff Miller expects it to make it on the permanent menu eventually.
Candied black-pepper bacon sandwich
This croissant has a lot going for it. To begin with, it's stuffed with four whole strips of bacon—twice as much as the typical DD breakfast sandwich. Second, all that bacon has been dredged in a mix of sugar, cracked black pepper, and a few "secret recipe" seasonings before it's cooked. The result is a sweet, slightly spiced morning meal that's also packed with egg and American cheese. The best part? It's confirmed to hit menus nationwide in November.
Maple-bacon donut
When we watched these salty-sweet numbers hit a testing location, we quickly snatched a couple and reviewed them. And we weren't disappointed. The yeast squares are topped with a mound of crumbled bacon and a generous drizzle of maple icing. They were first offered in New Jersey and Connecticut but should be rolling out to restaurants across the country now.
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