SAN ANTONIO, Texas – Corner Store is kicking up the spice in its summer offerings and promotions, introducing Sriracha sauce and a culinary twist in its new savory puff pies and sweet whoopie pies.
The new Sriracha Club Puff Pie is a flaky, buttery pastry filled with hot ham, turkey, roast beef, pepper jack cheese and Sriracha. Also new is a Seasoned Pulled Pork Puff Pie with roasted red peppers. Corner Store’s $4 Lunch includes any flavor puff pie and a 32oz drink.
On the sweet side, Corner Store has introduced a Sweet, Salty & Spicy Whoopie Pie, a warm-from-the-oven “cake sandwich” with chocolate icing and cake laced with Sriracha and topped with salty pretzel bits. A single whoopie pie retails for 99 cents and a 5-pack of small whoopie bites retails for $1.99.
“Sriracha could be the new ketchup,” said Richard Poye, Corner Store’s director of food service. “At Corner Store, we created an assortment of mouthwatering snacks that perfectly complement the spicy tang of rooster sauce. The new offerings are part of Corner Store’s strategy to use more culinary ingredients to delight a consumer base that is more hip to foodie trends than ever before.”
The new treats are part of Corner Store’s signature line of Fresh Choices foods baked or prepared in the store’s kitchen. Other items include sausage kolaches made with sweet bread, cookies, donuts and breakfast tacos on homemade tortillas.
On the roller grill, Corner Store offers a variety of signature-label all-beef hot dogs and sausages on white or wheat buns, including the new Backyard grilled sausage.
In addition to Fresh Choices baked and packaged goods, the Corner Stores carry U Force energy and sport drinks, Cibolo Mountain coffee, FC bottled soda, Flavors2Go fountain drinks and 20-ounce ICEES for $1.
Also this summer, in partnership with Share A Coke, Corner Store is encouraging its Facebook fans to upload a selfie with their Coke and a Standee at local Corner Stores for a chance to win a new tablet, a $200 Corner Store gift card or a Coca-Cola cooler.
Read more in the July issue of NACS Magazine on how retailers are using condiments, such as Sriracha, to broaden and spice up their foodservice offers.