Matcha Green Tea Ice Cream

May 05, 2017 in Category: What's New

Matcha is having a moment. Since its subtle, vegetal sweetness lends itself to desserts, it makes sense that we’re building a small army of matcha-flavored sweets. We’ve already got a seasonal Matcha White Chocolate Bar in our candy aisle. Now, we’re bringing in what might just be the world’s most favorite matcha treat. Introducing...the Crown Prince of Matcha Land*… the Prom Queen of Matcha High*… 

Joe-Joe's Truffles

April 20, 2017 in Category: What's New

When our Product Innovator presented our latest dessert-made-from-another-dessert—Joe-Joe’s Truffles—to our tasting panel, we were drooling before you could say, “That’s so meta.” Our Maryland-based supplier takes actual Chocolate-Vanilla Joe-Joe’s Cookies, crumbles ’em up, then mixes them with more Joe-Joe’s crème (a.k.a. the best part of a Joe-Joe) and plenty of white chocolate. Then, this heavenly mixture gets rolled into...

Cold Brew Latte Dessert Bars

April 13, 2017 in Category: What's New

In 2017, when we’re nearly 20% of the way through the 21st century, Trader Joe’s is thrilled to introduce Trader Joe’s Cold Brew Latte Dessert Bars, the most delicious extension of modern American coffee culture we’ve tasted in a good, long time. Crafted with an adult’s taste buds in mind, coffee takes center stage – cold brew coffee is the first ingredient, and the robust flavors of that coffee make a rich first impression. The coffee is blended with ingredients you’d find in the best ice cream – things like cream, milk, and... 

Hey, Joe!

March 20, 2017 in Category: Product Stories

The Cold Brew process has cemented its status as pinnacle percolator of coffee bar culture. What separates the wheat from the chaff—or the coffee cherry from the bean, as it were? As its name puts forth, Cold Brew Coffee is never heated. As a result, the oils and acids that are commonly released with heat don’t pass through to the brew. To quantify it, a cup of Cold Brew Coffee contains about...

Cannelés de Bordeaux

March 08, 2017 in Category: What's New

Despite its simple ingredients, the traditional cannelé (“kan-uh-lay”) has always been challenging to make, requiring a persnickety pastry chef. Fortunately, Trader Joe’s Cannelés de Bordeaux have been pre-made for you (our chefs are persnickety enough) and frozen to make your enjoyment of this gastronomical gift a cinch. Our Cannelés are made in the tradition of pastries first created in the city of Bordeaux (southwestern France). These little cylindrical cakes are baked in miniature, fluted molds, which create a pattern of ridges around the outside of each one. They sort of look like shrunken, elegant Bundt cakes. Very simple ingredients...

Chocolate Almond Butter Tarte

February 20, 2017 in Category: What's New

When you think “French tarte,” you might first think fruit fillings: apples (of course!), berries, lemon… Certainly, there are French tartes filled with chocolate; but we’ve got one you’ve likely never seen (or tasted) before—in France, or anywhere else. Trader Joe’s Chocolate Almond Butter Tarte was initially conceived as a Chocolate and Salted Caramel Tarte. On second thought, we decided this new dessert needed a different, more decadent twist. That twist is almond butter. We replaced what would’ve been the caramel layer with a creamy, smooth spread made from...

Mudd Pie

February 10, 2017 in Category: What's New

When one of our Product Innovators announced that she and one of our most trusted dessert suppliers were joining forces to develop a TJ’s version of Mississippi mud pie, we couldn’t have been more thrilled. Any excuse to consume that much chocolate-y goodness is fine by us—and consume, we did. And when we finally settled on a version worthy of our name, Trader Joe’s Mudd Pie was born. (We added the second ‘d’ for funsies… and to make sure nobody thinks this thing is made out of actual mud. Because that would be gross. And this pie is delicious.) Mississippi mud pie came about sometime during...

Vanilla Eclairs with Chocolate Fondant

January 16, 2017 in Category: What's New

Pro tip: When searching for the best éclairs, one should begin and end in France. Food historians tend to agree that the éclair originated there sometime in the mid-19th century. Though its name evolved over time (its original moniker was pain à la duchesse), the goodness that makes éclairs so very delicious has remained constant. We ventured to France to find Trader Jacques’ Vanilla Eclairs with Chocolate Fondant… and they were worth the trip! Éclairs are made with choux pastry, the same type of dough used for...

Pear & Persimmon Tarte

December 23, 2016 in Category: What's New

The persimmon’s warm, faintly cinnamon-flavored flesh is a delight when eaten fresh out of hand, but when cooked it becomes an otherworldly pleasure. Knowing persimmons are primarily available as an end-of-the-year treat, and also knowing that their prep can be a pain, we wanted to take advantage of their glowing goodness and feature them in a celebratory seasonal dessert, namely, Trader Joe’s Pear & Persimmon Tarte. The base of this tarte is formed with traditional Rugelach dough, made with wheat flour, rich butter and...