bake - May 2020 - 29

CANDY
COLLABS

NJ, and area Mexican restaurant
chain Taqueria Los Gueros. The two
teamed up for the Guacadonut,
a chocolate-frosted donut
filled with sweet avocado
cream. The product was
made available at multiple
Taqueria Los Gueros locations throughout New
Jersey.
S we e t a n d s a vo r y
combinations are trendy,
and the collaboration
between Glaze Donuts
and Taqueria Los Gueros
took advantage of that trend
as curious customers tried out
this unconventional donut.

The collaboration can be about
more than just the donut itself; it can
also be about the packaging. Earlier
this year, The Salty Donut in Miami
collaborated with Uber Eats and
former New England Patriots star Rob
Gronkowski on the shop's limited-edition Uber Eats x Gronk Box. Available
in the lead-up to the Super Bowl, the
specially-designed box featured four
Salty Donut treats. Among those was
a new ﬂavor designed by Gronkowski
himself: The Whipped Piña Colada. It
was made with 24-hour brioche and
ﬁlled with piña colada whip, covered
in coconut glaze and topped with
salted coconut streusel and a pineapple ﬂower.

Bake Magazine Digital Special Report  2 | Volume 1 | bakemag.com

Krispy Kreme Doughnuts has used
collaborations with major confectioners like Ferrero and The Hershey
Company to dress up its doughnuts. Chocolate, peanut butter
and doughnut lovers rejoiced in
August 2019 with the news that
the company had teamed up with
Reese's Peanut Butter Cups for two
new ﬂavor innovations.
The Reese's Original Filled
Chocolate Lovers Doughnut was a
chocolate Original Glazed doughnut
ﬁlled with Reese's peanut butter
Kreme, dipped in chocolate fudge
icing and decorated with a Reese's
peanut butter icing drizzle. The
Reese's Original Filled Peanut Butter
Lovers Doughnut was a chocolate
Original Glazed doughnut ﬁlled with
chocolate peanut butter Kreme,
dipped in Reese's peanut butter
icing and decorated with a chocolate icing drizzle.
In February of 2020, the company
got "Crispety, Crunchety, Peanut
Buttery" with two new items. Krispy
Kreme teamed up with Butterﬁnger
to use the iconic candy bar on its
new Butterfinger Original Filled
Doughnut and Butterﬁnger Fudge
Cake Doughnut.
The Butterﬁnger Original Filled
Doughnut was an Original Glazed
doughnut filled with Peanut
Butter Chocolate Kreme, dipped
in Butterﬁnger icing and topped
with Butterfinger pieces and a
chocolate drizzle. The Butterﬁnger
Fudge Cake Doughnut featured
a rich chocolate cake doughnut
dipped in chocolate icing, topped
with a Peanut Butter Chocolate
Kreme and Butterﬁnger pieces.

29

http://www.bakemag.com

bake - May 2020

Table of Contents for the Digital Edition of bake - May 2020

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https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
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https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
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https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
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http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
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http://digital.bakemag.com/sosland/bake/2016_09_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
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https://www.nxtbook.com/sosland/bake/2014_12_01
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https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
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