Starbucks collaborates with specialized suppliers rather than running in-house kitchens, using techniques like sous vide to elevate their food offerings, notably with Egg Bites.
Cuisine Solutions' Dr. Bruno Goussault, known as the 'father of sous vide cooking', developed the method in 1971 and has trained over 80% of 3-star Michelin chefs.
Chef Bruno Bertin emphasizes the sous vide method's ability to enhance the texture of eggs, making the experience feel indulgent despite being a healthier choice.
Starbucks Egg Bites, introduced in 2017, illustrate the company's commitment to quality by partnering with sous vide masters to create unique and desirable menu items.
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