Use the New Panera Purse to Carry a Better Sandwich

A long, green purse in front of a person in a tan coat holding a sub sandwich
Imagine if that were a better sandwich? | Noah Fecks/Panera

Panera’s BAGuette is meant to carry its baguette sandwiches, but you could stuff it with any hoagie or sub you desire

I’m a gal on the go, which has often meant scarfing down a bodega turkey sandwich unearthed from the bottom of my tote bag between commitments. You may think this means I have longed for a sleeker, more sophisticated sandwich transportation option, but honestly I never thought twice about it. Panera, though, clearly saw there was a problem to be solved and has created the BAGuette.

Panera is taking the “baguette bag,” a very Y2K style first introduced by Fendi, seriously, and launching a limited-edition run of 500 embossed green purses in conjunction with New York Fashion Week. Presumably no one at New York Fashion Week is much concerned with Panera, but food brands are increasingly looking to fashion collaborations to gain clout. Each purse, which costs $39.50, is long and thin and “perfectly sized to carry one of Panera’s new Toasted Baguettes,” and will come with a gift card for one of the sandwiches when you buy one online.

That’s fun, right? That’s cute. But the best thing about the Panera bag is you can put whatever sandwich or loaf you want in there, and save yourself from having to eat a Panera sandwich that you likely bought hours ago and are now taking out at a second location.

Frankly, I have never understood why some people are so obsessed with Panera. Go with God if you must, but what Panera does seem to understand is the most glamorous thing a woman can do is reach into her designer bag and unearth an entire hoagie. It’s giving that Looney Tunes thing where a character opens an instrument case and brings out a whole lollipop. So why limit yourself to one brand? Transport homemade baguettes to dinner parties. Bring a whole Italian beef to your friend’s Super Bowl potluck. Arrive at a date you’re not even really excited about and say “No thanks, I brought my own,” and see if they run. The possibilities to amuse yourself are endless.

Hopefully, this ushers in a new era of fashion with food transportation in mind. Dangling earrings that each carry a whole cookie? Those clear platform shoes but instead of goldfish inside it’s soup? But whatever you do, do not show up to Fashion Week with a Panera Green Goddess Caprese Melt. That’s just gauche.



from Eater - All https://ift.tt/XI4Fa2C
via IFTTT

Comments

Post a Comment

Popular posts from this blog

You Can Eat Martha Stewart's Baked Goods (Without Baking a Thing)

It’s a new year, which means it’s time for a new project for Martha Stewart, who I can only assume never, ever sleeps (meanwhile I, a 26-year-old, get fussy after anything less than a rock solid eight and a half hours ). This time, it’s not a partnership with Snoop Dogg or a craft store or a CBD-company . Martha Stewart has teamed up with Goldbelly to bring her lifelong favorite baked recipes—everything from flaky, buttery French croissants to luxurious kouign amann to sticky-sweet apricot danishes to her Extraordinary Chocolate Chip Cookies —straight to your home. “I’m thrilled to partner with Goldbelly to bring my favorite baked cookies and pastries to their loyal customers," said Martha Stewart in a statement. "Thoughtfully packaged in my signature Martha blue, these cookies are baked using some of my life-long favorite recipes and they make the perfect gifts for your loved ones or for yourself.” Read More >> from Food52 https://ift.tt/9c4W8MLeB via IFTTT
Read more

29 Great American Diners

Image
Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the slosh of sharp, black coffee poured from a steel tank behind the counter into a heavy white mug. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back. It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. It’s the assurance that your eggs will always come out just the way you like them — not too runny in the whites, with a soft orange yolk built to drag slices of crisp, buttery, industrial-grade toast through. The promise of feeling like a regular no matter how many times you’ve actually visited. America’s diners account for some of the oldest and most iconic restaurants in the nation. A dying breed by some accounts and a resurgent one by others, they’re shorthand for a vision of the Unite...
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’...
Read more