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When Starbucks was looking to develop new coffee blends for home coffee makers that pair well with breakfast items, they enlisted the help of The Culinary Institute of America.��The CIA team of Chefs Noah Carroll and Didier Berlioz from the college's Baking & Pastry Arts faculty and Apple Pie Bakery Café Manager Matt Waldron collaborated with Starbucks to create three new flavors: Sweet Mornings, Savory Mornings, and Dessert Blend.

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