Sara Lee Bakery / Chef Pierre

You may start laughing now.  Yes, I'm reviewing Sara Lee.  Yes, that Sara Lee.  The Sara Lee that had that jingle that you probably thought said ".... nobody does it like Sara Lee", but it really said "Everybody doesn't like something, but nobody doesn't like Sara Lee"?  The Sara Lee that did really start as a bakery chain named after the founder's daughter, but grew into a huge corporation that sold tainted meat that caused deaths, and at one point included an apparel business among many other ventures, but then split back down into smaller companies to re-focus on their primary market.  The Sara Lee corporation still owns many food and beverage brands, a few of which I found interesting, including Ball Park Franks, Jimmy Dean sausages, Hillshire Farms deli meats ... yeah.  Dig into Wikipedia if you want to read all about the drama.   It is a fairly interesting story, of brands you likely know.

Nowadays, Sara Lee label itself is used for bakery items and frozen sweets.  Which is where I got interested.  Desserts? Baked goods? Who cares if they are frozen and low-quality? Who cares what drama the company has been through?  I love to try anything and everything in the dessert department.

The Sara Lee product line span a few categories: pound cakes, cheesecakes, cakes, pies, and breakfast sweets, but the pies and muffins are the only items I have tried.  If I could pick another product to try though, it would definitely be the streusel topped coffee cake or the cinnamon rolls.

Chef Pierre vs Sara Lee

"Chef Pierre has been baking fresh and delicious baked goods for commercial restaurants and diners for decades. The company is dedicated to remaining true to their original values and flavors, so they use time-tested recipes and real ingredients. Today, you can find Chef Pierre bakery products in restaurants, diners, grocery stores, and retail markets all over the United States.

If you’re looking to serve items like pie, croissants, cornbread, and other baked goods that feature traditional flavors, Chef Pierre bakery goods are the ideal choice. In recent years, Chef Pierre decided to remove artificial sweeteners and partially hydrogenated oils from their baked goods, which has resulted in better-tasting and more nutritious products. Additionally, Chef Pierre bakery products are all made with local ingredients when possible, which helps give them a fresh and premium flavor." 

It turns out, it is even more complicated than my brief history lesson above.  There is another player in the Sara Lee space, Chef Pierre.  The best I can tell, Chef Pierre was originally a sister company that distributed Sara Lee pies, and has actually been the producer of Sara Lee pies since 1979. They were originally marketed in the Midwest as Chef Pierre, and elsewhere under the Sara Lee brand.  You'll see both brands used now, although Chef Pierre tends to be for foodservice distribution, and Sara Lee a bit more consumer facing.  

Desserts

For desserts, the brands offer a variety of cakes, pies, and cheesecakes.  I've only had the pies.

Pies

For foodservice, Chef Pierre makes both fully baked and bake-and-serve varieties, in 8" and 10" varieties, available pre-sliced or not, depending on what you want for your operation and amount of effort you put in.  The Sara Lee branded retail versions are all fully baked and sliced.  The Chef Pierre range also has far more variety.

There are 3 categories of pies: Crème Pies, Fruit Pies, and Seasonal Pies.  The pies are all sold frozen.  I've tried nearly all of them.

Fruit Pies

"Sara Lee® Fruit Pies feature flaky, golden crusts filled with the finest fruit." -- Sara Lee 

For grocery retail, the fruit pies are all named "Oven Fresh", aka, "Oven Fresh Apple Pie", "Oven Fresh Blueberry Pie", etc, etc.  They make two types of apple (dutch or double crust), blueberry, cherry, raspberry, and peach. All but the Dutch Apple feature the signature double crust. The fruit pies are all frozen, and fully cooked, but designed to be warmed in your oven before serving, hence the Oven Fresh name I suppose.

"Traditional double crust pie crafted with carefully sourced ingredients. A high ratio of fresh, whole fruit slices to bits/pieces creates an ideal profile and eating experience." -- Chef Pierre

For foodservice, the range expands to include lattice tops (available with apple, cherry, or peach filling), a slew more double crust varieties (apple cranberry, apple "razzberry", blackberry, peach berry, caramel apple, caramel apple nut, rhubarb, strawberry rhubarb, "Wild Berry Blast with Zesty Lemon", "Fruits of the Forest"), no sugar added varieties of many, and a few in the "Krunch" lineup with crumble topping (apple, cherry, blueberry).

I've tried many from both brands, although mostly Chef Pierre.  And, well, I like them.  My stack ranking (best to worst): Blueberry Krunch, apple, blueberry, peach, cherry.  I'd gladly eat any again actually, but, the first three are dramatically ahead of the others.

Pumpkin and Apple Pies, November 2016.

The first time I had Sara Lee pie was at my office, when I walked by a conference room with tons of pie, whipped cream, and, rapidly melting ice cream sitting in it, unattended and unloved.  There clearly had been some kind of celebration, but the attendees did not do a good job of eating their pie!

I quickly took a photo, and sent a message out to the "extra food" mailing list in the office, so people could come enjoy pie.

It was only then that I tried a bite of each of the pies, which were apple and pumpkin.  The pies didn't look particularly good, so I just took small slivers, and started to walk away.

But ... I really liked the pies.  Both of them.  This was surprising in particular as I don't generally like apple pie (too much nutmeg).  I didn't get good photos, since I wasn't expecting to like them nor write this post, but, I remember turning right back around, going back into the room, and grabbing an entire pie pan full of a "Frakenpie", made up of both types, and then running away with it before anyone could judge me.  Finders keepers?

Apple, Blueberry, Cherry Pies (March 2017).

The next time I encountered the pies was Pi Day in my office, and we had an assortment of fruit pies.  This time I knew they were worth trying!

These pies all look the same at first glance, but, are actually three different kinds.  The nearest ones are apple, blueberry in the middle, and cherry on the end.

They are all good in a really strange way.  The defining element is certainly the crust.  There is a lot of crust on these pies, full double crusts, no lattice work, just, lots of crust.

The crust is a texture unlike any other pie I've had ... it isn't flaky and buttery.  It is a bit crumbly and crispy.  It is kinda ... chalky.  But I like it.  In a strange way.  I particularly like it when warm, with ice cream or whipped cream.

I know that makes no sense.  I don't know how to better describe these.  It is strange crust, but if you don't care that it isn't standard, actually bakery fresh crust, it is good in its own way.

Cherry Pie (November 2017).

"Brimming with juicy Montmorency cherries picked at the peak of freshness."

"Made with only our finest ingredients, Sara Lee Cherry Pie features a light and flaky crust filled with plump, juicy cherries picked at the peak of freshness." -- Sara Lee Retail Version

I first went for the cherry (because it was Pi Day, and I already had Blueberry Crumble and Classic Apple from Three Babes  earlier in the day, so I wanted something different).

Cherry Pie: Cross Section.

The cherry filling was simple, classic, sweet cherry goo. It wasn't trying to be anything more.  It had no complex flavor, no extra magic ingredient to make it pop.  I doubt the fruit was fresh.

And yet I liked the pie.  Sometimes, a simple cherry pie just has its place.  Particularly with whipped cream to balance the sweet. ***+.

Interestingly, when I had it several months later, I didn't care for it at all at room temperature.  It was just ... generic cherry goo (although, that crust I do like).

I tried warming it up to see how that would change things.  And it certainly did.  Warm, gooey, cherry ... uh, goo, with a tasty crust.  But I only really liked it when combined with equal parts ice cream or whipped cream (or both!).  It really had to be as much ice cream/whip as pie per bite to work, to balance the sweet.  ***.

Cherry Pie (November 2020).

"Our classic cherry pie filled with tart Michigan cherries between 2 golden tender flaky pie crust layers." -- Chef Pierre Version

I didn't have it for more than a year, never opting to get that pie, given where it fell in the "goodness" lineup compared to the others.

My reviews this time are very mixed.

The first time I had it this year, I was pleased enough.  Yup, sweet, generic style.  That I do like.  Soo much cherry goo.  I didn't have whipped cream nor ice cream when I had it though, so not quite glorious.  **+.

The next day I warmed up another slice.  I didn't like it warm, the fruit tasted odd.  It had a strange ... funk to it.  It was better cold with whip.  I wasn't very happy with it either way.  **.

Cherry Pie (December 2020).

A month later though, time for more cherry pie.  I guess places like to offer cherry pie around the holidays?  Cherry was never a pie my family really had, so it is still a bit novel to me to see it so commonly available.

This time it didn't have the strange funk to it.  It was ok cold with whip, I did want it warm a la mode.  I kinda liked the top crust on this one, but not the back.  Still just **+ though.

Cherry Pie (December 2020).

I didn't seek it out again later that month, but it came to me. So of course I had it.

Conclusion? Yeah, this isn't very good. It didn't have the "funk", but just isn't good.  Crust is very ... pasty, at least the top crust.  I liked the back crust more this time.

*+.

Apple Pie (November 2017).

"Made with only our finest ingredients, Sara Lee Apple Pie features a light and flaky crust filled with hand-picked, sun-ripened apples tossed with cinnamon."

"Filled with hand-picked, sun-ripened, fresh apples tossed with cinnamon and sugar."

Back to the first cherry pie encounter, 2017.  When I saw there was still plenty leftover, I also took a slice of apple, to bring home and enjoy later.  And enjoy I did.

Again, same strange crust that I actually like.  The filling is sliced apples, soft but not mushy.  The apples are surrounded by sweet spiced goo, with plenty of cinnamon, but not too much.  No other seasoning.  Simple, classic, and again, it has its place.  Don't judge.  It was excellent warmed up with a little bit of ice cream and whipped cream. ***+.

Sara Lee actually makes two different apple pies, this one, the "Oven Fresh Apple Pie" which is just like the other fruit pies with the double crust, and a "Oven Fresh Dutch Apple Pie" with a streusel topping.  Even though I do like the strange crust, I'd love to try the other style sometime too, because, who am I to say no to streusel?

Apple and Cherry Pies (June 2018)

I had the apple again the next year, when we had it for Thanksgiving.  I skipped it alongside the feast (we had 11 pies to choose from, so, apple wasn't at the top of my list), but saved a slice for breakfast the next day.

I really liked it for breakfast, both cold (I couldn't wait!) and warm, sans whipped cream even.  Don't judge.  ****.

Apple Pie (2019).

The same was true later in the summer, when we had it yet again.  Great cold for breakfast.  Good warm with ice cream or whip.  It is just a winner.  Yes, we keep requesting it!  ****.

Update review: we had it again as part of our holiday pie lineup in 2019, and, although it wasn't the pie I choose to eat alongside my feast, you know I saved a slice for breakfast, and again just loved it cold in the morning.  The apples have the right "bite" the spicing is good and I do like the crust.   ****.

Peach Pie (August 2018).

"A golden filling of luscious, orchard-grown peaches fill our tender, flaky crust."

The peach pie was the last that I tried, never a top priority for me for some reason.

It looked identical to all the other fruit pies, double crusted, same crust that is just odd, but strangely good.

Peach Pie (August 2018).

I, uh, plated it up all real nice for myself, in the pie pan of one that had been depleted.  Don't judge.  Its way more fun to eat this way.  I promise.

The filling was definitely "peaches from a can quality".  They were cut the same size, were the same color on all surfaces, were soft but not too mushy, and were in a very, very sweet goo.  Very clearly not made by hand, not with peaches of assorted ripeness, just no real character to it at all.  And wow, so sweet.

It was what it was, matching the style of all the other pies, really, but this time I didn't love it.  I liked it, but, it wasn't amazing.  And needed *lots* of whipped cream to balance the sweetness!  ***.

Blueberry Pie (November 2018).

"Bursting with plump, summer-sweet, wild blueberries."

The blueberry pie was exactly like the other fruit pies.  Double crusted, tons of crust, strange crust, but I didn't mind it when dunked in copious whipped cream.

The filling is average sized blueberries (e.g. not small Maine blueberries, not large juicy ones), in a sweet goo.  Not fresh amazing fruit, no question, but, I still like it.

This was good cold with whipped cream.  It was better warm with vanilla ice cream.

This was a winner, and one I'd gladly order again.  Of the fruit pies, second only to the apple (for breakfast). ****.

Blueberry Krunch (November 2020).

"The All-American blueberry pie filled with ripe northern Michigan blueberries, finished with a rich and crunchy streusel topping."

I finally got to try a Krunch version, with a lovely crunchy streusel on top.  It was even better than the double crust version, and my hand's down favorite of every fruit pie I had.  Far better than I ever expected.

Great blueberry filling, sweet but not cloying (but yes very sweet), soooo gooey.  It was very nice warm with ice cream, just, classic and good.

And the crumble!  Buttery and sweet, huge chunks.  I really liked it.  So much better than double crust.

As for the rest of the crust (back/bottom), it was fine, a more crumbly texture than the other versions.  Not great, not awful.

The warm pie and topping, minus the back crust crust, with ice cream ****.  A better crust would have made this ****+.

Didn't try it cold with whip but I think that would be great too.

Seasonal Pies / Nut Pies

"Sara Lee® Seasonal Pies deliver the traditional tastes that have become synonymous with certain times of the year. Celebrate these seasons with the pies that are sure to please." 

The seasonal Sara Lee pie lineup is the most exciting to me, with pumpkin, southern sweet potato, southern pecan, and mince, all also dubbed "Oven Fresh".  The pecan is suggested to just thaw and serve, and the others should be baked, including helpful instructions like "The key to pumpkin pie is not to overcook it."

The Chef Pierre lineup has all of the same as Sara Lee (although their pecan pie is just "pecan", not "Southern pecan"), plus a few other nut pies (turtle - pecan and chocolate, "dream bar" - coconut, pecans, chocolate, and cinnamon walnut whiskey).

As a seasonal pie lover, this category really made me happy, although I wasn't able to try the mince ... yet.

Pumpkin Pie (2016).

"A traditional favorite with rich, smooth pumpkin and our special blend of cinnamon and spices."

Pumpkin pie has been part of my life as long as I can remember.  My mom always makes pumpkin pie for Thanksgiving and Christmas.  She also makes about 10 other pies, and we always have TONS leftover to enjoy over the next few days, but since it has one of the shortest shelf lives (compared to fruit pies and nut pies), we always make a point of eating it first.  And for me, uh, sometimes that means for breakfast.  Really though, of all the holiday pies, pumpkin really is the healthiest!

Anyway, my mom always made the classic Libby's pie.  Not the one made with "pumpkin pie filling", but the one made with canned Libby's pumpkin, and the recipe on the back of the can.  She tried many other recipes over the years, many far more complicated, roast-your-own-pumpkin recipes, but always kept coming back to Libby's, and has determined it is the best.  So, for me, pumpkin pie is a pretty simple classic.

And this pie was very much like that.  Smooth, creamy pumpkin, with the usual spices.  I could taste the expected cinnamon and nutmeg, and the spices were fairly strong, but not too dominant.  There really was just nothing offensive about this pie.  Simple, and classic.

Well, ok, there is something offensive.  The ingredients.  Most pumpkin pie recipes call for pumpkin and spices obviously, and white sugar, eggs, and evaporated milk.  This though?  The second ingredient is whey.  The third is high fructose corn syrup.  There is also regular corn syrup and dextrose.  Clearly, a commercial product.

But still, I enjoyed this pie, more than I really want to admit.  ***+.

Pumpkin Pie (2017).

"Made with only our finest ingredients, Sara Lee Pumpkin Pie features a light and flaky crust filled with rich, smooth pumpkin and our special blend of cinnamon and spices."

Another year, more pie.

I liked this less this year, as I found the spicing a bit too aggressive.  It wasn't bad, just, very, very spiced.

The pumpkin was still creamy though, and the consistency was good.

Mediocre slightly cardboard like crust. ***.

Update Review (2018): I had it again the next year, and again wasn't quite sure how I felt about it.  The texture, the creaminess, those were perfect.  But it was a bit more spiced than I wanted, really, I think I was just over "pumpkin spice" at the time. ***-.

Pumpkin Pie (2019).

Another year, another pumpkin pie.  I again just was not into it as much as the other pie options.  Again, too spiced.  And this one seemed a bit over cooked, a firmer texture. **+.

Sweet Potato.

"Made with only our finest ingredients, Sara Lee Sweet Potato Pie features a light and flaky crust filled with tender sweet potatoes and a blend of nutmeg and cinammon."

The sweet potato is a lighter color than the pumpkin, but similar good creamy consistency.  Very mildly spiced compared to the pumpkin, with a slightly different set of spices.

The sweet potato was a more mild flavor in general too, more like, well, mashed sweet potatoes than squash.

At room temperature, I didn't really care for this that much (cold sweet potatoes is just ... strange), but once I warmed it up, it was a satisfying, slightly savory (but still quite sweet), not so decadent, treat.  Like pumpkin pie, it took whipped cream well.

I thought it was fine, but I think I preferred the pumpkin. ***.

Southern Pecan.

"Made with only our finest ingredients, Sara Lee Southern Pecan Pie features a delicious flaky crust filled with Southern-style rich filling and loaded with crunchy, toasted pecans." -- Sara Lee Retail

And then ... pecan.

I loved the pecan pie.  Pecan is usually one of my favorite pies, and this was exactly the style of pecan pie I like - super sweet, loaded with gooey filling, topped with full pecan halves.  Did I mention, crazy sweet?

It is all about the corn syrup sometimes, and this one delivers in that department.

It is also a pie that *needs* whipped cream or ice cream.  You have to balance the sweet with something, so, sorry, this pie, notorious for being one of the highest calorie pies you can eat, needs more.  It is glorious warm with vanilla ice cream melting in to it.

If you prefer your pecan pie room temp/chilled, or just don't want to take the time to warm it, it also works that way fine too, but in that case, I always pick whipped cream, as for me, it is all about the hot and cold combo with my pie and ice cream.  But that is just my way.  You do you. ****.

Southern Pecan (2019)

I've had this several more times, and all times enjoyed, but do always find it quite sweet, and needing ice cream or whipped cream to pair with it.  Warm with ice cream is definitely my favorite way.  ****.

Pecan (November 2020).

"A tender golden flaky crust is filled with naturally sweet filling, topped wall-to-wall with delicious pecan halves." -- Chef Pierre

Um.  Um.  This is *not* a slice of pie!!!  This is a nibble.  I know pecan pie is high calorie, and people like to take small slices, but, um ... nibble!  A nibble!  (I purchased this from a store, not my slicing job).

Anyway.  Again, a decent enough pecan pie, classic, gooey and sweet.  The crust was a little bit over cooked, and it is the hard style, I still liked it. 

There is nothing remarkable about this pie, but pretty solid standard execution. I will gladly eat more of it.

***+.

Pecan (December 2020).

Luckily, the next time I got a slice, from the same place, it was a proper size.

I again really did enjoy it.  Sweet, definitely needs some whipped cream alongside, but, I really truly enjoy it.  The filling is soft, classic pecan pie filling, gooey and sweet, and the crust, not remarkable, not flaky, but somehow I do kinda like it sometimes.

Enjoyable, but, you need the whip, and need to take it slow.  Side note: also goes great with red wine!

***+.

Cream Pies

"Whether it is ready-to-serve or thaw and serve, it doesn’t get any easier than Sara Lee® Crème Pies. Enjoy these favorites, perfect for any season!"

For creme pies, Sara Lee makes banana, chocolate, coconut, key lime, lemon meringue, and "turtle" with caramel and pecans.  I can't help but laugh at the crème vs cream distinction.  No simple banana cream pie here, nope, these are banana crème pies!  The crème pies are made to be served either frozen or thawed in the fridge before serving.  They are basically pudding pies, e.g. no real banana slices in the banana cream, and all have whipped cream on top.

Chef Pierre on the other hand is where the fun begins.  And I really do mean that.  This line up actually seems entirely different, even where there is overlap (e.g. banana cream), the topping style is different.  The offer banana, lemon, coconut, strawberry, and chocolate, all under the "Classic" style.  And some meringue versions (lemon, chocolate, coconut, key lime), and some no sugar added.  But it is the layered pies that caught my eye as more interesting, with a chocolate cream layer pie with 3 different chocolate layers and a cookie crust, or, um, the chocolate mint cream with chocolate cookie crust, chocolate layer, mint layer, and cream layer ... or the Gourmet Silk chocolate peanut butter ...

Then there is the lofter, fluffier, "Crème de la Cream" line, again with banana, chocolate, and coconut varieties (but now actually featuring more actual banana, etc), plus some stunners - like the cookies & cream or Fruit de la Cream Strawberries & Cream.  

From both brands, all are thaw and serve.

I haven't tried any of the Sara Lee offerings, but, omg, the Chef Pierre ones are extraordinary.

Fruit de la Cream Strawberries & Cream.

"We start with a graham crust, a decadent layer of strawberry cream with real strawberry chunk, finished with real dairy whipped cream."

One bite and I was sold on Chef Pierre cream pies.  

This is good.  Really good.

Crumbly sweet crust.  It didn't hold together but who cares.  Fruity creamy strawberry pudding with real bits of strawberry throughout.  Ridiculous sweet fluffy whipped cream.  Looked homemade even.

I liked this.  Really liked it.  Needed no embellishment.  Just, great as it was.

****.

Chocolate Mint Cream.

"We start with a chocolate cookie crust piled with chocolate and mint fillings, finished with chocolate whipped cream and topped with chocolate shavings."

I saved the best for last.

This was good.  Very good.

Crumbly chocolate crust, thick chocolate pudding, mint pudding, fluffy milk chocolate whipped cream, shards of chocolate.

The chocolate crust was mostly like crushed Oreo-like, not what I go for normally, but it went well in this context.  I liked to mix it in with the creamy layers for some texture.

The chocolate pudding layer was quite thin, which is a bit unfortunate, as I wanted more chocolate (although there were plenty of other chocolate components too obviously).  It was thick and chocolately, rich pudding, and I liked it quite a bit.

The mint layer was the standout, really great mint flavor, thick pudding style, and even though dominated by so many chocolate layers, this one actually really did come through.  I adored the minty flavor.  A shame this layer too was fairly thin, but also didn't extend as far back.  But so good.

And finally, the fluffy chocolate whipped cream, super sweet, but it it was sooo light and really completed the whole thing.  As did the chocolate shards.

This pie really just came together beautifully. It reminded me of dirt cake in many ways, but just so much better, and I loved the mint aspect.

Summary? So freaking good.  Minty, chocolately, delicious.  Best super chilled.

****+.

Cobbler

Chef Pierre also offers cobblers and dumplings, for a break from pies.  Cobblers come in a large assortment (apple, blackberry, blueberry, peach, cherry, strawberry), while dumplings only come in apple form.

The pies were glorious.  But the cobbler on the other hand ... not so much.  Although to be fair, the peach pie was my least favorite too, and the only kind of cobbler I tried.

Peach Cobbler.

"Ripe sweet peaches in a rich slurry, sit below a tender flaky pie crust layer, giving this cobbler a sweet homemade appeal."

This was pretty meh. 

Much like the pie, the peaches were kind of seemed like from a can, and the topping didn't have much flavor to it.

I didn't hate it, but it certainly wasn't very good.  Shockingly, it was even worse warm.

**+

Peach Cobbler: The Peaches.

Here you can see the peaches, and way too much cobble.

Meh I say.

Breakfast Baked Goods

Then there are the breakfast baked goods, including muffins, cinnamon rolls, and danishes.

Muffins

The muffins are all distributed under the "Chef Pierre" brand.   Muffins are available in a smaller 2 ounce size or larger 4 ounce full size, individually wrapped or not.  All are fully baked, just ready to thaw-n-serve.  They make all the classic flavors: blueberry, banana, banana nut, bran, carrot nut, lemon poppyseed, corn, apple cinnamon, along with fun ones like chocolate chip, double chocolate, cheese streusel, cinnamon pecan, and cookie dough.  Some in streusel topped varieties, others with whole wheat base options.  There are about 40 options total.  I've tried an assortment.  I'd gladly try more (like the carrot nut, cheese streusel, and cookie dough!)

Assorted Muffins.

These muffins are a staple of foodservice vendors, I've frequently seen them at hotels, cafes, and gas stations.  Honestly, they aren't bad.

Apple Cinnamon, Large 4 Ounce.

"Few things in life are more tempting than a soft, fresh-baked muffin. Our apple cinnamon muffin is filled with the perfect amount of delicious Michigan Rome apples topped with crumbly butter oat streusel for a sweet crunchy taste."

When I took this one, it came individually wrapped by the hotel in plastic wrap, so I was not sure what kind it was.  I expected something like banana nut, but it turned out to be ...  apple cinnamon, with a slight streusel top.

It was a decent enough muffin, quite moist.  I love a fresh baked muffin with a crispy top, and this had a soft, slightly mushy top instead, but it worked for the style.

The top obviously was um, *not* generously coated in streusel, just a slight scattering of oats and a few flecks of crumb.

Inside however is where it got interesting.

Apple Cinnamon: Inside.

Yes, inside I found that it actually was two types of muffin dough, swirled together.  Both seemed to be the same flavor, but I think the dark one was supposed to be cinnamon.  The cinnamon flavor was not very strong.

And the apple?  Instead of just little chunks throughout, it was actually *filled* with apple pie goo!  Sometimes a goo/filling like this can be extremely generic and off-putting, but this was actually quite good.  Soft but not mushy apple, well spiced.  I kinda liked just eating it with a spoon with some whipped cream.

Overall, a better than average muffin, and I liked it best warm, with butter.  ***+.

Banana Nut. 4 Ounce.

"Made with real bananas for a moist treat, topped with crunchy walnuts."

The banana nut muffin was ... well, a banana nut muffin.  Better than average hotel buffet?  It was quite moist.  Good banana flavor, present but not overwhelming.  Tasted like real banana.  Sweet but not too sweet.  Nothing tasted fake nor too processed.  Slight crunch from some nuts (pecans and walnuts), although I'd like more.

Was it a fresh made muffin?  Nah.  But it really was a petty good version of a classic, and I think anyone would be convinced it was baked on-site, that is, if they didn't have them sitting out in the wrappers like this.  ***+.

I noted that it didn't taste processed, but, reality is, these *are* mass produced highly processed muffins.  Vegetable oil, high fructose corn syrup, all sorts of gums and ingredients I can't make sense of *do* abound, at least in small quantities.  That said, it is certainly no worse for you than a baked good from any chain coffee shop or bakery (e.g. Starbucks, Panera), lower calorie and about half the fat.

Bran Muffin.  4 Ounce.

"A moist bran muffin base, sprinkled with natural oats for a made-from-scratch appearance."

And next, bran.  This really did look sorta homemade, with the oats strewn about the top.  

It was a reasonably average bran muffin.  No surprises like raisins, no particular depth of flavor from molasses, but, a solid, reasonable, muffin.  ***+.

[ No Photo ]

Small Muffin Blueberry. 2 Ounce.

"Sweet, juicy wild blueberries packed inside each muffin, providing intense flavor and superior moistness."

The blueberry muffin I somehow failed to get a photo of, but it was one of the mini size, and came streusel topped.  Before I found out about the other individually wrapped ones, I actually *did* believe it was baked in house at the hotel I was staying at, so, good on ya, Chef Pierre!

It too was a fine muffin.  Moist.  Juicy little berries.  I liked the bit of streusel on top, although there wasn't much.  I liked to dunk this one in sugar, how I always had my blueberry muffins as a child for some reason.

A decent muffin. ***+.