Sugar Bowl Bakery, a family owned and operated bakery, unveiled its new line of Batter Crisps at the 2015 Dairy-Deli-Bake Seminar and Expo in Atlanta. The thin and crispy cake-flavored crisps are the latest addition to Sugar Bowl Bakery’s ever-growing product line anchored around its popular Brownie Bites, Petite Palmiers and Madeleines.

“The concept behind the Batter Crisps comes from our rich history in cake baking,” said Andrew Ly, CEO of Sugar Bowl Bakery. “The flavor and texture of the light and crispy treats were inspired by the magical moments spent in our home kitchens making a mess and getting batter everywhere but inside the pan. The Batter Crisps taste as if you were baking a cake and decided to forgo the pan and drip the batter right onto a cookie sheet. They are simply delicious!”

The Batter Crisps come in four varieties: Devil’s Food, French Vanilla, Carrot Cake and Lemon Snow—which merges lemon and coconut flavors. Just like all Sugar Bowl Bakery products, these new treats are made using only the highest quality ingredients and have no preservatives or cholesterol. Each bite-sized treat has zero grams of trans-fat and contains no artificial flavors or coloring.

“We’ve been refining the recipes for these Batter Crisps for months so we could make sure they perfectly captured the melty, buttery goodness of cake batter right out of the bowl,” said Ly. “We’re excited to finally debut them to all of the amazing food retailers at IDDBA and can’t wait to get them out on shelves and in the hands of our valued customers.”

The first shipment of Batter Crisps will hit store shelves in early August. The new product line follows the recent launch of Sugar Bowl Bakery’s organic versions of its popular mini-desserts. The recent product line additions support Sugar Bowl Bakery’s brand pillars of Clean, Innovative and Caring for the community. For more information on the Sugar Bowl Bakery brand, its products or where to find them at a store near you, visit