New Cloud Base Marks First Addition in Years Grain & Berry is rolling out its Cloud 9 limited-time menu starting July 14, featuring the brand's first new base offering since its 2017 founding. The collection includes two new menu items and a creamy cloud-inspired base made with mango, pineapple, banana, coconut cream, almond milk and spirulina. The Daydream Bowl, built on the new Cloud Base, is priced at $14.49 and topped with fresh banana, pineapple, mango, granola, chia seeds and honey. The Head in the Clouds Smoothie, available for $9.99, blends coconut cream, banana, pineapple, mango, coconut water, almond milk and spirulina. Guests can also add the Cloud Base to any signature or custom bowl for an additional $1. The menu runs through October 5.

Strategy Behind the Seasonal Release According to CEO Trey Kessler, the menu responds to consumer demand for customizable, visually engaging dining experiences. "People are looking for something that fits naturally into the rhythm of summer, whether that's a refreshing treat after a workout, a quick afternoon reset or something that simply feels fun to share with friends," Kessler said. "We wanted to create a menu that captures that lighter mood, and remains connected to the quality, care and kitchen craftsmanship that shape every item we serve. The result feels playful and nostalgic at the same time." The Dallas-based superfood kitchen, which specializes in made-to-order açaí bowls, fresh juices, smoothies and salads, positions the Cloud 9 collection as part of its broader focus on ingredient integrity and thoughtful product development aligned with seasonal dining preferences.

Why It Matters

For operators in the fast-casual superfood segment, the release signals sustained consumer interest in limited-time tropical and cream-based offerings. The debut of a new base—a core menu component—after years of operation suggests established chains are still finding room for innovation within their existing framework, particularly when tied to seasonal demand and visual appeal.

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Written by FBM Publications Editors