The chain is set to debut its frozen dumplings in the Bowery, Tribeca, and Williamsburg area stores on November 20. 

The thaw-and-eat sandwich brand has grown from a $12 million property to about $800 million in annual sales, according to the company.

To bring this product to market, the Magnolia Bakery team worked for over three years to create a banana pudding that met the brand’s high product standards and also met consumers' needs. 

The Bavarian-style sourdough pretzels are intended to deliver authentic European flavor and texture.

The brand's new product brings chef-crafted and globally inspired flavors to consumers nationwide.

The frozen snacks aisle aims to please discerning palates of all ages.

The new quesadillas leverage Kraft Heinz’s 360CRISP technology to deliver crispiness straight from the microwave.

The private-label producer’s products include mozzarella sticks, potato wedges, and other appetizers.

Two of the producer’s Wings flavors, Buffalo and Korean BBQ, will be offered at more than 100 of the stores across the U.S.

The changes include recently reformulated dairy-free cheese that uses oat milk, as well as a new meatless pepperoni recipe.