Wildflower Bread Company rotates the menu five times a year to allow it to take some chances. To get inspiration for these menus, the brand travels and dines out as a group. It was a stop in Seattle that motivated Product Development Manager Lacey Hudgins to add a North Africa-inspired shakshuka bowl—a tomato-based sauce topped with eggs, feta and cilantro—at breakfast. Wildflower kept the authentic name to foster “a little curiosity … and create conversation,” says Hudgins. Now, it sells about 100 on weekdays and up to 150 each day on weekends, outperforming its other breakfast bowl 1.5 to 1.