Panera Bread Shifts From Baking All Their Own Bread

When I want to go out to lunch, which rarely happens, I do try and look for things around town that would be more healthy than some others.  Not really into fast food, but there are some places that might fall into that category that are not really fast food, but you order standing up, which I do put into that classification.  Panera would be one of those places.  They have a bunch of healthy options, but probably do still fall into that fast food realm.

Now, actually a few months ago, Panera announced a big change that would be happening soon.  And when "Bread" (Panera Bread) is actually in your name, it's kind of a big deal when you are changng that portion of your restaurant.

HERE IS WHAT IS GOING ON

Panera Bread will begin closing its remaining fresh dough facilities over the next 18 months to two years, completing a transition that started more than a year ago, the company told Nation’s Restaurant News.

 

WHAT DOES THIS MEAN FOR THEIR CUSTOMERS

Panera, now closing their facilities where their fresh dough is, will mean that they will be receiving par-baked dough.  In other words, dough that is partially baked, and then the bsking will be finished on site at each location.

So, it means that hopfully no one will really be able to tell the difference.  That is the goal, anyway.

Panera’s chief corporate affairs officer, Brooke Buchanan, said the shift will streamline operations and ensure consistent, available products as the brand accelerates growth under a three-year transformation plan.

Panera's plan is to partner with other artisan bakeries to ensure that the quality is not lost.

WHAT ABOUT THE EMPLOYEES

Panera's goal is to help the bakers who are losing their jobs due to the closing of the fresh dough facilities find new jobs within the company.  But not necessarily at the same location, so a move might be on the horizen if the bakers want to stay with Panera Bread.

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