The Panera Bread Press Kit
The information contained within the Panera Bread Press Kit is updated with every quarterly earnings release. In addition to viewing the Press Kit here, you can download the entirety of the Press Kit in Adobe Acrobat PDF format.
- Panera Bread FAQs
- Panera Bread History
- Panera Bread Management Biographies
- Panera Bread Financial Fact Sheet
- Bread Leadership
- Panera Bread In the Community
- A Commitment to Baking Great Bread
- Characteristics of Great Handcrafted Bread
- Tools of the Artisan Baking Trade
- Bread Connoisseurship
- Panera Bread Bakery-Cafe Menu
- Varieties of Artisan Bread
- Panera Bread Locations
Panera Bread FAQs
- When was Panera Bread established?
- 1981
- Who is the Chairman and Chief Executive Officer?
- Ronald M. Shaich
- Where is Panera Bread headquartered?
- 6710 Clayton Road
Richmond Heights, MO 63117
Tel: (314) 633-7100
Fax: (314) 633-7200 - What is the NASDAQ ticker symbol for Panera Bread?
- PNRA
- Where are Panera Bread® bakery-cafes located?
-
Panera Bread is expanding quickly across North America, operating 1,230 Panera Bread and Saint Louis Bread Co. bakery-cafes in 40 states and in Canada as of October 6, 2008. Among these locations, 522 are company-owned and 708 are franchised.
- What is the company mission?
- A loaf of bread in every arm®
- What is bread leadership?
- With the single goal of making great bread broadly available to consumers across America, Panera Bread freshly bakes more bread each day than any bakery-cafe concept in the country. Every day, at every location, trained bakers craft and bake each loaf from scratch, using the best ingredients to ensure the highest quality breads.
- Panera Bread bakery-cafes showcase the art and craft of bread making, helping customers truly appreciate and enjoy a great loaf of bread by studying its crust, crumb and craft. Panera Bread understands that great bread makes great meals, from made-to-order sandwiches to tossed-to-order salads and soup served in bread bowls.
- Panera Bread is widely recognized for driving the nationwide trend for specialty breads. As reported by The Wall Street Journal, Panera Bread scored the highest level of customer loyalty among quick-casual restaurants, according to research conducted by TNS Intersearch. For the sixth consecutive year, customers rated Panera Bread tops among chain restaurants in the 2007 Sandelman & Associates Quick-Track "Awards of Excellence." Additionally, Zagat rated Panera Bread Number One in the following categories in its 2007 fast-food chains survey: Overall, Food, Facilities and Popularity Rankings Panera Bread has also won numerous Awards and Recognition in nearly every market across states.
Panera Bread History
The Panera Bread legacy began in 1981 as Au Bon Pain Co., Inc. Founded by Louis Kane and Ron Shaich, the company prospered in cities along the east coast of the U.S. and internationally. Throughout the 1980s and 1990s, Au Bon Pain became the dominant operator within the bakery-cafe category.
In 1993, Au Bon Pain Co., Inc. purchased Saint Louis Bread Company, a chain of 20 bakery-cafes located in the St. Louis area. The company then managed a comprehensive re-staging of Saint Louis Bread Co. Between 1993 and 1997 average unit volumes increased by 75%. Ultimately the concept's name was changed to Panera Bread.
By 1997, it was clear that Panera Bread had the potential to become one of the leading brands in the nation. In order for Panera Bread to reach its potential, it would require all of the company's financial and management resources.
In May 1999, all of Au Bon Pain Co., Inc.'s business units were sold, with the exception of Panera Bread, and the company was renamed Panera Bread. Since those transactions were completed, over $1 billion in shareholder value has been created. Panera Bread has been recognized as one of Business Week's "100 Hot Growth Companies." As reported by The Wall St. Journal's Shareholder Scorecard in 2006, Panera Bread was recognized as the top performer in the restaurant category for one-, five- and ten-year returns to shareholders.
As of October 6, 2008, there are 1,230 Panera Bread® and Saint Louis Bread Co.® in 40 states and in Canada delivering fresh, authentic artisan bread served in a warm environment by engaging associates on a national scale.
Panera Bread Management Biographies
Ronald M. Shaich
Chairman and Chief Executive Officer
Ron Shaich is the co-founder, Chairman, and Chief Executive Officer of Panera Bread Company. Shaich began his career in the bakery-cafe industry in 1981, when he opened a small cookie store in downtown Boston. Shortly thereafter, he combined his cookie store operations with a local bakery to co-found Au Bon Pain Co., Inc. The company has been publicly traded since June 1991.
In 1993, Shaich led Au Bon Pain's purchase of a 19-location bakery-cafe concept called Saint Louis Bread Company, and launched the comprehensive re-staging of Saint Louis Bread. Under Shaich's leadership, average unit volumes at Saint Louis Bread increased by 75 percent between 1993, and 1997, the year the Saint Louis Bread began its national expansion using the name Panera Bread Company.
In 1998, Shaich reached the difficult decision to sell all of Au Bon Pain's business units, including the flagship Au Bon Pain brand, and bet the future of the company on the growth of Panera Bread. This plan was approved in May 1999, and the company was renamed Panera Bread (NASDAQ: PNRA). Panera Bread finished the third quarter of 2008 with 1,222 bakery-cafes, delivering fresh, authentic artisan bread and cafe foods in a warm and engaging environment.
In his over 25 years as CEO, Shaich has received widespread recognition for his leadership. In 2005, Shaich received the International Foodservice Manufacturers Association's Gold Plate Award as the outstanding leader in the food service industry that year.
Shaich received a Bachelor of Arts degree from Clark University in 1976, and a Master's Degree in Business Administration from Harvard Business School in 1978.
Shaich serves as a member of the Lown Cardiovascular Research Foundation. He has also served as Chairman of the Board of Trustees of Clark University, and is a former Treasurer of the Massachusetts Democratic Party.
John Maguire
Executive Vice President & Chief Operating Officer
John Maguire joined Panera Bread in 1994. He has held various positions, including Director of Commissary Operations, Vice President of Commissary Operations, Vice President of Bakery Supply Chain, and Senior Vice President, Chief Company and Joint Venture Operations Officer. In March 2008, Maguire was named Executive Vice President, Chief Operating Officer.
Prior to joining Panera, Maguire held various manufacturing positions with Au Bon Pain Co., Inc. and was with Bread and Circus/Wholefood Supermarkets and Continental Baking Company.
Maguire attended Kansas State University.
Cedric Vanzura
Executive Vice President & Chief Administrative Officer
Cedric "Rick" Vanzura joined Panera Bread in April 2008 as Executive Vice President, Chief Administrative Officer.
Prior to joining Panera, Vanzura held a variety of roles at Borders Group, Inc., including President of Emerging Business, Strategy and Technology, President, Borders International and President, Specialty Retail and Information Technology. Vanzura has also been involved with Information Technology at the strategic level, having previously served as President, Borders Online during the company's initial e-commerce launch and as Chief Strategy Officer, Information Systems and Technology for General Motors. Vanzura has also worked as a consultant for Deloitte & Touche Management Consultant.
Vanzura earned a Masters of Business Administration from Harvard Business School and a Bachelor of Science degree in Economics and Finance from Santa Clara University.
Scott Blair
Senior Vice President & Chief Legal Officer and General Counsel
Scott Blair joined Panera Bread in January 2003 as Special Counsel for Employee Relations. In January 2008, Blair was promoted to Senior Vice President, Chief Legal Officer and General Counsel.
Prior to becoming in-house counsel, Blair worked as the outside employment and labor law firm for Panera and Au Bon Pain from 1994 to 2003. Blair previously served as a partner in the Boston law firm Stoneman, Chandler & Miller, where he represented a range of clients before the National Labor Relations Board, Massachusetts Commission Against Discrimination, Equal Employment Opportunity Commission, Department of Labor and numerous other state and federal agencies.
Blair holds a Juris Doctorate from Boston College Law School and a Bachelor of Arts degree in Political Science and Philosophy from Williams College.
Mark Borland
Senior Vice President & Chief Supply Chain Officer
Mark Borland joined Au Bon Pain Co., Inc. in 1986 and has held various management titles within Au Bon Pain Co., Inc. and Panera Bread, including Executive Vice President, Vice President of Retail Operations, Chief Operating Officer and President of Manufacturing Services. In his current role as Senior Vice President and Chief Supply Chain Officer, his responsibilities include management of all supply chain activities, including the fresh dough facilities, purchasing, and the retail baker group.
Borland has also served as Senior Vice President of Operations at RetailDNA.
Borland holds a Bachelor of Science degree in Management from Pepperdine University, and completed studies at the American Institute of Baking.
Scott Davis
Senior Vice President & Chief Concept Officer
Scott Davis joined Au Bon Pain Co., Inc. as a Store Manager in 1987 and was promoted to District Manager the following year. In 1993 he became New Concept Manager and led the development of the Au Bon Pain Co., Inc. Choices concept.
Davis was enlisted to create a Research and Development team for Saint Louis Bread Co. in 1995. He was named Director of that department in the same year and has since led the Panera Concept Team.
In his current position as Senior Vice President and Chief Concept Officer, he spearheaded the creation of a new prototype bakery-cafe for Saint Louis Bread Co. in 1996 and is now working on the next generation bakery-cafe for Panera Bread. Davis is responsible for Panera customer experience projects.
Davis holds an Associate's degree of Applied Sciences in Computer Science from State University of New York, Mohawk Valley.
Rebecca Fine
Senior Vice President & Chief People Officer
Rebecca Fine joined Panera Bread in August 2004 as Senior Vice President and Chief People Officer. Prior to joining Panera Bread, Fine served as Chief People Officer for Seed Restaurant Group, operator of Fazoli's Italian Restaurants. Previously, Fine has also held various positions for both Shoney's Inc. and Hardee's Food Systems, Inc.
She is a member of the Society for Human Resource Management (SHRM), the Women's Foodservice Forum and the American Society for Training & Development (ASTD).
Fine attended the University of Missouri.
Jeffrey Kip
Senior Vice President & Chief Financial Officer
Jeff Kip joined Panera Bread in April 2003 as Vice President of Corporate Development and later assumed the role of Vice President of Finance and Planning. In May 2006 he was promoted to Chief Financial Officer.
Prior to joining Panera, Kip was part of the media and entertainment investment banking team at UBS Warburg. Prior to joining UBS Warburg, Kip was an investment banker for Goldman, Sachs & Co. in New York, where he specialized in mergers and acquisitions and corporate finance for consumer, retail and industrial clients in both the public and private sectors.
Kip holds a Masters of Business Administration from Duke University and a Bachelor of Arts degree in History from Williams College.
Thomas Kish
Senior Vice President & Chief Information Officer
Tom Kish joined Panera Bread in April 2001 as Vice President and Chief Information Officer. In December 2004 Kish was promoted to Senior Vice President and Chief Information Officer. In his current role, Kish oversees Panera Bread Information Services, which includes Field Services, Technical Operations and Enterprise Systems.
Prior to joining Panera Bread, Kish was Vice President, Information and Support Services for Papa John's International. Kish began his career with Arthur Andersen ∧ Co. in their consulting practice.
Kish holds a Bachelor of Science degree in Mechanical Engineering from the University of Texas at Austin.
Michael Kupstas
Senior Vice President & Chief Franchise Officer
Mike Kupstas joined Panera Bread as Vice President of Operations (Company, Franchise and Retail Bakery) in January 1996. In June of 1999, he was promoted to Vice President, Franchising and Brand Communication. Kupstas continued in that role until his January 2002 promotion to Senior Vice President, Chief Franchise Officer.
Prior to joining Panera Bread, Kupstas was a Senior Vice President/Division Vice President for Long John Silver's, Inc. He held several marketing positions with Long John Silver's before leading its largest division. Kupstas also held several marketing positions at the Red Lobster division of General Mills Restaurant Group, now Darden Restaurants.
Kupstas holds a Bachelor of Science degree in Business Administration-Marketing from North Adams State College in Massachusetts.
Michael Nolan
Senior Vice President & Chief Development Officer
Michael Nolan joined Panera Bread in August 2001 as Senior Vice President, Chief Development Officer. His prior experience includes serving as Executive Vice President and Director of John Harvard’s Brew House LLC, and Senior Vice President of Development for American Hospitality Concepts, Inc. Nolan also held the position of Vice President of Real Estate and Development at Apple South Inc. and Morrison Restaurants Inc.
Nolan holds a Masters of Business Administration and Finance from the University of South Alabama and a Bachelor of Science degree from the University of Wisconsin, Madison.
William H. Simpson
Senior Vice President & Chief Company and Joint Venture Operations Officer
William "Hank" Simpson joined Panera Bread in 2002 as Director, Retail Operations and Joint Venture Partner. In February 2005, he was promoted to Vice President, Retail Operations. In April 2006, Simpson was promoted to Senior Vice President, Chief Company and Join Venture Operations Officer. Previously, Simpson was Vice President, Franchise Operations and Regional Vice President of Company Operations for Bennigan's Restaurants. He also served as Director, Human Resources for On the Border restaurants.
Simpson attended the University of Central Florida.
Panera Bread Financial Fact Sheet
Panera Bread is the leading concept in the emerging specialty food category, providing quick, casual dining rooted in bread expertise.
Strong Unit-Level Economic Performance
- A system-wide average annualized unit volume of $2.0 million for the 26 weeks ending June 24, 2008.
- Panera Bread delivers 40% cash-on-cash store level Return on Investment (ROI).
Significant Unit Growth
- As reported in the June 24, 2008 Panera Bread 10-Q, there are 1,270 bakery-cafes, including 70 Paradise Bakery & Café locations.
- 2008 target of 100 bakery-cafe openings (40 company and 60 franchise)
Strong Corporate Performance
- CAGR of unit growth 21% over last 5 years
- 2001 EPS growth of 95% to $0.41 per share
- 2002 EPS growth of 61% to $0.66 per share
- 2003 EPS growth of 42% to $0.94 per share
- 2004 EPS growth of 22% to $1.15 per share
- 2005 EPS growth of 32% to $1.52 per share
- 2006 EPS growth of 24% to $1.88 per share
- 2007 EPS decline of 5% to $1.79 per share
- Targeted earnings growth of 21-25% in 2008 to $2.17 to $2.23 per share
Financial Data
| Revenues | Net Income |
|---|---|
| 2000: $151.4 million | 2000: $6.6 million |
| 2001: $201.1 million | 2001: $12.7 million |
| 2002: $282.2 million | 2002: $21.3 million |
| 2003: $363.7 million | 2003: $30.4 million |
| 2004: $479.1 million | 2004: $38.6 million |
| 2005: $640.3 million | 2005: $52.2 million |
| 2006: $829.0 million | 2006: $58.8 million |
| 2007: $1,066.7 million | 2007: $57.5 million |
| Earnings Per Share (EPS) | Number of Bakery-Cafes |
|---|---|
| 2000: $0.21 | 2000: 262 |
| 2001: $0.41 | 2001: 369 |
| 2002: $0.66 | 2002: 478 |
| 2003: $0.94 | 2003: 602 |
| 2004: $1.15 | 2004: 741 |
| 2005: 1.52 | 2005: 877 |
| 2006: 1.88 | 2006: 1,027 |
| 2007: $1.79 | 2007: 1,230 |
| System Same Store Sales | Market Cap |
|---|---|
| 2000: 9.1% increase | Dec. 30, 2000: $304,618,000 |
| 2001: 5.8% increase | Dec. 29, 2001: $700,235,000 |
| 2002: 5.5% increase | Dec. 28, 2002: $1,039,000,000 |
| 2003: 0.2% increase | Dec. 27, 2003: $1,185,000,000 |
| 2004: 2.7% increase | Dec. 25, 2004: $1,153,000,000 |
| 2005: 7.8% increase | Dec. 27, 2005: $2,003,119,000 |
| 2006: 4.1% increase | Dec. 26, 2006: $1,678,000,000 |
| 2007: 1.6% increase | Dec. 25, 2007: $1,094,674,000 |
EPS amounts for 2000 through 2005 are shown inclusive of footnote option expense of $0.04 per share in 2000, $0.03 per share in 2001, $0.05 per share in 2002, $0.06 per share in 2003, $0.10 per share in 2004, and $0.13 per share in 2005.
Matters discussed in this financial fact sheet, including any discussion or impact, express or implied, on the Company's anticipated growth, operating results, and future earnings per share, contain forward-looking statements within the meaning of Section 27A of the Securities Act of 1933 and Section 21E of the Securities Exchange Act of 1934. These statements are often identified by the words "believe", "positioned", "estimate", "project", "target", "continue", "intend", "expect", "future", "anticipates", and similar expressions. All forward-looking statements included in this release are made only as of the date of this release, and we do not undertake any obligation to publicly update or correct any forward-looking statements to reflect events or circumstances that occur or which we hereafter become aware, after that date. Forward-looking information expresses management's present belief, expectations, or intentions regarding the Company's future performance. The Company's actual results could differ materially from those set forth in the forward-looking statements due to known and unknown risks and uncertainties and could be negatively impacted by a number of factors. These factors include, but are not limited to, the following: inability to execute our growth strategy, including, among other things, variations in the number, timing, and successful nature of Company-owned and franchise-operated bakery-cafe openings and continued successful operation of bakery-cafes; failure to comply with government regulations; loss of a member of senior management; inability to recruit qualified personnel; failure or inability to protect our brand, trademarks, or other proprietary rights; competition; rising insurance costs; disruption in our supply chain or increases in ingredient, product, or other supply costs; disruptions or supply issues in our fresh dough facilities; health concerns about the consumption of certain products; complaints and litigation; risks associated with the acquisition of franchise-operated bakery-cafes; other factors, some of which may be beyond our control, effecting our operating results; and other factors that may effect restaurant owners or retailers in general. These and other risks are discussed from time to time in the Company's SEC reports, including its Form 10-K for the year ended December 25, 2007 and its quarterly reports on Form 10-Q.
Bread Leadership
With the single goal of making great bread broadly available to consumers across America, Panera Bread® freshly bakes more bread each day than any bakery-cafe concept in the country. Every day, at every location, trained bakers handcraft and bake each loaf from scratch, using the best ingredients to ensure the highest quality breads.
Panera Bread bakery-cafes showcase the art and craft of bread making, helping customers truly appreciate and enjoy a great loaf of bread by studying its crust, crumb and craft. Panera Bread understands that great bread makes great meals, from made-to-order sandwiches to tossed-to-order salads and soup served in bread bowls.
Panera Bread is widely recognized for driving the nationwide trend for specialty breads. As reported by The Wall Street Journal, Panera Bread scored the highest level of customer loyalty among quick-casual restaurants, according to research conducted by TNS Intersearch. For the sixth consecutive year, customers rated Panera Bread tops among chain restaurants in the 2007 Sandelman & Associates Quick-Track "Awards of Excellence." Additionally, Zagat rated Panera Bread Number One in the following categories in its 2007 fast-food chains survey: Overall, Food, Facilities and Popularity Rankings Panera Bread has also won numerous Awards and Recognition in nearly every market across states.
In the Community
At Panera Bread®, we believe in giving back to local communities. We show our appreciation for customers not only within our bakery-cafes but also throughout the communities we serve by sponsoring special events open to the neighborhood, participating in charitable events and offering various Operation Dough-Nation® programs.
Operation Dough-Nation®
Since our founding, Panera Bread and its franchisees have been active in our communities. Operation Dough-Nation was founded in 1992 to formalize our commitment to community involvement. Since then, it has grown to include four major activities: Community Breadbox™ cash collection boxes, the Day-End Dough-Nation™ program, Panera/SCRIP Card fundraising and participation in community events.
Community Breadbox
The Community Breadbox program ensures that donations made at Panera Bread feed back in to the community. A portion of cash donations made by customers in bakery-cafes are matched by Panera and its franchisees and distributed to local non-profit organizations. Contributions generated through the program have provided basic necessities for those in need, and have created special places and opportunities. If you would like to contribute to our efforts to assist local non-profit organizations in the communities we serve, please look for the Community Breadbox collection containers at participating Panera Bread or Saint Louis Bread Co.® locations.
Day-End Dough-Nation
Through the Day-End Dough-Nation program, unsold bakery products are packaged at the end of each day and donated to local food banks and charities. In 2006, Panera Bread bakery-cafes donated a retail value of more than 28 million dollars worth of bread products to charitable organizations addressing the need for food distribution in our local communities. Many of these organizations are served by America's Second Harvest, the nation's largest domestic hunger-relief organization.
SCRIP Fundraising
We are proud to participate in the Scrip fundraising program, helping non-profit organizations raise money. This popular fundraising program invites non-profit organizations to pre-purchase $10 Panera Card® gift cards at a 9% discounted rate and then re-sell the Panera Cards at full price.
Community Events
We also value corporate citizenship and regularly make in-kind donations to local community events such as silent auctions, runs and walks, trivia nights and raffles.
A Commitment to Baking Great Bread
At Panera, we believe that baking the best bread in America requires:
- A commitment to specialization
- Focusing simply on creating the highest quality breads as a platform for our bakery-cafe menu.
- A commitment to tradition
- Training our bakers in the time-honored techniques of artisan masters.
- A commitment to quality
- Using only the freshest ingredients and never adding chemicals or preservatives.
- A commitment to leadership
- Consistently finding ways to enjoy handcrafted bread by combining traditional techniques with innovative thinking.
Characteristics of Great Handcrafted Bread
- Craft
- The craftsman, an experienced artisan baker, understands how the basic ingredients of flour, salt and yeast can be measured, mixed and carefully timed to create a variety of results and textures. Extras, like Asiago Cheese and Kalamata olives, may be introduced to the 2,000 year-old tradition — provided they are completely natural. Chemicals never enter the equation. The dough is hand-shaped and stone-baked by the artisan baker. The result is a chewy, irregular crumb with a crisp crust.
- Crumb
- Crumb is a term that artisan bakers use to define the inside of the bread. Essentially, it describes the texture of the bread. Just one slice of bread tells an entire story to an artisan baker about what types of flour and yeast were used and how much water was added.
- Crust
- Crust refers to the thickness and color of the bread’s exterior. Artisan bread crust is crisp, richly colored and deeply hued. It gives a distinctive crackle when broken open for serving.
Tools of the Artisan Baking Trade
- The Ingredients
- Artisan breads are made from four simple ingredients — water, natural yeast, flour and salt. No preservatives or chemicals are used.
- The Baker
- The carefully trained hands of the Panera Bread baker share every step of the process, from mixing the ingredients, to kneading the dough, to carefully placing the loaf on the stone hearth.
- The Stone Deck Oven
- Styled after the traditional European bakery ovens, the stone deck oven is the primary workplace of the Panera Bread baker. Rather than using a pan, the dough actually bakes on a hot stone slab. Our handcrafted breads are baked at temperatures between 400 and 470 degrees Fahrenheit.
Bread Connoisseurship
Like fine wines, handcrafted breads have unique characteristics that can be judged using the senses...
- Sight
- Look for a rich, golden brown crust. The interior crumb should be porous, like a sponge.
- Smell
- The aroma should be sweet, multi-layered and plentiful — almost wine-like.
- Taste
- Careful aging of the dough should produce a slight tang. The simple ingredients provide an enjoyable balance. All-natural extras, like Asiago cheese and sunflower seeds, provide a bit of depth in special varieties.
- Touch
- Outside, the crust should be crisp from baking on a stone deck, and should crackle as the bread is broken. Inside, the crumb should be moist and elastic.
Our Bakery-Cafe Menu
Panera Bread® understands that great, freshly baked bread makes great meals — including made-to-order sandwiches, tossed-to-order salads and soup served in bread bowls. Our menu items, a sampling of which appear below, start with our all-natural, preservative-free breads, feature only the freshest, highest quality ingredients.
- Signature Sandwiches
- Each made to order, on freshly baked bread.
- Bacon Turkey Bravo® • Asiago Roast Beef • Italian Combo • Chicken Caesar
- Cafe Sandwiches
- Made to order, on your choice of freshly baked bread with your favorite toppings.
- Smoked Turkey Breast • Chicken Salad • Tuna Salad • Smoked Ham & Swiss • Sierra Turkey • Mediterranean Veggie
- Salads
- Each of our tossed-to-order salads is served with a hearty side of freshly baked bread. Grilled chicken breast can be added to any salad.
- Asian Sesame Chicken • Greek • Grilled Chicken Caesar • Classic
- Bakery
- Panera Bread freshly bakes a wide selection of treats every day, in every bakery-cafe, including these…
- Loaves of Bread • Bagels • Cookies • Croissants • Scones • Cinnamon Rolls • Coffee Cakes • Muffins • Specialty Pastries
- Hot Panini Sandwiches
- These "hot off the grill" Italian-inspired sandwiches feature fresh meats, cheeses and other rustic ingredients between slices of our hearty bread.
- Turkey Artichoke • Frontega Chicken® • Smokehouse Turkey • Tomato & Mozzarella • Chicken Bacon Dijon
- Soups
- Choose from our daily, specialty or seasonal soup selections, available served in a Sourdough bread bowl, or with freshly baked bread on the side.
- Broccoli Cheddar • Low Fat Chicken Noodle • French Onion • Cream of Chicken & Wild Rice • Baked Potato • Low Fat Vegetarian Garden Vegetable • Low Fat Vegetarian Black Bean
- Hot and Cold Beverages
- Panera Bread provides a wide variety of hot and cold coffee beverages, including coffee, juices, tea, lemonade and soda. Our specialty beverages include…
- Espresso • Cappuccino • Caffe Latte • Caffe Mocha • Caramel Latte • Chai Tea Latte • Iced Green Tea • Lemonade • Low-Fat Strawberry Smoothie
Varieties of Artisan Bread
All artisan breads begin with four simple ingredients: water, flour, yeast and salt. The art and imagination of the craftsman determine the variety of breads baked.
- Country
- A grape starter gives this bread a crisp crust and nutty flavor.
- Stone-Milled Rye
- Artisan starter rounds out the flavor in the dense, pale brown crumb of this light and aromatic rye.
- Three Seed
- Poppy, sesame and fennel seeds make this hearth-baked bread a hearty accompaniment to soups, salads or stews.
- Sesame Semolina
- Delicate and moist with an aroma reminiscent of pasta and a crisp crust topped with sesame seeds.
- Three Cheese
- The savory aroma of Parmesan, Romano and Asiago cheese complement a crisp, blistered crust.
- French
- Crisp, slightly blistered crust, nutty flavor and wine-like aroma.
- Whole Grain
- Moist and hearty, made from stone ground whole-wheat flour and sweetened with honey.
- Ciabatta
- Artisan starter and a touch of olive oil give this flat, oval-shaped loaf a delicate flavor and soft texture.
- Focaccia
- Traditional Italian flatbread made from our artisan starter, olive oil, and chunks of zesty Asiago cheese.
Panera Bread® Locations
As of October 6, 2008, there are 1,230 Panera Bread and Saint Louis Bread Co. bakery-cafes spanning 40 states and in Canada. For a complete listing of the bakery-cafes closest to you, visit www.panerabread.com/locations.