Freshly-prepared bread from scratch at Panera no longer the norm
Panera Bread Shifts to Par-Baked Bread Production Model
Panera Bread is revolutionizing its baking operations by adopting a new "par-baked" bread production model. This change marks the end of their traditional fresh dough facilities, as third-party contractors will now be responsible for preparing, par-baking, freezing, and shipping the dough to Panera cafes for final baking[1][3].
Under the old model, Panera's own fresh dough facilities would mix and shape the dough, then send it to cafes where the dough was proofed and fully baked fresh each morning[1][3]. However, the new model allows cafes to offer fresher baked goods throughout the day instead of just in the morning[1][3]. This shift also supports expansion to new locations that were previously limited by delivery distance constraints of fresh dough[1][3].
The new model is part of Panera's nationwide strategy to close all fresh dough facilities within the next two years[1][3]. The company emphasizes that great bread remains at the heart of their experience, as the par-baked bread will still follow Panera's time-honored recipes and use high-quality ingredients[1][3].
The shift to an "on-demand" bread production model also allows Panera to add more restaurants in places where they couldn't before[1]. The company has already closed four underperforming locations[2], and a production facility in Brentwood, Missouri, is set to close by September 12, affecting 72 employees[1]. Panera is offering severance packages and outplacement services to employees who lose their jobs[1].
Despite the changes, Panera has not gone downhill in every way, as the article does not provide evidence to support such a claim[1][3]. The company continues to focus on improving bread availability, maintaining quality, and expanding innovation[1][3].
References:
- Panera Bread to close all fresh dough facilities, shift to par-baked bread production
- Four Panera Bread locations have already shut down as of June 24
- Panera Bread's new baking model explained
- The shift towards a par-baked bread production model by Panera Bread is not only aimed at improving bread availability throughout the day, but it also opens up opportunities for business expansion in previously unreachable locations due to delivery distance constraints.
- The par-baked bread production model adopted by Panera Bread is a part of their lifestyle and food-and-drink strategy, as it ensures quality ingredients and time-honored recipes are maintained, thus keeping the focus on finance and business growth.
