Panera Bread's In-House Baking Practice Discontinued; No Longer Fresely Prepared From Scratch
Panera Bread Shifts to On-Demand Bread Production Model
Panera Bread, the popular American bakery-café chain, is set to close all its fresh dough production facilities within the next two years and transition to a par-baked system for its bread and baked goods.
Under this new model, dough will be prepared by third-party contractors, partially baked, frozen, and shipped to cafes for a final bake throughout the day. This change aims to improve operational efficiency, expand into new markets, and ensure freshness of baked goods during service hours.
The shift towards an on-demand bread production model will enable bread and baked goods to be produced and served fresh throughout the day, rather than just in the morning. It also reduces the need for early morning baking at each location, improving work conditions for employees.
The par-baked system facilitates Panera’s expansion into areas that were previously challenging due to delivery distance limits of fresh dough. This move is expected to make baked goods fresher and more readily available for customers.
Panera Bread has already started the transition to the new baking model, which began last year. Four of its locations have already shut down operations as of June 24. The company is offering severance packages and outplacement services to employees who lose their jobs due to the changes.
The spokesperson for Panera Bread stated that great bread is at the heart of their experience. However, they did not mention any changes in the recipes used for baked goods. The statement emphasized their commitment to ensuring quality and expanding innovation.
The first-time visitor to Panera Bread ordered baked potato soup in a bread bowl during the late 1990s, marking the beginning of the chain's success. As of now, the article does not provide information about any other changes in Panera's operations or menu.
The production facility in Brentwood, Missouri, is set to close by Sept. 12, affecting 72 employees. Panera Bread's baked goods produced under this new model will be finished baking in the cafes throughout the day.
In the new on-demand bread production model, Panera Bread aims to enhance work conditions for employees and offer food-and-drink items that are fresher, even after business hours. This shift also ties into their finance strategy, as it facilitates expansion into previously unreachable markets and potentially increases profitability. Furthermore, the detox of certain operational responsibilities could pave the way for innovation in their lifestyle sector, possibly introducing new food-and-drink options down the line.
