At Panera, baking is a big part of who we are. That’s why we’ve always made freshly baked artisan bakery breads in our bakery-cafes, and now you can get that same quality wherever you buy groceries. With just a quick warm in the oven, you can enjoy that bakery-fresh taste right in your own kitchen.
When it comes to our new Artisan Breads & Rolls, the secret to their great flavor is in the process—and we like to take our sweet time (up to 15 hours!) to make things just right.
It all starts with our, well, starters. Also called preferments, these unique combinations of flour and water, along with cultures or yeast, are allowed to ferment for 8-12 hours to create rich, complex flavors. By combining multiple preferments, like poolish and levain, we give our breads a flavor that is uniquely their own.
From great-for-breakfast Brioche, lightly toasted to bring out its buttery flavor, to crispy French Baguette, warmed for dinner, we’ve got Artisan Breads & Rolls that are perfect for every occasion and every meal. And, each one is made with no artificial preservatives, sweeteners, flavors or colors.
Try them all:
A classic and versatile baguette with a delicate flavor, scored and baked to golden perfection with a thin crust. Great for dipping into a bowl of soup, as a side with salad, or for appetizers like crostini and bruschetta.
A crusty loaf with a bold flavor and chewy crumb, our Sourdough gets its complexity from a two-preferment process. Enjoy in any of your favorite sandwich creations or in this amazing pull-apart recipe.
Eggs, butter, milk and sugar combine to create this soft and pillowy roll that’s great for breakfast sandwiches, as burger buns or in this fabulous lobster roll recipe.
A cheesy sourdough loaf with a tender crumb and zesty asiago baked inside and a generous portion on top. Try it with soup or salad, or in this delicious strata.
These thinly crusted, open and airy rolls have a mild flavor that’s great for sandwiches like this Monte Cristo, or just on their own.
A boldly flavored loaf made with over 50% whole grains, it’s loaded with whole wheat, cracked rye, and a sprouted grain blend of whole wheat, spelt, rye, and oats. Give it a try in this Open-Faced Greek Sandwich with Hummus.