The information contained within the Panera Bread Press Kit is updated with every quarterly earnings release.
We are Panera. We are bakers of bread. We are fresh from the oven. We are a symbol of warmth and welcome. We are a simple pleasure, honest and genuine. We are a life story told over dinner. We are a long lunch with an old friend. We are your weekday morning ritual. We are the kindest gesture of neighbors. We are home. We are family. We are friends.
Learn more about 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 $2.5 million for the 53 weeks ending December 32, 2013.
- Panera Bread delivered 51% cash-on-cash store level Return on Investment (ROI) for the 53 weeks ending December 31, 2013.
Significant Unit Growth
- As reported in the Q4 2013 earnings release there are 1,777 bakery-cafes, including 867 Company-owned bakery-cafes and 910 Franchise-operated bakery-cafes.
- 2014 target of 115 to 125 system-wide bakery-cafe openings.
Strong Corporate Performance
- 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
- 2008 EPS growth of 24% to $2.22 per share
- 2009 EPS growth of 25% to $2.78 per share
- 2010 EPS growth of 30% to $3.62 per share
- 2011 EPS growth of 28% to $4.65 per share (excluding $5m charge for proposed California employment legal matter)
- Q1 2012 EPS growth of 28% to $1.40 per share
- Q2 2012 EPS growth of 27% to $1.50 per share
- Q3 2012 EPS growth of 28% to $1.24 per share
- Q4 2012 EPS growth of 34% to $1.75 per share
- FY 2012 EPS growth of 29% to $5.89 per share
- Q1 2013 EPS growth of 17% to $1.64 per share
- Q2 2013 EPS growth of 16% to $1.74 per share
- Q3 2013 EPS growth of 19% to $1.48 per share
- Q4 2013 EPS growth of 12% to $1.96 per share
- FY 2013 EPS growth of 16% to $6.81 per share
For additional financial Information please visit our Investor Relations section.
With the single goal of making great bread 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 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. It ranked #2 among Excellent Large Fast-Food Chains (500 or more units) and #1 Attractive/Inviting Restaurant in that category in the Sandelman & Associates 2012 Quick-Track® Study. Panera Bread was also named to BusinessWeek's 2010 list of top 25 "Customer Service Champs," to FORTUNE magazine's 2010 list of 100 Fastest-Growing Companies, and has also won Awards and Recognition in nearly every market it resides. Panera Bread was also named Casual Dining Brand of the Year in the 2012 Harris Poll EquiTrend®.
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.
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
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 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 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
Artisan breads are made from four simple ingredients — water, natural yeast, flour and salt. No preservatives or chemicals are used.
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.
Like fine wines, handcrafted breads have unique characteristics that can be judged using the senses...
Look for a rich, golden brown crust. The interior crumb should be porous, like a sponge.
The aroma should be sweet, multi-layered and plentiful — almost wine-like.
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.
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 start with our all-natural, preservative-free breads, feature only the freshest, highest quality ingredients.
The Panera Bread® legacy began in 1981 as Au Bon Pain Co., Inc. Founded by Louis Kane and Ron Shaich, the company prospered along the east coast of the United States and internationally throughout the 1980s and 1990s and became the dominant operator within the bakery-cafe category. Read full history.
Meet our management team. View management biographies.
As of December 31, 2013, there are 1,777 bakery-cafes in 45 states and in Ontario, Canada operating under the Panera Bread®, Saint Louis Bread Co.® and Paradise Bakery & Cafe® names. Find a Panera Bread bakery-cafe near you.