Panera Bread Shutters Franklin Dough Facility, 92 Jobs Cut as Chain Adopts New Baking Model
FRANKLIN, Mass. — Panera Bread is shuttering its fresh dough manufacturing facility here next month, a move that will result in the layoff of 92 employees, according to a state regulatory filing obtained by 12 News.
The closure of the Beaver Street plant, set for March 27, is part of a broader operational overhaul by the fast-casual bakery-cafe chain. Panera confirmed it is transitioning to a new "bakery-operating model" across its system. This strategic shift means the end of daily deliveries of fresh, fully-baked bread from local facilities like Franklin to individual restaurants.
Instead, the company will begin supplying its locations with par-baked—or partially baked—goods. These items will then undergo final baking in-store, a method the company says will ensure consistency and freshness while streamlining its supply chain logistics.
The layoffs were detailed in a Worker Adjustment and Retraining Notification (WARN) notice filed with the state last week. The affected workers include production and logistics staff.
Industry analysts note the move reflects a growing trend among restaurant chains to centralize complex food preparation, reducing costs and operational variability. However, it also marks a significant change for a brand long associated with the aroma of bread baked fresh daily on-premises.
Community and Industry Reaction
The announcement has drawn mixed reactions from local residents and industry observers.
"This is a tough blow for Franklin," said Michael Torres, a local small business owner. "Ninety-two jobs isn't just a number—it's families, it's people who shop in our stores. Panera has been part of our commercial landscape for years. I understand business evolution, but the human cost is real."
"It's corporate efficiency overriding local identity," remarked Sarah Chen, a food industry analyst at Northeast Culinary Insights. "While the par-baked model offers logistical advantages and can maintain quality, it subtly distances the restaurant from the 'artisan bakery' feel they've marketed. The risk is in the perception gap."
"Absolutely disgraceful," said David R. Miller, a former bakery manager in a sharp critique. "They built their brand on 'fresh dough facilities' and 'baked today' slogans. Now they're shuttering the heart of that operation and calling it progress? It's a betrayal of their original promise and a cold calculation that puts spreadsheets over people and the craft of baking."
Panera has stated it is offering severance packages and outplacement services to affected employees. The future of the Franklin facility property has not been disclosed.
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