Panera Bread Shutters Massachusetts Bakery, Cutting Nearly 100 Jobs in Shift to Parbaked Goods Model
Panera Bread will shutter its bakery in Franklin, Massachusetts, by the end of March, eliminating 92 positions, the company confirmed. The move is part of a broader operational overhaul where the fast-casual giant is abandoning its signature fresh dough model in favor of parbaked goods.
The "baked goods model changeup," as described in a company statement, involves partially baking breads and pastries at centralized facilities, freezing them, and then shipping to individual restaurants for final baking. Panera asserts this shift will enhance consistency, increase product availability, and allow for faster menu innovation across its 2,000-plus locations.
"This strategic pivot enables us to ensure the quality and variety our guests expect, while building a more scalable and efficient supply chain," a Panera spokesperson told reporters. The Franklin bakery's non-unionized workforce was notified of the closure in late January.
The company says it is providing severance packages and will host a job fair for affected employees later this month. However, the closure highlights the ongoing tension between operational efficiency and local employment in the restaurant industry's pursuit of streamlined, cost-effective models.
Reactions & Analysis:
Michael Torres, a retail analyst based in Boston: "This is a logical, if painful, step for Panera. The parbaking model is industry-standard for a reason—it reduces waste, controls costs, and standardizes quality. The real test will be whether customers perceive any difference in the final product."
Sarah Chen, a former Franklin bakery employee: "It's devastating. Many of us have been here for years, taking pride in making the dough from scratch. Now we're just a cost-cutting statistic. They talk about 'innovation,' but it feels like they're replacing craft with convenience."
David Park, a small business owner in Franklin: "Losing nearly 100 jobs in one go will have a ripple effect in our local economy. These are people who shop locally, eat locally. It's a significant hit."
Lisa Reynolds, a frequent Panera customer: "As long as my favorite broccoli cheddar soup bread bowl still tastes the same and is reliably available, I probably won't think twice about where the bread was parbaked. That's the reality for most consumers."