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Panera Bread | Food as it should be.™
Nine out of 10 Americans aren’t eating enough whole grains. Here at Panera, we want to help change that.

This fall, Panera became the first national restaurant company to post the whole grain content of our breads as part of an ongoing commitment to increase transparency and empower our guests. This new labeling, which now appears on the bread wall of each bakery-cafe, clearly identifies the servings of whole grain per slice/roll/bagel, as well as each bread’s percentage of whole grain — making it easier for consumers to identify and choose more.

Despite the fact that the USDA recommends at least half of all grains we eat be whole, more than half of the country’s top restaurants don’t offer a single whole grain option on their menu — leaving consumers without more nutritious options. Companies can also use vague terms like “multigrain,” “nine grain,” or “made with whole grains” on breads that don’t actually meet the requirements of a “whole grain” bread. You can rest assured that at Panera we only use the term “whole grain” on breads that meet the requirement of at least 50% whole grain, avoiding terms that could mislead consumers.

And knowledge is only part of the equation. For consumers to choose more whole grains, they actually have to taste good. That’s why we’ve carefully crafted a mix of flours to ensure our whole grain breads are just as delicious as our other options. We currently feature six offerings that are at least 50% whole grain, offering a wider range of whole grain options than any other major restaurant brand. This includes our NEW 55% sourdough whole grain Farmstyle Loaf, made with sprouted wheat, spelt, rye and oat flours, which can be requested to customize any sandwich.

With clear labeling, increased transparency and a variety of craveable whole grain options, our goal is to support our guests, helping them make informed decisions and making it easier to eat well on the go. For more information, visit

And, as we constantly look to disrupt the food status quo in the pursuit of better eating for all, we’re proud to announce our new series, Food Interrupted, which we hope inspires consumers to stop and think about food and where it comes from, as well as the systems that need changing. In each episode, we partner with a passionate culinary pioneer to spark a dialogue around key topics and ultimately give viewers more information to make choices that matter. The first episode launched earlier this week with “Grains Interrupted,” in which chef Marcus Samuelsson and Weiser Family Farms’ Jon Hammond discuss the importance of ancient grains and their role in the future of food.  Check it out here: