Panera’s bread is about to taste a little different! They’re ditching the made-from-scratch model and switching to a “par-bake” system—meaning the dough is partially baked by outside bakeries, frozen, and then finished in-store. The upside? Fresher bread all day and more locations popping up. The downside? Some closures and job losses at old facilities. Will you notice the difference in your next bread bowl? #Food #PaneraBread #FoodNews