Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.



Chicken Caprese Panini

Panera Bread Copycat Recipe

Serves 2

1 precooked chicken breast or chicken breasts slices
all purpose pesto
2 ciabatta rolls, cut in half
2 slivers of red onion
1/2 cup bottled roasted red pepper
4 ounces fresh mozzarella cheese
cooking spray

Slather both sides of ciabatta rolls with pesto, lots of pesto. Top with chicken through mozzarella cheese. Heat panini press and coat with cooking spray. Place sandwiches inside. When sandwich is heated though and the cheese is melted, remove and serve immediately.

Mediterranean Shrimp Couscous Salad


Baby spinach and romaine lettuce tossed with our Meyer lemon balsamic vinaigrette and signature couscous blend, then topped with shrimp, feta, kalamata olives and roasted tomatoes.

Butternut Squash Soup

Panera Bread Recipe

2 tablespoons unsalted butter
1 small onion
1 tablespoon fresh rosemary (1 teaspoon dried)
1 small butternut squash, chopped
6 1/3 cups chicken stock
1 1/4 cups heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chopped walnuts
hot pepper sauce

Melt butter over medium heat in a large saucepan. Add the onion and rosemary and cook until soft for about 5 minutes.

Add the chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce.  Reduce the heat and cover. Simmer for about 2 hours or until the squash is tender.

To Serve: Use a blend to puree the hot soup. Toast the walnuts to use for a garnish. serve in a bread bowl.

Pineapple Peach Smoothie

Panera Bread Recipe

Serves 4

2 cups chopped fresh or frozen pineapple
2 cups peeled, pitted, and chopped fresh or frozen peaches
2 cups plain Greek yogurt
1/4 cup milk or light coconut milk
1/4 cup honey or agave nectar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 teaspoons grated fresh ginger or 1/4 teaspoon ginger powder
pinch of salt

Combine everything in a blender and puree until smooth. Divide the smoothie among four glasses.

Summer Berry Smoothie

Panera Bread Recipe

Serves 4

4 cups fresh or frozen strawberries (hulled if fresh), blueberries, and/or raspberries
2 cups plain Greek yogurt
1/2 cup milk
1/4 cup honey or agave nectar
1 teaspoon vanilla extract
pinch of salt

Combine everything in a blender and puree until smooth. Divide among four glasses.

Kalamata Olive Bread

Panera Bread Copycat Recipe

Makes 2 Loaves

1 cup warm water (95-105 degrees F)
2 teaspoons fresh yeast
1 cup all purpose flour

2/3 cup warm water (95-105 degrees F)
3 tablespoons honey
4 teaspoons fresh yeast
1/4 cup vegetable shortening, plus
1 teaspoon vegetable shortening
4 3/4 cups all purpose flour
1 tablespoon salt
1 3/4 cups kalamata olives, pitted

To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400 degrees.

Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes. Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.

Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

Five Onion Soup

Panera Bread Copycat Soup

Serves 6-8

3 large yellow onions, halved and sliced
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks, halved lengthwise and sliced crosswise (white parts only)
3 cups scallions, sliced (greens reserved for croutons)
1 large garlic clove, minced
salt & freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 (750 ml) bottle red wine
1 bunch fresh thyme, cut into 4 inch lengths (12 sprigs)
6 quarts beef stock
1 baguette, sliced into 1/2 inch coins
1 cup gruyere cheese, grated

In a 12-quart stockpot, saute the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize. Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.

While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture. Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.

Cream Cheese Potato Soup

Panera Bread Copycat Recipe

Serves 4-6

4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 oz.) package cream cheese, cut into chunks

Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.

Cinnamon Bread Pudding

Panera Bread Recipe

Serves 4-6

1/2 cup raisins
1/3 cup orange juice
8 slices panera cinnamon raisin bread, cut into 1-inch cubes
3 tablespoons melted butter
2 cups milk
3 large eggs
1/3 cup sugar
1 teaspoon vanilla
1 pinch salt

Preheat oven to 350 degrees. Brush a 2 quart casserole dish or 6 ramekins with melted butter or spray with cooking spray.

Combine raisins and orange juice in a bowl and allow to soak for 15 minutes. Place raisin bread cubes in a large bowl. Add melted butter and toss to coat. Spread buttered bread cubes on a cookie sheet and bake until golden brown. Allow to cool. Evenly distribute cooled bread cubes in the casserole dish or ramekins.
Top bread cubes with soaked raisins so they are evenly distributed.

In a medium bowl, whisk milk, eggs, sugar, salt and vanilla, stirring until sugar is completely dissolved and mixture is smooth. Pour mixture over bread cubes and refrigerate at least 15 minute

Place in oven. If using ramekins, place on cookie sheet first. Bake until center is set, approximately 45 min for casserole or 30 min for ramekins. Remove from oven and cool 15 min before serving.

Uses for Left Over Bread


Dip tinto extra virgin olive oil and eat with olives
Float in a bowl of hot soup

Toast into garlicky croutons
Season and turn into stuffing for chicken
Toss into a panzanella salad

Dip into beated eggs and fry into french toast
Stack into a double decker sandwich
Toast and rub with garlic and add crostini toppings

Coarse Crumbs:
Drizzle with butter, then toast and scatter over pasta.
Stir into a soup to thicken.
Sprinkle with parsley on broiled fish.

Fine Crumbs:
Dust inside a cake pan for easy removal.
Coast fish oo poultry for crispy cutlets.
Roll up with ground beef into little meatballs.