Did you know thatPanera Breadgot its start under a different alias?
Now, with an army of more than 2,000 locations, the chain has come a long way.
Yet, at its core, it remains the same.
Photo: Shutterstock. Design: Eat This, Not That!
Walking into a Panera location feels like accepting a warm hug, as heavenly scents surround you.
Each of the goodies in the front cases is tantalizing.
But, out of all the options, which one are you reaching for?
Megan Hageman, Eat This, Not That!
It’s impossible to go wrong, but some are a step above.
To pick out the best of the best, I tasted eight of the bakery’s most popular options.
From bagels to cookies to rolls, which Panera baked good is theyeast de resistance?
Megan Hageman, Eat This, Not That!
Let’s find out.
you could buy its French baguettes or white whole grain by the loaf.
Sourdough bread bowls are sold individually for you to fill with your own soups or stews.
Megan Hageman, Eat This, Not That!
I bought one roll for $1.99 from my nearest Panera location.
They are also sold in four-packs in all restaurants and select grocery stores such as Albertsons and Safeway.
The look:I’m impressed by its golden brown top.
Megan Hageman, Eat This, Not That!
The bun is smooth and glistening, though it’s not wet or buttery to the touch.
The interior has a yellow tint from the egg.
The air pockets formed during baking give it a fluffy texture.
Megan Hageman, Eat This, Not That!
The taste:Soft and pillowya high-quality artisan roll.
It’s a tiny bit sweet and buttery.
Mostly, it’s mild, making it the perfect base for a deli sandwich or a hamburger.
Megan Hageman, Eat This, Not That!
Other foods in this niche category include brioche, pain aux raisins, and Danish pastries.
The look:Picture-perfectalmost too perfect to the point where it resembles artificial food.
It was baked to a darker tan hue and rolled evenly.
Megan Hageman, Eat This, Not That!
A web of white bread revealed itself as I cut into the middle.
The taste:Puffy and light.
But it doesn’t flake like a good crescent should.
Megan Hageman, Eat This, Not That!
It’s not greasy, but also not rich and buttery.
Overall, it’s a decent croissant.
But, the best one I have ever enjoyed?
Pumpkin Muffies have been available at the bakery in the past.
Currently, achocolate chip versionremains.
The look:From the top it looks like a real muffin.
But, from the side, you might see it’s flat like a disc or a Frisbee.
I could have used another handful of chocolate chips in the recipe.
The common treat is on-the-go friendly and often sold at fast-casual and fast-food restaurants.
Let’s see if that rings true.
The look:The square is on the smaller side and touts a dark chocolate brown color.
It’s also only covered halfway with powdered sugar in a diagonal across the middle.
I would have dusted the entire square, but I appreciate the look.
The whole thing is about one inch thick.
The taste:Very dense and definitely fudgy.
It tastes somewhat homemade.
It would be smart to have a glass of milk on hand.
I was able to grabone for $1.79.
This is the current price (in my area) of Panera’s bagels.
Cream cheese is not included, coming in at a $1.55 upcharge.
The look:A hearty-sized bagel, as most at Panera tend to be.
On top is crusty shredded cheese, and the inside is soft and doughy.
The taste:I experienced such a nice crunch biting into this bagel.
The Asiago on its crest creates a crispy shell without becoming too tough.
The bagel itself is fresh, moist, and a little bit salty.
Since it is more of a savory option, I love the versatility of this cheesy bagel.
I would certainly eat one in the morning with a schmear slathered on.
It also doubles as a great foundation for a lunch or dinner sandwich or even a midday snack.
One claw cost me $3.49.
The look:A C-shape croissant-like base with seven digits jutting out.
This pastry does not receive points for being anatomically correct, as bears have just five toes.
I love that the almonds add some crackle and texture.
And the icing on top (literally) is the frosting dribbles.
They’re not just vanilla-flavored.
A hint of lemon is also added, giving the entire pastry a citrusy and fresh facelift.
Honestly, I don’t know which is best.
But, it is one of the restaurant’s most prominent and idolized bagels.
I think a significant reason for this is because it is one-of-a-kind.
Most other coffee or bagel shops stick to the classics like cinnamon raisin or cinnamon sugar.
The bagel and a necessary side of cream cheese cost me $3.34.
Once you cut into it, patches of cinnamon can also be seen.
And, once again, it is substantially sized.
The taste:The best Panera Bread bagel, in my opinion.
It’s almost reminiscent of a cinnamon roll but with an amusing and delicious hard sugary shell.
The inside is doughy, and injections of cinnamon make for plenty of flavor in each bite.
I could eat it plain, and I have on many prior occasions.
Smearing on some plain or honey walnut cream cheese is a game-changer.
One cookie cost me $4.39.
The look:Almost the size of my head, measuring 5 inches across.
It’s definitely a shareable size, and it should be shared at that calorie count.
It’s also bronzed and plenty thick, pumped full of ingredients.
Specifically, chocolate chunks are visible outside, and salt flakes are sprinkled on top.
This is where all the gooey and tacky caramel clusters were hiding.
Gushes filled every bite, and the intense flavor reminded me of butterscotch.
The cookie is chewy and a little bit underdone, which is how I like it.
Chocolate is abundant in both semi-sweet and milk chocolate forms, and the salt adds balance.
From the jump, I worried that all the add-ins would be too much, but I was wrong.
I would cut out the pretzels.
They don’t contribute to the flavor and get more chewy than crunchy when baked into things.
Beyond this one small quibble, the rest of this cookie is *chef’s kiss.
