baker training manual - panera bread fulfillment center · “the intro to dough” classroom...

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Night Baker Training CalendarTrainee Name:

*Shift 1, Week 1 is Planet Bread. It should be completed Saturday prior to the beginning of this calendar.

Wednesday Thursday Friday Saturday Sunday Monday Tuesday1-Jan 2-Jan 3-Jan 4-Jan 5-Jan 6-Jan 7-JanOFF Shift 2 Shift 3 Shift 4 Shift 5

Week 1 Intro to Dough Intro to Dough Hands On! Hands On!

Take eLearning Module

Baguettes

TakeModules

8-Jan 9-Jan 10-Jan 11-Jan 12-Jan 13-Jan 14-JanOFF Shift 6 Shift 7 Shift 8 Shift 9 Shift 10

Week 2 Hands On! Hands On! Hands On! Hands On! Hands On!

ScoringTopping Prior

to BakeTopping Post

Bake Review Review

Weekly Eval


Week 1 Opposite Shift Training

Opposite Shift Training




Weekly Eval


Week 2

Weekly Eval

29-Jan 30-Jan 31-Jan 1-Feb 2-Feb 3-Feb 4-FebOFF Shift 1 Shift 2 Shift 3 Shift 4 Shift 5

Week 3

Weekly Eval5-Feb 6-Feb 7-Feb 8-Feb 9-Feb 10-Feb 11-FebOFF Shift 1 Shift 2 Shift 3 Shift 4 Shift 5

Week 4 Timeline Timeline 1st DemoBake

Prep: Demo Bake

Prep: Demo Bake Final Exam

12-Feb 13-Feb 14-Feb 15-Feb 16-Feb 17-Feb 18-FebOFF Shift 1 Shift 2 Shift 3 Shift 4 Shift 5

Week 5 Refine Craft Refine Craft 2nd DemoBake

Refine Craft Refine Craft

Weekly Eval

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Baker Training CalendarTrainee Name:

*Shift 1, Week 1 is Planet Bread. It should be completed Saturday prior to the beginning of this calendar.

Wednesday Thursday Friday Saturday Sunday Monday Tuesday1-Jan 2-Jan 3-Jan 4-Jan 5-Jan 6-Jan 7-JanOFF Shift 2 Shift 3 Shift 4 Shift 5

Week 1 Intro to Dough Intro to Dough Hands On! Hands On!

Take eLearning Module

Baguettes

TakeModules


Week 2 Hands On! Hands On! Hands On! Hands On! Hands On!

Weekly Eval


Week 1 Opposite Shift Training





Weekly Eval


Week 2

Weekly Eval

29-Jan 30-Jan 31-Jan 1-Feb 2-Feb 3-Feb 4-FebOFF Shift 1 Shift 2 Shift 3 Shift 4 Shift 5

Week 3

Weekly Eval5-Feb 6-Feb 7-Feb 8-Feb 9-Feb 10-Feb 11-FebOFF Shift 1 Shift 2 Shift 3 Shift 4 Shift 5

Week 4 Timeline Timeline 1st DemoBake

Prep: Demo Bake

Prep: Demo Bake Final Exam

12-Feb 13-Feb 14-Feb 15-Feb 16-Feb 17-Feb 18-FebOFF Shift 1 Shift 2 Shift 3 Shift 4 Shift 5

Week 5 Refine Craft Refine Craft 2nd DemoBake

Refine Craft Refine Craft

Weekly Eval

Baker Training Calendar© 20 Panera Bread

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Introduction

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Baker Training Manual Introduction

Baker Training Manual | introduction | 09.23.14 © 2006-2014 Panera Bread

1

Welcome to Panera Bread!

We are glad you have chosen to join our family…

Welcome and congratulations on joining the “elite” craftsmen and women at Panera Bread.

At Panera Bread we focus our energy on what is important to us. At your Planet Bread orientation, you

learned our Concept Essence and Cultural Values. These beliefs guide our commitments to each other,

our customers and the way we accomplish our work.

One of the Cultural Values has special meaning for bakers…

This means we don’t do things the easy way. What we do - we do for quality. We are very proud of that.

The first Concept Essence statement is the foundation of what we do…

Everything that is special about Panera Bread starts with bread.

Bread is the focal point of our business concept and what we put first above all else.

As future bakers, you will be responsible for sustaining the foundation of our business. Bread! Wow.

That is a big responsibility. No worries, though. We are going to help prepare you to bake our award

winning breads and our other high quality baked goods.

Your training is going to provide you with the opportunity to learn everything you will need to know to be a

very successful baker. It is up to you to take this opportunity and turn it into a reality. You are in charge

of your learning! Focus your efforts – ask questions – lots of them! Learn everything you can.

Sometimes baker trainees are in a hurry to finish their apprenticeship – in a hurry to show us they can be

certified bakers… we understand that – but we would like for you to change that focus a little… instead –

be in a hurry to learn and perfect your craft.

No Shortcuts - We get the tough stuff done with optimism and mastery.

Bread is our passion, soul and expertise.

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Baker Training Manual | introduction | 09.23.14© 2006-2014 Panera Bread

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Table of Contents

Baker Roles ..................................................................................................................... 3Your Support Team! ........................................................................................................ 4Training Schedule Overview ........................................................................................... 5Measuring Your Success! ............................................................................................... 6Baker Trainee Tracking Form .......................................................................................... 7Baker Re-Certification Process ....................................................................................... 9Baking Orientation (Planet Bread and Intro to Dough) .................................................. 11Night Baker Orientation and Training ............................................................................ 19Day Baker Orientation and Training .............................................................................. 27 Artisan Bread Worksheet .............................................................................................. 35 Sourdough Worksheet ................................................................................................... 36Pan and Specialty Breads Worksheet ........................................................................... 37Bagels Worksheet ......................................................................................................... 38Sweets Worksheet ........................................................................................................ 39Scoring Worksheet ........................................................................................................ 41Toppings Worksheet ..................................................................................................... 42Equipment Worksheet ................................................................................................... 45Sample Baker Timelines ............................................................................................... 46Evaluations .................................................................................................................... 47 Evaluation of the Baker Training Program ............................................................................. 7 3

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Baker Roles When we select new bakers to join our team we are looking for the following characteristics. We expect you to fulfill these roles when you are a Certified Baker at Panera Bread.

Cultural Icon Baking is central to the Panera essence of warmth and quality. The Baker is therefore an important bread representative, embodying the knowledge, expertise and commitment to baking bread and baked goods to exemplify our “Concept Essence” at Panera.

Example: Interacting/educating customers and associates about our products.

Multi-Tasker The Baker often works alone, handling multiple tasks with competence and efficiency. This requires competence, confidence, organization and the ability to troubleshoot independently and accurately. Must be able to execute on a consistent basis in a time-restricted structure with minimal management intervention.

Example: Managing the baker timeline according to company standards.

Environmentalist The Baker recognizes how critical cleanliness and safety are to the quality of the product and the health of the business, and therefore ensures the sanitation is flawless and the baking environment is completely free of hazards.

Example: Managing all food safety requirements and maintaining cleanliness standards.

Constant Learner Panera is always changing and evolving to have the best menu, products, and procedures. Our bakers are committed to learning, adapting to change, and demonstrating flexibility.

Example: Follows all procedures as outlined in Bakery Manuals. Seeks specifications for new products.

Team Member As team members, they commit to providing clear and constant communication to management, bakery-cafe associates and customers. They understand their role in providing the bakery-cafe with fresh baked breads and product on a daily basis.

Example: Reporting product shortages to BMM and opening manager.

Craftsperson The Baker takes his/her craft very seriously, and does everything necessary to create the highest quality bread and baked goods. The Baker is a vital contributor in achieving the standards and quality that is expected of Panera. They take pride in customer satisfaction and growth of the business.

Example: Constantly evaluating finished product to ensure the highest quality.

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Other Performance Expectations… Make a positive impact in your training bakery-cafe… the bakery-cafe should be different/better

because you have been there!

Be aggressive about learning… take advantage of the opportunity to learn everything you need to know to be successful. Ask questions and then ask some more questions!

Wear proper uniform everyday - no exceptions!

Be on time - everyday - no exceptions! Calibration Form We will evaluate your craftsmanship by completing a Calibration Form.

We will use this form when evaluating your Demo Bakes as well as when evaluating you for certification once you have completed training.

Review the example Calibration Form found at the beginning of the Evaluation section of this manual with your trainer.

Your Support Team!

Baker Training Specialist (BTS) Name: ______________________ Phone: _________________

Certified Baker Trainer (CBT) Name: ______________________ Phone: _________________

Training Bakery-Cafe Name: ______________________ Phone: _________________

Bakery Market Manager (BMM) Name: ______________________ Phone: _________________

Regional Bakery Operations Manager (RBOM)

Name: ______________________ Phone: _________________

Cafe Manager Name: ______________________ Phone: _________________

Your BTS will guide your learning through the first 20 weeks and will certify you to be a Baker.

Your CBT will provide day-to-day coaching and hands on training at your training bakery-cafe.

Your Bakery Market Manager will follow-up with you to ensure you are getting the coaching and practice you need to be successful.

Your Regional Bakery Operations Manager will check in on the quality and progress of your training to ensure the Baker Training Program is being executed as designed.

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Training Schedule Overview

2 Weeks Planet Bread

First day

Centralized orientation for all associates.

Baker Orientation

2 days: “The Intro to Dough”

7 days: “Hands On!”

“The Intro to Dough” classroom orientation conducted at the bakery-cafe by your Baker Training Specialist.

“Hands On!” is an initial product/equipment overview conducted by your CBT.

2 Weeks

Baker Training 10 days: Opposite Shift

Training

Your CBT will teach you how to prepare products that you may not otherwise have daily hands on with. It is important to understand how you impact a product from start to finish, whether you prepped or baked the product.

3 Weeks

Baker Training 15 days: Baker Training

(Shift hired for)

Your CBT will teach you how to prepare all products, build efficiency and keep an organized and clean work area.

At the end of these 3 weeks, you will be able to bake solo (depending on the volume of the bakery-cafe).

90 Days

Baker Skill Practice - Practice with ongoing support and quality feedback for continuous improvement. While you are a Baker, you are responsible for a complete bake.

You will be evaluated at 30, 60 and 90 days by your Baker Training Specialist.

Upon completion of 3 successful evaluations, you will become a Certified Baker. Certified Baker PROOF ONLY



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Measuring Your Success! We will provide you with every opportunity to be successful with Panera Bread. We have high

standards and will evaluate you regularly against those standards.

We promise not to “surprise” you. No pop quizzes, no unscheduled evaluations, etc.

The following is an outline of how we will evaluate your progress through your baking training and preparation for baker certification.

Worksheets

You will complete worksheets with information found in your training manual as well as other resources found in the bakery-cafe (i.e. the Bakery Manuals).

Your CBT will help you if you need help finding the correct information.

You will use these worksheets to help study for your Final Exam.

Product Evaluations

You will learn how to evaluate the quality of the products you bake.

Weekly Evaluations

Your CBT will complete evaluations of your performance on a weekly basis while you are in the Baking Orientation and Baker Training.

We will also ask you to complete self-evaluations.

Final Exam

You will take an online final exam that will consist of questions regarding Panera Bread history & culture, product knowledge and specs, cleanliness, and equipment operations.

A minimum score of 85% is required to complete your Baker Training.

Demo Bakes

In order to complete your Baker Training, you have to successfully complete 2 demo bakes. You will have to complete an entire bake by yourself.

Your Demo Bakes will be scheduled in the last two weeks of your Baker Training.

Your Baker Training Specialist (BTS) and Bakery Market Manager (BMM) will evaluate your performance and provide support if needed.

Calibrations

These are evaluations that encompass all standards and procedures based on PPC (People, PEGS and Cost Balancing).

They are completed in conjunction with your Demo Bakes.

Your 30, 60 and 90 day evaluations after you have completed your Baker Training will be Calibrations completed by your BTS or BMM.

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Example - Baker Trainee Tracking Form

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Baker Re-Certification Process

Maintaining Excellence We are diligent about the selection and development of our Certified Bakers. In order to validate that our bakers are up to date on their skills and craftsmanship, we are introducing a Baker Re-Certification Process to be completed every 24 months on all existing bakers.

The process remains the same for initial certification for new bakers. They will be required to complete a re-certification after their first 24 months in position.

Baker Re-Certification Elements Three Calibrations (two calibrations must be completed within the last 90 days, and the third calibration completed during

re-certification)

Take the Baker Recertification Exam online.

Baker Re-Certification Criteria and Pre-work

Steps Actions to be completed

1

Schedule the re-certification with the baker 2-3 weeks ahead of time (re-certification should be scheduled on lower volume days so the baker can take the recertification exam without acquiring over time). Verify that the baker has up to date versions of the following: Baker Training Manual, Bakery Manuals (Fresh Dough and Sweets), Color charts and Templates Note: The baker needs the Baker Training Manual to fill out the worksheets along with the other manuals to review and study to retake the final exam.

2 Enter the scores from the 2 most recent Calibrations completed on the baker requiring re-certification on the re-certification tracking form. Note: The two calibrations must be completed within the last 90 days with a minimum score of 85%.

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Action Steps for Baker Re-Certification

Steps Actions to be completed

1 The market BMM or BTS will work the full night with the baker being re-certified. During the night the BMM or BTS will:

Observe the baker taking the online Baker recertification Exam, write down the grade of the exam when completed.

Complete a Calibration Form Note: Baker must achieve a minimum score of 85% or higher on the final calibration and PAF, with a score of 90% or higher on the baker final exam.

2 Complete the Baker Re-certification Tracking form with the final Calibration score and send the form to your RBOM. Please keep the completed third calibration form in your market for the RBOM to review on his/her next visit to the market.

If the baker does not achieve re-certification:

Schedule another re-certification.

All critical violations must be corrected immediately with documentation to support the correction completed by the BMM within two weeks of the re-certification. Documentation should be kept on file for the RBOM to review on his/her next market visit.

In the unlikely event that the baker is unable to achieve re-certification the second time, a recommendation will be made to allow the baker to focus on performance improvement for a minimum of 3 months before going through the baker re-certification process again.

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Baking O

rientation

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Baker Training Manual Baking Orientation

Baker Training Manual | baking orientation | 09.23.14 © 2006-2014 Panera Bread

11

Baking Orientation During your first two weeks at Panera Bread your schedule will be as follows:

Attend Planet Bread (1 day)

“The Intro to Dough” classroom portion of Baking Orientation (2 days)

“Hands On!” portion of Baking Orientation (7 days)

Planet Bread

Your BTS or BMM will schedule you to attend Planet Bread. Ideally, you should attend Planet Bread on your first shift.

Everyone who joins the Panera Bread family attends Planet Bread. It is a great opportunity to meet people from retail operations and the Support Center.

You will learn about who we are at Panera Bread, what we think is important and why we do the things we do… you will see how important you are to the success of Panera Bread!

You will also receive a Panera Passport. This is a book of all of our products with descriptions. This will really help you get a great start on your product knowledge. Also, use your Bakery Manuals for high quality product photos.

Baking Orientation: “Intro to Dough”

The classroom portion of your Baking Orientation is designed to give you a thorough overview of all of our products.

You will also have the opportunity to observe a baker to get an overview of the baking process.

We will review many of the basic standards and procedures you will “knead-to-know” about working at Panera Bread.

Baking Orientation: “Hands On!”

Your CBT will guide you through an initial overview of all products, including product knowledge, preparation and evaluation.

He/she will also review basic equipment operation and safety information.

You will learn how to complete a pan up. This is the process of preparing for the next days bake.

Use your Baker Training Manual to support your learning. A Schedule of Learning for each shift or group of shifts is represented in your manual. Your shifts are

8 hours except during your initial orientation when they are slightly shorter so as not to overwhelm you with too much information!

Please read the Schedule of Learning for the day prior to your shift. Note items you are to complete each shift.

At the end of your shift, review your Schedule of Learning for the day. Did you practice or learn what you were scheduled to learn? Check off the items you have completed. If you were unable to complete an activity, fold down the page to remind you to go back and complete it.

Following the Schedule of Learning will help keep you on track!

Your BTS and CBT will review your Baker Training Manual to see how you are progressing with your training.

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Week 1 - Shifts 1-3: Schedule of Learning

Planet Bread and the “Intro to Dough”

Shifts 1-3 Activities Timing

Planet Bread

Attend Planet Bread in proper uniform. 5 hours

Get your Panera Passport and sample as many products at Planet Bread as you can. Make notes about the taste and texture of each product you sample.

30 min

The Intro to Dough

Bread Homage 10 min

Baker Training Program Overview 15 min

Baker Roles; Performance Expectations 15 min

Breadology; The History of Bread 30 min

Panera History and Cultural Review 15 min

Intro to Workstation 30 min

Review of Bakery Manuals 15 min

Complete Pan Up with trainer 3.5 hours

Complete 3 Baker eLearning Modules: (Baker Workplace Security, Equipment Basics, the current Celebration Course) 1 hour

The Intro to Dough

Bread Homage 10 min

Product Knowledge Review and Tasting 30 min

Read PK 1-3; Breads, Bagels and Sweets (found in Info Card Booklet) 20 min

Complete Product Worksheets (found in study section of this manual) 40 min

Read SBS 1-3; Food and Baker Safety, Pan Up/Special Orders 40 min

Observe CBT; refer to their timeline 30 min

Complete Pan Up with trainer 3.5 hours

Game On! A review game 30 min

Complete 3 Baker eLearning Modules: (Baker Workplace Security, Equipment Basics, the current Celebration Course) 45 min

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Breadology: History of Bread Notes

1. Bread used to be _______________ before the Egyptians started to leaven bread with leftover grains used in making wine.

2. Greeks are credited for elevating bread baking to an art. The Baker’s _______________ was

developed in Rome.

3. Medieval laws in Europe strictly regulated weights and measures. Today’s ______________ Dozen is a traditional amount of baked goods sold almost everywhere.

4. It is suspected that the Salem witch trials came about because of ________________ poisoning.

5. Louis _____________ identified yeast as a single cell organism responsible for leavening.

6. Otto Fredrick Rohwedder invented the first _____________ __________________.

7. Panera is leading the way in artisan baking by using traditional ingredients, techniques and equipment. The Cultural Value of No Short Cuts - we get the tough stuff done with _______________ and _______________ is exemplified by our observing the history and tradition of bread making.

Word clues: Use these words to help fill in the blanks above!

Pasteur Mastery Ergot Guild

Flat Bread Slicer Optimism Baker’s Other cool things I learned!

______________________________________________________________________________ ____________________________________________________________________________________

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Panera Bread History and Culture

St. Louis Bread Company founded! Ken Rosenthal and his wife Linda founded the company. Before starting the company, Ken spent a year in San Francisco, the home of sourdough, learning the art of baking and all there was to know about Sourdough Bread. While Ken was visiting different bakeries, he realized the idea for a neighborhood bakery and opened the first location in 1987 in the town of Kirkwood, Missouri. The bread was made fresh daily in the back of the bakery and soon the

product was perfected and the number of dedicated customers grew. Kirkwood was our first “neighborhood bakery”, where the concept of fresh bread and sweets is measured by the hour, not by the day. Our company was founded on a culture based on BREAD - the freshest, highest quality bread

available. The best variety of flavors, the most crave-able toppings… and unsurpassed quality!

Mother bread Allegiance to the “Mother” (our sourdough “starter”) lives in every Panera Bread Baker’s heart and soul. Our “Mother” is behind all that we are proud of and do. Take another look at the logo. Notice the three key elements: Mother bread, her arm and a loaf of bread. Mother bread reminds us everytime we look at her that our Mission Statement is “A Loaf of Bread in Every Arm!”

A True Bakery-Cafe

The back wall of the bakery area is framed with an archway through which our guests can see our ovens. This is the focal point of our business. Guests feel a connection with “their” neighborhood bakery–cafe. The décor and design, along with the aroma of freshly baked goods takes the guest on a journey back to what could be compared to a European Old Style Bakery, a time when everyone stopped in to get freshly baked bread to go with dinner and special sweets to enjoy, anytime of the day. The guest has the opportunity to have a quiet intimate talk or enjoy the cafe with a few friends. We offer fresh coffees and espresso drinks as well as trendy sandwiches and salads. As if this were not enough, we also invite our guests to buy and take home some bread and sweets to enjoy with their meals at home.

What’s in a Name? We officially changed our name to Panera Bread in 1997. We wanted to have a name that was not associated with anything else – but bread. Pane means bread. Era is time – the time of Bread…. So that when our customers heard the name Panera Bread they would immediately think of Bread! Our bakery-cafe’s in Saint Louis are still St Louis Bread Company bakery-cafe’s. Trivia: We were almost called Zienna Bread or Pana Bread.

First FDF Opens In order to continue our growth we needed to have a bigger space to prepare the dough – Ken built our first Fresh Dough Facility (FDF) in 1989. This is one of the most important differences between us and our competitors! We do not use frozen bread – all of our bread is baked daily from FRESH DOUGH! The quality is better, the recipes are special and although it’s not the easiest way to distribute bread, we know it’s the best. The FDF delivers our dough everyday to the bakery-cafes.

Concept Essence and Cultural Values Our Concept Essence is what we are about – what we want our brand to represent. Bread is our passion, soul, and expertise. We build trust through relationships with our customers and communities. We are an everyday oasis for our customers. We are a guide to discovering the warmth and energy of a lifestyle enhanced by bread.

Our Cultural Values are the beliefs that guide our commitments to each other, our customers, and the way we accomplish our work. No Jerks! Our relationships are based on respect and honesty. Rule #1! We form a connection through our authenticity and service. No Shortcuts! We get the tough stuff done with optimism and mastery. Profit Provides Possibilities! Profit sustains the growth of our concept and our people.

Bagels introduced at Panera Bread! We introduced bagels in 1995! Bagels put our

breakfast business on the map! The bagels are made fresh everyday – and we

prepare them to be sold HOT throughout the day! There is nothing better than a HOT Asiago Cheese

Bagel. Nothing!

Introducing Artisan Breads! We are the Bread Leader… and we went out ahead of everyone again with the introduction of Artisan Breads. These breads are made with only natural ingredients and are baked in Deck Ovens that ensure old-style

crusts. No one can duplicate what we do because of our own unique starter.

First FDF Ope

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Panera Glossary of Terms

Associate A member (employee) of the Panera Bread family.

SLBC Panera Bread bakery-cafes retain the original name of Saint Louis Bread Co. (SLBC) in Missouri only. Several bakery-cafes in Missouri are named Panera Bread, but most are Saint Louis Bread Company.

Bakery-Cafe What we call our restaurants. We are a bakery-cafe, not “store”, “unit” or “location”.

Bread wall The display racks where our fresh baked breads are merchandised.

Concept Essence

What we want customers to think about us. How we differentiate ourselves from our competitors. What makes us special to our customers.

Cultural Values The beliefs that guide our working life. Stated organizational values that every associate at Panera knows and abides by each and every day.

Customer People within the communities who frequent Panera Bread bakery-cafes.

Mother The aged piece of sourdough that is used to leaven each batch of sour starter.

Proofing The final rising of dough after the dough has been shaped.

Sourdough Our signature bread. The dough used for sourdough ages for 3 days to develop its hearty, distinctive character. Its flavor is pungent and sour. The crust is thick and chewy, slightly cracked, blistered and shiny. It has a dark orange-brown color. Sourdough contains no oils, fats, preservatives or cholesterol.

Artisan Bread Our Artisan Bread uses a grape starter and 3 simple ingredients – unbleached flour, salt and water (as a base) to make our dough. Special ovens, utilizing stone decks and steam injection, are necessary to produce the crispy crust and open cell structure that are the hallmarks of the finest bread - Artisan Bread.

Asiago Italian cheese made from skimmed cow’s milk with a distinguished robust flavor. It has a sweet, nutty, very pronounced taste. Pronounced “Ahh-see-ahh-go”.

Breaducation The name of the training program used by our associates to learn about the positions worked within the bakery-cafe. There are several modules of learning that include: Dining Room, Barista, Cashier, Sandwich, Salads, Prep, etc.

Celebration A period of time used to highlight new or existing products. There are 4-5 Celebrations per year. A Celebration allows us to change the “dress” of our bakery-cafe with new banners and menu boards highlighting new products.

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Panera Glossary of Terms (cont.)

Bread Bash A meeting held at bakery-cafes for associates to learn about new products and events coming with the next Celebration!

Fresh Dough Facility (FDF)

Production facility, operated by Panera associates, that produces and delivers fresh dough to the bakery-cafes to be baked everyday.

Franchise A group of individuals who license the use of the Panera Bread concept, name, and systems. This means that their bakery-cafes are not operated by Panera, LLC. They are our partners in growing the Panera Bread family.

Fresh from the Oven

Panera Bread bakery-cafe newsletter.

Baguette Gazette

A newsletter written for Bakers by Bakers!

Joint Venture Partner

Joint Venture Partners are associates in the Panera family who have “bought into” the business and are operating bakery-cafes for Panera, LLC.

Mission Statement

“A Loaf of Bread in Every ArmTM.”

PEGS Perfectly prepared, and merchandised, Products served in a well-maintained, sparkling clean Environment with Great Service and Speed.

Planet Bread New associates’ first exposure to Panera Bread, our culture, our beliefs, and what it’s like as a member of the Panera family.

PPC Management focus for Panera Bread: P = People P = PEGS C = Cost Balancing.

Proof Box Electrical chamber equipped to maintain constant temperature and humidity to bring raw dough to the correct size before baking.

PK, SBS and EB PK: Product Knowledge, SBS: Step by Step, EB: Equipment Basics.

These are info cards to teach you about product, procedures and equipment.

Rule #1 Any rule can be broken to satisfy our customers.

Scoring Cutting the top surface of dough with a razor sharp knife.

Support Center Panera associates working to support the bakery-cafes. These associates work in different departments: Human Resources, Training, Retail Operations, Baking Operations, etc. Franchisees have their own Support Centers. Panera, LLC has Support Centers in St. Louis and Boston.

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Panera Word Search

A L O A F O F B R E A D I N E V E R Y A R M H F M Y H I K O P G D A C D P R O O F E R V F R Y G D E D A P R I D E A R E K A B I C Y B Z A S G V U O E A R T O F B A K I N G N R S T L E N G T S H O D X E A R S V F I H Y J M E V B Y U I F R N D K D L P R R P K T G V D S W Q R C A S I A G O T I Y R B E B V A H F B U Y X D R A C K O V E N R T J R U G R R O S E N T H A L I B B N H E A C F B L N F O K T E F S S R O G J K T A R T I S A N B R E A D S C I H A I E B H J O S G F E C F B T J H V U O F D E S T S O U L P K E E L F A D V S E L O M O C T S N E O T N V B E R L R L D D R A I O K E W Y P C J P I M A S E D F S C H K G J K C L C Y K I O D B V P Z C F H U I K L O P G S M D N E O R S P R O D U C T A D C E L E B R A T I O N D V I L O Q U A L I T Y N O S H O R T C U T S A R T K F T Y H J K P R E O

A Loaf of Bread in Every Arm

Panera Bread

Pride

Motherbread

Art of Baking

Passion

Soul

Expertise

No Shortcuts

Rosenthal

No Jerks

Artisan Breads

Baker

Proofer

Asiago

Scoring

Sourdough

Kirkwood

Product

Quality

Celebration

FDF

PK

SBS

EB

PPC

Bagels

Craft

Deck Oven

Rack Oven

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Baker’s Area Checklist In an effort to ensure that you are set to “hit the ground running” when you arrive at the bakery-cafe,

our retail partners will complete the Baker’s Area Checklist with you each night.

It is important to communicate positively and assist with last minute adjustments needed.

A combined effort to keep the baker’s area clean and organized benefits everyone!

Bakery Check

The Bakery Check will be completed each morning by you, the CBT and the Opening Manager.

This is our chance to show off... to “present” the product quality that you have produced with pride! If there are any issues, it is important to learn from them by discussing them with your CBT and the Opening Manager.

Ultimately, the bakery-cafe managers and associates are our customers. It is up to us to provide them with the best product possible to sell to the retail customer.

During this meeting with the opening manager you should also communicate any product shortages (i.e. you are running out of white icing) or pan up adjustments that were made.

PROOF ONLY

Night B

aker O

rientation & Training

PROOF ONLY

Baker Training Manual Night Baker Orientation

Baker Training Manual | night baker orientation | 09.23.14 © 2006-2014 Panera Bread

19

Weeks 1 & 2 - Shifts 4-10: Night Baker Schedule of Learning “Hands On!”

Overview of product knowledge, preparation and evaluation.

Activities Timing

Shift 4 Focus: Freezer Pan-Up & Souffles

Complete Freezer Pan Up with guidance from your CBT 5.5 hours

Read SBS 4-5; Cleanliness and Communication 30 min

Observe and assist with the preparation of Soufflés 45 min

Complete daily/weekly cleaning assignments with direction from CBT 30 min

Complete Bakery Check w/Baker and Opening Manager 30 min

Shift 5 Focus: Baguettes, Rolls & Flatbread

Observe and assist with the preparation of Baguettes, Rolls & Flatbread

You will now own the prep and baking of these products, with assistance from your CBT, from this point forward

2 hours

Work side-by-side with CBT, assisting as needed during shift 3 hours

Complete Freezer Pan Up and Souffles with guidance from your CBT 2 hours

Read SBS 6; Managing Product Quality 15 min


Complete Bakery Check w/CBT and Opening Manager 15 min

Shift 6 Focus: Proofing & Scoring

Learn about proper proofing; assist CBT with proof process on product 2.5 hours

Learn about proper scoring technique; assist CBT with scoring product 2.5 hours




PROOF ONLY

Baker Training Manual Night Baker Orientation

Baker Training Manual | night baker orientation | 09.23.14 © 2006-2014 Panera Bread

20

Activities Timing

Shift 7 Focus: Topping Products Prior to Bake

Observe and assist with the preparation of all products that require topping prior to baking

1 hour

Work side-by-side with CBT, assisting as needed 4.25 hours


Complete daily/weekly cleaning assignments 30 min


Shift 8 Focus: Finishing Product Post Bake

Observe and assist with the preparation of all products that require topping or icing after being removed from the oven.

1.5 hours


Complete Freezer Pan Up and Souffles solo! 2 hours

Read EB 1-6; Baking Equipment/Smallwares, Dishwasher, Cooler/Freezer, Deck Ovens, Rack Oven, Proof Box

30 min

Complete the Equipment Worksheet (found in study section of this manual) 15 min

Write your self-evaluation (found in evaluations section of this manual) 15 min



Shifts 9 & 10

Putting it all Together!

Assist with the preparation of all products as directed by your CBT 4 hours

Complete Scoring and Toppings Worksheets (found in study section) 1 hour

Review Weekly Evaluation with trainer on Shift 10 (share your self eval first, then your trainer will review their evaluation of you)

15 min

Complete Freezer Pan Up and Souffles solo! 2 hours



PROOF ONLY

Baker Training Manual Night Baker Training

Baker Training Manual | night baker training | 09.23.14 © 2006-2014 Panera Bread

21

Start of Night Baker Training – 5 Weeks

Weeks 1 & 2 - Shifts 1 - 10: Schedule of Learning

Opposite Shift Training (Trainee will come in and work the Day Baker Shift schedule with a CBT for 2 weeks)

Activities Timing

Shifts 1 – 10

Pan-up, proof, score, top and bake Miche and Pan Breads with help from your CBT

Study the Miche and Pan Bread specifications in the Bakery Manual

Your CBT will evaluate your product and give you feedback

Each day for the next week, you will own this piece with assistance from your CBT

2 hours

Observe and assist with the pan up of Fresh Dough

Focaccia, Ciabatta, Bagels, Sourdough, Rolls

Study the product specifications as you go

2.5 hours

Observe and assist with the bake as directed by your CBT

Baking: Souffles, Rolls, Baguettes, Croutons, Sausage and Bacon


As Needed

Souffles: enter temperatures into the Time & Temp Log Book 5 min

Complete daily bakery counts with assistance from CBT

Review process for counts, and recording additions or waste on to the pan up sheet

40 min

Sample products to guests in the dining room

Learn how to prepare samples and properly serve to guests Learn how to approach guests and talk about our product

1 hour



Shifts 5 & 10 (Only)

Review Weekly Evaluation with your CBT

Share your self-evaluation first, then your trainer will review their evaluation of you)

15 min PROOF ONLY



22

Week 3 - Shifts 1- 5: Schedule of Learning

Focus – Sweets & Bread Baking

Activities Timing

Shifts 1 – 5

Continue the learning from your previous Night Baker Shifts, observe and assist your CBT with preparation, proofing and baking of:

Cinnamon Rolls, Bearclaws, Pastry Rings, Brownie

Cookies & Scones

Muffins, Muffies

Butter Croissants

Study product specifications as you go

5 hours

Artisan Pastries – assist with the pan up, topping, proofing and baking

Continue the learning from your previous Night Baker Shifts, Observe and assist your CBT with preparation, poofing and baking of:

Sourdough

Focaccia

Ciabatta

Bagels


Refocus Items:

Baguettes & Rolls – complete with assistance from CBT 1 hour

Flatbreads – complete with assistance from CBT 1 hour

Souffles – complete with assistance from CBT 30 min

Freezer Pan Up – complete with assistance from CBT 1 hour



Shift 5 (Only)


Share your self-evaluation first, then your trainer will review their evaluation of you

15 min PROOF ONLY



23


Focus – Baking Timeline/Demo Bake #1

Activities Timing

Shifts 1 – 4

Practice completing the bake with only verbal feedback from your CBT

Follow the timeline!

Bread is our passion, soul & expertise! Pride!

7.5 hours

Begin Studying for the Night Baker Final Exam. What to study:

Worksheets, Product Specifications



Read SBS 7: Organization & Efficiency – discuss with your trainer.

Take the Night Baker Final Exam (when ready)

Must receive a score of 85% or better to pass

Allow 1 hour to take exam

Shift 5 Complete Demo Bake #1

Your BTS will support you with verbal feedback if needed

Your CBT will be off or working at another bakery-café

Your BTS will evaluate your bake against the following criteria:

Demo Bake Evaluation Criteria:

A minimum of 85 on Product Analysis

A minimum of 85 on Calibration

An average of $140 – 160 per hour ($ baker/hours worked)

Positive Weekly Evaluations

Your self-assessment

7.25 hours


Review bake, Product Analysis and Calibration with BTS/BMM and Manager on duty

15 min

PROOF

ONLY



24



Activities Timing

Shifts 1 & 2

Refining Your Craft!

Focus on improving opportunities in first Demo Bake

Follow the timeline

Work on organization & efficiency. Remember product quality is always #1

Rely on your CBT as little as possible

7.5 hours




You will complete the shift solo







Your self-assessment – Are you ready to bake solo?

7.25 hours

Complete daily/weekly cleaning assignments. 30 min


PROOF ONLY



25

Activities Timing

Shifts 4 & 5


Focus on improving opportunities from Demo Bake #2

Follow the timeline


Take ownership of the bake

7.25 hours



Shift 5 (Only)



15 min

Complete Baker Training Program Evaluation; give to your BTS 15 min

Note: BMM will communicate your schedule as a Baker!

Congratulations!

Night Baker Training is complete and you have become a true craftsperson!

PROOF ONLY



26

l

PROOF ONLY

Day B

aker O

rientation & Training

PROOF ONLY

Baker Training Manual Day Baker Orientation

Baker Training Manual | day baker orientation | 09.23.14 © 2006-2014 Panera Bread

27

Weeks 1 & 2 - Shifts 4-10: Day Baker Schedule of Learning “Hands On!”

Overview of product knowledge, preparation and evaluation.

Activities Timing

Shift 4 Focus: Fresh Dough Pan Up

Complete the Fresh Dough Pan Up with guidance from your CBT

Sourdough, Focaccia, Ciabatta, Rolls, Bagels, Miche & Pan Bread

6 hours

Read SBS 4-5; Cleanliness and Communication 30 min


Check out with manager on duty 15 min

Shifts 5 & 6

Focus: Baguettes & Rolls

Observe and assist with the preparation of Baguettes & Rolls


2 hours


Complete Fresh Dough Pan Up with guidance from your CBT 2 hours

Read SBS 6; Managing Product Quality 15 min



Shifts 7 & 8

Focus: Miche & Pan Breads

Learn about proper proofing and scoring technique 1 hour

Miche & Pan Breads – proof and bake with assistance of CBT


4 hours




PROOF ONLY

Baker Training Manual Day Baker Orientation

Baker Training Manual | day baker orientation | 09.23.14 © 2006-2014 Panera Bread

28

Activities Timing

Shift 9 Focus: Daily Product Counts

Assist CBT with the Daily Product Count

Review process for counts, and recording additions or waste onto the pan up sheet

1.5 hour


Bake Souffles with guidance from your CBT

Record Souffle times and temperatures in the Temp Log Book

15 min

Review baking procedures for:

Croutons, Sausage and Bacon

15 min



Shift 10 Focus: Sampling

Assist CBT with Sampling to guests in the dining room

Learn how to prepare samples and properly serve to guests Learn how to approach guests and talk about our product

1 hour

Work side-by-side with CBT, assisting as needed 5 hours

Bake Baguettes, Rolls, Miche & Pan Breads, Souffles, Croutons, Bacon, and Sausage

Record Souffle times and temperatures in the Temp Log Book

Read EB 1-6; Baking Equipment/Smallwares, Dishwasher, Cooler/Freezer, Deck Ovens, Rack Oven, Proof Box

30 min

Complete the Equipment Worksheet (found in study section of this manual) 15 min

Write your self-evaluation (found in evaluations section of this manual) 15 min



PROOF ONLY

Baker Training Manual Day Baker Training

Baker Training Manual | day baker training | 09.23.14 © 2006-2014 Panera Bread

29

Start of Day Baker Training – 5 Weeks

Weeks 1 & 2 - Shifts 1 - 10: Schedule of Learning

Opposite Shift Training (Trainee will come in and work the Day Baker Shift schedule with a CBT for 2 weeks)

Activities Timing

Shifts 1 – 10

Sourdough, Focaccia, Ciabatta, Bagels

Observe and assist CBT with proofing and baking Study the product specifications as you go Your CBT will evaluate your product and give you feedback Each day for the next week, you will own this piece with

assistance from your CBT

1.5 hours

Flatbread

Observe and assist CBT. Study product specifications as you go

1 hour

Baguettes & Rolls

Continue the training on these products. Observe and assist CBT. Study product specifications as you go

1 hour

Observe and assist with proofing and baking of Sweets:

Cinnamon Rolls, Bearclaws, Pastry Ring, Brownies

Cookies and Scones

Muffins and Muffies

Artisan Pastries

1.5 hours

Observe and assist with Freezer Pan Up 1 hour

Observe and assist with Souffle preparation


1 hour



Shifts 5 & 10 (Only)



15 min PROOF ONLY



30


Focus – Sweets and Refining Skills

Activities Timing

Shifts 1 – 5

Continue the learning from your previous Day Baker Shifts, observe and assist your CBT with preparation, proofing and baking of:

Baking added sweets to the pan up


As needed

Refocus Items: (complete with assistance from CBT)

Baguettes & Rolls 2 hour

Miche & Pan Breads 1 hour

Baking Souffles, Croutons, Sausage, Bacon 30 min

Fresh Dough Pan Up 2 hours

Daily Counts and recording on Pan Up Sheet 1 hour

Sampling

Your CBT will evaluate your product and give you feedback

Each day for the next week, you will own these items with assistance from your CBT

1 hour


Check out with manager on duty

15 min

Shift 5 (Only)



15 min

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31



Activities Timing

Shifts 1 – 4

Practice completing the shift with only verbal feedback from your CBT

Follow the timeline!

Bread is our passion, soul & expertise! Pride!

7.5 hours

Begin Studying for the Day Baker Final Exam. What to study:

Worksheets, Product Specifications


Read SBS 7: Organization & Efficiency – discuss with your trainer 15 min

Check out with manager on duty

Take the Day Baker Final Exam (when ready)

Must receive a score of 85% or better to pass

Allow 1 hour to take exam


Your BTS will support you with verbal feedback if needed

Your CBT will be off or working at another bakery-café







Your self-assessment

7 hours


Review bake, Product Analysis and Calibration with BTS/BMM and Manager on duty

30 min

PROOF ONLY



32



Activities Timing

Shifts 1 & 2


Focus on improving opportunities in first Demo Bake

Follow the timeline


Rely on your CBT as little as possible

7.25 hours




You will complete the shift solo







Your self-assessment – Are you ready to bake solo?

7.25 hours

Complete daily/weekly cleaning assignments. 30 min


PROOF ONLY



33

Activities Timing

Shifts 4 & 5


Focus on improving opportunities from Demo Bake #2

Follow the timeline


Take ownership of the bake

7.25 hours



Shift 5 (Only)



15 min

Complete Baker Training Program Evaluation; give to your BTS 15 min

Note: BMM will communicate your schedule as a Baker!

Congratulations!

Day Baker Training is complete and you have become a true craftsperson!

PROOF ONLY


Baker Training Manual | | 09.23.14 © 2006-2014 Panera Bread

34

PROOF ONLY

Study S

ection

PROOF ONLY

Baker Training Manual Study Section

Baker Training Manual | study section | 09.23.14 © 2006-2014 Panera Bread

35

Baguettes and Artisan Bread Worksheet Complete this worksheet after reading the PK 1 – Breads card in the Information Cards Booklet. Check

your answers with your trainer or your BTS. Study this worksheet for your Final Exam.

1. When baking Artisan Breads, we use _______________ flour, which has a low-burn factor.

2. The baking surface of the Deck Oven is made of _______________, which helps crust formation.

3. Our Artisan Breads are made with three simple ingredients:

_______________ _______________ _______________

4. List the varieties of Artisan Breads and the sizes we offer for each.

Artisan Breads Size(s)

5. The Artisan starter was made using _______________. (fruit)

6. Artisan Breads have to “age” in a cooler for at least _______ hours before baking.

7. True or False (circle one). Crisp crust and a moist, springy interior (called “crumb”) are signs of great Artisan Bread.

8. The three cheeses in our Three Cheese Bread are:

_______________ _______________ _______________

9. After baking the baguettes in the oven for 10 minutes the scores should ______________ and you should notice an ________________ in volume.

10. Higher in _______________ and _______________ than other breads, our whole grain breads are healthier for our customers. PROOF

ONLY



36

Sourdough Worksheet Complete this worksheet after reading the PK 1 – Breads card in the Information Cards Booklet. Check


1. Bread is our _______________, _______________ and _______________.

2. Our Mission Statement is: _______________________________________________________.

3. Sourdough is considered our “_______________” product.

4. True or False (circle one). Our sourdough contains preservatives to keep it fresh.

5. Steaming breads during the baking cycle aids in the formation of the _______________.

6. Sourdough is scored _______________ proofing.

Fill in the blank above by selecting the correct answer from the following: before, during or after

7. Our “Mother” or starter was acquired in ______________________________. (place)

8. A bump or cavity on sourdough crust is called a _______________.

9. Our sourdough proofs for _______ hours.

10. Describe the flavor of Asiago Cheese.

________________________________________________________________________________

11. We bake our sourdough bread in three shapes and sizes. List them below.

____________________

____________________

____________________

12. How much Asiago cheese do we put on our Asiago Cheese Loaf? _______________.

13. Our sourdough should have a ______________________________ color.

14. True or False (circle one). Our sourdough is baked in the Deck Oven.

15. We always put an ________ number of scores on our sourdough breads (except sourdough bowl). PROOF ONLY



37

Pan and Specialty Breads Worksheet

Complete this worksheet after reading the PK 1 – Breads card in the Baker Information Cards Booklet. Check your answers with your trainer or your BTS. Study this worksheet for your Final Exam.

1. List the varieties of Pan Breads and the toppings for each.

Pan Breads Topping(s)

2. Describe our Focaccia and Asiago Focaccia breads:

________________________________________________________________________________

________________________________________________________________________________

3. The cell structure for our Ciabatta is _______________ and _______________.

4. Our breads are delivered fresh every day from the ______________________________.

5. Flatbread should be bagged when cool, about ____________minutes after baking to maintain product moisture level. Up to ___________Flatbread can be placed in each plastic bread bag.

6. We use the Flatbread Size Template to evenly press out each dough piece to a ________ inch circle before running through the dough sheeter ______ times.

7. The _________________________________is a tool used to judge correct baked color and docking on our Flatbread.

8. We use_________________________________flour when preparing and baking our Flatbread.

9. List our side choice roll varieties and the toppings for each.

Side Choice Rolls Topping(s)

PROOF

ONLY



38

Bagels Worksheet Complete this worksheet after reading the PK 2 - Bagels card in the Information Cards Booklet. Check


1. List the standard varieties of Bagels and the current Featured Bagel (if different from the ten) and the toppings for each.

Bagels Topping(s)

Featured Bagel:

2. The steam injection during baking sets the _______________ of the bagel, which is what creates the dense, chewy crumb in our bagels.

3. Our bagel dough is _______________________ based.

4. When removing steam from the oven during the bagel bake, we refer to this as _________________ the oven.

5. If frozen, bagels should thaw on the floor for _______ to ________ hours prior to panning them up.

6. We generally proof our bagels for approximately __________ minutes.

7. We measure 1 oz. of Asiago cheese to top 4 Asiago cheese bagels using which scoop? __________

8. True or False (circle one). Bagels should have 1 hour floor time under a covered rack prior to being placed into the proof box.

PROOF ONLY



39

Sweets Worksheet Complete this worksheet after reading the PK 3 - Sweets card in the Information Cards Booklet. Check


1. What is the name of our brownie?

_____________________________________

2. List the varieties of Cookies and the varieties of Scones.

______________________________ _____________________________

______________________________ _____________________________

______________________________ _____________________________

______________________________ _____________________________

______________________________ _____________________________

______________________________ _____________________________

3. List the sweet varieties of Artisan Pastries and the fillings/toppings for each.

Sweet Artisan Pastries Topping(s)

4. List the Egg Soufflé varieties and the toppings used for each.

Egg Soufflés Topping(s)

PROOF ONLY



40

5. List the varieties of Muffins and the toppings for each. Check “yes or no” if offered as Muffies.

Muffins Muffie Topping(s)

Yes No

Yes No

Yes No

Yes No

Yes No

Muffie Only:

Mini Cake(s) Only

6. List the varieties of Specialty sweets and the toppings for each.

Specialty Sweets Topping(s)

7. Our muffins have to thaw to what internal temperature before baking? ______°

8. Icing is applied to products while they are still ______________ to maintain freshness.

9. Name the sweet that is made of the same dough as one of our breads. ____________________

10. If you over proof a product with butter in it, that item will bake off _______________________.

11. The internal temperature of our soufflés when removing from the oven must be ______° or higher.

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41

Scoring Worksheet Complete this worksheet by writing in the correct scores. Refer to the scoring charts found on the wall in the bakers area or in the Bakery Manuals. Check your answers with your trainer or your BTS. Study this

worksheet for your Final Exam.

Artisan Breads

Country Sesame Three Cheese Stone-Milled Rye Whole Grain French

Retail Baguette

Demis Loaves Service Baguette

Sourdough Breads

XL Loaf Loaf Bowl

Asiago Cheese Loaf

Asiago Cheese Demi

PROOF ONLY



42

Toppings Worksheet Complete this worksheet by writing in the name of the toppings, which measuring tool to use and the

amount of the topping. Refer to the Bakery Manuals. Check your answers with your trainer or your BTS. Study this worksheet for your Final Exam.

Toppings Applied During Pan Up / Prior to Baking

Product Name Topping(s) Measuring Tool Amount

Miche - Semolina

Miche – Stone-Milled Rye

Miche – Whole Grain

Cinnamon Raisin Swirl Bread

1.

2.

Egg Soufflé (Spinach/Bacon and Spinach/Artichoke)

1.

2.

3. (spinach/bacon only)

Specialty Soufflé 1.

2.

3.

4.

Pecan Roll 1.

2.

Cobblestone 1.

2.

Cheese Pastry* 1.

2.

* Note: all pastries, bear claw, and butter croissant are sprayed with egg wash. PROOF ONLY



43

Toppings Applied During Pan Up / Prior to Baking (cont.)


Cherry Pastry*

Chocolate Pastry*

Fresh Fruit Pastry*

Pecan Braid* 1.

2.

Asiago Focaccia 1. (before proof)

2. (after proof)

Focaccia 1.

2.

Sprouted Whole Grain Rolls (before proof)

Soft Dinner Rolls (after proof)

Asiago Cheese Bagel

Everything Bagel

Sesame Bagel

Pastry Ring (before proof)

Wild Blueberry Muffin

Pumpkin Muffin/Muffie

Carrot Cake with walnuts

Cranberry Orange Muffin

Apple Crunch Muffin

Asiago Cheese Loaf

Asiago Cheese Demi

Tomato Basil PROOF ONLY



44

Toppings Applied After Baking

Product Name Topping(s) Notes Amount

Cinnamon Raisin Swirl Bread

Allow to cool

Cherry Pastry

Pecan Braid

Fresh Fruit Pastry 1.

2.

3.

4. Allow to dry

Cobblestone Ice warm

Bear Claw Ice warm

Cinnamon Roll Ice warm

Pastry Ring Ice warm

Muffin/Muffie - Pumpkin Allow to cool

Carrot Cake with Walnuts

Orange Scone Ice warm

Cinnamon Crunch Scone Ice hot

Caramel Apple Scone Ice hot

Toppings Applied During Pan Up / Prior to Baking (cont.)


Cinnamon Crunch Bagel

Bear Claw

Pastry Ring (after proof)

Cinnamon/Orange/Strawberries & Cream/Triple Berry Scone

Caramel Apple Scone

Blueberry Scone

PROOF ONLY



45

Equipment Worksheet Complete this worksheet after reading the Equipment Basics cards in the Information Cards Booklet.

Check your answers with your trainer or your BTS. Study this worksheet for your Final Exam.

1. _________________________________________ are used when panning up bagels and items that

need more steam during baking.

2. For food safety reasons, you should check the chemical sanitizer level in the dishwasher nightly by placing the blue chlorine test strip in the water that is draining during the rinse cycle. The test strip should turn the same color blue as the _____ ppm reading on the test strip container.

3. The Walk-in Cooler is a refrigerator that must maintain a temperature of below _________° F.

4. All food in the cooler must remain ________________ to prevent any off flavors from being absorbed into the product.

5. The freezer must maintain a temperature of _________° F. (range)

6. When lifting products and moving them around - bend with your _________, not your __________!

7. Baking decks and steam generators take _____ minutes to reach operating temperature.

8. Load ovens as quickly as possible to avoid losing _____________________________.

9. Keep the baking decks clean with a ____________________. A clean deck maintains our product quality.

10. Cool down the rack oven by opening the _____________________.

11. True or False (circle one). To run a steam check on the rack oven; put an empty rack in oven and set steam for 20 seconds to see if steam gathers on rack.

12. In the proof box, the warm temperature of _____° F causes the yeast to become active, releasing gases and making the dough rise.

13. The proof box should have a relative humidity of __________% (range) to allow the outer surface of the dough to remain elastic, so that it stretches easily as the product rises.

14. Check ______________________ for calcium build up. If they are clogged, soak for 30 minutes in Lime-A-Way to remove any build up.

Prevent slips and falls by keeping ______________________ at all times.

PROOF ONLY



46

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47

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48

PROOF ONLY

Evaluation

PROOF ONLY

Baker Training Manual Evaluations

Baker Training Manual | evaluations | 09.23.14 © 2006-2014 Panera Bread

49

Evaluations

Week 2 Self-Evaluation

Baker Trainee: ________________________________ Date: ___________ Week: ____

CBT: ________________________________ Training Bakery-Cafe: ___________

The purpose of this evaluation is to provide you, the Baker Trainee, with honest, specific feedback on your performance to continue your skill development. Complete as a self-assessment of your performance. Your CBT will complete an evaluation of you as well.

Please evaluate your performance on the following skills/attributes using the Performance Ratings listed below. Circle the number that most accurately represents your performance and provide written comments that are specific and behavior based to support your ratings. (Give specific examples)

1 2 3 4 5 Pan Up - accuracy & organization.

Comments: _____________________________________________________________________________

1 2 3 4 5 Proofing - pays close attention to products in proofer ensuring proper size.

Comments: ______________________________________________________________________________

1 2 3 4 5 Scoring - angle, length, depth, amount, clean scores (no pulls, etc.).

Comments: ______________________________________________________________________________

1 2 3 4 5 Baking - bakes to color, adjusts times accordingly, knows temps and venting specs.

Comments: ______________________________________________________________________________

1 2 3 4 5 Finishing - attention to detail; finishes all products according to standard.

Comments: ______________________________________________________________________________

PERFORMANCE RATINGS 5 = Outstanding Performance - Above expectations 4 = Above Expectation - Clearly exceeds expectations 3 = Meets Expectation - Meets all standards 2 = Below Expectations - Developmental area 1 = Unacceptable - Fails to meet requirements

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50

1 2 3 4 5 Safety & Sanitation - works safely; daily/weekly cleaning assignments completed.

Comments: ______________________________________________________________________________

1 2 3 4 5 Efficiency & Organization - on time; works hard while being consistently productive.

Comments: ______________________________________________________________________________

1 2 3 4 5 Professionalism - adheres to dress code; represents Panera Bread well; positive.

Comments: ______________________________________________________________________________

1 2 3 4 5 Motivation – sense of urgency, shows initiative, takes pride in their craft.

Comments: ______________________________________________________________________________

1 2 3 4 5 Overall Performance

Comments: ______________________________________________________________________________

________________________________________________________________________________________

________________________________________________________________________________________

Top 3 Strengths Top 3 Development Opportunities

___________________________________ ___________________________________

___________________________________ ___________________________________

___________________________________ ___________________________________

Baker Trainee: _________________________________________ Date: __________________

CBT: _________________________________________ Date: __________________

BTS: _________________________________________ Date: __________________

PROOF ONLY



51

Week 2 Evaluation



The purpose of this evaluation is to provide the Baker Trainee with honest, specific feedback on their performance to continue their skill development. The CBT will complete this evaluation. The Baker Trainee should complete one as well, as a self-assessment of their performance.

Please evaluate the Baker Trainee on the following skills/attributes using the Performance Ratings listed below. Circle the number that most accurately represents their performance and provide written comments that are specific and behavior based to support your ratings. (Give specific examples)


Comments: _____________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


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52


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________

________________________________________________________________________________________

________________________________________________________________________________________


___________________________________ ___________________________________

___________________________________ ___________________________________

___________________________________ ___________________________________


CBT: _________________________________________ Date: __________________

BTS: _________________________________________ Date: __________________

PROOF ONLY



53







Comments: _____________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


PROOF ONLY



54


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________

________________________________________________________________________________________

________________________________________________________________________________________


___________________________________ ___________________________________

___________________________________ ___________________________________

___________________________________ ___________________________________


CBT: _________________________________________ Date: __________________

BTS: _________________________________________ Date: __________________

PROOF ONLY



55

Week 3 Evaluation






Comments: _____________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


PROOF ONLY



56


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________

________________________________________________________________________________________

________________________________________________________________________________________


___________________________________ ___________________________________

___________________________________ ___________________________________

___________________________________ ___________________________________


CBT: _________________________________________ Date: __________________

BTS: _________________________________________ Date: __________________

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57







Comments: _____________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


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58


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________


Comments: ______________________________________________________________________________

________________________________________________________________________________________

________________________________________________________________________________________


___________________________________ ___________________________________

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Week 5 Evaluation






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Week 6 Evaluation






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Week 7 Evaluation






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Evaluation of the Baker Training Program Baker Trainee: __________________________________ Baker Trainee name is optional

CBT: __________________________________ Market: _____________________

BTS/BMM: __________________________________ Date: _____________________

In order to provide effective training that meets individual and organizational needs we need your feedback! Please take the time to complete this evaluation of your experiences in the Baker Training Program. Return this evaluation to your BTS/BMM or Lead Baker. Thank you for your comments and suggestions for improvement. Please circle a number representing how you feel about the statement. Provide written comments to help clarify your input. The scale from 1-5 represents your degree of agreement: 1 strongly disagree, 5 strongly agree.

1 2 3 4 5 My trainer was knowledgeable and able to communicate clearly.

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1 2 3 4 5 My trainer presented him/herself in a professional manner at all times.

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1 2 3 4 5 My trainer followed the training program as designed.

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1 2 3 4 5 My trainer followed all baking specs and procedures as outlined in the Bakery Manual.

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1 2 3 4 5 My weekly evaluations were given to me weekly.

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1 2 3 4 5 My weekly evaluations were clear and objective and helped me focus on areas for improvement.

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1 2 3 4 5 I was allowed to practice, make mistakes, and continue to practice until I learned each skill.

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1 2 3 4 5 Materials, tools and equipment were available and in good working order at my training bakery-cafe.

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1 2 3 4 5 My trainer was responsive to my questions and comments.

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1 2 3 4 5 My BTS/BMM was responsive to my questions and comments.

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My trainer and/or BTS/BMM spent sufficient time teaching/coaching me about:

1 2 3 4 5 Sourdough & French Breads (if applicable)

1 2 3 4 5 Artisan Breads (if applicable)

1 2 3 4 5 Bagels

1 2 3 4 5 Sweet Doughs and Croissants

1 2 3 4 5 Equipment Operations & Maintenance

1 2 3 4 5 Daily & Weekly Sanitation Duties

1 2 3 4 5 Baker Timeline

1 2 3 4 5 Baker and Bakery-Cafe Relationship – teamwork!

1 2 3 4 5 Identification/discussion of Product Quality

1 2 3 4 5 Product Review with Opening Manager

My overall comments or suggestions for improving the Baker Training Program are: _________________

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Baker Information Cards

Product Knowledge Cards

PK 1: Breads............................................................................................................................ 3

PK 2: Bagels............................................................................................................................ 7

PK 3: Sweets ........................................................................................................................... 9

PK 4: Dawn Foods..................................................................................................................13

PK 5: Loaf Lingo ....................................................................................................................15

Step-By-Step Cards

SBS 1: Food Safety................................................................................................................19

SBS 2: Safety & Security .......................................................................................................23

SBS 3: Pan Up and Special Orders.......................................................................................29

SBS 4: Cleanliness.................................................................................................................33

SBS 5: Communication .........................................................................................................37

SBS 6: Managing Product Quality ........................................................................................39

SBS 7: Organization & Efficiency .........................................................................................41

SBS 8: Food Cost...................................................................................................................43

Equipment Basics Cards

EB 1: Baking Equipment/Smallwares ...................................................................................47

EB 2: Dishwasher...................................................................................................................49

EB 3: Cooler and Freezer.......................................................................................................51

EB 4: Deck Ovens ..................................................................................................................53

EB 5: Rack Oven ....................................................................................................................57

EB 6: Proof Box......................................................................................................................61

Baker Information Cards | 09.10.14©2006-2014 Panera Bread

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Baker PK Cards | 09.10.14© 2006-2014 Panera Bread

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PK 1: Breads

We are the Bread Leader!Panera’s TM Concept Essence is what we want our customers to know about us… we want them to know that Bread is our Passion, Soul & Expertise!Our company was founded on a culture based on BREAD - the freshest, highest quality bread available. The best variety of flavors, the most crave-able toppings… and unsurpassed quality! At Panera Bread, we set the standard for Great Bread --- and we will continue to set the standard even higher!

Why are our Artisan Breads so special?No one can duplicate what we do because of our own unique starter. The starter is the base of our bread that contains the ingredients that makes the dough rise. We have kept it simple! The base for our Artisan Breads is flour, water and salt - that’s it. There are no preservatives in our bread. The natural bacteria in the dough must be allowed time to ferment to give the bread its great flavor. The bread has to “age” in a cooler for at least 18 hours before it is baked.

We bake our bread fresh everyday! We use steam injected stone deck ovens that give us great, crispy-crusted bread. The heat from the stone deck helps the bread to “spring” (rise quickly), while the steam keeps the dough elastic enough to allow the bread to rise properly. Crisp crust and a moist, springy interior (called “crumb”) are signs of great Artisan Bread.

We do not package our bread in plastic bags (unless the customer requests that we slice it for them). This will make the crust soft - explain this to customers and tell them to slice it right before serving for the highest quality.

All leftover baked products are donated to charity at the end of the day.

We are the BREAD EXPERTS! The more you know about our bread, the more our customers will learn to trust your expertise - share your knowledge with them!

Our Artisan StarterAll the Artisan Breads are made with the same starter!

We do not use a chemical leavening agent such as baking soda – it is a natural starter that allows the bread to rise. The Artisan starter was created by Mike Marino, formerly our master artisan baker, in 1995.

He allowed bacteria to form on red grapes and then “fed” the bacteria flour and water; the bacterium creates the flavor - it is the good kind of bacteria!

During this process fermentation occurs and enhances the flavor of the dough in the same way that fermentation enhances the flavor of fine wines, beers and cheeses.

Each day our Fresh Dough Facility production crew uses part of the starter to produce the bread for that day. The rest of the starter is fed flour and water and then put back into the refrigerator until the next day! That is why it is called a “perpetual starter.”

It is all-natural - it can’t be frozen! Our competitors use processed yeast so that they can freeze their dough!


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Sourdough StoryAlthough the history of sourdough can be traced back as far as 3,000 years before Christ, the word “sourdough” was first made legend during the colorful days of the California Gold Rush. The famous forty-niners would tote their container of sourdough starter from claim site to claim site. At night, without fail, the miner would protect his sourdough from frigid temperatures by curling up with it in his bedroll.

Pioneer bakers of the California Gold Rush gave rise to the popularity of sourdough bread; a small group of San Francisco Bay area sourdough bakers have kept the rich tradition of sourdough bread alive.

Our Sourdough StarterPanera Bread’s sourdough starter, which we affectionately refer to as “Mother”, was purchased in San Francisco. The starter, or “Mother”, was created in October of 1972. Do the math – how old is she now? She is used in all of the sourdough we produce.

The “Mother” is actually a large piece of dough that is kept at each Fresh Dough Facility. Each nightthe “Mother” is brought out and mixed with water and flour to create a sponge. The sponge is allowed to sit at room temperature for 5 hours. After 5 hours, the sponge will have grown in size and half will be cut off and used in all of our sourdough products. The remaining half then becomes the “Mother” and is put back into the cooler for the following day.

Our sourdough is what we like to refer to as our “signature” product. At Panera Bread, we know sourdough. It is used as the base for our entire line of bagels. Our sourdough recipe was judged BEST for FIVE consecutive years at the San Francisco Fair & Exposition.

Bread DescriptionsLook at and taste the product as you read the descriptions in order to help you remember them! Refer to Bakery Manuals for more details…

Artisan Breads

Product Name Product Description Product Sizes

Country The Artisan starter gives this bread a crisp crust and nutty flavor.

Miche, LoafSesame Semolina

True Italian bread, soft yellow in color with the nutty, delicate sweet taste of semolina flour. Topped with sesame seeds.

Three Cheese A semolina based bread with 3 Italian cheeses baked into the bread. The 3 cheeses are Parmesan, Romano, and Asiago.

Miche, Loaf,Demi

French Crisp, slightly blistered crust, with a nutty flavor and wine-like aroma. Baguette,Miche


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Artisan Breads (cont.)


Rye Traditional rye made with chopped rye kernels and caraway seeds. It is topped with caraway seeds.

Miche, Loaf

Whole Grain

Whole Grains are grains kept in their natural state and are minimally refined or processed. Excessively refining or processing grains strips away most of their nutrients and fibers. Higher in nutrients and fiber than other breads, our whole grain breads are healthier for our customers.

Made with wheat flour, rye, wheat and a grain mix mainly consisting of whole wheat, rye meal, corn meal and oats, and topped with oats.

Miche, Loaf

Three Seed Sesame, poppy and fennel seeds create a sweet, nutty, anise (pronounced an’ is; tastes like licorice) flavored bread. Demi

Sourdough Breads

SourdoughDark orange-brown in color, with a thick, blistered and shiny crust and strong sour taste & aroma. Sourdough comes in many shapes and sizes.

XL Loaf, Loaf,

Soup Bowl

Asiago CheeseSourdough bread mixed with chunks of Asiago cheese and topped with grated Asiago cheese. Asiago is an Italian cheese with a sweet, nutty, very pronounced flavor.

Loaf, Demi

Pan Breads

All-Natural White Bread

An all-natural white bread enriched with butter giving it a classic thin crust and a light crumb. The crumb is soft, white, and chewy - great for sandwiches.

Pan Loaf, Miche

Honey Wheat A pan shaped bread made with honey, molasses and non-fat dry milk. It has a smooth texture, fluffy wheat taste that is semi sweet.

Pan LoafCinnamon Raisin Swirl

A sweet bread with raisins, cinnamon chips and cinnamon, swirled with cinnamon filling and topped with cinnamon sugar and streusel mixture with a light dusting of powdered sugar.


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Specialty Breads


Flatbread Traditional Indian flatbread “Naan”, made with wheat flour, 100% whole wheat flour, dehydrated yogurt and clarified butter. Oval, flat

Focaccia A traditional Italian flatbread topped with olive oil and sea salt. Round, flat

Asiago Focaccia A traditional Italian flatbread topped with olive oil and Asiago cheese. Round, flat

Ciabatta This flat, oval-shaped loaf has a delicate flavor and soft texture. The cell structure is open and irregular.

14” length

Holiday Bread

Limited time only product- Our sweet egg dough mixed with honey, golden raisins, dried cranberries and semi-sweet chocolate chips, filled with chopped apples and cinnamon crunch topping. Topped with Panera crumb topping and stripped with white icing.

Free hand loaf

Chocolate Pecan Babka

Enriched bread swirled with Callebaut chocolate filled and toasted pecans, then topped with all-natural white icing.

Paper cup mold

Cheese BabkaEnriched bread swirled with Gourmet Cream Cheese filling and cinnamon crunch topping, topped with more cinnamon sugar and a crumb topping. It is striped with an all-natural white icing after baking.

Paper cup mold

Strawberry Hot Cross

Buns

Limited time only product- A rich egg dough filled with strawberries and candied orange peel topped with a string icing cross. Free hand loaf

New England Roll

A soft bun, with white, chewy crumb and golden brown crust. It is made with all natural ingredients, butter and milk powder. Four Pack

Soft Dinner Roll

A traditional soft roll enriched with butter, oil and milk. This roll is offered as a side choice. Roll

Sprouted Whole Grain

Roll

A roll with a mixture of wheat, rye, spelt, oats, sprouted grains, whole wheat flour, with a little honey and topped with rolled oats. This roll is offered as a side choice.

Roll

Tomato Basil Sourdough-based tomato bread with flecks of basil, soft interior and sweet-chewy crust topped with Panera crumb topping.

XL Loaf Mold

Non-Artisan Bakery-Cafe Breads*

Three Seed Sourdough

Sesame, poppy and fennel seeds create a sweet, nutty, anise (pronounced an’ is; tastes like licorice) flavored bread. Demi

*These breads are baked only at Non-Artisan bakery-cafes. Non-Artisan bakery-cafes bake all of the other breads listed except the Artisan breads. For more information discuss with your trainer or refer to the Baker’s Manual.


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PK 2: Bagels

Why are our bagels so Great?At Panera TM, we use part of our Sourdough Mother to give our bagels their unique flavor! Because our bagels are made fresh everyday - it allows us to use fresh ingredients. For example, we don’t use frozen blueberry bits - we use fresh blueberries!

The steam injection during baking sets the crust of the bagel, which is what creates the dense, chewy crumb in our bagels. Our bagels also have character! Some are pinched and some have toppings. One thing that is the same though - they all taste GREAT!

Another reason our bagels rise above the rest is the special care we as bakers provide while baking bagels everyday! We are true craftspeople! We have been through intense training in the craft of baking and take great pride in the quality of all of our baked goods!

Bagel descriptionsSavory Bagels

Plain bagel – An un-topped savory sourdough-based bagel. This sourdough base is the starting point for all our great bagels.

Asiago Cheese bagel – a customer favorite - mixed with chunks of Asiago cheese, pinched and topped with grated Asiago cheese.

Everything bagel - sourdough-based bagel topped with garlic, toasted onion, kosher salt, poppy seeds, and sesame seeds.

Sesame seed bagel - sourdough-based bagel topped with sesame seeds.

Whole Grain bagel - mixed with 9 grains and topped with oats.

Sweet BagelsBlueberry bagel – mixed with wild & cultured sweet blueberries.

Cinnamon Crunch bagel – one of our top sellers! - sweetened with vanilla and cinnamon chips, brown sugar, and honey. Pinched and topped with a crunchy, cinnamon-sugar topping.

Chocolate Rotator… - each Celebration, we will rotate in a different chocolate flavored bagel. Watch for product spec sheets and update your Baker’s Manual.

Featured Bagel Featured bagels with different flavors and toppings will change throughout the year at each Celebration. Sometimes it is a returning favorite that we already have in the bagel line up! Sometimes we introduce a brand new bagel. Watch for product spec sheets and update your Bakery Manuals.


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PK 3: Sweets

Lots of Sweets to taste and learn about!While PaneraTM is the Bread Leader - we do sweets in a great way, too! Sample them so that you can tell our customers how great they are!

CookiesProduct Name Product Description

Chocolate Chipper Traditional chocolate chip cookie made with semi-sweet chocolate chips. Also available as a Petite Cookie.

Oatmeal Raisin Traditional oatmeal cookie filled with plump dark raisins and a hint of cinnamon and honey. Also available as a Petite Cookie.

Shortbread Slightly sweet English tea cookie. Also available as a Petite Cookie.

Candy Cookie This is a sugar dough cookie topped with multi-colored mini chocolate candies.

Seasonal/Rotator CookiesChocolate Duet

with WalnutsChocolate cookie packed with walnuts, semi-sweet chocolate and bits of white chocolate. Also available as a Petite Cookie.

Toffee Nut Chip Cookie

This is a rich, all butter cookie, made with pieces of English toffee and chunks of brazil nuts.

Peanut Butter Cookie

Peanut butter cookie made with honey sweetened peanut butter, peanut chips, and toffee pieces then topped with sugar.

Mint Crinkle This cookie is made with an all natural mint oil giving it the very familiar and favorite chocolate mint profile so many people know and love.

Red Velvet Crinkle This is like a red velvet cake with a red color, chocolate flavor, cream cheese flavor chip, then rolled in powder sugar.

Iced Cookies Various shapes of Shortbread cookies (Heart, Egg, Flower, Pumpkin, Tree) iced and topped according to the season.

Scones

Orange A cream scone flavored with orange zest finished with a natural sweet orange frosting. Also available as Mini Scone.

Strawberries & Cream

Filled with sweet dried strawberries, white chocolate chips, and strawberry flavored bits, this scone is tender and moist all day just like our blueberry and orange scone. Also available as Mini Scone.

Cinnamon CrunchOur cream scone with cinnamon chips, topped with a cinnamon crunch icing.

Wild Blueberry A traditional scone filled with blueberries and baked with a cream wash and powdered sugar. Also available as Mini Scone.


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Triple Berry Scone A scone with dried blueberries, strawberry bits, blueberry bits, raspberry bits and raspberry flavored chips, then finished with a glaze of all-natural white icing.

Caramel Apple Scone

A cream based scone, filled with dried apples tossed in cinnamon, caramel chips, and a pocket of apple filling. Finished with a caramel and white icing mixture.

Artisan PastriesProduct Name Product Description

Cheese Pastry High quality pastry dough topped with cream cheese and accented with a cinnamon topping.

Cherry High quality pastry dough filled with a vanilla Pastry Cream and topped with a premium cherry topping, then striped with white icing.

Chocolate High quality pastry dough wrapped around a pair of semi-sweet chocolate batons.

Fresh FruitOur high quality laminated pastry baked to a golden brown color. It is topped with pastry cream, fresh strawberries, blueberries, and pineapple then finished off with a glaze and dusted with powdered sugar.

Pecan Braid High quality pastry dough filled with a pecan filling, topped with a pecan half and finished with a white icing glaze.

Egg Soufflé

High quality pastry dough filled with an egg mixture:

Four Cheese - white cheddar, Romano, parmesan, and Neufchatel

Spinach/Bacon – topped with Asiago cheese and a piece of bacon.

Spinach/Artichoke – topped with Asiago cheese.

Smoked Gouda & Sausage – laced with sausage and smoked gouda cheese.

Roasted Tomato & Feta – Four Cheese egg mix, feta and roasted tomatoes.

Muffins, Muffies Mini Cakes and Brownie

Wild Blueberry A traditional blueberry muffin containing blueberries and flavored lightly with buttermilk and lemon zest. Topped with turbinado sugar.

Apple CrunchA delectable muffin filled with cinnamon chips, fresh apple pieces, and topped with cinnamon crunch topping. It has a moist cake-like interior with golden brown edges and a round dome.

Peach Pecan Crunch

Our reduced fat muffin with cinnamon bits, peaches, and topped with our maple butter pecan granola.

Chocolate Chip A moist vanilla muffin batter containing mini chocolate chips. It has a moist cake-like texture. Offered as a muffie only.

Cranberry Orange A tangy cranberry muffin flavored with orange zest and topped with turbinado sugar.

Pumpkin Pumpkin flavored muffin/muffie topped with streusel and powdered sugar.


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Strawberry Rhubarb Mini Cake

Our reduced fat cinnamon muffin baked as a mini loaf. It has cinnamon bits and is topped with strawberries, rhubarb and Cinnamon Crunch/Crumb topping.

White Chocolate d Raspberry Mini

Cake

Our White Chocolate Raspberry PDM, baked as a mini loaf. It is filled with dried infused raspberries and white chocolate chunks, topped with white sanding sugar.


A moist cake, sweetened with raisins, pineapple, carrots, coconut, and walnuts then filled with cream cheese filling and topped with cream cheese icing then decorated with a carrot piece.

Muffins, Muffies and Brownie continues Product Name Product Description

Cornbread Our interpretation of a familiar corn muffie with milled corn and just the right amount of sugar. Offered as a muffie only.

Double Fudge Brownie

Chewy, fudgy dark chocolate profile brownie made with rich cocoa and chocolate chunks and topped with a rich chocolate icing.

Specialty ItemsButter Croissant Traditional croissant, light and flaky.

Bear Claw Made from Danish dough (without the cinnamon sugar) with almond paste filling and topped with sliced almonds, and finished with white icing.

Pastry Ring Cinnamon Danish dough topped with streusel and various fillings, and finishedwith white icing.

Pecan Roll Sweet dough with cinnamon sugar filling topped with caramel and pecans.

Cinnamon Roll Sweet dough with a cinnamon sugar filling, and finished with white icing.

Cobblestone Made out of our Cinnamon Raisin Swirl bread. Contains raisins, cinnamon, and chunks of apples and topped with streusel and white icing.

* Note: All pastries bear claws, and butter croissants are sprayed with egg wash.


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PK 4: Dawn Foods

In 2003, Dawn Foods was contracted to produce our products in order to handle our high volume baking. Dawn Foods produces the majority of our frozen dough products in a state of the art facility and then ships the products to the individual bakeries via a distributor. With the rapid growth and popularity of our bakery-cafes, this partnership allows us to meet our customer’s needs without sacrificing the product quality for which Panera is known.

Following is a list of many of the products that Dawn Foods prepares and ships to our bakery-cafes:

Sweets Muffins, Muffiesand Cookies

Product Ingredients

Pastry Ring

Pastry Blank

Pecan Roll

Cinnamon Roll

Butter Croissant

Scones

Apple Crunch Muffins

Chocolate Chip Muffins

Pumpkin Muffins

Wild Blueberry Muffins


Cranberry Orange Muffins

White Choc. Raspberry Muffin

Shortbread Cookies

Panera Crumb Topping

Streusel

Icings

Cobblestone

Pecan Smear

Pastry Cream

Cream Cheese Filling

Royal Cherry Pie Filling

Pecan Filling

Apple Filling


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PK 5: Loaf LingoLoaf Lingo is a list of baking terms that all bakers should know. These terms and practices form the core of baking craftsmanship. While some of these terms are special to Panera Bread, many are standard to all bakeries.

Absorption Usually expressed as a percentage of flour weight, the amount of moisture added to particular flour in order for it to function optimally. The moisture could be water, milk, or a combination of these or other liquid ingredients absorbed by flour.

Bake Out The amount of moisture lost during the bake through the process of evaporation, generally 15% of the total weight.

Blister A hollow bump with a cavity beneath it that has formed on the surface of the dough during the bake. This is a desired condition especially in Sourdough.

Bottom Heat The heat that is transferred to the product from the pan.

Burping the Oven

Opening the door of the Rack Oven to evacuate the steam.

Caramelize To cook sugar over high heat until the sugar becomes a gooey golden brown liquid. This is also, what makes the crust turn brown. The sugar in the crust becomes caramelized as it bakes.

Crust The outside layer of the baked product. The crust includes all portions of the product that have undergone browning or substantial dehydration during the bake cycle.

Crumb All the dough except for the crust of a baked product.

Dough A thick unbaked mixture primarily of flour and liquid combined with a leavener. The elementary source of creating bread.

Dusting A light spray or covering.

Enriched Flour

Wheat flour that has been supplemented with vitamins and minerals to meet FDA specifications.

Fermentation The complex series of chemical interactions between yeast and carbohydrates that form alcohol and carbon dioxide, which causes the dough to expand.

Final Proof The final proofing stage (moist heat) prior to bake. This stage occurs in the proof box or at room temperature, or a combination of both. This stage could be measured as a percentage of the final size of the product after proofing (i.e. 75% of the final size). This is done to compensate for the drying time or oven spring, or both.

Flour A milled grain. Flour may contain the whole grain or have the germ or bran portions removed. Flour comes in many different grind sizes and has varying amounts of protein and starch.


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Focaccia Traditional Italian flat bread made with olive oil.

Freezer Burn The loss of moisture in the frozen product due to the migration of water out of the product. Usually evident in a change of color or texture. The dough may have ice crystals on the surface and may have a gray or whitish appearance.

Full Proof The point where a product meets specific final proof size and dough temperature. The product is ready to bake.

Gluten The protein in wheat flour that forms a latticework upon the absorption of water. The elastic structure responsible for the peculiar structure of bread dough.

Grainy A rough harsh texture.

Humidity The amount of water content of the air. As the air temperature raises the amount of moisture it can hold goes up. The actual amount of water in the air is expressed as a percentage.

Leavening A substance used to generate gas inside the dough. This substance will create expansion of the loaf, during the proofing cycle. Yeast, baking powder, and baking bicarbonate are the most common leavening agents.

Loaf Volume The volume of a loaf of bread, generally described as ideal, over proofed and under proofed. Generally the over or under proof is described as slight, moderate or severe.

Meal A very coarse grind of any grain, which adds texture to the dough – i.e. corn meal.

Molasses Sweet, dark-colored, heavy syrup made from sugar cane.

Molding A professional term for forming the shaped loaf.

Mother The sour yeast base dough that provides the souring flavor to our Sourdough products. Half of the Mother dough is saved every day. The other half is incorporated into our breads we bake. The dough that is saved has flour added to it so that the special sour tasting yeast can keep growing for another day.

Oven Spring The final rise and setting of the air cells or pockets in yeast breads. When dough is exposed to the high heat of the oven, these air pockets expand and give the bread its light texture.

Powdered Sugar

White sugar is powdered to give the ability to dissolve instantly. Blended with a bit of cornstarch to prevent lumping, perfect for dusting.

Proof A professional term to describe the period of resting time with moist heat allowed for dough to rise.

Retarded Dough

Dough, which requires fermentation, is slowed by refrigeration. This allows the dough to develop its flavor and for the dough to be held until it is time to bake.


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Retarder The refrigerated box or room used to slow the production of Carbon Dioxide or Alcohol in a loaf. A Retarder is also used for storage of raw dough during the thawing process. A Retarder is different from a cooler in that it has low velocity fans and high humidity.

Rice Flour A flour with a low burn factor used to prevent the sticking of our artisan breads.

Rising Also referred to as the fermentation period. Rising is the time given to allow the yeast to multiply and release carbon-dioxide bubbles, which causes the moist dough to rise. The dough is kept at slightly warm temperatures, which are optimal for the growth of yeast.

Seam The visible ridge down the side or bottom of the loaf.

Sponge A bakery term that refers to a batter used to pre-ferment flour, water, yeast and some minor additives, which help condition or strengthen the flour in the dough. A sponge often resembles pancake batter and is made ahead of time and stored in a refrigerator. It is used to develop a special texture or flavor for dough such as sourdough.

Steaming Injecting steam into the oven’s baking chamber during the baking process. Aids in forming the thick, glossy crust on properly baked hard-crust breads. Steaming cycles vary depending on the bread. They usually last less than 30 seconds and may happen at different times during the baking cycle.

Streusel A German word meaning, “litter” or dust. A mixture of flour, sugar, and butter used as a topping.

Temperature The first important step to activate yeast, it is a consideration throughout the entire process of mixing kneading, rising, and baking bread.

Unleavening A dough or batter that does not contain an ingredient added for generating gas for proofing. Products such as puff pastry will expand due to water vapor or air pressure.

Volume The size the dough reaches when rising, proofing or baking.

Yeast A one-celled plant with no chlorophyll that feeds on carbohydrates and sugar to reproduce rapidly to raise bread.

Yeast dough Dough that is given volume-using yeast as a leavening agent. Yeast bread goes through the following predictable sequence:

1. Carbon Dioxide gases form from a leavening agent, whether yeast, baking powder, or baking soda.

2. A mesh network is developed to trap the expanding gases. This occurs by kneading the dough, which develops the protein/gluten structure of the dough.

3. The starches in the dough become gelatinous at this point. This occurs in the presence of heat, beginning at 150°.

4. Moisture evaporates during baking through steam. A brown crust formed as moisture evaporates from the surface of the dough and the sugars in the crust caramelize.


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Product Knowledge


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Step by Step

SBS 1: Food SafetyPanera’sTM goal is to provide our customers and our associates with wholesome, tasty, safe food. We can protect our customers and our associates by preventing food safety errors that could cause an outbreak of food borne illness. Food Safety & Sanitation in our bakery-cafes is very important, and if we do not follow these guidelines, it could lead to making our customers and our associates very ill. Therefore, make sure that your trainer or BTS clarifies any questions you have.

There are three main types of hazards:Biological Hazards – Bacteria, viruses, parasites, and fungi. Contamination by bacteria is the greatest threat to food safety.Chemical Hazards – Pesticides, food additives and preservatives, cleaning supplies, and toxic metals that leach through worn cookware and equipment.Physical Hazards – Foreign matter - such as dirt, broken glass and dishes, and other objects – which accidentally get into the food.

It is our job to make sure than none of these hazards contaminate our food.

Important DefinitionsFoodborne Illnesses are diseases that are carried or transmitted to people by food.

Contamination is the unintended presence of harmful substances or microorganisms in food.

Bacteria, of all microorganisms, are the greatest concern to foodservice managers. Bacteria are living single-celled organisms. Water, wind, insects, plants, animals, and people can carry them. Bacteria survive well on skin and clothes and in human hair, scabs, scars, the mouth, nose, throat and intestines. Once they contaminate human hands, bacteria can end up in the food and cause illnesses.

Salmonella & Staphylococcus are two of the highest risk bacteria in bakery-cafes. (Photos courtesy of The Partnership for Food Safety Education)

Cross-Contamination is the transfer of harmful substances or microorganisms from one surface or food to another. A few examples are:

Hands that touch raw foods and then touch cooked or ready-to-eat foods. An example would be touching shredded Asiago cheese and then touching an Egg Soufflé that is already baked without first washing your hands. You are transferring bacteria from the cheese to the egg soufflé.

Food-contact surfaces that touch raw food are not cleaned and sanitized, and then touch food that is ready-to-eat. An example would be wiping down your table that has cheese on it and then using the same towel to wipe down a tray used to hold bread ready for the bread wall. Without washing the towel first, you are transferring bacteria on the towel from the cheese to the bread.

If you are in a hurry and wipe your hands on your apron and then start to consolidate products for display without stopping to wash your hands first. You have just transferred the germs found on the front of your apron onto the finished product!

Salmonella Staphylococcus

Baker SBS Cards | 09.10.14 © 2006-2014 Panera Bread

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Physical Hazards can be very dangerous to our customers. These come from broken dishes or utensils or objects falling into product and not being accounted for. If you ever drop a foreign object into any food, you must be able to account for all parts of that object or the food cannot be served.

The photo to the right is an object that was found by a customer in a chocolate chip muffie. The object is the spring mechanism from a scoop. The manager who reported this incident said that the baker asked her to order a new scoop because the spring had fallen out of the old one. Apparently, no one thought to look in the pail of batter for the spring.

This dangerous situation is unacceptable. Make sure you are careful with foreign objects around food, and if you lose something make sure you find it!

FIFO Method of StorageFIFO = First In, First OutOn each package write the date that the item was received. Use a marker that will be easy to read.Place each new item behind like old items, so that old items are used first. This will ensure that we are always serving fresh product.

Potentially Hazardous FoodsAlthough any food can become contaminated, the moist, high-protein foods on which bacteria can grow most easily are classified as potentially hazardous foods. Following is a list of foods that we have in our bakery-cafes that are considered potentially hazardous by the U.S. Public Health Service.

TurkeyChicken BreastChicken SaladTuna SaladHam

Roast BeefSalamiOven Roasted Chicken

Proper ThawingTo properly thaw foods safely, use one of the following methods:

Remove items from freezer and place them in a refrigerator. This is the safest method of thawing. Ittakes 2 days for frozen product removed from the freezer to thaw in the refrigerator.Place them in a sealed plastic bag, then place them under drinkable running water 70°F or lower. If you choose to use this method, make sure that you are using a clean and sanitized sink. (To sanitize a sink, wipe it down with a clean towel soaked in a properly proportioned sanitizing solution.)

The Food Temperature Danger Zone

This is the temperature range in which most bacteria can grow and reproduce. The temperature range is 40° - 140°F. This means that we should keep our foods out of this temperature range as much as

possible. We can do this by keeping food either refrigerated, or hot most of the time and by minimizing the time our food spends at room temperature (like during prep or transport).

Never thaw food at room temperature or in the microwave! These methods will promote bacteria growth.


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Clean vs. SanitaryClean means free of visible soil and sanitary means free of harmful levels of bacteria – there is a difference! This means clean equipment and utensils may not be sanitary.

For example, a glass may look sparkling clean but may carry harmful bacteria and chemicals. After being washed in boiling water, the same glass may appear cloudy and water-marked, but is sanitary. Therefore, you must make sure that all dishes are either run through the dishwasher or washed using the three-sink dishwashing method.

Proper Handwashing You should wash your hands before beginning your shift each day and after any breaks. Also wash your hands after doing any of the following things:

Using the restroomHandling raw foodTouching hair, face, or bodySneezing or coughingSmoking or chewing tobacco or gum

Eating or drinkingCleaningTaking out the garbageTouching anything that may contaminate hands

NOTE: Make sure that you always wash your hands before putting on sanitary gloves and change your gloves if they become contaminated for any reason.

Proper Personal HygieneWhile personal hygiene may be a sensitive subject, it is vital to food safety. Illness can be spread by almost every part of the human body. Bakers should:

Wash their hair and bathe daily.Wear clean clothing on the job.Wear hair restraints.

Wear comfortable closed-toed shoes. Never wear platform, high-heeled, or open-toed shoes.

Sanitized Water BucketsYou should have sanitized water buckets with clean towels in them placed strategically around the baker’s area. They should be easily accessible and away from food.

Change the sanitized water buckets every 3.5 hours or sooner if needed to maintain concentration.

Steps to Proper Handwashing1. Use warm water (as hot as you can stand) to moisten hands.2. Apply soap.3. Rub hands (up to the elbow) together for 20 seconds.4. Rinse thoroughly.5. Dry using air dryer or paper towel. Never dry your hands on your

apron, doing so will simply re-contaminate your hands.


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How To Check Quat Sanitizer Solution Oasis 146 Multi-Quat Sanitizer

Test the quat sanitizer solution at room temperature range (65º-75º F), frequently to determine the rate at which the quat is dissipated. Instruct employees to routinely changing the quat sanitizer to keep the solution at 150-400 ppm. Quat solution concentration should be tested with a test strip.

Oasis 146 Multi-Quat Sanitizer must be set-up at a minimum of 75ºF as required in the FDA 2009 Food Code, 4-501.114 (C). The QT-40 Test strip should be used to test the quaternary solution concentration because it has test points 0, 150, 200, 400 and 500 ppm quat. The use range for Oasis 146 is 150-400 ppm quat, so QT-40 has indicators at the upper and lower limit, as well as one indicator above range.

1- Using a thermometer, measure the temperature of the quat sanitizer solution to be tested. The test solution sample must be at room temperature range, 65º-75º F, prior to testing. Cool to 65º-75º F if necessary.

2- Test paper must be clean & dry.

3- Remove 1.5” of test paper.

4- Dip test strip into the quat sanitizer solution, not foam, for effective measurement, for 10 seconds. DO NOT Shake the test strip.

(*Note: Follow manufacturer’s dilution instructions carefully - test strip contact time varies with manufacturer - be sure to read the contact time.)

5- Compare to test strip color to chart on test paper dispenser for quat sanitizer concentration.

Proper Chemical & Cleaning Supply StorageAll chemicals must be stored on a shelf or in a cabinet that is specifically designated for “chemicals only.” This shelf or cabinet must be away from any food prep area.

When you use a chemical, make sure that you put it back on the chemical shelf as soon as you are finished with it. This will prevent food items from accidentally becoming contaminated.

Sponges, scrubbing pads, buckets and pails should be cleaned, sanitized and air-dried after each use and stored away from any food prep area.

Brooms and mops should be stored by hanging them, rather than on their bristles or standing in a bucket.

You should also remember to keep brooms and mops out of our customers’ view and never prop a broom or mop up against the bread wall or bakery table or case.


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SBS 2: Safety & SecurityWe need to provide a safe, secure and injury free workplace for ourselves as well as the managers and associates. We all have a role in keeping the bakery-cafe safe for everyone.

BakersBakers should be trained and certified on how to operate, clean and handle equipment, and they are required to use all personal safety equipment provided by the company.

Bakers are encouraged to detect and required to report to their Bakery Market Manager, any hazardous conditions, practices, and behaviors in the work place.

Bakers are not to engage in any job that is unfamiliar to them or may be hazardous to them or others.

Bakery Market Managers BMMs and BTSs set the example by following safe procedures!

They are to report any injuries promptly per the reporting guidelines.

They are responsible for instructing all bakers on how to carry out their job duties in the safest manner possible, and identify and correct unsafe conditions and unsafe baker acts. (An “unsafe condition” is any situation that causes, or potentially causes, an injury to a customer or associate.)

The Big FourThe top 4 re-occurring accidents at Panera are slips & falls, cuts, burns, and back injuries. Here are tips to preventing “The Big Four” from happening.

Slips and falls are the most common type of accident in our bakery-cafes. Prevent slips and falls by following these tips:

Maintain clean, dry floors that are free of debris.

When mopping a floor or cleaning up a spill (either in the front of the house or the back of the house), place a wet floor sign in the area where it will be visible to everyone.

Keep all aisles free from obstacles that may cause someone to fall. If someone is carrying a tray of product, they might not see the object, and they can fall over it and get hurt (or hurt someone else).

Clear snow and ice from sidewalks and other high traffic areas.

Cuts occur most often from improper knife use. Prevention is key! Here are some tips:

Make sure that you use and handle your scoring knife properly.

Keep it closed except right before use. Close again after use.

Keep your body and other arm away from your cutting hand and arm.

PAY ATTENTION!

Always maintain the quality of the knives utilized. Let your manager know if your scoring knife becomes dull. A dull knife is more dangerous than a sharp knife.

Don’t try to catch a falling knife – it’s an unnecessary risk. A knife can be washed and sanitized quickly.


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You are not certified to use the meat slicer. Do not use it under any circumstances. If you do not have any red onions, contact your BTS or BMM for assistance.

If you cut yourself:

Clean with an antibacterial cleaner immediately. Apply first aid ointment and bandage.

Gloves must be worn over the bandaged cut to prevent food contamination.

If the cut requires more than a band-aid the baker must leave and seek proper medical attention. Notify your BMM of any accidents or incidents that occur!

Burns can be avoided if proper care and attention is given to hot equipment. Here are some things to keep in mind:

Use care when working with the ovens – Always use oven mitts!

Make sure that you warn others when you are about to open the oven.

Store hot bakery racks away from the flow of traffic in the bakery-cafe. There should be a designated place for hot racks.

If you burn yourself:

Minor burns must be treated with burn ointment as soon as possible.

If the skin is broken or blisters, you must notify your BMM before seeking proper medical attention.

Burns can become infected easily, so it is important to treat the burn quickly!

Back injuries are usually caused by improper lifting. Follow these tips to properly lift objects and avoid back injuries:

Feet should be shoulder width apart, back straight with elbows tucked in.

Get in a crouched position, as close the object as possible. Bend at your knees. Lift with your legs, not your back. Weight should be evenly distributed directly over your legs.

Lift by straightening your legs. Try to keep a curve in your back. Never twist to lift something.

To lower the load, bend your knees to lower the object to the floor.

Store heavier items on lower shelves.

Ask for help when lifting heavy items.

Never try to lift a box over your head. Use a safe stepladder (not another box, or a person) to prevent injury.

Support SystemThe support system should be used any time there is an incident. Review this chain of command with your trainer, BTS or BMM:

A treatment authorization must be filled out every time there is an accident.

The BMM must fill out a Supervisor’s First Report of Injury form.

If someone does not want to be treated a Refusal of Treatment form must be filled out and signed.


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ChemicalsChemicals may be physical hazards, health hazards, or both. Physical hazards can burn, explode and react to air or water. Health hazards can cause injury or illness. In order to safely handle chemicals, follow these guidelines:

When using chemicals for cleaning jobs, always read the label carefully. Only use the chemical for the uses listed on the label.

Store all chemicals in the properly labeled storage area. Never store chemicals over any food storage shelves, or near a food preparation area. Always discard any food items contaminated by chemicals.

A Material Safety Data Sheet (MSDS for short) is a sheet of paper that gives you detailed information about a chemical. They are intended for use by bakers and associates who work with these chemicals everyday, and should be used to keep everyone safe from exposure. The information contained in a MSDS is as follows:

The chemical name of a product, the physical hazards of the chemical (such as its potential for explosion or fire), the toxicity of the chemical, and whether it is caustic or irritating.

The health hazards of the chemical, such as its potential to aggravate certain medical conditions.

Protective steps during regular use and emergency procedures to follow in case of exposure.

Emergency procedures to follow in case of spills and leaks.

Your bakery-cafe should have one MSDS per type of chemical. They should be posted somewhere in the bakery-cafe so that everyone can get to them at any given time. (Ask your manager to show you where the MSDSs are kept in your bakery-cafe.)

SecurityAt Panera Bread, we truly care about the well being of our bakers, associates and our customers. Bakery-cafes are popular and busy businesses, and the amount of money involved in the business creates the potential for theft. As a safeguard to keep everyone safe from harmful situations, we have set the following guidelines:

The best way to keep yourself safe is to be alert and aware of your surroundings. Stop, look, & listen for suspicious behavior.

Controlling access to the bakery-cafe limits the potential for security issues. Admit only authorized persons. If you do not know the person, or you were not aware of the visit, check with your manager (if present) or your BMM before allowing access. Authorized city, county, or state officials must provide valid identification before being allowed on the premises.

No off-duty associates, associates loitering before or after shifts, friends, relatives, job applicants, etc. should be admitted behind the line.

Be alert to persons whose behavior is not typical. If you have doubts concerning the intentions of any person, notify your manager (if present) or your BMM.

Never mix chemicals. Mixing chemicals can create a poisonous material or gas!!!


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Remember that if at any time you feel threatened by anyone, you should get your manager involved and use your best judgment. The goal is to keep you and everyone else safe.

If you ever find yourself in a threatening position, do what you’re asked in a calm & accommodating way.

Make sure that you only work in well-lit areas. This includes walking to and from your car in the dark. Any dark area should be reported to your manager so that lights may be installed or fixed.

ExitsAll exit signs must be properly lit. Notify your manager if an exit light bulb needs to be replaced.

All fire exits must stay clear in case of a fire. The footpath to exits must always be free of clutter and debris.

Flashlights

There should be a working flashlight within reach of bakers at all times.

All bakers should know the location of the power boxes and procedures for handling a power outage.

Access ControlBackdoor

Do not open the back door without a manager’s supervision or the alarm will sound. A manager must deactivate the alarm before the back door is opened.

Do not allow back door access to anyone who cannot identify him or herself and give a good reason for the visit. Check with your manager if you are not sure.

Never open the back door after dark.

End of day product donations should be picked up the following morning. However, if the pick up must occur at night, it must be handled through the front door, not the back door.

Managers or shift supervisors should supervise any activity that requires opening the back door.

DeliveriesDon’t admit delivery personnel through the back door until you have verified they are authorized and alone. If in doubt, request they go to the front door to prove identity.

Don’t permit delivery personnel to prop open any door during delivery. Do not let convenience to delivery personnel compromise the security of the bakery-cafe. Drivers must use an approved door clamp when delivering, if not, it must be reported to your BMM immediately.

Before the start of your shiftBe aware of your surroundings. If you see something suspicious, do not leave your car or enter the building. Immediately go to the nearest off-premise telephone and call the police.

Once inside, keep all doors and windows locked. Doors can only be unlocked for associates as they arrive. Do not permit anyone other than on-duty personnel in the bakery-cafe.


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In Case of EmergencyIn the event of an emergency (fire, earthquake, tornado, bomb threat, etc.) make sure you let your manager (bakery-cafe manager if present or BMM) know ASAP! They have been trained on what to do “in the event of…”

Make sure that you remain calm and follow your manager’s instructions very well. Listen carefully – during stressful times; directions can easily be misunderstood resulting in an accident.

Each bakery-cafe is equipped with a first aid kit that should contain various bandages, inhalants, and ointments. It should also contain eye wash equipment; a cold pack, bee-sting swabs, a non-aspirin pain reliever, and a blood clean up kit (to safely clean up blood). These items will help you in case of an emergency.

In the Event of a RobberyTry to remain calm.

Do what the person asks in an accommodating way. Do not argue or hesitate.

Remember that your well being is more important than any cash loss.

Give the robber what they want. Do not resist the robber to save money. We can replace the money, but not your life.

If your bakery-cafe is equipped with a panic alarm which you can get to, press the button and the police will be silently called. Remember though that you should not move to get to the alarm. If you move you will draw attention to yourself. It is perfectly fine to wait until the robbers are gone to call the police.

Asset ProtectionThe following are components of the Asset Protection program:

Intrusion Alarm System - The system includes a keypad where management and baker codes are entered to set an alarm system. An outside security group monitors the system. Panic buttons in the office, walk-in cooler, and freezer are also monitored by this system.

Always set the alarm once you are inside and all bakery-cafe associates and managers have left the premises.

If your bakery-cafe manager has to change the alarm system in any way – they will notify you to let you know.

Closed Circuit Television (CCTV) - CCTV is intended to act as a deterrent to internal and external crimes. The system typically includes 6 cameras, which concentrate on cash handling areas and the back door.


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SBS 3: Pan Up and Special Orders

What is a Pan Up? A Pan Up is the amount of product the bakery-cafe manager estimates will be needed for a particular day.

The bakery-cafe manager creates the Pan Up on the computer using a sophisticated program that provides the manager with product sales averages for the pervious 6weeks! The manager then reviews those numbers and makes adjustments as necessary.

It is very important that the managers complete the Pan Up properly because:

If we run out of too many products we won’t have anything to sell and sales will suffer as a result.

We will disappoint our customers if we don’t have their favorite item. Unhappy customers are not likely to come back. This is definitely not what we want!

It is also very difficult for our associates if we consistently run out of products. They have to explain these shortages to our customers and ask them if they would like to try something else.

The opposite can happen too: if the manager over orders on their Pan Up they will have too many items leftover. This is called excess leftovers. It dramatically affects the food cost of the bakery-cafe.

The manager submits their Pan Up to the Fresh Dough Facility a minimum of 3 days before. Why? Because, as you know, sourdough needs to ferment for three days – so in order for the Fresh Dough Facility to know how much sourdough to prepare to support the market, they need to know how much all of the bakery-cafes are going to be ordering in advance.

So, you can see that a great deal of time and effort goes into the preparation of the Pan Up. It is up to us to follow it exactly!

The Pan Up sheet will be hanging on the “future orders” board for you when you arrive.

Your trainer will show you where to find the Pan Up sheet in your bakery-cafe.

You will use the Pan Up sheet to complete the Pan Up of the actual products.

Types of Pan Ups for BakersBakery-cafes vary in the amount of walk-in space they have for storing products that you have panned up (i.e. rolling racks/cabinets). The bakery-cafes also vary greatly in terms of bake off volumes.

Therefore, there are two types of Pan Up procedures:

1. Standard

2. Reverse

Reverse Pan Up is designed for bakery-cafes with limited space and/or an extremely high volume of baking. Most bakery-cafes will follow the standard Pan Up procedures.


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Standard Pan UpPreceding Day

Pan Up the following:

Coffee Cakes

Bear Claws, Cinnamon Rolls, Pecan Rolls and Butter Croissants (shaped)

All cookies (except Shortbread and Toffee Nut)

Brownie

Same Day


Pastry Blanks

Muffins/Muffies

Bagels

Cinnamon Raisin Bread and Cobblestone made

French, Sourdough, Tomato Basil and Focaccia

Shortbread and Toffee Nut

Pan Breads

Ciabatta

Soufflés

Reverse Pan UpPreceding Day


All cookies (except Shortbread and Toffee Nut)

Brownie

Same Day

All other items are panned up at the start of the shift.

Start times vary at each location according to Pan Up procedures.

Please check with your BTS/BMM to determine the correct start time.

Note: Pan Up procedures will be altered if the bakery-cafe will be closed for a holiday. Ask your BMM for market specification procedures.

Special OrdersSpecial Orders are orders made by customers, usually in advance. Some orders are large enough to necessitate adding on to the Pan Up to accommodate the order.

Special Orders are placed in a designated area in the bakery-cafe. At the beginning of each shift, check the corresponding day on the “future orders” board to confirm any Special Orders that need to be filled.

If the order(s) are taken after the baker has left, the manager will add the additional items to the Pan Up if it is necessary. Orders must be filled by the time requested.


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Example Pan Up Sheet


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This summary by product

grouping found on the last page of the Panup is the total value

of the Panup as a percentage of

the total projected sales.

In this example, the Panup is a little over $2,000 and is 38.23% of the forecasted sales of $5,416


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SBS 4: CleanlinessKeep it Clean!

Cleanliness shows pride in your work.

Cleanliness shows respect for your bakery-cafe and your retail partners.

Cleanliness is non-negotiable in that you are responsible for serving “safe” food… meaning, no bacteria, chemicals or physical hazards in your products.

Cleanliness leads to organization which leads to better efficiency which leads to improved profits through heightened productivity.

Clean As You GoClean as you go. You have undoubtedly heard this before.

It doesn’t take as long when you clean up after yourself throughout the night.

You keep your work areas clean so you can work easier.

Your equipment will stay working – properly… this will affect not only your ability to prepare high quality products, but also maintenance costs.

It is safer for you to work in an environment that is free of clutter and dirt!

Cleaning ScheduleThe Cleaning Schedule will be posted in your work area as well.

Each shift you will complete all of the Daily Cleaning Tasks.

Each shift you will also refer to the list of Weekly Cleaning Tasks and complete the appropriate detail cleaning assigned to you for the evening. (i.e. If it is Sunday night, you will complete the detail rack oven cleaning that is assigned to Sundays)

Detailed cleaning procedural information can be found in the Equipment Basics (EB) cards found in the study section of your Baker Training Manual.

Building and maintaining great relationships with our Retail partners

This first step is to consistently prepare the highest quality bakes!The second, third and fourth steps are communication, cleanliness and food cost! The order will depend on your manager. But, cleanliness is definitely one of the most important parts of your job.We are a part of the bakery-cafe team. It is up to us to do our part… and to keep our area clean and organized.


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Daily Cleaning Tasks

Rack Oven

Wipe exterior with a clean, damp towel.Polish exterior with Medallion, or similar, sprayed onto a dry towel.Clean the underside of the door handle. Use a towel from a bucket with all-purpose cleaner and hot water.When the oven is cool, sweep and mop inside the oven. Use a clean mop with hot water only.

Deck Oven

Brush out any remaining carbon.Wipe exterior with a clean, damp towel.Polish stainless steel exterior with Medallion, or similar, sprayed onto a dry towel. Do not put polish on the glass.

Proof Box

Wipe exterior with a clean, damp towel.Polish exterior with Medallion, or similar, sprayed onto a dry towel.Clean the underside of the door handles. Use a towel from a bucket with all-purpose cleaner and hot water.Sweep and mop inside the proof box. Use a clean mop with hot water.Leave Proof Box door open to allow the floor to dry.

Walk-in Cooler

Organize baker’s area in the cooler. Rotate and line up products.Sweep and mop cooler floor. Use clean mop with all-purpose cleaner.Wipe down cooler strips with a clean damp towel.Clean the underside of the door handle. Use a towel from a bucket with all-purpose cleaner and hot water.

Freezer

Organize freezer. Rotate and line up products. Close all boxes.Sweep freezer floor. Wipe down freezer strips with a clean damp towel.Clean the underside of the door handle. Use a towel from a bucket with all-purpose cleaner and hot water.

Baker’s Work Area

Scrub baker’s table with green scrub pad from a bucket with all-purpose cleaner and hot water. Get the top, sides, shelf and legs. Wipe/rinse with a clean, damp towel.Wipe down wall behind baker’s table with a clean, damp towel.Wipe down containers with a clean, damp towel.

SmallwaresWash utensils in dishwasher. Put away in designated area.Brush off dirty molds and screens.Wash Muffin, Muffie, Pecan Roll and Brownie pans in dishwasher.

Floors

Sweep floor in back room, in front of ovens, and in the bakery.Using a clean mop and fresh hot water with all purpose cleaner, mop from the front (the bakery) to the back room. Complete before 5:00 am when the retail associates begin to arrive.


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Weekly Cleaning Tasks

Sunday

Rack OvenDetail clean Rack Oven. Refer to EB 5 for oven cleaning procedures.

Monday

Baker’s AreaScrub walls in baker’s area.Empty all ingredient containers. Wash in dishwasher. Dry completely before refilling ingredients in containers. Refer to EB 2 for dishwashing procedures.Clean baker’s table thoroughly and oil tables with mineral oil.

Tuesday

Proof BoxDetail clean Proof Box. Refer to EB 6 for proof box cleaning procedures.

Wednesday

Rolling RacksClean equipment and utility racks with a brush from a bucket of hot water with all-purpose cleaner.Degrease utility racks and oven rack wheels with a brush from a bucket of hot water with degreaser.

Thursday

Deck Oven and Cooler/FreezerDetail clean Deck Oven. Refer to EB 4 for oven cleaning procedures.Scrub baker’s shelving in cooler with brush from a bucket of hot water with all-purpose cleaner.Deck brush freezer floor. Refer to freezer floor cleaning product for instructions.


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SBS 5: CommunicationWhy is communication so important?You may be wondering why we want you to learn communication skills. After all, you can’t really talk to the Tomato Basil bread. Well, you could talk to it, but it isn’t likely to talk back!

Because baking at Panera can be a singular effort on your part at times, it seems that communication is the least of what you “knead” to learn with all of the different products, toppings, proof times, etc.

On the contrary though, you will need to be able to communicate effectively in order to learn all that you need to learn to become a certified baker!

You will have to be able to communicate effectively with:

Your Baker trainer

Your BTS

Your BMM

Any MITs or Baker helpers that you are working with while in training.

And last, but certainly not least, the bakery-cafe managers and associates that you work with at the bakery-cafe.

What do we mean when we say “communication”?Communication includes more than just talking and listening.

Your ability to actually understand what someone is saying is different than just listening.

Similarly, your ability to express yourself clearly and concisely is different than just talking!

Also, remember, it isn’t what you say, but how you say it. Pay attention to the tone of your voice when communicating. You may not mean to mumble, or be talking loudly or too quickly… but all of these communicate something beyond the words that you are saying.

Some people may think you don’t really care about what you are saying if you are mumbling. They might think you are mad or frustrated if you are talking loudly. And if you talk too quickly, the person may not catch everything you’ve said and they may think you are impatient with them.

Non verbal communication is another form of communication. Nonverbal communication is facial expressions like smiles, gestures, eye contact, and even your posture.

I understand. You said that you would like for me to go to

the Springfield bakery-cafe on

Tuesday to help Bob with his timeline.

Correct?


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Communication TipsStop Talking.

First and foremost, stop talking! It is difficult to listen and speak at the same time.

Put the other person at ease.

Give them space and time and “permission” to speak their piece. How we look at them, how we stand or sit, makes a huge difference: relax, and let them relax as well.

Show the other person that you want to hear them.

Look at them. Nod when you can agree, ask them to explain further if you don’t understand. Listen to understand them and their words, rather than just for your turn to talk.

Repeat what was said to ensure understanding.

This is called paraphrasing. Put the message you heard in your own words and say it back to the person speaking with you. This will show that you are listening actively and confirm that you received the correct message.

Remove distractions.

Good listening means being willing to stop whatever you are doing and give them your full attention.

Empathize with the other person.

Especially if they are telling you something personal or painful, or something controversial, take a moment to stand in their shoes, to look at the situation from their point of view.

Be patient.

Some people take longer to find the right word, to make a point or clarify an issue. Give the speaker time to get it all out before you jump in with your reply.

Watch your own emotions.

If what they are saying creates an emotional response in you, be extra careful to listen carefully, with attention to the intent and full meaning of their words. When we are angry, frightened or upset, weoften miss critical parts of what is being said to us.

Be very slow to disagree, criticize or argue.

Even if you disagree, let them have their point of view. If you respond in a way that makes the other person defensive, even if you “win” the argument, you make lose something far more valuable.

Ask lots of questions.

Ask the speaker to clarify, to say more, give an example, or explain further. It will help them speak more precisely and it will help you hear and understand them more accurately.

STOP TALKING!

This is both the first and the last point, because active listening depends upon it. We have two ears and only one tongue, which is a gentle hint that we should listen twice as much as we talk.

http://www.mindtools.com


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Step by Step

SBS 6: Managing Product QualityIt’s all about PRIDE!We, the bakers at Panera Bread, are well known for our pride in the products that we produce.

There are stories about bakers leaning over the bread to listen to it crackle… like we are actually communicating with our bread! Of course we cut open our breads to check the cell structure of the crumb. It is what we do… checking and rechecking breads in the oven, to ensure the color is just right.

We work hard to prepare all the products in time for the bakery-cafe to open. But, it is a labor of love. We are proud of what we accomplish each and every night.

Panera Bread – the concept is at stake... The retail business is our customer. Our products must be of the highest quality to “communicate” that Bread is our passion, soul and expertise!

We have the word “bread” in our company name! We are a bakery-cafe. Our concept is built on the basis of the highest quality baked goods – in particular, our breads.

The bakery-cafe managers and associates count on us to prepare the entire bakery product line… but not just to have it there – but for the product to look great!

Your craftsmanship is on display everyday – under lights – on elevated trays and plates…

We sell other things like soup and turkey. But are those on display? Nope. We care about the quality of our salads, too. Are they on display? Nope. In fact, our salads are very tasty – but anyone can make a good salad.

It is the bread that differentiates us at Panera Bread. Each salad comes with BREAD!

How do we effectively Manage Product Quality?Every Step of the Way

As you learn to prepare all of the products you will see many steps for each product and at each step there is also a check on quality.

For example, when removing the dough from the transports, you will check for proper weight. You will also manipulate the shape of the dough as needed. Why? Because both of these factors, weight and shape, would greatly affect the end quality of the product.

You pan up the breads in the correct configuration. Why, just because someone told you to? No. Because if you pan the breads up too close to each other, the crust will not form evenly around the product. If two products are touching, it will affect the end quality of the product!

When you proof the croissants, you check and recheck until they are the right size. Of course size will affect the end product quality in terms of appearance – but it will also affect the taste of the product. If the product is allowed to over proof, the butter will seep out of the product leaving it tasteless – nothing but flaky air.

We present our bake to the opening manager everyday for a review of product quality!

You must, at all times, follow every procedure the way it is stated in the Baker’s Manual. These specifications will ensure the highest quality products each and every time.

Everything we do, we do for a reason. And the reason is QUALITY.

No Shortcuts! We get the tough stuff done with optimism and mastery.

We are master craftsmen and women. We don’t compromise quality. Period.


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Step by Step


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Step by Step

SBS 7: Organization & Efficiency

The Importance of Organization and Efficiency Two of the most important factors in your success as a Baker Trainee and as a Certified Baker are your level of organization and efficiency.

Why is that?

Panera is a business. Businesses exist to provide a service, but also need to make a profit to continue to operate. Panera spends approximately 28% of our sales on labor dollars paying bakers, bakery-cafe managers, associates, etc.

Product Quality is the most important thing at Panera, but unfortunately none of us would be coming to work if we had great products but weren’t making a profit.

Remember our cultural value: Profit Provides Possibilities – profit sustains the growth of our concept and our people.

We have to do our part for the success of the company and prepare the highest quality products as quickly and efficiently as possible.

Product Value Dollars per HourOne of the measures we will use to evaluate your performance is your product value in dollars per the hours you work.

For example, if the Pan Up dollars for your bake off are $1,800.00 and you work for 9 hours we will divide the $1800 by 9 hours. This is $200 out of the oven per hour.

Of course, the nine hours that you worked you were not baking the whole time. The daily cleaning tasks and the Pan Up for the next day have to be completed during your shift. Completing the Pan Up for the next day – and completing the cleaning tasks are part of the whole bake process though – so they count.

While you are in training, we will not be as focused on your dollars per hour, because we want you to focus on learning how to prepare the products to standard. We want you focused on product quality.

As you learn, you will become more efficient.

Using Dollars per Hour as a Measurement of your Performance

We will begin holding you accountable for your dollars per hour when you complete your Baker Training and are baking by yourself in your home bakery-cafe. The BTS will complete a 30, 60 and 90 day evaluation of your performance. During these evaluations, we will measure your performance against the following standards of efficiency.

$200 per hour or better – the highest level of efficiency!

$180 per hour or better – solid performance with room to improve…

$160 per hour or better – minimum expectation; your BTS will support you in your efforts to improve your organization and efficiency.

Less than $160 per hour – below expectations.


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Step by Step

Please keep in mind that if you have a helper, their hours are also calculated into your dollars per hour figure. The time that they are working they are completing tasks that you would have to complete if they weren’t there.

Here’s an example. Your Pan Up is $2300. You worked 9 hours and you had a helper for 4 hours. That is a total of 13 hours. Divide $2300 by 13 hours = $177 per hour.

Tips for Improving your Efficiency

Follow a timeline.

Create and follow a timeline for your bakery-cafe. There are sample baker timelines in the Study section of this manual that you can use as a starting point. Also, refer to the timeline your baker trainer is using as an example.

Following a timeline will focus your efforts. This will save you time because you have goals set (i.e. complete focaccia pan up by midnight) – and you have the process broken down in an order that makes the most sense for your bakery-cafe set up and product mix.

Clean as you go.

Keeping your areas clean and free of clutter is another way to ensure you are as efficient as possible. If you clean as you go you won’t waste time trying to find room to set things down, or losing things and trying to locate them, etc.

Keeping the cooler and freezer clean and organized will also help your efficiency. When panning up, it will be easier for you (and quicker ), if the items are in the right place.

Stock and Rock!

Check product quantities and communicate any shortages to the BTS/BMM and bakery-cafe managers before you run out!

Having what you need stocked and available is one of the best ways to keep on track.

Stock your ingredients at the end of each shift for the next day. Stopping in the middle of the bake to fill up ingredient containers will slow you down.

Ask for feedback.

Ask for feedback from your trainer and the BTS about your level of efficiency.

They will be able to give you pointers on how you can improve your efficiency. (i.e. have sheet pan liners closer to you, how to handle focaccia rings more easily, etc.)

Hit the ground running.

Be fired up when you first get to work. Hustle! The best bakers are focused on getting the bake started in a timely manner.

They say it is better to really move when you first get there because it wakes you up and you never know what to expect during the night (i.e. oven going down).

Even if you often receive help, don’t wait for someone to show up to help you with your bake. Assume they aren’t coming and then if they do – great!


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SBS 8: Food CostWhat is food cost?

Food cost is the cost of the food that is prepared to be sold.

As a business, the bakery-cafe has to spend money in order to make money.

We have to pay for the products that are brought into the bakery-cafe that we then prepare to sell to our customers.

Why is food cost important?The food cost of the bakery-cafe accounts for 27-30% of our sales.

Let’s see how it compares with other expenses. How much of every dollar that is put into the registers actually gets to the bank?

30 cents for food cost

28 cents for labor costs

10 cents for controllable expenses like cleaning supplies, utensils, bank charges, trash removal, light bulbs, etc.

2 cents for advertising (banners, menu boards, etc.)

3 cents for equipment repairs

3 cents for utilities

8 cents for rent

5 cents for the loans/depreciation of equipment

Only 11 cents left…

If you work for a franchisee, you pay an additional 5 cents for the rights to use the name “Panera”.

So – out of every dollar that is rung into the registers, only an average of 8 cents will go to the bank.

These costs can change. If we aren’t careful with the food, our cost of food will exceed the 30 cents… and that means we will deposit less than 8 cents for every dollar!

What can I do to help control Food Cost?We can make a big impact on food cost through careful execution of the following:

Receiving

Check quality

You may not be at the bakery-cafe when food is delivered. But, you should check the quality of the products that are received when you do arrive.

Communicate any issues with the bakery-cafe manager (i.e. freezer burn, excessive breakage, expiration dates within 14 days, etc.). Your bakery-cafe manager needs to know so they can call the distributor and obtain a credit.

Do not use inferior product! It will be returned.

You should also tell your BMM about any product quality issues. He/she will then follow up with the manufacturer to ensure that it doesn’t happen again!


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Step by Step

Receiving (cont.)

Check quantity

You may assist the bakery-cafe manager with ordering items you use in the baking process. If so, check to be sure that what you ordered actually arrived.

If you are not involved in the ordering, you should still be aware of the amount of product you have on hand. Communicate any shortages to your bakery-cafe manager and BMM.

If you notice that you have more product than you need on hand, let the bakery-cafe manager know this as well. Excess product sitting on the shelf can lead to waste if the product freshness date expires.

You should also note any shortages or overages from the Fresh Dough Facility on the Pan Up sheet in the “Adj. Qty” column. Point the shortages/overages out to the bakery-cafe manager in case they don’t notice the changes you made on the Pan Up sheet.

If the shortages or overages from the FDF become common let your BMM know as well.

Storage

FIFO (first in, first out)

Organize your products in the right order. You want to use the oldest product first, so put them in front of the same product that has a later use by date.

Never open a new container until you have emptied the first container.

If you have some product that will expire before you will use it, communicate that with your bakery-cafe manager or BMM. They will attempt to transfer it to another bakery-cafe that will be able to use it before it expires.

Expired product is like throwing cash into the trash can. Such a waste.

Organization

Keep products at least 6 inches off the floor. This is to ensure that the air is able to circulate around the product to keep it at the right holding temperature.

Do not store products under the fans in the walk-in refrigerator or freezer. The fans may drip condensation and contaminate the food.

All containers must be covered or top box flaps closed. This will keep off flavors, contamination or too much air from getting into the product. If the product is allowed to dry out or become freezer burned, it will dramatically affect the end product quality!


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Preparation

Follow the Pan Up

It is very important that you bake only what you have been asked to bake (i.e. do not pan up an extra Pastry Ringjust because you have only one left in the case).

The bakery-cafe manager has created the Pan Up as accurately as possible. If additional products are produced and not sold, that will cause the food cost to go up. Those additional products will not be sold.

Although they are not thrown away because we donate our leftovers to local charities, it is a still a cost to the bakery-cafe.

If you are unable to prepare the amount on the Pan Up, let your bakery-cafe manager and BMM know (i.e. you don’t have enough muffin batter).

Use the right amount of ingredients – measure!

If we are careful about how much of the ingredients we use when preparing the products for the customer, then we can do our part to control the cost of food (i.e. Asiago cheese).

Always measure product ingredients.

Of course, the amount of ingredients will affect our food cost – but it will also affect the product quality! Too much or not enough of an ingredient will affect the overall flavor profile of our products!

Consistency is important. We Build Trust. This is one of our Concept Essence statements and it couldn’t be truer in this case.

If you are not consistent with the amount of toppings/ingredients you use, our customers will not know what to expect.

We need to provide them with the same high quality product each time they go to Panera Bread.

Good to the Last Drop!

Always attempt to scrape every last bit of product out of containers! Be frugal! It will make a huge difference.

Squish the filling tubes to get everything you can out (like your toothpaste at home!).


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Equipment Basics

EB 1: Baking Equipment/Smallwares

Oven Mitts Used to safely handle hot pans and other hot items.

Bakers Table Butcher-Block tabletop used to prepare bakery products.

Bakery rack Used for storing baked goods in all stages of production. There are two different kinds, one with 10 slots for trays and one with 15 slots for trays.

Sheet Pan Pans are used for panning up certain products that bake well on a flat surface.

Perforated Screen Used for baking Bagels and items that need more steam.

Pan Spray Use to help release the product from baking pans and molds.

4 Slot Mold Holds four loaves. Set on top of a screen in order to fit on the tray slides of the bakeryracks. Use spray before baking.

3 Slot Mold Holds three loaves. Slide directly into one of the slots on the bakery rack.

Scoring Knife Used for scoring products.

Cleaning Brush The tools for brushing screens clean after each use.

Muffin Mold Holds up to 12 muffins.

Muffie Mold Holds up to 15 muffies.

Baking Cup Liner Paper baking cup liner placed inside each muffin mold before muffin is baked.

Rubber Spatula Used for getting remaining product out of buckets (i.e. brownie batter).

Pastry Brush Used to apply thin glazes onto products.

Stainless Steel Mixing Bowl A thirteen-quart steel-mixing bowl for mixing.

Spray BottleUsed to spray water onto breads, bagels and other items prior to applying toppings to help them stick. Bottles must be clearly marked for water and never interchanged with a chemical bottle.

Clear Plastic Lexan Container used to store toppings.

Clear round 6-Qt Cambro Container used for storing any refrigerated toppings and fillings.

Thermometer Used to take temperatures of various baked items.

Wooden Peel Used to load and unload breads into the deck oven for baking.

Metal Peel Used to unload baked flatbread from the deck oven

Dough Docker (Flatbreads) Used in preparing flatbreads. Pokes holes in dough so large air pockets do not form.

Metal Application Tips Or “decorating tips”, comes in different sizes, used to decorate cookies with icing

Baker EB Cards | 09.10.14© 2006-2014 Panera Bread

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Equipment BasicsEB 2: Dishwasher

CleaningRemove screens (with drain basket) from dishwasher at least once per day. Clean debris from screens and replace in machine.

Clean Wash tank by running 1- 2 cycles through an empty wash tank (delime tank if needed – once a period).

Check & clean wash arms & rinse arms, top and bottom for any clogs. If necessary (your cleaning supply rep should perform this maintenance each month), clean nozzles on arms using a small bristle brush (coffee pot brush).

Clean door area and top of dishwasher – wipe with a clean damp cloth and sanitizer solution,followed by a dry cloth to keep dishwasher shiny.

Check Chemical levels daily (Soap, Rinse and Sanitizer in 5 gallon buckets).

HandleClose the door

completely before beginning wash

cycle.

Wash tankPlace full dish rack

squarely in the middle of the wash

tank.

Drain StemYou’ll need to lift

the drain stem from the inside corner of

the machine to change the water in

the machine

Wash & Rinse Arms

Clean nozzles each period with small

bristle brush.

Chemical Dispenser

To replace an empty chemical bucket, pull tube straight out and remove empty

bucket. Cut cross-hole in top of new bucket and insert tube to the bottom

of bucket.

Start ButtonOnce door is

closed, press Start Button to begin

wash cycle if unit does not auto-start.

Drain BasketLift up on basket and dispose of

debris daily.


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Equipment Basics

MaintenanceCheck Sanitizer Level

Use blue chlorine sanitizer strips.

During rinse cycle, place the strip in the water that is draining – the paper should turn the color that indicates 50 ppm.

If the sanitizer solution tests below 50ppm, follow these steps:

1. Check the 5 gallon Ultra San pail to confirm that it still has sanitizer in it. If it does not, replace it with a new pail and skip to priming instructions in step 4. If it does, gently push down on sanitizer pick up tube to make sure it is all the way to the bottom of the pail.

2. Run another cycle and watch the sight tube to see if sanitizer is dispensing. Liquid sanitizer should move through the tube at the start of the rinse cycle.

3. If no sanitizer moves through the tube during the cycle, wait until the cycle is over and go to the priming instructions in step 4.

4. To prime the liquid sanitizer, push the sanitizer prime switch to the right and hold it there running the sanitizer pump for 15-20 seconds while watching the sight tube for sanitizer. If none is present, call your Ecolab associate for assistance.

5. When the liquid sanitizer starts to move through the sight tube, look at the injection tube and watch for the sanitizer to reach the machine.

6. Once the sanitizer reaches the machine, run a cycle and test the level to make sure it is at 50-100ppm.

7. If sanitizer still does not test correctly, report the issue to store manager.

De-liming Each PeriodDrain machine by lifting drain stem.

Remove tube from detergent dispenser (remove and place in an empty pan or bucket).

Add ½ gallon of Limeaway into washtank. Run 10-15 cycles.

Drain machine.

Refill (press start button to fill).

Run 2 cycles.

Drain.

Return detergent tube to dispenser.

Machine is ready to use.

SafetyUse caution when opening dishwasher - the steam is hot!

When dishes are removed from dishwasher they are very hot. Be Careful! Wait for dishes to cool before handling them.

When handling knives, be careful that you keep the blade side down, and never place knives in “sudsy” water where they can’t be seen.

Keep floor dry around dishwasher to avoid slips and falls.


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Equipment BasicsEB 3: Cooler and Freezer

Walk-In Cooler Freezer

The Walk-in Cooler The Walk-in Cooler is a refrigerator that must maintain a temperature of below 39°F.

The fan in the cooler forces the cold air to circulate around the unit and maintain the temperature.

All food in the cooler must remain covered to prevent any off flavors from being absorbed into the product.

If the door to the cooler is open for any extended length of time, the temperature will rise. Keep the door closed.

The FreezerThe freezer must maintain a temperature of -10 to 10°F.

The fan circulates the cold air around the freezer to maintain the temperature.

The fan will shut off for a 30 minute period in order to allow the unit to defrost. This keeps ice from building up around the fans so that they will operate properly.

The coldest part of the freezer is in the back.

The door must remain closed to maintain temperature.

Air CurtainsMust be in

good shape to keep the refrigeration inside the

walk-in and freezer.

Condenser Fans

Wipe covers weekly with clean damp

cloth.

Evaporator CoilsClean each period

by brushing off with long blue handled brush.


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Equipment Basics

Walk-in Cooler/Freezer Daily CleaningOrganize baker’s area in the cooler/freezer. Rotate, day dot and line up products. Ensure all containers are covered and boxes are closed.Sweep and mop cooler floor. Use clean mop with all-purpose cleaner.Sweep only in the freezer. Wipe down air curtains with a clean damp towel.

Clean underside of door handle. Use a towel from a bucket with all-purpose cleaner and hot water.

Weekly MaintenanceDoor gaskets must be intact, in place and clean – gently inspect gaskets by pulling away from the door, check for cracks and tears.

Check door handles and hinges; be sure they are in good shape –no loose parts.

Check air curtain for tears or missing pieces.

Look at the floor – make sure it’s in good repair.

Inspect drain (drains outside freezer into floor drain). It should be working and free of debris.

Check fans for ice build-up. Be sure all fans are running!

Look for any leaks.

Check temperature gauge – is it accurate? Walk-in should be below 39° F; Freezer -10 to 10° F. Check temperature reading against a calibrated thermometer to ensure accuracy.

All refrigerated and frozen holding units must contain operable NSF thermometers.

Safety Make certain there is no standing water on cooler or freezer floor – it will be very slippery.

When checking fans make certain not to place hands or fingers in fan blades.

When lifting products and moving them around - bend with your legs, not your back!

Basic TroubleshootingIf your Cooler/Freezer isn’t maintaining proper temperature do the following prior to contacting your BMM:

1 Check the temperature reading. Walk-in should be below 39° F; Freezer -10 to 10° F.

2 Check the circuit breaker.

3 If the door was left open, close the door and check to see if the temperature drops.

4 In freezer, check to see if the fan has ice buildup or if it is in a defrost cycle.

Note: Ask your trainer for further clarification if needed. Also, refer to the Equipment Manual for more detailed equipment and troubleshooting information.


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Equipment Basics

EB 4: Deck Ovens

Operating the Deck Ovens Following are the standard steps to using our Deck Ovens. Review these as you go through training to help you remember all the necessary steps and the correct sequence.

Refer to “Deck Oven Operations” laminate found in bakery-cafe for details.

Preheat Baking Decks

1 Check to be sure the vapor exhaust valves are closed.

2 Turn on the baking decks with the on/off key.

3 Verify baking temperature display is set to desired temperature.

4 Verify baking ratios are set to desired settings.

5 Turn on all steam generators in the baking decks.

6 Turn on oven light.

Note: Baking decks and steam generators take 60 minutes to reach operating temperature.

Exhaust HoodLocated above oven. Smoke

and heat escape

through the hood.

Baking DecksKeep the baking

decks clean with a deck brush. A clean deck maintains our product quality. We have three and four

deck ovens.

Control PanelUsed for

setting temp, steam & time

on baking cycles.


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Equipment Basics

Bake

1 Verify proper baking temperature has been reached.

2 Load oven as quickly as possible to avoid losing oven temperature.

3 Press the steam key for products requiring steam. The steam will be delivered to the baking deck.

4 Press the timer key and the LED will turn on and display, this will flash for 5 seconds.

Note:

You can change the preset time during this time.

As soon as the display stops flashing the time will start to count down, indicated by a flashing point at the lower right of display.

Pressing the timer key again will stop the baking cycle.

5 When the baking time is over, the LED will start to flash and the “buzzer” will sound. Press the timer key to turn the buzzer off.

6 Remove the finished product from the baking deck.

Delivery of Steam to the Baking Decks

1 Press the steam key. The steam will be delivered to the baking deck.

Note: Steam generator must be on for at least 60 minutes to reach the proper temperature.


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Equipment Basics

Detail Cleaning the Deck Oven

1 Turn the power switch to the decks to the “off” position. Allow oven to cool.

2 Brush out loose crumbs, use deck scraper to loosen or remove excessive debris.

3 Use a hand brush to dust flour off the outside surface and glass of oven.

4 Wipe outside of ovens including the handles. Use a towel from a bucket with all-purpose cleaner and hot water.

Note:

Take care not to use dripping wet towels. Water cannot get into the control panels of the ovens.

Do not use a scrub pad as this will scratch the stainless steel surface of the oven.

5An oven cleaner may be used on the oven glass to remove any stains that cannot be removed by warm soapy water. After applying cleaner, allow chemicals to act. Rinse thoroughly to remove the cleaning agent; use a clean towel from a bucket of just hot water.

Note: Always use caution when using chemical cleaners. Read product safety instructions.

SafetyThe ovens will be HOT when in use. Use Caution when working with or around the ovens!

NEVER use ice or water inside oven to clean baking decks.

NEVER use any chemicals inside the oven.

Basic Troubleshooting If your Deck Oven goes down or is not reaching temp do the following prior to contacting your BMM:

1 Press the reset button.


3 Check the gas hook up and water control valves.



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Equipment BasicsEB 5: Rack Oven

Operating the Rack OvenFollowing are the standard steps to using our Rack Ovens. Review these as you go through training to help you remember all the necessary steps and the correct sequence.

Preheat Oven

1 Press bake. The bake light and all temperature and time displays come on.

2 Adjust the Set Temperature by pressing (^ up) or (v down). This will increase or decrease the temperature.

Note:

The door must be closed to operate the Oven Fan and Heat.

The Heat on light is on when the heat is.

It takes about 20 minutes for the oven to reach operating temperature.

Closing the vent will heat the oven up faster.

Control PanelUsed for setting

temp, steam & time on baking cycles.

Oven DoorBe careful

can be very hot!

Door HandleUsed to lock and unlock oven door.

Oven will not operate

properly unless door is locked.

Vent


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Equipment Basics

Bake

1 Adjust the Bake Time (minutes) (^ up or v down). This will increase or decrease the bake time.

2Adjust the Steam Time (seconds) (^ up or v down). This will increase or decrease steam time.

If the steam time is set for more than the maximum steam time (25 seconds) the oven will provide steam for the maximum amount of time then pause the rest of the time.

3 Load oven with the double rack or two single racks. Refer to JOG for loading and unloading.

4 Press Timer Start. The flashing light in the bake time display will stop and Rack rotation will stop at the next load/unload position.

5 When baking cycle is complete, (Bake time 00), the buzzer will sound and displays will flash. Heat and Rack Rotation continue until you press Timer Stop.

Note: Remember, closing the vent will heat the oven up faster.

Off

1 Press Off and hold in for ½ second.

Note:

All displays and control turn off.

Rack Rotation stops immediately, if running.

The Stack fan (in exhaust system) will stay running for 20 minutes after control is turned off.

Fan

1 Press Fan. The Fan light and all temperature and time Displays come on.

Note:

Only Fan is operational.

The door limit switch is not operational (the door can be opened).

Bake time and Steam time are not operational.

JOG

1 With the bake light on (in Preheat or Bake modes) and with the door closed, press 00.

The rack rotation device will start turning and continue turning until it stops at the next “load/unload position.”


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Oven Damper Control

1 Cool down the oven by opening the damper.

When changing to a product which requires a lower baking temperature.

Exhausting heat from the oven using the damper can cool down the oven.

Preset Values

Note:

The set temperature cannot be set higher than 650º (280ºC).

When turned on, the set temperature automatically reads 350º (175ºC).

Service Technician can change the readout control from Fahrenheit to Celsius.

Detail Cleaning the Rack Oven

1 Turn the switch on the front of the oven to the “off” position. Allow oven to cool.

2 Wipe the outside of the oven including the handle. Use a towel from a bucket with all-purpose cleaner and hot water.

Note:

Take care not to use dripping wet towels. Water must not get in control panel of the oven.

Do not use a scrub pad as this will scratch the stainless steel surface of the oven.

3 Polish exterior with Medallion, or similar, sprayed onto a dry towel.

4 Sweep out loose crumbs.

5 Clean the sides of the inside of the oven. Use a towel from a bucket with all-purpose cleaner and hot water. Let the solution sit for one minute.

6 Rinse thoroughly to remove cleaning agent; use a clean towel from a bucket of just hot water.

7 Clean the floor. An oven cleaner may be used to loosen stubborn debris. After applying cleaner, allow chemicals to act, then mop with a clean, wet mop.

8 Rinse floor with a very clean mop and hot water. No residue should be left behind. Steam cycle may also be activated to help remove residual chemicals left behind.



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Weekly MaintenanceCheck the door gaskets – they must be intact, in place and clean.

Make sure the door handle and door hinges are firmly in place, not loose (notify the bakery-cafe manager or BMM for repairs if needed).

Check for leaks – including steam leaks.

Run a steam check; put an empty rack in oven and set steam for 20 seconds to see if steam gathers on rack.

SafetyThe oven will be HOT when it is in use. Use Caution when working with or around the oven!

Racks are very hot! Use caution when moving racks in and out of oven.

Turn oven off immediately and don’t open the door if the odor of gas is present.

Turn off oven if you ever hear popping sounds.

Basic TroubleshootingIf your Rack Oven goes down or is not reaching temp do the following prior to contacting your BMM:

1 Press the reset button.


3 Check to ensure fan settings are programmed properly.

4 Check the gas hook up and water control valves.



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EB 6: Proof Box

Proof Box OverviewThe purpose of the Proof Box is to create a warm, moist environment that allows yeast products to rise to a specified height prior to baking. The warm temperature of 90° causes the yeast to become active, releasing gases and making the dough rise.

The relative humidity of 90% allows the outer surface of the dough to remain elastic, so that it stretches easily as the product rises. Having the proper temperature and the proper humidity is critical to the proofing of all our products.

When a yeast product “proofs” it literally “proves that it can rise”. In other words, the yeast is working and doing the job. When a product does not “proof”, it does not rise because something is wrong with the yeast.

Relative Humidity means the moisture in the air is relative. The humidity percentage depends on the temperature of the air. For example, if the air temp is 50° and the relative humidity is 75%, there is actually much less moisture in the air than if the air temperature is 90° with relative humidity of 75%. Warmer air can hold more moisture.

Drain Pan

Humidity setting

Set at 90%

Reset button

Temperature setting

Located above proof box doorTemperature should be set

at 90°.

Power Switch


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Operating the Proof Box

1 Turn the Control or Fan switch on. This switch starts the operation of the entire Proof Box.

Note:

The Control switch turns on the thermostats. The thermostat settings should not be used to turn the Proof Box on or off.

One thermostat will control the humidity in the Proof Box and the other will control the heat.

Indicator lights next to each thermostat will come on to indicate when the thermostat is calling for heat or humidity.

The light will go off when the temperature and humidity has met the thermostat setting: 90°F with 90% humidity.

Always keep the Heat temperature higher than the Humidity temperature or droplets of water will fall on the floor.

2 Turn the Control or Fan switch off. This switch will shut down the operation of entire Proof Box.

Detail Cleaning the Proof Box

1 Turn the power to the Proof Box to the “off” position.

2 Leave doors open to allow the Proof Box to cool and the humidity to escape.

3 Open access panel to expose the filter (access may vary depending on model), remove filter for cleaning. Spray with hot water, this will clean/kill any bacterial growth on the filter.

4 Wipe the inside and outside of the Proof Box including the handles. Use a towel from a bucket with all-purpose cleaner and hot water.

Note: Do not use a scrub pad as this will scratch the stainless steel surfaces of the Proof Box.

5 Check spray nozzles for calcium build up. If they are clogged, soak the nozzles for 30 minutes in Lime-A-Way* to remove any build up. (*2 parts water to one part Lime-A-Way mixture.)

6 Clean drain pan.

Note: After cleaning the drain pan, a diluted bleach solution can be poured down the drain to remove any additional bacteria growth.

7 Rinse all surfaces with clean towel and hot water only. No residue should be left behind.

8 Sweep floor.

9 Mop with a clean, wet mop. Leave doors open to allow the Proof Box to air dry.



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Equipment BasicsWeekly Maintenance

Check the door gaskets – they must be intact, in place and clean.

Make sure the door handle and door hinges are firmly in place, not loose (notify the bakery-cafe manager or BMM for repairs if needed).

Check that control dials are working properly – test this by switching on power, then set both temperature and humidity to 90 (90° for temp 90% for humidity).

Look at the seal on the floor around the Proof Box, it must be intact with no standing water on the floor (notify the bakery-cafe manager or BMM for repairs if needed).

Inspect the floor around Proof Box for leaks (notify the bakery-cafe manager or BMM for repairs if needed).

Check the temperature for accuracy; compare the wet bulb and thermometer (hygrometer) located inside the proof box for actual humidity and temperature settings.

SafetyPrevent slips and falls by keeping floor dry at all times.

Basic TroubleshootingIf your Proof Box goes down or is not reaching temp/proper humidity do the following prior to contacting your BMM:

1 Check the temperature setting. The temperature should be set on 90° with 90% humidity.


3 Check to see if the spray nozzles are not clogged with calcium build up. If they are clogged the nozzles must be soaked over night in lime away.



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