Microsoft Word - Baker Training Manual - 12.10.20

Introduction
BAKER TRAINING
“Bread & Bakery as the Most Important

Demonstration of Our Values”
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Introduction
BAKER TRAINING
Franchise Notice
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Introduction
BAKER TRAINING
Welcome to Bakery Operations!

At Panera Bread, we focus our energy on what is important to us. During your orientation, you learned about our
Concept Essence and Cultural Values. These beliefs guide our commitments to each other, our customers, and the
way we accomplish our work.
Our Concept Essence has bread as the foundation. “Bread & Bakery as the Most Important Demonstration of Our
Values”, It is what we as bakers put first above all else.
One of our Cultural Values has special meaning for bakers: “No Shortcuts - We get the tough stuff done with
optimism and mastery.” This means we don’t do things the easy way. What we do, we do for quality. We are very
proud of that.
As future bakers, you will be responsible for sustaining the foundation of our business: Bread. 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.
Table of Contents
o Contacts Sheet....................................4
o Baker Career Path...............................5
o Baker Roles.........................................6
o Baker Training Program – Overview...7
Baker Training – Hip-to-Hip with a Trainer!

o Baker Safety & Security.....................11
o Food Safety........................................13
o Baker Cleaning & Sanitation..............16
o Communication.................................18
o Product Quality.................................20
o Customer Experience........................23
o Organization & Efficiency..................25
o Celebrations......................................30
o Equipment Basics..............................31
o Baking Basics.....................................33
o Baking Science...................................39
o Baker Validations..............................47
o Note Pages........................................50
Baker Apprenticeship – Refine your craft!

o Product Troubleshooting Guide.......55
o Product Cutting Guide......................63
o Baker Apprentice Notes...................69
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Introduction
BAKER TRAINING
Contacts Sheet – Your Support Team!
Bakery Cafe Cafe #: ______________________ Phone: _________________
Certified Baker Trainer (CBT) Name: ______________________ Phone: _________________
Bakery Training Specialist (BTS) Name: ______________________ Phone: _________________
Cafe General Manager

Name: ______________________ Phone: _________________
Lead Bakery Market Manager (LBMM)

Name: ______________________ Phone: _________________
Area Operating Partner (AOP)

Name: ______________________ Phone: _________________
Regional Bakery Operations Manager (RBOM)

Name: ______________________ Phone: _________________
§ Your CBT will provide day-to-day coaching and hands-on training at your training bakery-cafe.
§ Your LBMM and BTS will follow-up with you to ensure you are getting the coaching and practice you need to be
successful.
§ Your RBOM 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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Introduction
BAKER TRAINING
Baker Career Path
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Introduction
BAKER TRAINING
Baker Roles
We take the craft of baking very seriously at Panera. Freshly baked breads and sweets are at the heart of who we
are as a company. There are five positions within the bakery-cafe which work diligently to produce quality baked
product for our customers. Each of these positions requires its own set of skills and talents.
Baker Assistant
Baker assistants are the starting position for baking at Panera Bread. They are flexible team players working to
show Panera that they have what it takes to be a baker. Baker assistants help bakers out with tasks like cleaning,
pan-up and baking deck oven products. They receive instructions from the certified bakers they work with.
Night Baker
The night baker is key to a successful bakery-cafe opening each morning. Arriving late the night before or in the
early morning hours that same day, these bakers bake most of the sweets, bagels, and bread for the cafe to open
with and serve the first groups of customers in the door.
Night bakers are skilled craftspeople, who hold themselves to the highest expectations when it comes to the quality
of the product they produce. At the same time, they need to be able to multitask effectively. Baking at Panera is a
fast-paced role, and the best night bakers can organize their time and adjust to changing circumstances in their
environment.
Certified Baker Trainer (CBT)
CBT is an elite trainer who is responsible for all the training that goes on within the cafes they support. CBTs are
highly skilled bakers who have a passion for training others. They are responsible for the training of new bakers and
managers. They are the baking experts and role model our baking culture.
Bakery Training Specialist (BTS)
The BTS is ultimately responsible for consistent quality bake offs at each of the bakery-cafes within their area. They
maintain a well-trained full team of bakers to meet the needs of their bakery-cafes. They role model a passion for
baking and demonstrate skill in producing the highest quality baked goods.
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Introduction
BAKER TRAINING
Baker Training Program Overview

Your training is going to provide you with the opportunity to learn everything you 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 responsible for your learning!
Focus your efforts – ask questions – lots of them!
Your trainer will teach you how to prepare all products, build efficiency and keep an organized and clean work area.
At the end of your training, you will be able to bake solo for the shift you were trained on depending on the volume
of the bakery-cafe.
Every Shift
Contribute to Maintain a Deliver an
Communicate Make Stay
Safety & Food Safe Keep work area extraordinary
with managers Product Quality Organized &
Security work Clean & Sanitary Customer
& coworkers a priority Efficient
in your cafe environment Experience
Baker Onboarding
The Proof Baker Orientation
BTS will schedule and guide each stage of the baker trainee onboarding. Baker Assistants, Night Bakers must
complete onboarding. While COVID restrictions are in place The Proof has been converted to an online course and
added to Baker Orientation.
Baker Training
Equipment Baking Baking Product Demo Bake

Practice
Basics Basics Science Validations & POF
Baker trainee will work hip-to-hip with their CBT until they have been validated and graduate bakers training. BTS
will follow-up at the end of each week during a Weekly Chat. A BTS will follow-up throughout the week to see how
things are going. The length of baker training will depend on your role.
Baker Apprenticeship
Running Monthly
Mastering Baker Final Certified
Shift on Product
Craft Exam Night Baker
Own Cuttings
BTS will follow-up at the end of each month during a Monthly Chat. Bakers are certified after completing an
apprenticeship as a Night Baker.
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Introduction
BAKER TRAINING
Training Specifics by Role

Your trainer, GM and BTS will determine how long your total training timeframe is based on a number of factors.
Onboarding – (All Trainees)
The Proof 3 hours Centralized orientation for all associates to learn about Panera’s culture.
Specific to new bakers, orientation conducted at your bakery-cafe by

Baker Orientation 2 Shifts
your BTS.
Every Shift, Every Day – (All Trainees)
Safety & Security Every Shift Ensure your workplace is safe, secure and injury free.
Food safety is everyone’s first priority in the cafe. You and your trainer
Food Safety Every Shift
will maintain a clean and food safe work environment at all times.
Cleaning & Cleaning and sanitation are part of every shift. You and your trainer will
Every Shift
Sanitation follow the cleaning chart posted in your cafe every shift.
You will “Walk the Bake” with the manager on duty and your trainer
Effective
Every Shift every day. Your trainer will show you how to review what was baked
Communication
and speak to any celebrations or opportunities.
As a baker at Panera, product quality is your number one focus each and
Product Quality Every Shift every day. It doesn’t manage itself; you need to be mindful of your
product every minute of every shift.
Customer You’re a part of a larger team and collectively working together to wow
Every Shift
Experience our customers each and every day.
Your success as a Baker Trainee and as a Certified Baker depends on

Organization &
Every Shift your level of organization and efficiency. You’ll work hip-to-hip with
Efficiency
your trainer start to finish each shift following a Baking Timeline.
Baker Training – (All Trainees)
While you are in Baker Training, you will work hip-to-hip with your trainer from start to finish each shift.
Your BTS will ensure your training experience is going well. A weekly
Weekly Chat Weekly
chat helps to keep training on track.
Learn the basic operation and cleaning procedures for each piece of
Equipment Basics First Week
baking equipment and tools.
Baking Basics First Week Learn baking terms and the baking steps followed every shift at Panera.
Learn about the all the bakery products at Panera and what specific
Baking Science Second Week specifications and tools support each and the foundational science
behind baking.
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Introduction
BAKER TRAINING
Baker Training – (All Trainees) CONTINUED
Varies by You’ll be learning a lot and need time to practice. Your trainer will
Practice
individual protect time for you to practice until you get the hang of things.
Validation that trainee meets baking expectations for a single product

Product
When ready category. Baker Assistant is validated on specific products, Day Baker is
Validations
validated on core products, Night Baker is validated on all products.
Baker Training – (Night Baker Trainee)
After being validated by your trainer on the required products for your
Demo Bake & shift, your BTS will validate you through a Demo Bake and Position
Position When ready Observation Form. Once Demo Bake and POF are passed you are done
Observation Form training. You can bake in the same cafe on the same shift without the
support of your trainer.
Baker Apprenticeship – (Night Baker Apprentice)
As a Baker Apprentice you are responsible for completing the bake, without the support of your trainer.
Ensure apprentice is doing well and getting acclimated to the cafe and
Monthly Chat Monthly
bake routine.
Product Cuttings are a way of gauging baked product against our

Product Cuttings Monthly specified standards. Diagnosing and prescribing product quality is at the
core of every cutting.
Baking on your own without the support of your trainer will bring about
many learning opportunities. It’s a chance to hone your baking skills,
Mastering Craft Throughout
improve your efficiency and contribute to your cafe’s daily success. You
will soon become the baking expert of your cafe.
The Baker Final Exam will test you on your baking knowledge. To
Baker Final Exam When ready prepare for the exam reference the Food Safety, Baking Basics and
Baking Science 101 eLearning courses. Passing score is 90%.
You will have achieved title of Certified Day or Night Baker, upon
completion of a Final Product Cutting and if you:
§ Feel prepared for your role and comfortable with the
routine/timeline
Final Product
When ready § Product is acceptable or above standards and all processes are
Cutting
being followed
§ Are maintaining a clean and food safety work environment
§ Are proactive with product quality and able to use tools
provided to diagnose and prescribe any baking opportunities
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Introduction
BAKER TRAINING
Baker Assistant
Baker Assistant training is 10 shifts working hip-to-hip with a trainer. In cafes without a deck oven can reduce the
shifts to 5.
Equipment Baking Baking Practice Product

Basics Basics Science (timeframe varies) Validations
Bakers hired as Night Bakers can move directly to the Night Baker Training, they do not need to complete the Baker
Assistant program.
Night Baker
Night Baker training is 20 shifts working hip-to-hip with a trainer. Up to 5 additional shifts can be added if
needed. If moving from a Baker Assistant into a Night Baker role training can be shortened to 10-15 shifts.
Equipment Baking Baking Product Demo Bake Begin Night

Practice Timeline
Basics Basics Science Validations & POF Apprentice
Learning Progression:
Shifts 1 – 5: Lots of support from the trainer and relying heavily on specs and resources.
Trainer starts to step back and lets the trainee take lead on products & steps they
Shifts 6 – 10:
show confidence with.
Shifts 11 – 15: Trainer begins PVSs on products trainee has mastered.
Shifts 16 – 20: Trainer is hands-off and completing final PVSs in preparation for Demo Bake.
Night Baker Apprenticeship (3 months) running shift without support of trainer
Product Product Final

Mastering Validations Cuttings Baker Final Certified
Product
Craft Exam Night Baker
(additional) (monthly) Cutting
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Every Shift Activities
BAKER TRAINING
Baker Safety & Security

We need to provide a safe, secure and injury free workplace for ourselves as well as our coworkers and customers.
We all have a role in keeping the bakery-cafe safe for everyone. Help ensure your workplace is safe, secure and
injury free.
Training Activities
Below is a list of training activities to support your learning experience
Where What
Training Manual § Read “Baker Safety & Security” section of training manual
Learning Center § eLearning – Bakery Ops Workplace Security
Learning Center § eLearning – Workplace Safety
Safety
Bakers have a responsibility every shift to help make their bakery-cafe a safe place to work.
§ Bakers are trained and certified on how to operate, clean, and handle equipment they are required to use.
§ Bakers are encouraged to detect and required to report any hazardous conditions, practices, and behaviors
in the workplace. Any unsafe conditions must be reported to the BTS.
§ Bakers are not to engage in any job that is unfamiliar to them or may be hazardous to them or others.
Steps to prevent accidents at work:

§ Slips & Falls
o Use wet floor signs
o Wear slip-resistant shoes
§ Cuts
o Handle knives properly
o Wear a cut glove
§ Burns
o Be aware of hot racks and ovens
o Warn others of hot racks
§ Back Injuries
o Lift items properly
o Use ladders or step stools to reach items on higher shelves
Notify your LBMM of any accidents or incidents that occur!
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BAKER TRAINING
Security
At Panera Bread, we truly care about the well-being of our bakers, associates, and customers. Bakery-cafes are
popular and profitable businesses which 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, and 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 BTS 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 BTS.
§ 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.
§ Don’t admit delivery personnel through the back door at any time. Always admit through the front door
after verifying their identification.
§ 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 BTS immediately.
§ At night, 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.
§ Always set the alarm once you are inside and all bakery-cafe associates and managers have left the
premises.
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BAKER TRAINING
Food Safety
Panera’s goal is to provide our customers and our associates with wholesome, tasty, safe food. We can take steps
to protect our customers and our associates by preventing food safety errors that could cause an outbreak of food
borne illness. Food safety is everyone’s top priority in the cafe. Be aware and mindful of your food safety practices.
You and your trainer will always maintain a clean and food safe work environment.
Training Activities
Where What
Training Manual § Read “Baker Food Safety” section of training manual
Learning Center § eLearning – Food Safety
Learning Center § eLearning – Quiz – Chemical Safety
Proper Handwashing
You must wash your hands before beginning your shift each day and after any breaks. You must also wash your
hands after doing any of the following things:
§ Leaving or returning to your workstation
§ Using the restroom
§ Handling raw food
§ Touching hair, face, or body
§ Sneezing or coughing
§ Smoking or chewing tobacco or gum
§ Eating or drinking
§ Cleaning
§ Taking out the garbage
§ Touching 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.
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BAKER TRAINING
The 3 Hazards
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, can accidentally
get into the food.
It is our job to make sure than none of these hazards contaminate our food.
Biological Hazards
Steps to prevent biological hazards:
§ Don’t come to work if you’re sick

§ Wash your hand and practice proper personal hygiene
§ Use the FIFO method of storage, FIFO = “First In, First Out”
§ Adhere to proper thawing procedures
§ Prevent cross-contamination
§ Keep food out of the “Temperature Danger Zone”, 41-140° F/4-60°C
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BAKER TRAINING
Chemical Hazards
Chemical hazards can cause injury or illness. 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.
§ Check the EPP Poster to see which chemicals require personal protective equipment.
§ Store all chemicals in the properly labeled storage area.
§ Water should be stored in a specific bottle designated for water and labeled “Water Only”.
§ Never use or reuse a bottle meant for chemicals.
§ Never store chemicals over any food storage shelves, or near a food preparation area.
§ Do not use any chemicals near food at any time.
§ Always discard any food items contaminated by chemicals.
Physical Hazards
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, the food should be
set aside and not served.
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BAKER TRAINING
Baker Cleaning & Sanitation

Cleaning and sanitation are part of every shift. You and your trainer will follow the cleaning chart posted in your
cafe every shift. Cleaning & Sanitation are important steps needed to keep your workspace food safe.
Training Activities
Where What
Training Manual § Read “Baker Cleaning & Sanitation” section
With Trainer § Complete Baker Cleaning & Sanitation Checklist
Clean vs. Sanitary

§ Clean 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 it is sanitary. Therefore,
you must make sure that all dishes are either run through the dishwasher or washed using the three-
compartment sink dishwashing method.
Sanitizer Wipes
§ You should have sanitizing wipes placed strategically around the baker’s area. They should be easily
accessible and away from food.
§ Sanitizer wipes are good for 30 days and must be labeled with an expiration date.
Keep it Clean!
§ Cleanliness shows pride in your work.
§ Cleanliness shows respect for your bakery-cafe and your retail partners.
§ Cleanliness is non-negotiable. You are responsible for serving “safe” food… meaning, free of 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.
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BAKER TRAINING
Clean As You Go
Clean as you go. You have undoubtedly heard this before.
§ It doesn’t take as long when you clean up after yourself throughout your shift.
§ 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!
Baker Cleaning and Sanitation Check List

You will work with your trainer and follow the cleaning chart posted in your cafe and learn the bakers’ daily
and weekly cleaning and sanitation routine.
Task Name
Baker Daily Cleaning Duties (see Baker Cleaning Schedule for specifics)
Detail clean rack oven glass/hood/vents

(reference: Baker Training Manual, Equipment tab; EB: Rack Oven)
Detail clean deck oven interior/hood/vents

(reference: Baker Training Manual, Equipment tab; EB: Deck Oven)
Clean & sanitize all ingredient containers
Scrub down walls in baker’s area
Scrub and clean freezer floor
Detail clean equipment shelving/rack
Detail clean proof box interior

(reference: Baker Training Manual, Equipment tab; EB: Proof Box)
Detail clean ingredient shelving/cooler rack
Grease utility and baking racks as needed
Detail clean bakers table and oil with mineral oil, and store mineral oil properly
(reference: Baker Training Manual, Equipment tab; EB: Baker’s Table)
Clean Focaccia Rings and store properly
Clean & sanitize the Panera Learning Workslate (where applicable)

(reference: Learning Center, iPad Tablet Cleaning)
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BAKER TRAINING
Communication
Because baking at Panera can be a singular effort on your part at times, it may seem that communication is the least
of what you need to learn with all the different products, toppings, proof times, etc. On the contrary though,
communication is key to both your success as a baker and Panera’s success as a company!
Training Activities
Where What
Training Manual § Read “Communication” section of the training manual
With BTS § Review different communication scenarios
Validation Manual § Review “Weekly Chat” and “Monthly Chat” processes
With Trainer § “Walk the Bake” with your trainer and MOD every shift
Expected Communication
Walking the Bake:
Every shift you work you are expected to take part in this daily ritual, whether a trainee, apprentice, certified or not,
every baker is expected to walk the bake. What is “Walking the Bake” and why is it valuable to me and my cafe
manager?
§ Review product quality for the day. You and the manager on duty will review the bread wall and bakery
case and discuss any celebrations or opportunities that there might be. Please note it is an expectation
that no product is displayed or sold if it doesn’t meet standards. If this happens, take the time to remake
the product during your shift and let the manager know.
§ Review baker’s area. You and the MOD will review the baker’s area and make sure everything is clean and
in order before you leave for the day. This is also a great time to discuss any smallware needs or
equipment issues.
§ Discuss product inventory. Let the MOD know if you are running low on products or ingredients. Stay
proactive; giving them a heads up will prevent any shortages from happening.
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BAKER TRAINING
Daily Check-ins from BTS:
§ Every shift your BTS will call each cafe and check in to make sure everything is going okay. This is your time
to let them know of any concerns you might have. Like the daily Walk the Bake, let your BTS know of any
equipment issues, product shortages or quality concerns.
Bakers Meetings:
§ Each Celebration your LBMM will schedule a baker’s meeting to discuss any upcoming bakery product
rollouts, menu changes or new initiatives. You will also receive any necessary training for these new items
during the bakers meeting.
Bread Bashes:
§ Each Celebration the cafe GM will schedule a meeting for your cafe. Anyone who works in that cafe
location is expected to attend. During the “Bread Bash”, you’ll learn and taste all the new menu items and
discuss new initiatives. Bakers also participate in the “Bread Bash” by assisting or leading any bakery
product discussions.
Weekly Chats:
§ “Weekly Chats” will take place each week during your training with your trainer, MIC and BTS. The purpose
is to have an open dialogue between you and all individuals responsible for the success of the baker
training experience. Training progress is recapped and reviewed.
Monthly Chats:
§ During each month of your Baker Apprenticeship your BTS will schedule time to have a “Monthly Chat”
with you and your GM. During the “Monthly Chat” meeting your BTS will validate your ability to speak to
and troubleshoot product quality. Your BTS will also review the bakers’ area to ensure expectations are
being met. Most importantly your BTS will ensure you are comfortable baking on your own and getting
acclimated to your role.
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BAKER TRAINING
Product Quality
Our Cultural Values at Panera state, “No Shortcuts! We get the tough stuff done with optimism and mastery”. As a
baker at Panera product quality is your number one focus every day.
Training Activities
Where What
Training Manual § Read “Product Quality” section of training manual
§ Review specification sheets in the Panera Learning

Bakers Area
Workslate/Bakery Manuals
Bakers Area § Review Color Charts, Size Templates and QC Guides
With Trainer § “Walk the Bake” with your trainer and MOD every shift
Product Quality Standards

Think of Gold Standard product quality like a bullseye (refer to the Walk the Bake Guide). The goal is to always strive
for and achieve Gold Standard for every bake. Baking is an art and science, and sometimes the product will react
slightly different from night to night or from one batch of dough to another. For this reason, we allow a very small
variance. This small variance is what is considered Sellable. However, even though Sellable products are acceptable,
that is never the target or goal we are aiming for.
100% of all baked product is Gold Standard or within the Sellable range meeting expectations.
Not Sellable
§ Gold Standard:
o Meets ideal quality standards for color, size,
Sellable
topping and make-up.
§ Sellable:
o Color, size, topping or make-up within
acceptable ranges. Does not negatively impact Gold Standard
the customer experience.
§ Not Sellable:
o Varies outside the acceptable range for color,
size, topping or make-up. Negatively impacts
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BAKER TRAINING
How to effectively Manage Product Quality?

Follow specs and procedures:
§ As you learn to prepare products, each product has specific steps for preparing and for every step there is
also a check on quality. Examples: Pan-up correctly, proofing size, toppings, baked color, etc....
§ You must always follow procedures the way they are stated in the product specification sheets. These
specifications will ensure the highest quality products every time.
Utilize tools provided:
§ Walk the Bake Guide:
Tool that outlines the Walk the Bake process and how to act on
product quality.
§ GoSpotCheck Walk the Bake Mission:

Application on the Managers Work Slate to capture photos of the
bake and rate the product quality for the Celebration focus items.
§ Color Charts
Used to compare color of baked products to what should be the ideal baked
color. There are a variety of color charts available for different products.
§ Calipers:
A precise measuring tool to allow us to get exact dimensions on

bakery products.
§ Product Size Templates:

Product specific, clear plastic templates. Used to evaluate correct size at different
stages. Includes info on pan-up, proof and bake sizes. Refer to the Bakery Manual
TOC for a complete list of available size templates.
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BAKER TRAINING
§ The Panera Learning Workslate (where applicable)

A mobile learning tool that allows bakers to work and learn at the point of
need. Bakers can access product specs, QC Guides, color charts, and videos
from anywhere in the bakery-cafe. Bakery Education Curriculum can also
be taken in the baker’s area while working hip-to-hip with trainer, or from
in the dining room.
§ Bakery Manuals:
Fresh Dough and Sweets Manual. Found in the baker’s area of bakery-
cafe. Must be available to reference for product specific dimensions,
weights, colors, topping amounts, etc. If you do not have a bakery
manual available to use, individual spec sheet information can be found
on OOM>Baking>Fresh Dough or Sweets
§ Quality Control Guides (QC Guides)

Used to help diagnose common quality control issues for a specific product.
Highlights correct procedures and incorrect ways for preparing a product.
Activities that support product quality

Walking the Bake:
§ Review product quality for the day. You and the manager on duty will review the bread wall and bakery
case and discuss any celebrations or opportunities that there might be.
§ Please note it is an expectation that no product is displayed or sold if it doesn’t meet standards. If this
happens, take the time to remake the product during your shift and let the manager know.
§ Don't be ashamed if a product occasionally must be pulled or is not sellable. Bakers are not robots or
produce 100% perfect bakes all the time. Mistakes happen and we learn from them! If you continue to
have concerns with baking a specific product communicate with your baking team to get some support.
Product Cuttings:
§ Product Cuttings are a way of gauging baked product against our specified standards. Diagnosing and
prescribing product quality is at the core of every cutting. You will learn all about Product Cuttings during
Baker Apprenticeship.
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BAKER TRAINING
Customer Experience
During training, you’ll discover ways to engage with guests and find out how you can help to deliver an
extraordinary customer experience every shift. All of us have permission to be ourselves and create real, genuine
relationships. There are no scripts and no phony phrases; just the respect and interest in your customers and your
bakery-cafe team. You’re a part of a larger team and collectively working together so you can wow the customer
every day.
Training Activities
Where What
Training Manual § Read “Customer Experience” section of the training manual
Learning Center § The Proof
With Trainer § Set-up the entire Bakery Display with Bakery Opener
Engage, Explore & Exceed

Think of these three words: Engage, Explore, Exceed
§ Engage: offer natural greetings, make eye contact, listen authentically

§ Explore: watch the customers, discover ways to help them, deliver and keep our promise
§ Exceed: go above and beyond what our customers expect. Go the extra inch.
Tips for creating an extraordinary Customer Experience

You’re Always “On Stage”
What you say, what you don’t say, what you do, and what you don’t do send a message to others. What message do
you want to convey?
§ Challenge yourself to use these suggestions as you interact with others. Remember that you play an
important role in guiding customers to make great choices and you have an opportunity to be your
customers’ “guide to discovering the warmth and energy of a lifestyle enhanced by bread”
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BAKER TRAINING
Teamwork
Remember that as a baker you are part of a team. Everyone in the bakery-cafe works together to help each other.
Here are some ways you can contribute to the team.
§ Get to know everyone, be considerate and helpful. If people respect you and your work, it is reflected in
the cafe’s positive energy and customers will appreciate the experience.
§ Remember that we all are a team trying to enhance the customer experience. Always be willing to lend a
helping hand. If you are not busy, and see that help is needed, ask how you can help.
§ Take pride in what you accomplish at Panera and acknowledge the efforts of your fellow associates.
Verbal and Non-Verbal Cues
Be aware of your own body language, a lot can be said without saying anything.
§ Do not frown and slouch
§ Never turn your back on a customer
Customer Interactions
Knowing what customers want and delivering it is what quality service is all about.
§ Acknowledge your customers; greet them with a warm smile when they come into the bakery-cafe. Ask
them how they are doing. Be genuine, polite and outgoing.
§ Get to know the regular customers. Learn their names and their favorite products.
§ Always treat everyone with respect; remember “you’re on stage”. You represent Panera bakers in the
bakery-cafe, and so you should display a professional appearance every day and speak in a professional
manner when communicating with customers, bakers, associates, and managers.
Having the Answers
It is important for you to be knowledgeable about our products. You will use that knowledge to describe our
products, offer suggestions and assist customers to discover Panera at a deeper level.
§ If a customer asks a question you don’t know the answer to, tell the customer you don’t know, but you’re
willing to find out for them. Get the manager on duty and see if they can assist in some way.
§ Remember all allergen related questions must be answered by a manager.
Bakery Refresh
Does the bakery display in your cafe look appealing throughout the day? Our Concept Essence states that Bread &
Bakery are “the most important demonstration of our values.” Ask yourself, does your bakery display exemplify this
statement? There are two key things to remember when thinking about your bakery display, refresh and replenish.
Refresh:
§ Refreshing a bakery display involves moving product around, following the guidelines specified in the
“Bakery Merchandising – Quick Reference Guide” available each Celebration. The opening schematics will
help you with the initial setup, but from there you have more flexibility to vary and make your display look
full and organized.
Replenish:
§ Replenishing the bakery display is baking more products to ensure the display is stocked with the products
our customers expect us to have. We don’t want to disappoint our guests, ensure that your cafe remains
stocked per the guidelines on the “Bakery Merchandising – Quick Reference Guide”.
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BAKER TRAINING
Organization & 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. Product quality is of the utmost importance 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 must do our part for the success of the company and prepare the highest quality products as quickly
and efficiently as possible.
Training Activities
Where What
§ Read “Organization & Efficiency” section of the training

Training Manual
manual
§ Review trainer’s copy of “Baking Timeline” for your cafe

location
With Trainer
*You’ll receive a copy during Baker Orientation
With BTS § Complete pan-up activities during orientation
§ Before you start apprenticeship, work with your BTS to

customize a timeline for your baking shift without the
Training Manual support of your trainer
*Use the blank timeline provided in your manual
Tips for improving Organization & Efficiency

Clean as you go:
§ Keeping your work area clean and organized is another way to ensure you remain as efficient as possible. If
you clean as you go you won’t waste time trying to locate clean items, only to realize everything is still
dirty.
Stock and Rock:

§ Check quantities of ingredients and products and communicate any shortages to your BTS and bakery-cafe
managers before you run out!
§ Having what you need stocked and available is one of the best ways to stay on track.
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BAKER TRAINING
§ 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. You may also realize you are out of a certain ingredient and it’s
too late to get more.
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 arrive for your shift because it wakes you up and you
never know what to expect during the night (e.g., oven going down).
Follow a Baking Timeline:
§ Baking Timeline is a tool to help you learn the bake routine and flow of the shift.
§ The Baking Timeline is used as a reference throughout training and apprenticeship. You’ll work hip-to-hip
with your trainer start to finish each shift during training following a Baking Timeline provided by your
trainer. During apprenticeship your BTS will help to customize your timeline.
Timeline Flexibility
Pan-up Sheet:
§ A pan-up sheet shows the quantity of each product that needs to be produced for a specific day of sales.
Since quantities will vary from day to day, your timeline will also adjust slightly. Typically, the order of tasks
doesn’t change too much, but if you have three racks of bagels one day and five the next day, it will take
more time.
§ You will use the current day’s pan-up sheet to make sure that you produce the correct number of each
product, but you will also use the pan-up sheet to prep some items for the next day.
§ It is extremely important that you produce exactly what the pan-up sheet is requesting, unless there are
special orders for more. You should not reduce quantities unless requested by a manager.
Special Orders:
§ Special orders are any additional quantities needed based on a customer’s request. Customers can place
special orders at Panera, whether it’s one item or a large catering order. Special orders will affect the
overall pan-up amount and therefore may require some timeline flexibility.
Assistance:
§ Some cafe locations are very busy, and more than one baker will be scheduled to work the same hours. If
this is the case in your cafe, you will have to share the workload of the baking timeline. If you work in a
lower volume cafe that’s not as busy, you may be baking all by yourself; after training of course.
Yeast Dough:
§ What would yeast dough have anything to do with timeline flexibility? Well as you will learn, yeast dough
is ALIVE! Sometimes the rate at which the yeast dough rises my change depending on the batch and the
time year. For example, in colder temperatures yeast dough rises slowly and in warmer temps it will rise
faster.
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BAKER TRAINING
Blank Copy of Baking Timeline

*used during Apprenticeship, follow the “Category Timeline” provided each Celebration as a
guide
Timing Baking Process Notes
Hour 1
Hour 2
Hour 3
Hour 4
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BAKER TRAINING
Hour 5
Hour 6
Hour 7
Hour 8
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BAKER TRAINING
Hour 9
Hour
10
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Celebrations
BAKER TRAINING
Celebrations
Celebrations are when we make seasonal updates to our menu. We add and take away different items each time for
both cafe and bakery. Updating the menu keeps us relevant and our customers interested. It also gives us the
ability to take advantage of seasonal flavors.
Training Activities
Where What
Training Manual § Read “Celebrations” section of training manual
Learning Center § eLearning – Current Baker Celebration
Bakers Meetings:
§ Each Celebration your LBMM will schedule a baker meeting to discuss any upcoming bakery product
rollouts, menu changes or new initiatives. You will also receive any necessary training for these new items
during the bakers meeting.
Bread Bashes:
§ Depending on the complexity of the Celebration the cafe GM might schedule a meeting for your cafe.
Anyone who works in that cafe location is expected to attend. During the “Bread Bash”, you’ll learn and
taste all the new menu items and discuss new initiatives. Bakers also participate in the “Bread Bash” by
assisting or leading any bakery product discussions.
Practice Bakes:
§ As new or seasonal products are added to the menu, you’ll be given a chance to practice baking these items
before we start serving them to our customers. This will give you a chance to work it into your baking
routine.
Product Validations:
§ Just like in training, your BTS will validate that you are able to bake the new or seasonal products after you
have had a chance to practice.
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Baking Basics
BAKER TRAINING
Equipment Basics
Learn the basic operation and cleaning procedures for each piece of baking equipment and tools.
Training Activities
Where What
Training Manual § Read “Equipment Basics” section of training manual
Training Manual § Review information in “Equipment” tab at back of manual
Baker Assistant
§ Practice using baking equipment hip-to-hip with your trainer
Training
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.
Used for storing baked goods in all stages of production. There are two different kinds, one
Baking Rack
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 items that need more heat and air flow while in the oven.
Pan Spray Use to help release the product from baking pans and molds.
Holds four loaves. Set on top of a screen to fit on the tray slides of the bakery racks. Use pan
4 Slot Bread Mold
spray before baking.
3 Slot Bread Mold Holds three loaves. Slide directly into one of the slots on the bakery rack.
Opened bottom baking frame that holds two loaves. Allows dough to keep its shape while it
Baking Frame
proofs and bakes.
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.
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Baking Basics
BAKER TRAINING
Cinnamon Roll Pan Holds up to 6 Cinnamon Rolls.
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.
Pastry Brush Used to apply thin glazes onto products.
Soufflé Baking Mold Individual paper baking molds to prepare, bake and serve soufflés in.
Stainless Steel Mix Bowl Used for mixing ingredients for some recipes.
Used to spray water onto breads, bagels, and other items prior to applying toppings to help
Spray Bottle them stick. Bottles must be clearly marked for water and never interchanged with a chemical
bottle.
Tri-Tip Squeeze Bottle Squeeze bottle with three tips on the nozzle end. Used for striping products with white icing.
Clear Plastic Lexan Container used to store toppings.
Clear Cambro w/ Lid Container used for storing any refrigerated toppings and fillings.
Thermometer Used to take temperatures of various baked items or raw dough.
Wooden Peel Used to load and unload breads into the deck oven for baking.
Metal Application Tips Or “decorating tips”, comes in different sizes, used to decorate cookies with icing.
Measuring Spoon Set Used for measuring gel colors and other small ingredient amounts.
Caliper A precise measuring tool used to get exact dimensions on our bakery products.
Baker’s Digital Scale Scale used to measure ingredients for exact portions and weights.
Scoops Used to portion ingredients

§ Black/Gray/White = #6
§ Green = #12
§ Blue = #16
§ Red = #24
§ Black = #30
§ Purple/Orchid = #40
§ Plum = #70
§ Silver = #100
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Baking Basics
BAKER TRAINING
Baking Basics
“Baking Basics” are the tasks and activities you will complete while preparing most of our bakery products. You’ll
learn baking terms and the basic baking steps we follow every shift at Panera. Once you understand the basics, it’s
easier to learn about the specific steps for each product.
Training Activities
Where What
Training Manual § Read “Baking Basics” section of training manual
Learning Center § eLearning – Baking Basics curriculum, 5 courses
§ Practice completing each baking step hip-to-hip with your

Hip-to-Hip trainer
*Use the notes section provided to capture any key learnings
Baking Basics
Pan-up/Prep Proofing Scoring Baking Finishing

Assist trainer with Assist trainer with Assist trainer with Assist trainer with Assist trainer with
all pan-up and Prep loading and scoring bread loading and icing and
unloading proof box unloading ovens cooling products
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Baking Basics
BAKER TRAINING
Baking Basics defined

If you look at the baker manuals, you’ll notice that each baking spec is broken down into steps. These are the basics
baking steps at Panera Bread.
Pan-up & prep are the first

steps a Panera baker takes
when starting a baking process.
It involves the handling of
Pan-up/Prep dough. Pan-up/Prep can
include steps like shaping
dough, using a dough sheeter
or topping different types of
doughs and batters.
Proofing refers to a specific

rest period within the more
generalized process known as
fermentation. It most
Proofing commonly refers to the final
rise dough undergoes, which
takes place after being shaped
into a loaf, and before it is
baked.
Scores are the cuts made on

the surface of a loaf of bread
before it is baked.
Intentionally creating a weak
spot on the surface of the loaf
Scoring
allows steam to escape,
preventing the loaf from
bursting in other areas as
steam escapes. Not all breads
are scored.
Baking is a method of cooking

food that uses prolonged dry
Baking heat, normally in an oven, but
also in hot ashes, or on hot
stones.
Finishing refers to the final

touches Panera bakers make to
baked products after they are
removed from the oven. This
Finishing
includes things like proper
cooling and storage of baked
products, as well as icing and
decorating products.
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Baking Basics
BAKER TRAINING
Baking Terms:
Batter Batter is a mixer of ingredients like a dough but requires a mold to retain its shape. It’s usually
thin and can be scooped or poured into a pan.
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 Opening the door of the Rack Oven to let out the steam.
Oven
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.
Carbohydrates A carbohydrate is a biological molecule consisting of carbon, hydrogen and oxygen.

Carbohydrates are found in a wide variety of foods. Starch and sugar are examples of
carbohydrates.
Cell Structure The holes and pockets in a bread’s interior, created from small amounts of gas and alcohol
trapped in the dough during baking.
Control Points Stage or step where a judgement call can be made, usually associated with time and
temperature. Using measuring tools is also an example of a control point.
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 The interior 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.
Egg Wash Mixer of egg and water used to create and shine and seal on the surface of a baked product.
Fat Fatty acids extracted from either animals or plants. Butter and oil are examples of fat.
FDF Fresh Dough Facility. Where Panera’s dough is made fresh daily.
Fermentation The complex series of chemical interactions between yeast and carbohydrates that form alcohol
and carbon dioxide, which causes the dough to expand.
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Baking Basics
BAKER TRAINING
FIFO FIFO, means “First in, First out.” It refers to rotating products and ingredients so that you use
the oldest package first.
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.
Food Cost Food cost is the expected cost of a specific product. Using measuring tools, like scoops, ensures
that the food cost is accurate.
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.
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.
Gluten Matrix Gluten is a combination of two proteins found in grains: gliadin and glutenin. These two
proteins work together to create a tough protein network, also known as a protein matrix
Handling Working with dough. Moving dough around, shaping or forming dough.
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.
Inclusions Small pieces/ingredients added to a dough or batter for. Examples are nuts, fruit and chocolate
chips.
Leavening A substance used to generate gas inside the dough. This substance will create expansion of the
loaf, during the proofing cycle. Yeast and sodium bicarbonate are the most common leavening
agents.
Mise en Place A French culinary phrase which means "putting in place" or "everything in its place." It refers to
the set up required before cooking or baking, the organizing and arranging of ingredients.
Mixing Evenly distributing ingredients together.
Molding A professional term for forming the shaped loaf.
Mother The sour yeast base dough that provides the souring flavor to our Sourdough products.
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.
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Baking Basics
BAKER TRAINING
Proof A professional term to describe the period of resting time with moist heat allowed for dough to
rise.
QA Quality Assurance. Panera Bread has a quality assurance department that ensures our vendors
deliver product to our standards.
Reaction A process in which one or more substances, the reactants, are converted to one or more
different substances, the products. There are both chemical or biological reactions in baking.
Resting Period of time a dough is allowed to sit prior to a next step. Usually associated with proofing.
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.
Scaling The weighing or measuring of ingredients.
Seam The visible ridge down the side or bottom of the loaf.
Sodium Referred to as baking soda, is primarily used in baking as a leavening agent. It reacts with
Bicarbonate dough or batter’s acid and when exposed to heat, releases carbon dioxide, which causes
expansion of the dough or batter.
Sprouted Grain A whole grain that has been allowed to sprout. Sprouting grains makes them more digestible
and increases their nutrient profile.
Steam Injecting steam into the oven’s baking chamber during the baking process. Steam aids in
forming the thick, glossy crust on properly baked hard-crust breads. Steaming cycles vary
depending on the bread.
Stipple Placing small indentations in proofed dough just prior to baking. Stippling creates an open and
irregular cell structure in the final baked product.
Temperature The first important step to activate yeast, it is a consideration throughout the entire process of
mixing kneading, rising, and baking bread.
Volume The size the dough reaches when rising, proofing or baking.
Whole Grain A whole grain is a cereal grain that contains the germ, endosperm, and bran.
Yeast A one-celled plant with no chlorophyll that feeds on carbohydrates and sugar to reproduce
rapidly to raise bread.
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Baking Basics
BAKER TRAINING
Notes:
Use the following note section to help remember things you learned.
Pan-up/Prep:
Proofing:
Scoring:
Baking:
Finishing:
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Baking Science
BAKER TRAINING
Baking Science
There are many different bakery products at Panera, and each has their own unique baking steps to follow. You’ll
learn why different products have specific specification steps, and how time and temperature can impact the
products outcome.
Training Activities
Where What
Training Manual § Read “Baking Science” section of training manual
Learning Center § eLearning – Baking Science 101 curriculum, 4 courses
§ Work hip-to-hip with your trainer following the steps for

Hip-to-Hip each product
Use the notes section provided to capture any key learnings
Bakery Products
Yeast Dough Laminated Dough Quick Breads Cookies

Review Product Specs, Review Product Specs, Review Product Specs, Review Product Specs,
Color Charts and Templates Color Charts and Templates Color Charts and Templates Color Charts and Templates
Discuss key steps for Discuss key steps for Discuss key steps for Discuss key steps for
baking yeast dough baking laminated dough baking quick breads baking cookies
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Baking Science
BAKER TRAINING
Bakery Product Types:
Yeast dough is made of flour, water, salt and yeast. The yeast causes the dough to rise,
Yeast Dough making it light and airy. Yeast dough is formed into countless shapes and sizes. Examples
are French baguettes and cinnamon rolls.
Laminated dough refers to the process of folding butter into dough multiple times to
Laminated Dough create very thin alternating layers of butter and dough. Steam lifts the layers, aiding in the
dough rising in the oven. Example: croissants.
Quick Breads are made with a leavening agent other than yeast, such as baking soda, that
Quick Breads expands during baking and requires no proofing period beforehand. Quick Breads can
come in the form of a batter or dough. Examples are scones and muffins.
Cookies are small, flat, sweet, baked goods, usually containing flour, eggs, sugar, and
Cookies either butter or another oil or fat. Examples are cookies and brownies.
Notes:
List all current bakery product varieties in your cafe. Use the notes sections on the following pages to help
remember important aspects of each product.
Yeast Dough
French Baguettes
Notes:
Varieties (list):
Sourdough Breads
Notes:
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Baking Science
BAKER TRAINING
Artisan Ciabatta
Notes:
Varieties (list):
Pan Breads
Notes:
Varieties (list):
Focaccia
Notes:
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Baking Science
BAKER TRAINING
Varieties (list):
Bagels
Notes:
Brioche Rolls
Notes:
Bear Claws
Notes:
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Baking Science
BAKER TRAINING
Vanilla Cinnamon
Rolls
Notes:
Pastry Ring
Notes:
Laminated Dough
Pecan Braid
Notes:
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Baking Science
BAKER TRAINING
Varieties (list):
Soufflés
Notes:
Varieties (list):
Croissants
Notes:
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Baking Science
BAKER TRAINING
Quick Breads Notes:
Varieties (list):
Muffins
Notes:
Varieties (list):
Scones
Notes:
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Baking Science
BAKER TRAINING
Cookies Notes:
Varieties (list):
Cookies
Notes:
Brownie
Notes:
Varieties (list):
Decorated Cookies
Notes:
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Baker Validations
BAKER TRAINING
Baker Validations
Your trainer, BTS, and LBMM will validate you throughout your baker journey. Validations are completed after you
have been trained and have had enough time to practice. Think of validations as a way to show your support team
what you’re able to accomplish without any assistance. Time for some high fives, nice job!!
Training Activities
Where What
Training Manual § Read “Baker Validations” section of training manual
Training Manual § Review “Product Validation Sheet Overview” with your BTS
§ Review “Demo Bake Overview” and “Position Observation

Training Manual
Form Overview” process with your BTS
§ Review final Product Cutting process in “Monthly Chat” with

Validation Manual
your BTS
With BTS § Review “GoSpotCheck” missions process and what to expect
With LBMM § Review “Year-End” assessment process and what to expect
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Baker Validations
BAKER TRAINING
Product Validation Sheets – Overview
A Product Validation Sheet (PVS) is a form your trainer will use to determine if you are meeting all expectations for a
single product category.
• PVSs are completed after you have had plenty of time to practice.
• PVSs help determine if you are ready for your Demo Bake.
• Your trainer checks to make sure you are meeting expectations for each product category by reviewing
your final baked product.
• You will continue to work closely with your trainer each shift until all Product Validations are completed.
• Once you have been validated on all products your BTS will schedule a Demo Bake and Position
Observation.
Example of a Product Validation Sheet:
Objective:
This form will be filled out by
the trainer. They will validate
if the trainee can properly
execute the product category
successfully and without
support.
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Baker Validations
BAKER TRAINING
Demo Bake – Overview
Once you have been validated on all products required for your shift by your trainer, your BTS will schedule a Demo
Bake and Position Observation.
• A Demo Bake is you baking the entire routine without the support of your trainer.
• Your BTS will evaluate your product quality and overall performance using the Demo Bake form.
• To pass a Demo Bake, you must meet all expectations for all bakery products.
• If you don’t meet some of the expectations, your BTS will schedule a follow-up Demo Bake and re-evaluate
the products you need more practice with.
Example of a Demo Bake form:
Objective:
BTS signs off that the baker
trainee meets all baking
expectations without support
from a trainer.
Upon meeting all expectations
as outlined in the Demo Bake
form, the baker trainee will
graduate to a Baker Apprentice
and will be able to bake in the
same cafe location without the
support of the trainer.
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Notes Pages
BAKER TRAINING
Notes Pages
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Notes Pages
BAKER TRAINING
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Notes Pages
BAKER TRAINING
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Notes Pages
BAKER TRAINING
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Notes Pages
BAKER TRAINING
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Product Troubleshooting Guide
BAKER APPRENTICESHIP
Crust Too Dark Crust Too Light Too Much Volume
Over-Baked: Under-Baked: Over-Proofed:

Sugars have over caramelized Sugars have not caramelized Yeast has fermented too long
negatively impacting flavor and enough negatively impacting negatively impacting volume
texture flavor and texture and cell structure
v Check bake time and oven v Check bake time and oven v Check proof time and
temperature temperature temperature
Dough Too Wet Prior to Baking: Dry Dough: Dough Overweight:
Water on the surface of the Too dry of a dough surface can Excess dough will not meet
dough aids in browning. Some hinder the crust’s ability to standards for a specific recipe
recipes call for a drier dough and brown v Dough was scaled incorrectly.
if the dough is too wet it will v Ensure dough is covered Contact the FDF for fresh
brown too fast while in storage. Check dough or QA for frozen dough
v Check proof box settings and humidity settings in proof box
Young Dough:
resting periods and steam settings for oven
Dough that hasn’t been given
Over Application of Water or Egg Old Dough:
proper time to ferment and
Wash:
Yeast has consumed all develop will be slow to proof
Too much water or egg wash available carbohydrates but may have more oven spring
can cause premature browning resulting in less browning than normal when baked
v Check application technique v Check expiration date for v Allow the dough to rest in the
and amount for products that frozen dough and contact FDF cooler for the proper amount
receive water or egg wash for fresh dough issues of time prior to beginning any
proofing steps
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Lack of Volume
Improper Mixing or Dough Handling:

Over mixing or handling the dough weakens the
gluten matrix resulting in poor gas retention
v Be mindful of how you handle and work with
dough especially after it begins to proof
Dry Dough:
A dry surface on the dough prevents the dough
from expanding properly as it proofs
v Ensure dough is covered while in storage. Check
humidity settings in proof box and steam
settings for oven
Dough Too Cold:
Cold dough will proof slower than warm dough
Under-Proofed: v Check temperature control points, floor proofing
Yeast has not fermented long enough negatively and proof box steps
impacting volume and cell structure development Young Dough:
v Check proof time and temperature
Dough that hasn’t been given proper time to
Dough Underweight: ferment and develop, will proof slower and the cell
Lack of dough will not meet standards for a specific structure will be negatively impacted
recipe v Allow the dough to rest in the cooler for the
proper amount of time prior to beginning any
v Dough was scaled incorrectly, contact the FDF for
proofing steps
fresh dough or QA for frozen dough
Old Dough:
Proof Box Humidity Too High or Too Low:
Too much moisture in the proof box can weaken the Yeast has consumed all available carbohydrates
dough’s surface and cell structure prior to proofing
v Check expiration for frozen dough and contact
Not enough moisture will prevent the dough from
FDF for fresh dough issues
expanding properly
v See specifications and confirm correct proof box Not Enough Yeast or Old Yeast:
settings
Lack of yeast or old yeast will hinder the dough’s
Proof Box Too Hot or Too Cold: ability to ferment and develop
v Check expiration for frozen dough and contact
Too high of a temperature will kill the yeast and too
low of temperature will slow down the yeast’s the FDF for fresh dough issues
development Oven Too Hot:
v See specifications and confirm correct proof box
settings Sets the crust prematurely and prevents a full
oven spring
v Check bake time and oven temperature
12/10/20 Page 56 of 70
Bread Sinks In Dry Blisters on Crust
Under-Baked: Pans Touching or Improper Dry Dough:

Spacing:
The dough’s structure has not had Dry dough as a result of
the proper time for moisture to Improper air flow can improper proofing or freezer
recede and the cell structure to set prevent the temperature burn. Dry dough can trap air in
v Check bake time and oven from distributing evenly pockets or prevent the surface
temperature slowing the baking from expanding evenly
process v Ensure dough is covered while
Over-Proofed:
Pans touching increases in storage and double check
Yeast has fermented too long the surface area and mass humidity settings in proof box
negatively impacting volume and that must be heated
Old Dough:
cell structure slowing the baking
v Check proof time and proof box process Yeast has consumed all available
temperature v Space pans properly, see carbohydrates resulting in a dry
specifications dough
Improper Cooling:
v Check expiration for frozen
Dough Too Wet Prior to
Excess moisture and heat will dough and contact FDF for fresh
weaken and break down the crust’s Baking: dough issues
surface The crust will brown Egg Wash Dried Out:
v Bread was left in molds too long
faster when the dough’s
after baking or not spaced properly Allowing egg wash to dry can
while cooling surface is wet. If it’s too form a thin layer that will trap
wet; the crust will brown gas as the dough bakes
Too Much Pan Spray: too fast, resulting in v Check application technique
Dough or batter is unable to make under baking on the and amount for products that
contact with the pans surface inside receive egg wash
preventing it from rising along the v See specifications and
edge of the pan follow the specified
v Pans are over greased, see resting or proofing steps
specifications for proper accordingly. Be mindful
application amount and technique not to apply excess water
or egg wash.
12/10/20 Page 57 of 70
Air Pockets or Holes Cracks on Crust
Improper Mixing and Dough Young Dough: Dry Dough:

Handling:
Dough that hasn’t been given Dry dough cause a skin to form
Over mixing or handling can proper time to ferment and on the surface of the dough, that
cause air to be trapped develop will be slow to rise may crack as it expands
v Be mindful of how you handle and the cell structure will be v Ensure dough is covered while
and work with dough negatively impacted in storage and double check
especially after it begins to v Allow the dough to rest in humidity settings in proof box
proof the cooler for the proper
Over Application of Egg Wash:
amount of time prior to
Excess Flour or Oil When Dividing
beginning any proofing steps Over applying egg wash may
or Mixing Dough:
cause it to crack and craze on
Dry Dough:
Flour or oil can become trapped the crusts surface
within a dough’s interior Dry dough can trap air in v Check application technique
creating a cavity that will pockets or prevent the surface and amount for products that
expand as it proofs and bakes from expanding evenly receive egg wash
v Contact the FDF for fresh v Ensure dough is covered
dough or QA for frozen dough while in storage and double
check humidity settings in
Over Proofed:
proof box
Yeast has fermented too long
Oven Too Cool:
negatively impacting volume
and cell structure Dough rises too much in oven
v Check proof time and proof causing excess oven spring
box temperature v Check bake time and oven
temperature
Proof Box Humidity or
Temperature Too High:
Proofing the outside of the
dough faster than the center
can result in bubbles
developing
v See specifications and confirm
correct proof box settings
12/10/20 Page 58 of 70
Loaf Bursts on the Side Crust Dull and Dry Looking
Under-Proofed: Bread Scored Improperly: Dry Dough:

Yeast has not fermented Scores are an intentional weak Dry dough as a result of improper
long enough negatively spot to help the crust expand proofing or freezer burn. Dry
impacting volume and cell and to release steam. dough will not brown as well and
structure development Improper scoring will result in have a dull ashy appearance
Dough may have more oven steam escaping in unintended Lack of steam while baking will
spring than normal when places result in a dry crust
baked v Check specifications for v Ensure dough is covered while in
v Check proof time and proof scoring technique and make storage and double check
box temperature sure your knife is clean and humidity settings in proof box
sharp v Check oven steam and vent
Dough Overweight:
settings
Dry Dough:
Excess dough will not meet
Old Dough:
standards for a specific Dry dough as a result of
recipe improper proofing or lack of Yeast has consumed all available
v Dough was scaled steam while baking will not be carbohydrates resulting in a dry
incorrectly, contact the FDF able to fully expand resulting in dough
for fresh dough or QA for further expansion after the v Check expiration for frozen dough
frozen dough crust has already setup and contact FDF for fresh dough
v Check proof box and the issues
Oven Too Hot:
oven’s steam settings
An oven that’s too hot, will
Improper Mixing and Dough
set the crust prematurely
Handling:
and prevent a full oven
spring Over mixing or handling can
v Check bake time and oven cause air to be trapped
temperature v Be mindful of how you handle
and work with dough,
especially after it begins to
proof
12/10/20 Page 59 of 70
Laminated Dough has Inclusions at Bottom of Quick Bread Peaks like a

Rounded Edges Quick Bread Volcano
Over Proofed: Inclusions Not Thoroughly Batter too Cold:

Incorporated:
Yeast has fermented too long Cold batter may have a delayed
negatively impacting volume Inclusions not evenly reaction of the sodium bicarbonate
and cell structure distributed will result in resulting in a delayed oven spring.
v Check proof time and proof varying amounts and The product has already begun to
box temperature placement of ingredients in bake and setup on the sides, so the
the final product delayed reaction pushes the
Over Handling of Dough:
v Check procedures for unbaked center up.
Over working laminated dough mixing inclusions v Check temperature control points
will cause the butter to either and oven settings
Batter Too Warm:
melt or mix into the dough
damaging the laminated layers Inclusions sink and stay at
v Check your dough handling the bottom of the batter
procedures Warm batter may have
spent sodium bicarbonate
Dough Temperature Too Warm:
resulting in no oven spring
Too much bench time or higher v Check temperature control
temperatures will cause the points and oven settings
butter to melt out of layers and
into the dough
v Check your dough handling
procedures
12/10/20 Page 60 of 70
Quick Bread has Low Volume Inclusions Float in Quick Bread
Too Much Topping: Batter/Dough Too Cold: Inclusions Not Thoroughly Incorporated:
Over topping with things Batter or dough that is baked Inclusions not evenly distributed will
like sugar or milk can when it’s too cold will have a result in varying amounts and
prevent the product’s delayed or minimal oven placement of ingredients in the final
surface from expanding as spring product
it bakes v Check temperature control v Check procedures for mixing
v Check specification sheets points and oven settings inclusions
for amounts and
Batter/Dough Too Warm: Batter Too Warm:
procedures
Batter or dough that is Inclusions float and stay suspended
Old Batter or Dough:
allowed to warm up too much in the batter
Old batter or dough will will have minimal oven spring v Check temperature control points
have expired or spent The fats in the dough will and oven temperature settings
leavener, which will have cause the product to spread as
Batter Too Cold:
minimal to no reaction in it bakes
the oven v Check temperature control Cold batter may have a delayed
v Check expiration for points and oven settings reaction of the sodium bicarbonate
frozen dough and practice resulting in too much oven spring
FIFO that lifts the inclusions
v Check temperature control points
Overmixed:
and oven settings
Over mixing a batter or
dough will cause the
gluten to become
overworked resulting in a
dense product
v Check procedures and
mixing technique
12/10/20 Page 61 of 70
Cookie Spreading Too Much Cookie Not Spreading Enough
Dough Too Warm: Oven Too Hot:

If the butter in the dough is allowed to warm up too If the oven is too hot, the cookie will set-up
much prior to baking, it will cause the cookie to spread faster than it would normally spread resulting
v Check specifications for dough handling and in a cookie that’s thicker and not as wide
temperature control points v Check specifications and oven settings
v Make sure you’re not over loading the oven or letting Improper Mixing:
the temperature drop when opening the door
If the butter wasn’t properly creamed, there
Oven Temp Too Low: could be chunks of butter causing the cookie to
If the butter in the dough is allowed to warm up too spread differently
much prior to baking, it will cause the cookie to spread v Contact the FDF for fresh dough or QA for
Cold racks will drop the oven temperature and delay frozen dough
baking
v Make sure you’re not over loading the oven or letting
the temperature drop when opening the door
Improper Mixing:
If the butter wasn’t properly creamed there could be
chunks of butter causing the cookie to spread
differently
v Contact the FDF for fresh dough or QA for frozen
dough
12/10/20 Page 62 of 70
Product Cutting Guide

A Beginner’s Guide to Conducting a Product Cutting
Table of Contents
Introduction .................................................................................................................................................................. 64
Evaluating Product ........................................................................................................................................................ 65
Required Tools .............................................................................................................................................................. 66
Results and Follow Up .................................................................................................................................................. 67
Conclusion .................................................................................................................................................................... 67
Product Cutting Evaluation Template ........................................................................................................................... 68
12/10/20 Page 63 of 70
Introduction
Our cultural values at Panera state, “No Shortcuts! We get the tough stuff done with optimism and mastery”. As a
baker at Panera, product quality is your number one focus every day.
Product Cuttings are a way of evaluating baked product against our specified standards. Diagnosing and prescribing
product quality is at the core of every cutting. This Product Cutting Guide will assist you in developing the
facilitation skills needed to effectively conduct product conversations. To be successful, you must not only discover
the root of product quality issues, but you must also engage with managers to formulate a plan to improve the
quality of our baked goods.
12/10/20 Page 64 of 70
Evaluating Product
§ Product Cuttings are a way of gauging baked product quality more in depth than just looking at the surface.
By cutting product open, you are more able to properly troubleshoot, diagnose and prescribe product
quality opportunities.
o Use a Product Cutting Form to record your observations.
Product Quality Standards
Not Sellable
§ Gold Standard:
o Meets ideal quality standards for color, size,
Sellable
topping and make-up.
§ Sellable:
o Color, size, topping or make-up within
acceptable ranges. Does not negatively impact Gold Standard
§ Not Sellable:
o Varies outside the acceptable range for color,
size, topping or make-up. Negatively impacts
Note: For Baker Apprenticeship, a Product Cutting Form is included in your Monthly Chat Form.
Product Quality Characteristics
§ Color:
o Evaluate the color of each product. Compare the top surface, sides and bottoms.
o Determine if the “Color” is within the Gold Standard and Sellable ranges.
§ Size:
o Evaluate the size of each product.
o Determine if the “Size” is within allowed range.
§ Topping:
o Evaluate topping amount and application, if applicable.
o Determine if the correct amount of topping has been applied.
§ Make-up:
o Evaluate the overall shape of each product.
o Evaluate the interior cell structure or crumb of the product.
o Determine if the make-up is negatively impacting the customer experience.
12/10/20 Page 65 of 70
Required Tools
To ensure consistency and accuracy, specific tools are required to perform a product cutting.
Caliper
§ Used to measure items 6” in diameter/length or less. It is
also an easy way to measure depth with the depth gauge for
oddly shaped products.
o Ed Don Item #1043295
Baguette and Size Templates

§ Used for measuring length of Baguettes.
§ Product specific, clear plastic templates.
Used to evaluate correct size at different stages. Includes info on pan-up, proof and bake
sizes.
§ Refer to the Bakery Manual TOC for a complete list of available size templates.
o Ordered through Accent Group Solutions; sold as a set or individual template
Vinyl Gloves
§ Must always be used when handling finished product. The use of vinyl gloves
allows for the tasting part of the cutting.
Cut Glove
§ Follow Panera’s safety policy and use a cut glove when using a knife to cut
product, minimizing the chance of an accident.
o Ed Don item #J3014-18
Serrated Bread Knife

§ It is super critical that the knife is sharp. A dull knife will tear
product versus cutting it, making the crumb of a freshly baked
product appear different than if a sharp knife was used.
o Ed Don item # 8K1860
Cutting Board
§ Use as your cutting surface, not your table.
o Ed Don item # 1000432
12/10/20 Page 66 of 70
Digital Scale
§ Used to measure baked weights. Helps determine if correct scoops were used for
toppings, or if the weight of the dough coming from the FDF varies from spec.
Compare weights to what is listed in the product specification sheet (spec sheet) for
raw dough and baked weights.
o Ed Don item # 1M2421
Panera Learning Workslate (Company)

§ Mobile learning tool. Used to reference product specs (product dimensions,
weights, topping amounts), color charts, QC Guides, videos, etc. Accessed
through BU Learner, search for the specific product name, or within carousels.
Bakery Manuals
§ Fresh Dough and Sweets Manual. Used to reference for product specific
dimensions, weights, colors, topping amounts, etc. Individual spec sheet
information can also be found on OM>Baking Operations
o Ordered through Accent Group Solutions; pricing available for a set,
per book, or per individual spec sheet.
Color Charts
§ Used to compare color of baked products to what should be the ideal baked color.
o Ordered through Accent Group Solutions; pricing available per set, or per
chart.
Results and Follow-Up

Share Your Results
§ The purpose of a product cutting is to provide feedback on execution and to share learnings when
something needs to be corrected. We also make a point to celebrate successes when things are done right.
§ We can’t get better if we don’t have the feedback.
Challenging Products
§ If a baked product did not meet standards, always follow up. Make it a point to follow up with
opportunities and consider some hip-to-hip coaching.
§ In some cases, it may be discovered through a cutting that the issue is outside of Baking Operations
influence. Perhaps the issue is attributed to a FDF process or other offsite manufacturer. In this instance,
responsible parties will need to be involved in the results of the cutting to help resolve the quality issue.
Conclusion
As always if you need help with hosting your first product cutting, ask for help from your bakery experts; a LBMM or
BTS can help you through the process.
12/10/20 Page 67 of 70
Product Cutting Evaluation Template

Evaluating a Product Cutting:
§ For each quality characteristic write down if it is Gold Standard, Sellable or Not Sellable.
Product Category Product Name Color Size Topping Make Up
Yeast Dough (Bread)
Yeast Dough (Sweets)
Laminated Dough
Quick Breads
Cookies
1. Based on the results of the cutting, explain the reason why certain products performed the way they did.
2. Discuss what can be done next time to make the product better.
3. Summarize any key takeaways from today’s Product Cutting, and any plans to address concerns.
4. List the corrective actions needed to achieve Gold Standard
Product Category Product Quality Corrective Actions
Yeast Dough (Bread)
Yeast Dough (Sweets)
Laminated Dough
Quick Breads
Cookies
12/10/20 Page 68 of 70
Baker Apprentice Notes

During apprenticeship you will apply what you have learned to troubleshoot product quality and facilitate a Product
Cutting. Use the following note sections to help prepare you for your Product Cuttings and Certification.
Product Cuttings
Yeast Dough
Laminated Dough
12/10/2020 Page 69 of 70
Quick Breads
Cookies
Additional Notes:
12/10/2020 Page 70 of 70

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Introduction

“Bread & Bakery as the Most Important

Welcome to Bakery Operations!

Baker Training – Hip-to-Hip with a Trainer!

Baker Apprenticeship – Refine your craft!

Contacts Sheet – Your Support Team!

Bakery Cafe Cafe #: ______________________ Phone: _________________

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

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

Cafe General Manager

Lead Bakery Market Manager (LBMM)

Area Operating Partner (AOP)

Regional Bakery Operations Manager (RBOM)

Baker Career Path

Certified Baker Trainer (CBT)

Bakery Training Specialist (BTS)

Baker Training Program Overview

The Proof Baker Orientation

Equipment Baking Baking Product Demo Bake

Training Specifics by Role

Onboarding – (All Trainees)

Specific to new bakers, orientation conducted at your bakery-cafe by

Your success as a Baker Trainee and as a Certified Baker depends on

Baker Training – (All Trainees) CONTINUED

Validation that trainee meets baking expectations for a single product

Product Cuttings are a way of gauging baked product against our

Equipment Baking Baking Practice Product

Equipment Baking Baking Product Demo Bake Begin Night

Shifts 11 – 15: Trainer begins PVSs on products trainee has mastered.

Night Baker Apprenticeship (3 months) running shift without support of trainer

Product Product Final

Baker Safety & Security

Learning Center § eLearning – Bakery Ops Workplace Security

Learning Center § eLearning – Workplace Safety

Steps to prevent accidents at work:

Training Manual § Read “Baker Food Safety” section of training manual

Learning Center § eLearning – Food Safety

Learning Center § eLearning – Quiz – Chemical Safety

§ Don’t come to work if you’re sick

Baker Cleaning & Sanitation

Training Manual § Read “Baker Cleaning & Sanitation” section

With Trainer § Complete Baker Cleaning & Sanitation Checklist

Clean vs. Sanitary

Baker Cleaning and Sanitation Check List

Detail clean rack oven glass/hood/vents

Detail clean deck oven interior/hood/vents

Clean & sanitize all ingredient containers

Scrub down walls in baker’s area

Scrub and clean freezer floor

Detail clean equipment shelving/rack

Detail clean proof box interior

Detail clean ingredient shelving/cooler rack

Grease utility and baking racks as needed

Clean Focaccia Rings and store properly

Clean & sanitize the Panera Learning Workslate (where applicable)

Training Manual § Read “Communication” section of the training manual

With BTS § Review different communication scenarios

Validation Manual § Review “Weekly Chat” and “Monthly Chat” processes

Bakery Cafe Cafe #: ______ Phone: _

Certified Baker Trainer (CBT) Name: ______ Phone: _

Bakery Training Specialist (BTS) Name: ______ Phone: _