Au Bon Pain
An American fast-casual bakery-café chain serving baked goods, coffee, breakfast, sandwiches, soups, salads, and catering.
Last updated August 21, 2026
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Overview
Au Bon Pain is an American bakery-café and fast-casual restaurant brand whose name means “at the good bread” in French. The chain began in 1976 at Boston’s Faneuil Hall marketplace as a showcase for baking ovens made by the French equipment manufacturer Pavailler. Its early stores emphasized French-style breads, croissants, and pastries prepared with the equipment and techniques associated with the company’s European origins. Louis I. Kane acquired the business in 1978 and redirected its emphasis from demonstrating and selling ovens toward selling freshly baked food directly to consumers. Francois Marin was brought in to develop the first Au Bon Pain café at Boston’s Quincy Market, helping establish the bakery-café format that later defined the brand. The company expanded through the northeastern United States but struggled financially during its early years. By 1980, sales had exceeded $1 million, although the business was still unprofitable, and it approached bankruptcy in 1981. Ronald M. Shaich and his father acquired a 60 percent interest, beginning a period of strategic development that eventually made Au Bon Pain a significant public restaurant company. The company went public in 1991. In 1993, it acquired Saint Louis Bread Company, which later became the foundation of Panera Bread, as well as the United States bakery locations of Warburtons. The Warburtons sites were converted into Au Bon Pain cafés, while Saint Louis Bread Company developed into a separate and ultimately much larger restaurant concept. Au Bon Pain experienced both expansion and financial pressure during the 1990s. It reported losses in 1996 and considered store renovations and international opportunities, including possible growth in Peru. In 1999, the company sold its Au Bon Pain division to investment firm Bruckmann, Rosser, Sherrill & Co.; the division was subsequently acquired by Compass Group in 2000. International franchising followed, including an agreement to open cafés in Taipei, Taiwan. Ownership later changed again: management and PNC Financial Services acquired a majority stake from Compass in 2005, and LNK Partners acquired a controlling interest in 2008. During the 2010s, Au Bon Pain pursued remodeling, product and sourcing initiatives, and broader franchising. The chain grew to more than 200 locations at its peak and announced a commitment to using only free-range eggs by 2017. Sue Morelli led the company during part of this period, and Katherine See was appointed executive chef in 2015. Morelli retired in 2016 and was succeeded by Ray Blanchette. As urban customer traffic weakened in some markets, particularly around downtown offices and transit-oriented locations, the chain contracted. Its final Cambridge, Massachusetts café closed in 2019. Panera Bread announced the acquisition of Au Bon Pain in November 2017, reuniting the brands after nearly two decades apart. The transaction returned Au Bon Pain to the corporate family that had developed Panera from Saint Louis Bread Company, although Au Bon Pain remained a distinct concept. In 2021, AMPEX Brands acquired approximately $60 million in Au Bon Pain assets and franchise rights covering 131 additional locations. AMPEX moved the headquarters from Boston to Richardson, Texas, and operates the brand within its broader restaurant-franchise portfolio. Pandemic-related closures reduced the United States footprint, but subsequent openings included a Queens Center Mall location in New York. The last remaining Boston location, at South Station, closed in 2024. As of 2025, the brand operated 34 United States locations and several outlets in Thailand, with most domestic restaurants concentrated on the East Coast and additional franchised restaurants in multiple states.
History
Au Bon Pain was established in 1976 at Boston's Faneuil Hall marketplace. Its original purpose was closely connected to Pavailler, a French manufacturer of baking equipment that wanted a visible demonstration site for its ovens. The first operation sold French-influenced breads and pastries prepared by French bakers. Additional locations opened in Hackensack, New Jersey, and New York City by 1977. Louis I. Kane acquired the company in 1978 for $1.5 million. Under Kane, Au Bon Pain shifted away from being primarily an equipment showcase and became a customer-facing bakery business. Francois Marin opened and managed the first café at Boston's Quincy Market, a location that helped shape the company's retail model. Sales passed $1 million by 1980, but profitability remained elusive. Financial difficulties brought the company close to bankruptcy in 1981, when Ronald M. Shaich and his father acquired a 60 percent stake. The company became publicly traded through an initial public offering in 1991. In 1993, Au Bon Pain acquired Saint Louis Bread Company for $23 million. Saint Louis Bread Company was later renamed and developed into Panera Bread, while Au Bon Pain continued as a separate bakery-café division. The company also bought Warburtons' United States bakery locations and converted them to Au Bon Pain cafés. After losses in 1996, management planned store improvements and explored international development, including a possible entry into Peru. In 1999, Au Bon Pain Co. Inc. sold its Au Bon Pain division to Bruckmann, Rosser, Sherrill & Co. The buyer's division was acquired by Compass Group in 2000. That year, Au Bon Pain also signed a franchise agreement with Gourmet Coffee Co. Ltd. for cafés in Taipei. The company subsequently changed ownership again when management and PNC Financial Services acquired a 75 percent stake from Compass in 2005, with Compass retaining 25 percent. LNK Partners acquired a controlling interest in 2008. The 2010s included a nationwide remodeling program, expansion to more than 200 locations, and a sourcing commitment to use free-range eggs exclusively by 2017. Sue Morelli served as chief executive during part of this period, and Katherine See became executive chef in 2015. Morelli retired in 2016 and Ray Blanchette succeeded her. The chain later faced declining traffic in some urban centers. Its Cambridge presence ended in 2019, and the COVID-19 pandemic led to further restaurant closures. Panera Bread announced Au Bon Pain's reacquisition in 2017. In 2021, AMPEX Brands acquired Au Bon Pain assets and franchise rights, moving the headquarters from Boston to Richardson, Texas. The brand subsequently operated primarily through a smaller United States store base and international outlets, including Thailand. New openings occurred under AMPEX, including a restaurant at Queens Center Mall in New York. By 2025, Au Bon Pain operated 34 locations in the United States and several in Thailand.
- 2024
Last Boston location closes
[1]The Au Bon Pain at Boston's South Station closes, ending the chain's remaining presence in Boston.
- 2021
AMPEX Brands becomes owner
[1]AMPEX Brands acquires Au Bon Pain assets and franchise rights and relocates the headquarters to Richardson, Texas.
- 2017
Panera Bread reacquires Au Bon Pain
[1]Panera Bread announces the purchase of Au Bon Pain, bringing the brands back together.
- 2008
LNK Partners acquires controlling interest
[1]LNK Partners becomes the controlling investor.
- 2005
Management and PNC acquire majority ownership
[1]Management and PNC Financial Services purchase 75 percent of the company from Compass Group.
- 2000
Compass Group acquisition and Taiwan franchise agreement
[1]Compass Group acquires the division, while Au Bon Pain signs an agreement for cafés in Taipei.
- 1999
Au Bon Pain division is sold
[1]Au Bon Pain Co. Inc. sells the Au Bon Pain division to Bruckmann, Rosser, Sherrill & Co.
- 1993
Saint Louis Bread Company acquisition
[1]Au Bon Pain purchases Saint Louis Bread Company, the business that later becomes Panera Bread.
- 1991
Initial public offering
[1]Au Bon Pain becomes a publicly traded company.
- 1981
Shaich family takes a controlling stake
[1]Ronald M. Shaich and his father acquire 60 percent of the financially troubled company.
Products and positioning
A bakery-led fast-casual café positioned around freshly baked food, French-inspired products, coffee, convenience, and quick-service dining.
Bakery · 1976
Breads and baked goods
The bakery range includes breads, croissants, pastries, bagels, and related baked items. These products reflect the brand's original French bakery orientation and remain central to its café identity.
Beverages · 1976
Coffee, tea, and espresso beverages
Au Bon Pain serves coffee, espresso-based drinks, and tea alongside its bakery products. Beverages support the brand's breakfast, commuter, and quick-service café occasions.
Breakfast
Breakfast menu
Breakfast offerings include egg sandwiches and other morning food intended to pair with coffee and baked goods. The menu extends the brand beyond retail bakery sales into a broader café daypart.
Lunch
Sandwiches, soups, and salads
The lunch range includes sandwiches, soups, and salads, giving Au Bon Pain a fast-casual proposition for midday meals rather than limiting it to pastries and beverages.
Foodservice
Catering
The brand offers catering built around its bakery items, sandwiches, salads, soups, and beverages for group occasions and workplace or institutional customers.
Marketing campaigns
- 2017Free-range egg sourcing commitment
United States
The company committed to sourcing only free-range eggs by 2017 as part of a food-sourcing and menu-quality initiative.
Outcome. The commitment became part of the brand's broader positioning around food quality and responsible sourcing.
- 2010Nationwide remodeling program
United States
Au Bon Pain began a broad program to update restaurant interiors and refresh the customer experience during a period of domestic expansion.
Outcome. The chain expanded to more than 200 locations during the 2010s.
Brand decisions
2021
Transfer ownership to AMPEX BrandsM&ABackground
Following years of declining urban traffic and pandemic-related closures, Au Bon Pain changed ownership again.
Action taken
AMPEX Brands acquired approximately $60 million in assets and franchise rights covering 131 additional locations.
Aftermath
AMPEX moved the headquarters from Boston to Richardson, Texas, and pursued renewed franchised growth from a smaller operating base.
Assets and franchise rights acquired. Approximately $60 million (2021)
2017
Reunite with Panera BreadM&ABackground
After nearly two decades as separate businesses, Panera Bread announced a transaction to bring Au Bon Pain back into the same corporate family.
Action taken
Panera Bread announced its acquisition of Au Bon Pain.
Aftermath
The brands were reunited, and Ron Shaich subsequently left the Panera chief executive role, with Blaine Hurst succeeding him.
1993
Acquire Saint Louis Bread CompanyM&ABackground
Au Bon Pain sought to expand its bakery-café portfolio through the purchase of Saint Louis Bread Company.
Action taken
The company acquired Saint Louis Bread Company for $23 million.
Aftermath
Saint Louis Bread Company later became Panera Bread, eventually developing into a separate major bakery-café brand.
Acquisition price. $23 million (1993)
Recent events
OmniFoods collaborates with restaurant brands for Jae Festival offerings[3]
Reported:
OmniFoods collaborated with 20 restaurant brands for Thailand's Jae Festival, introducing plant-based dishes featuring Omni Luncheon and Omni Mince at more than 150 outlets.
Ampex Brands completes Au Bon Pain acquisition[4]
Reported:
Ampex Brands completed its acquisition of Au Bon Pain from Panera Bread, acquiring all 171 locations and franchising rights to an additional 131 locations.
Sources5 sources
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