Nutrition

How We Value Nutrition

Shrimp Salad At Au Bon Pain, we strive to provide guests with options that are both healthy and nutritious, as well as easy ways to find and understand the nutritional content of our products. Here are just a few examples our commitment to nutrition.

Zero Grams Trans Fat

Au Bon Pain was one of the first restaurant companies to begin removing artificial trans fats from it products back in 2003 and now, after four years of work in our test kitchen and collaboration with our suppliers, all products at Au Bon Pain have zero grams artificial trans fat. All our great bakery products, all our great soups, all our great sandwiches.

All Natural Chicken

Au Bon Pain now uses only all natural chicken in all its sandwiches, salads and wraps. No preservatives so better taste, lower sodium and less fat than the chicken we had offered previously.

Nutrition Kiosks

Since 2003, all of our company-owned cafés and many of our Franchised cafés have a nutrition kiosk, where guests can find the ingredients, allergens and nutritional content of all of our menu items. This award-winning kiosk is updated regularly and covers all of our product categories.

My Plate

Au Bon Pain's My Plate can help you build healthy, nutritious meals with just a click of a mouse. Browse the menus, build a meal, and learn about all of the healthy options available at Au Bon Pain.

The nutritional information provided reflects the nutritional content of company operated cafés and in some instances franchised cafés offer items that may vary either in nutritional content or allergen presence. Please speak to your local Au Bon Pain General Manager if you have any questions about the items served in the café you are visiting. Some items may not be available in all Au Bon Pain cafés.

Nutrition Advisory Board

Au Bon Pain relies on health and nutrition experts to give us guidance on our menu. Whole Grain Bread Since 2000, Au Bon Pain has had a Nutrition Advisory Board, which has reviewed the current menu and made recommendations on areas needing more focus. In 2003, the Board recommended that we begin to move away from artificial trans fats in our baked goods. As a result, by the time the media began to focus on artificial trans fats, over 80% of Au Bon Pain products were already zero grams trans fat.

The Board taps into industry leaders for advice. Current members of the nutrition advisory board include:

Dr. Caroline Apovian, Director, Nutrition and Weight Management Center, Boston Medical Center and Associate Professor of Medicine at Boston University School of Medicine.
Dr. Edward Saltzman, Assistant Professor of Medicine, Tufts University School of Medicine; Medical Director, Obesity Consult Center.
Karen Glanz, Ph.D., M.P.H. is a Professor of Behavioral Sciences and Health Education and Epidemiology, Georgia Cancer Coalition Distinguished Research Scholar, and Director of the Emory Prevention Research Center at the Rollins School of Public Health (RSPH) at Emory University.
Judy Phillips, MSRD, LN, Food Industry Nutrition consultant and Program Manager of Weight Initiative Now, South End Community Health Center.
Heidi Skolnik, MS, CDN, FACSM is the Sports Nutrition Consultant to the New York Giants football team and the School of American Ballet. She is also a nutritionist at The Women’s Sports Medicine Center at Hospital of Special Surgery.

Vegetarian options

Salad We will provide guests with at least one vegetarian option each day in the following product categories:

sandwiches
wraps
salads
soups
baked goods
snacks (fresh fruit, etc)

Reduced-sodium options

Au Bon Pain has 7 varieties of soup that are reduced sodium (under 500 mg) and several more that are low fat.
We recently moved to a reduced-sodium chicken breast and are looking for other ways to reduce sodium across our offering.

Health and Nutrition Partnerships

We have worked with the Cleveland Clinic, one of the three top hospitals in the country, to develop meal plans that meet the Clinic's Healthy Parameters. Au Bon Pain worked with the Clinic for over a year to make sure that we had the right combination of items to meet the Clinic's guidelines for breakfasts and lunches.

Build a virtual meal with "My Plate."
Simply browse our menus. To add an item to My Plate, click on the red "Add this item to my Plate" button. You may have up to three items on your plate at a time.

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