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Panera Bread has always been a bakery first, slinging breads, bagels, and sandwiches for decades–since it was alternatively known as the St. Louis Bread Company. But, the chain has never left patrons high and dry. One of its earliest menus, archived by Johnson & Wales University, even reveals that coffee–specifically espresso-based coffee–has consistently held a rightful spot.
Lattes are hot at Panera—not only in terms of temperature but also in the sense that there are many to choose from. They are also available iced, but I focused on hot only for the sake of this taste test. One such latte that takes up residence at the chain full-time is the caramel variety. It starts the same way any latte would with espresso and foamed milk before it’s infused with three pumps of caramel syrup.
The look: When they say hot, they mean hot. With no milk or cream relief to cool this one off, the near-pitch-black liquid was practically boiling. The taste: It’s ready to drink from the jump. No waiting or cooling is required thanks to its primarily milky composition. However, this skewed ratio is also what knocks it down a few notches in my book. I would have liked a little more espresso and a little less milk in order to fully satisfy the coffee cravings. Instead, it’s not overly rich, not indulgently creamy, and with no flavor boosters, it slips into the land of the blasé.
The look: It appears my local Panera snuck some whipped cream onto my chai latte which is why it looks extra frothy. But, I resolved to not let it distract from the milk and spice-infused tea underneath.
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