Au Bon Pain Menu Goes “Au Natural”

AU BON PAIN HONORS OUTSTANDING EMPLOYEES AND FRANCHISEES AT ANNUAL MEETING

October 29, Boston, Mass. – Au Bon Pain today announced the recipients of awards that were presented to outstanding franchisees and employees at the company’s recent annual meeting. The awards recognized individuals who best exemplify the company’s passion to go beyond the ordinary for its guests.

Employees were awarded for their outstanding contributions to the company and its continued growth.

“The individuals honored at our annual meeting embody what it means to be part of the Au Bon Pain family. They have a passion to please, and provide an outstanding experience for our guests,” said President/CEO Sue Morelli. “Their dedication is the reason that Au Bon Pain continues to thrive. We congratulate them and wish them continued success.”

Each year Au Bon Pain joins together to celebrate the success of its franchises and employees who embody founder Louis Kane’s passion for superior service and baked goods. Kane was inspired while strolling through Boston’s historic Faneuil Hall Marketplace where he came across a display showcasing a new line of French Bakery ovens, Kane opened the first ever Au Bon Pain in 1978 to provide fresh French bread to urban residents. Since that day, Au Bon Pain has strived to live up to its name: “The Place of Good Bread.”

The honored franchisees and employees include:

Louis Kane Award
· Joe Sherman of New York, NY

Outstanding General Manager
· Mark Herman of Baltimore, MD

Beyond the Ordinary Team Player
· Kevin Young of Boston, MA

Community Leader 2008
· Al Gordon of Boston, MA

Franchisee of the Year 2008
· Bread Partners of Miami, FL

About Au Bon Pain

Since its beginnings as a Boston bakery, Au Bon Pain (“the place of good bread”) has grown to 255 locations in the U.S. and abroad. Au Bon Pain offers consumers a wide array of delicious, nutritional menu items created under the direction of award-winning chef Thomas John. The company’s innovative Nutritional Kiosk allows consumers to obtain detailed nutritional information on each of the restaurant’s menu selections. Au Bon Pain is headquartered in Boston. For more information, please visit www.aubonpain.com.

Au Bon Pain Launches Ground-Breaking "Portions"

Innovative Line Offers Consumers Flavor, Freshness and a Customized Dining Experience - at 200 Calories or Less

Boston, Mass. March 2008 - Au Bon Pain today unveiled a revolutionary new product line called "Portions". The brainchild of Au Bon Pain's award-winning executive chef, Thomas John, Portions features a selection of 14 delicious dishes made fresh daily, packaged individually and with 200 calories or less per dish. The Portions line focuses on vegetables and proteins as the main ingredients, retailing for $2.99 (without meat) or $3.49 (with meat).

This new meal concept addresses consumers' desire for smaller, lower calorie meals, and provides a unique approach to the tapas/small plates dining trend. Guests can mix-and-match the Portions dishes to create unique combinations and a customized dining experience. Portions can satisfy any snack attack or can be paired with soup, salad or a piece of fresh bread for a light lunch or combined with other Portions dishes to create a well-balanced meal.

"The concept of small plates is very appealing to the consumer because it gives them an opportunity to customize their meal experience, to combine multiple tastes and flavors in one sitting and to introduce variety into their meal," said John.

The 14 Portions varieties are:

Hummus and Cucumbers
Cheddar, Fruit and Crackers
Chickpea and Tomato Salad
Asparagus and Almonds
Herb Cheese, Fruit and Crackers
Honey Mustard Chicken
Mediterranean Tuna Salad
Mozzarella, Olives, Roasted Peppers and Tomato
Mozzarella and Tomato
Smoked Turkey, Asparagus, Cranberry Chutney and Gorgonzola
Thai Peanut Chicken
Brie, Fruit and Crackers
BBQ Chicken
Apples, Blue Cheese and Cranberries

"At Au Bon Pain, we're continuously coming up with ways to provide consumers with great tasting, naturally good for you menu options," said Au Bon Pain President/CEO Sue Morrelli. "Portions give our guests more control over the amount of food they are consuming, which is a huge concern in today's world of supersized fast food meals."

The introduction of Portions exemplifies Au Bon Pain's commitment to providing its guests with great tasting food that is naturally healthful, as well as the tools to help them make informed menu choices. Complete nutrition information for each Portions dish, as well as the entire Au Bon Pain menu, can be found online at www.aubonpain.com or on the Nutrition Kiosks in Au Bon Pain cafes. Guests seeking further nutritious assistance planning a nutritious meal can use Au Bon Pain's online "Smart Menu" application, where they can view the nutrition information for a specific combination of food choices, and search for combinations that best meet their individual dietary needs.

Au Bon Pain Menu Goes “Au Natural”

Fast Casual Chain Announces Introduction of 100 Percent All Natural Chicken and Elimination of Trans Fats from All Menu Items

Boston, Mass. - Au Bon Pain announced that it will now use all natural chicken in the company’s signature salads and sandwiches. In conjunction with the introduction of all natural chicken, the company announced that all of its products in every café now contain zero grams trans fat. MORE

The new, all natural chicken is skinless and boneless, and contains no artificial ingredients and no color or chemical preservatives. The all natural chicken contains 30 grams of protein and only 150 calories and 1.5 grams of fat per serving, making it a wholesome addition to the Au Bon Pain menu. Guests will notice the all natural chicken’s naturally moist, juicy texture and flavors in Au Bon Pain menu items including the Chicken Mozzarella Sandwich, the Thai Peanut Chicken Wrap and the Grilled Chicken Caesar Asiago Salad.

“Providing our guests with fresh, nutritious and delicious food has always been a priority at Au Bon Pain,” said Au Bon Pain President/CEO Sue Morelli. “The all natural chicken is a product that tastes great, naturally. Using the highest quality ingredients available is just one more way of demonstrating our commitment to offering the best tasting and healthiest food options for our guests.”

The elimination of artificial trans fats from 100 percent of Au Bon Pain’s menu items marks the culmination of an effort begun by the company more than four years ago. The completion of this initiative reinforces the company’s leadership in providing a wide variety of nutritious menu items in the fast casual restaurant industry.

Over the past year, Au Bon Pain has established multiple programs to help guests make menu choices that meet their nutritional requirements. In addition to in-store Nutrition Kiosks, which offer customers in-depth ingredient and dietary information about each Au Bon Pain menu item, the company recently revamped its website with an innovative “Smart Menu,” where guests can search for foods that fit their specific dietary needs and view the nutrition information for a specific combination of food choices. Au Bon Pain has also reduced the sodium levels across its line of soups, and now offers 12 soups with less than 1100 mg of sodium, as well as six vegetarian options and six low fat options. Guests can make healthier choices by opting for brown rice in Au Bon Pain’s Harvest Rice Bowls, or by asking for whole grain bread in any Au Bon Pain sandwich.

About Au Bon Pain

Since its beginnings as a Boston bakery, Au Bon Pain (“the place of good bread”) has grown to more than 200 locations in the U.S. and abroad. Au Bon Pain offers consumers a wide array of delicious, nutritional menu items created under the direction of award-winning chef Thomas John. Au Bon Pain is headquartered in Boston. www.aubonpain.com

Au Bon Pain Corporate Headquarters

ABP Corporation
One Au Bon Pain Way
Boston, MA 02210

Phone: 617.423.2100