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Panera Bread rising among
Lincoln’s premier bakeries
JJ. Harder
Staff Writer
It's part Garden Cafe, part
street-corner deli, and part
Starbucks. Panera Bread Co. has
come to town. And what more
appropriate place than South
Pointe Pavilion?
Panera is a chain of
bakery/cafes that was founded in
St. Louis and has spread to 26
states. Omaha has two locations^
making it one step ahead of its kid
sister Lincoln.
At first glance, Panera seems
like an expanded Barnes & Noble
coffee bar, but you won’t find plas
tic-wrapped sandwiches in a
refrigerated display here.
Freshness is obviously what
Panera has relied upon to become
successful. So Panera's bread and
butter is its bread and butter, so to
speak. But that’s just where the
menu begins.
i nere aren i any extravagant
dishes with words like flamte or
Marsala; Panera just serves solid
soups, salads and sandwiches. But
these aren’t the fypes of sandwich
es you’d get at the Sandwich
Factory or the Sawmill Deli.
I always feel like I’m getting
ripped off there because I could
make the sandwich myself for a
third of the cost.
But at Panera, the unique
breads take away that notion.
There are 11 sandwiches, includ
ing everything from Tuscan
Chicken to Peanut Butter & Jelly.
These are big sandwiches, like
Schlotzsky’s, but better-tasting
and more fun.
The Bacon Turkey Bravo is a
perfect example of a sandwich that
could have been boring - bacon
I
Panera
Bread Co.
WHERE: 2940 Pine
Lake Road
WHAT: Bakery/Cafe,
$5*8 per meal averape
||il BOTTOM UHtNigb
1 class bakery second
oaly to Mo lan
and turkey are not exactly exciting.
But Panera’s addition of
Gouda cheese and the flavorful
Tomato Basil Bread made it excel
lent. Same story with the Smoked
Ham and Cheese. A few bean
sprouts and rye bread made it out
of the ordinary.
Panera offers four soups a day.
including Cream of Chicken arid
Wild Rice and Vegetarian Gumbo.
The Potato Cream Cheese was
hearty, but at the same time not
very filling. The Chicken Chili
tasted more like a liquid burrito
than it did chicken or chili (I still
don’t know if that’s good or bad).
Panera also has five choice salads.
I hate coffee, so I didn t try any,
but they seemed to have every
thing you could ever want with the
words latte or hazelnut in the name
(What’s a Caffe Borgia?). What
really caught my eye was the smor
gasbord of pastries Panera dis
played behind glass.
If Willy Wonka ever opened a
bakery, it would probably look like
this. Chocolate cookies, huge
muffins, glowing Danish pastries,
bear claws the size of your head -1
couldn't decide, so I tried a little of
everything. It tasted as good as it
looked.
Behind the mouth-watering
glass counter of treats is the wall of
bread. Panera has pretty much
every bread you could want - I
hope. Swirl rye. French loaf, sour
dough strip, asiago cheese, fiesta
and many more. The bread is
baked fresh daily at least, and
probably more often. The Panera
staff will cut it right in front of you
so you don’t have to search for that
elusive bread knife when you get
home.
For the aura of elitism that
Panera emits, its prices are supris
mgly modest. You can get half of a
big sandwich, soup, chips and a
pickle (definitely very key to the
meal) for less than five-and-a-half
bucks. The most expensive sand
wich is $5.95. So while it might
not be die Hy-Vee Deli, it’s not out
of the [Mice range of most college
students.
me oiggest negatives ot
Panera are location (who wants to
drive to Pine Lake for coffee?) and
the chips. I know, it seems like a
small thing, but the Krunchers
they serve are the worst chips I’ve
ever eaten.
It would be a wise decision for
die Panera management to lode at
Nebraska’s own Weaver’s Potato
Chips for some quality chips.
Another minus is the snobbiness
that can’t help but be in the air at a
place like this. The location, menu
and everything else screams high
class.
But the food may very well be
worth a trip into a restaurant of
high noses. I think I’ll stick with
the Molan bakery at 13th and
South. It’s a lot like Panera, but
with a little more hometown char
acter and a little less Starbuck’s
feel.
Ladely to assist with Telluride selection
■ The Ross director
will participate in
Filmmakers of
Tommorrow selection.
By Samuel McKewon
Senior editor
It’s an odd locale for a film
festival, Telluride, Colo. There’s
no question in that. A turn of the
century mining town high in the
Rockies — it’s a wonder movie
mogul types can even find time to
breathe.
But Telluride, through some
sort of strange civic pride, plus
some landmark movie premieres,
not only has survived in the mid
dle of nowhere, but established
itself as one of the world’s best
gathering of previously unseen
movies. Unlike a few Sundance
movies, or films shown at the
Toronto Film Festival, everything
at Telluride, held over every Labor
Day weekend, is a first time run.
And this year, UNL plays a
large part in the festival playlist.
Dan Ladely, director of the
Mary Rimepa Ross Theater, has
frequented die festival for several
years, establishing contacts with
fellow film lovers. So when
Telluride officials came to Ladely
for assitance in choosing films for
its Filmmakers ofTomorrow pres
entation, which selects short films
from student autuers.
“Telluride has a reputation of
being able to uncover amazing
talent,” Ladely said.
Ladely has been charged to
help with selecting the first round
of candidates in the Filmmakers
ofTomorrow series, which is
open to students that make films
under 30 minutes. The total of
films to screen is more than 500,
Ladely said, and that list has to
whittled down to around 30, as
Telluride officials will decide the
final entries from there.
“It’s not an easy task,” Ladely
said.
