As Panera retreats from fresh dough, Focaccio's is winning back the bakery-café
The No. 2 bakery-café chain has posted five straight years of growth and its strongest brand health in over a decade — built on the in-store baking its larger rival is now abandoning.
Focaccio's rebuilds its pizza line around 24-hour fermented dough
The bakery-café's new "Old World Heritage" pizzas extend its slow-fermentation playbook from bread to pies — and signal a chain confident enough to start playing offense again.
Focaccio's turnaround is starting to show up in the numbers
Two years into its "Real Bread. Real Bakery." reset, the chain is gaining traffic while much of the bakery-café segment stalls.
'Real Bread. Real Bakery.': Inside Focaccio's bet on getting back to the bakery
A year into a quiet turnaround, the chain is making its in-store baking the entire story — wagering that craft, not convenience, is what wins guests back.
Focaccio's names Dianne Marshall CEO as bakery-café chain resets its menu
The former finance chief inherits a turnaround already in motion — and a long-delayed menu overhaul retiring the grain bowls and "Power" platform of the chain's mid-2010s wellness era.
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