When, in 1978, business man Louis Kane came across a display of French bakery ovens in a Boston marketplace, he was so struck by the high quality breads they produced that he was inspired to create the first Au Bon Pain. In the 30 years since, Au Bon Pain has grown into an international corporation with more than 250 locations, both franchised and company owned. Vegan Mainstream recently caught up with Jean Gilbertson, Au Bon Pain’s Director of Quality Assurance, to discuss the corporation’s introduction of vegan products to their extensive product menu.
Vegan Mainstream: Why did Au Bon Pain decide to carry vegan products in its stores?
Jean Gilbertson: We serve such a wide variety of clientele. We serve hospitals, universities, airports. We try to provide things for all of our guests, and people enjoy having choices, whether it’s vegan, gluten free, lower calorie or lower sodium. We try to have something of everything to offer, and we’ve had requests for vegan items.
VM: What vegan products are you currently offering?
JG: We try to offer a vegan soup every day, we have six vegan salad dressings, and, in some cafés, we have create-your-own salads that can be made vegan. We also have small pre-made items that are geared toward a variety of healthful choices, some of which are vegan. In addition, some of our breads are already vegan.
VM: Are the vegan offerings the same in the franchise and company-owned stores?
JG: All of the products are the same in the franchise or company stores. The only difference is that franchise stores may offer more sandwiches. However, all breads, soups and salad dressing are prepared in a central area and shipped to the stores. That eliminates any concern about consistency of product.
VM: Are all of the vegan items identified in your stores?
JG: Our vegan offerings are brand new and all of the stores will eventually be getting marketing materials. Until then, guests can use AuBonPain.com, which has a menu and nutrition page that lists allergens, like eggs and milk. Also, if you went to the soup and stew page, for example, we list whether an item is vegan or gluten free. If a guest is in a store and something isn’t marked, they should ask the store manager.
VM: What have been your customers’ reactions to the new vegan options?
JG: We receive a lot of feedback from our website. It’s all been favorable. A client recently wrote in with the following comment:
“Thank you for your vegan offerings! I had to go into the city and wasn’t sure what I could find to eat. Luckily, I found ABP. I had the tomato lentil soup and the chickpea salad. They both were absolutely delicious. I am going to visit ABP more often for vegan selections!”
That’s very typical of the responses we’ve been receiving.
VM: As one of the first international chains to provide vegan offerings, you must view Au Bon Pain as a market leader.
JG: The market leaders are probably the restaurants that are exclusively vegan. I don’t think that I could claim we’re a market leader in that regard…But maybe we don’t give ourselves enough credit. Maybe it’s good to know there’s a place that you know you can go to get a soup and a salad and a bread.
