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What's In It for You?

At Au Bon Pain, we believe eating well is very important. What you eat should be nutritious AND delicious…which is why we are working to provide the right balance for you. Whether you want healthful dishes, refreshing drinks, nutrition packed snacks, complete meals, or from time to time, an indulgent treat, you can be sure your choice is flavorful and of the highest quality.  To ensure smart, healthful, nutritious and innovative menu offerings and ingredients, we have assembled an esteemed group of physicians, nutritionists and dieticians to serve as our Nutrition Advisory Board. (See Nutrition Advisory Board members below).

Making smart choices doesn’t have to be hard. You’ll find full nutrition profiles for every menu item and suggestions for high fiber, gluten-free and reduced sodium selections on our nutrition kiosks in cafes.

The nutritional information is based on Au Bon Pain’s standard recipes and individual items may differ depending on a number of variables including variations in size and portioning that are inevitable when items are made by hand. Other factors that may cause actual nutritional values to differ include variations in serving sizes, preparation techniques, ingredient substitutions and changes in supply sources. Because of this we can’t guarantee the nutrition content is precisely accurate.  We base the values we publish on information provided to us by our suppliers and our own analysis using industry standard software, published resources and/or testing.

The nutrition information reflects the nutrition content of company operated cafes in the U.S. In some instances franchised cafes offer items that may vary either in nutritional content or allergen presence. Please speak to your local Au Bon Pain General Manger if you have any questions about the items served in the café you are visiting. Some items may not be available in all Au Bon Pain cafés.


Dr. James Tillotson - Professor of Food Policy and International Business, Tufts University Friedman School of Nutrition Science and Policy; Adjunct Professor International Business, Tufts Fletcher School
Specialties: Food Research & Development,  Global Food Supply Chain

Gary Kawula, R.D., M.P.A. -  Director of Nutrition and Food Services at several US hospitals;  Registered Dietitian, ex Captain, U.S. Army
Specialties: Food Services, Dietary Restrictions & Management

Dr. Caroline Apovian - Director of Clinical Research, Obesity Research Center, Boston Medical Center
Specialties: Medicine, Obesity, Extreme Weight Loss

Karen Glanz, PhD, MPH - George A. Weiss University Professor, Professor of Epidemiology and Nursing and Director of the Center for Health Behavior Research, University of Pennsylvania
Specialties: Health Behavior Research, Nutrition/Obesity Prevention and Cancer

Judy Phillips, MS, RD, LDN - Nutrition consultant to the restaurant industry
Specialties: Culinary Nutrition and  Weight Management